smoking sausage stall

[Sausage429]

Smoked some homemade chicken sausages.
This was my 12th grind and smoke.
Used curing salt so smoked low at 150 for 4 hours. temp got to about 110.
6 hrs. 117
10 hrs. 127
etc. I took them off after 20 hrs. still temped at 137. Complete Disaster.
What did I do wrong? I've never had a problem before. sausages always came to temp within the 4-5 hr mark. No problems
Smoker was brand new. .Literally... out the box. Smoker held temp just fine.
I'm totally lost as to why they didn't temp up.
Any opinions or tips definitely appreciated
I want to try this again. tester came out perfect.
Thanks all.

 

[uncle eddie]

Bummer on losing a batch of sausage! What type of smoker r u using?

Did you verify the smoker thermometer against a reliable (calibrated) thermometer?

 

[smokerjim]

If you left the smoker temp at 150 I think that might be your problem you need to up the temp to get your internal meat temp up to where you want it, or otherwise your going to end up with jerky. Just my thoughts.

 

[SmokinEdge]

Meat temp will trail smoker temp by 20-25F so you have to ramp up the heat in stages.

I smoke at around 130 until I have good color then finish in a poach with water at 170F they finish fast and perfectly. SV also works very well set to you final IT you want.

 

[nlife]

I've had issues where sausages appear to 'stall' and stop raising in temperature. I could be wrong, but I've attributed it to a loss of moisture from poking a hole while inserting the probe.

I first noticed this on my Traeger when the sausage that had the probe in it stopped increasing in temps. I kept smoking and eventually decided to check a few others after a few hours. They were well over my desired temps, but remained plump. The one that had the probe in it was not. Instead it was kinda shrivelled and wrinkly like pepperoni.

I'd love to do the sous vide method and should really look into it since it seems like a much better solution to consistent results.

 

[DougE]

Meat temp will trail smoker temp by 20-25F so you have to ramp up the heat in stages.

I smoke at around 130 until I have good color then finish in a poach with water at 170F they finish fast and perfectly. SV also works very well set to you final IT you want.

What he said. Air is not overly efficient at transferring heat, so there is a lag between chamber temp and meat temp. Water, on the other hand, way more efficient at heat transfer.

 

[radioguy]

Yes set that cooker temp up. I ramp up to 175F for finishing sausage at 152F IT. Make sure you have top vent wide open to help drive off moisture.

RG

 

[Sausage429]

Bummer on losing a batch of sausage! What type of smoker r u using?

Did you verify the smoker thermometer against a reliable (calibrated) thermometer?

Masterbuilt 40" Digital Electric Smoker I have 2 thermometers ..just in case. all were correct

 

[uncle eddie]

Masterbuilt 40" Digital Electric Smoker I have 2 thermometers ..just in case. all were correct

I fatted out a batch of andouille in my MES40. After that, I smoked/dried in my MES40 at 140F for about 3 or 4 hours and then finish in my Sous Vide like SmokinEdge does. Since I started finishing in my SV, all sausage has been perfect.

 

[Sausage429]

I fatted out a batch of andouille in my MES40. After that, I smoked/dried in my MES40 at 140F for about 3 or 4 hours and then finish in my Sous Vide like SmokinEdge does. Since I started finishing in my SV, all sausage has been perfect.

I fatted out a batch of andouille in my MES40. After that, I smoked/dried in my MES40 at 140F for about 3 or 4 hours and then finish in my Sous Vide like SmokinEdge does. Since I started finishing in my SV, all sausage has been perfect.

Sous Vide... never tried that. thx Would have to look into getting one. How long in sous vide after your 3-4 hr smoke?

 

[Sausage429]

If you left the smoker temp at 150 I think that might be your problem you need to up the temp to get your internal meat temp up to where you want it, or otherwise your going to end up with jerky. Just my thoughts.

up the temp- meaning gradually increase temp vs starting out at 150? thx

 

[chopsaw]

Sous Vide... never tried that. thx Would have to look into getting one. How long in sous vide after your 3-4 hr smoke?

For hog casing sausage I skip the SV and poach on the stove top . 175 ish degree water for 30 minutes and your done .

I've done both , but the poaching is faster for this .
I do cook lunch meat type sausage in the SV start to finish .
Knockwurst . Smoked for color then poached .

 

[Sausage429]

Meat temp will trail smoker temp by 20-25F so you have to ramp up the heat in stages.

I smoke at around 130 until I have good color then finish in a poach with water at 170F they finish fast and perfectly. SV also works very well set to you final IT you want.

temp ramp or lack there of . As I'm reading comments and tips. I didn't even think of the temp ramp. And SV is mentioned more than once as a final. (checking those out now) thx

 

[SmokinEdge]

temp ramp or lack there of . As I'm reading comments and tips. I didn't even think of the temp ramp. And SV is mentioned more than once as a final. (checking those out now) thx

For most small batches (5#-ish) I find it easier to use a large stock pot with water heated to 170 then remove from heat and the sausage goes in. Monitor the water temp and don’t let it get below 160, just put it back on the burner until 170. The typical hog casing, 30mm range, once smoked at 130-140 for 4-5 hours is generally about 120 on IT so time in the pot is sort, maybe 20-30 minutes and your ready to cold water bath and hang for bloom. Really simple process.

EDIT TO ADD: For all pork sausage IT of 145-150 is fine.

 

[Sausage429]

For most small batches (5#-ish) I find it easier to use a large stock pot with water heated to 170 then remove from heat and the sausage goes in. Monitor the water temp and don’t let it get below 160, just put it back on the burner until 170. The typical hog casing, 30mm range, once smoked at 130-140 for 4-5 hours is generally about 120 on IT so time in the pot is sort, maybe 20-30 minutes and your ready to cold water bath and hang for bloom. Really simple process.

EDIT TO ADD: For all pork sausage IT of 145-150 is fine.

Thx SmokinEdge Definitely adding Sous vide machine to the appliance rack

For hog casing sausage I skip the SV and poach on the stove top . 175 ish degree water for 30 minutes and your done .

I've done both , but the poaching is faster for this .
I do cook lunch meat type sausage in the SV start to finish .
Knockwurst . Smoked for color then poached .

 

[Sausage429]

For hog casing sausage I skip the SV and poach on the stove top . 175 ish degree water for 30 minutes and your done .

I've done both , but the poaching is faster for this .
I do cook lunch meat type sausage in the SV start to finish .
Knockwurst . Smoked for color then poached .
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very nice!

 

[Sausage429]

What he said. Air is not overly efficient at transferring heat, so there is a lag between chamber temp and meat temp. Water, on the other hand, way more efficient at heat transfer.

THk u DougE