Smoked Sausage IT graph

[GatorAGR]

Does anyone happen to have a IT temp over time graph for a smoked sausage cook? Mine have been in the smoker at 125F for an hour and are already at 101F IT. Seems fast to me, but wondering if they will slow down over time. Would like to see a graph from someone's actual cook to compare.

 

[hoagiehut]

Does this help?

Sun Jun 23 Session: Smoked Sausage

Kielbasa and Jalapeño Cheddar. 50/50 beef/pork

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[JckDanls 07]

hoagiehut ... That is a graph of the Chamber/smokehouse temp...

GatorAGR is looking for a graph of the IT (internal temp) of the sausage...

 

[GatorAGR]

Yep! That's exactly what I wanted. Thank you!

 

[GatorAGR]

I think that shows chamber temp and sausage IT if I'm reading it correct.

 

[JckDanls 07]

I think that shows chamber temp and sausage IT if I'm reading it correct.

Your right... I didn't see the IT line... my bad...

 

[zwiller]

That is quite fast IMO. I would probably relocate probe. Might be drifting from touching a grate or something. Yes it does slow down over time.

 

[GatorAGR]

Thanks. It has slowed down after the initial rise. I've got multiple probes and appear be tracking well. Been 4 hrs. and am at 120F. Smoker set at 145F right now.

 

[GatorAGR]

My sausage has stalled at 140 IT. Chamber is at 165F. Should I bump it up? Been sitting at 140 for over an hour

 

[zwiller]

What you smoking? If you want to finish on the MES I would bump to 180F and close vent. If you're smoking something like a kielbasa, another option that is good for the casings is to get a pot of water going for a quick poach.

 

[kelbro]

Some folks pull at 140 and then poach.

 

[GatorAGR]

Thanks guys. Bumped to 175 and they’re climbing again. I think just went a little too slow.

 

[GatorAGR]

Smoked jalapeño cheddar sausage by the way

 

[JckDanls 07]

Don't go past 175

 

[SmokinEdge]

My sausage has stalled at 140 IT. Chamber is at 165F. Should I bump it up? Been sitting at 140 for over an hour

All depends. If that was 100% pork, you were done at 140F for an hour, that’s pasteurizing. The meat IT will always lag the smoker temp by about 20F, but with sausage if you ramp up to around 170F to finish the IT you run the risk of fat out. This is why I smoke at around 140F pit temp to an IT of about 120F and then poach or SV finish. The water finish is powerful and fast, plus it gives a nice bite to the casing, that “snap”

 

[GatorAGR]

I want to try sv some day for sure. This is 50/50 beef pork. I’m at 146 now

 

[indaswamp]

Once the sausage INT reaches 136*F, I start the clock, and lower the chamber temp. to right around 160*F. I hold for 1.5 hours...this will give you a log 7 reduction in pathogens and the sausages are safe to eat per the USDA.

final temp. might be 140-150, but does not matter, they are done.

 

[GatorAGR]

Then they’re done. They’ve been above 136 for hours. Probably dry as a bone. I’m going to pull them now

 

[indaswamp]

cold water bath or shower will help keep them plump and combat wrinkles...

 

[Fueling Around]

You beat me indaswamp
I would pull it ASAP and not do a water poach.
Both pork and beef are pasteurized at 140° for an hour. 147° is approaching fat out.
Ice bath time.
No they won't be dry as long as you didn't notice any fat rendering