I made some venison summer sausage yesterday, I mostly used Rytec Kutas recipe but subbed fermento with 2 T cultured yogurt I did use cure 1. The meat saw 2.75lbs deer and 1lb pork.
I also made some brats using 5lbs pork. I went a different way with the brats and added cure #1 and smoked with the SS. I started about 12:30 yesterday afternoon about 120 to 130 without smoke then added smoke and continued to raise the temps slowly till the smoker was at 165 to 171 measured with my ET732. I have checked my therms for accuracy and they seem to be pretty close. I am smoking in a MES40. At about 6:30 last night the brats hit 153 and I pulled them, they looked great and tasted great as well. I had the grill fires up so 1 brat jumped right on. I 11:00 last night when I called it a night the SS was at 140. I got my other ET732 out and probed 2 other sticks and they were within a few degrees of each other. At 6:30 this morning the smoker was still at 167 and the IT of the SS was at 144. I bumped up the timer on the MES40 10 more hours and went to work. My wife called me at about noon and told me they were at 147 and she had to go out, I told her to leave them they would either burn up or ??. I got home from work at 6:30 this evening and the smoker had timed out and the SS temp was down to about 120 as was the chamber temp. I have had a short stall with my SS in the past but they are normally done in 8 to 12 hours. These were in for 27 or 28 hours and never hit 150. They are wrinkled and are still moist inside. Are these safe to eat after cooking for so long and not ever reaching150?
Brats turned out good, just my stuffing skills still need work.
After about 28 hours in the smoker
Doesn't look too bad, Is the meat safe to eat?
Thanks for looking and any advice.
John
I also made some brats using 5lbs pork. I went a different way with the brats and added cure #1 and smoked with the SS. I started about 12:30 yesterday afternoon about 120 to 130 without smoke then added smoke and continued to raise the temps slowly till the smoker was at 165 to 171 measured with my ET732. I have checked my therms for accuracy and they seem to be pretty close. I am smoking in a MES40. At about 6:30 last night the brats hit 153 and I pulled them, they looked great and tasted great as well. I had the grill fires up so 1 brat jumped right on. I 11:00 last night when I called it a night the SS was at 140. I got my other ET732 out and probed 2 other sticks and they were within a few degrees of each other. At 6:30 this morning the smoker was still at 167 and the IT of the SS was at 144. I bumped up the timer on the MES40 10 more hours and went to work. My wife called me at about noon and told me they were at 147 and she had to go out, I told her to leave them they would either burn up or ??. I got home from work at 6:30 this evening and the smoker had timed out and the SS temp was down to about 120 as was the chamber temp. I have had a short stall with my SS in the past but they are normally done in 8 to 12 hours. These were in for 27 or 28 hours and never hit 150. They are wrinkled and are still moist inside. Are these safe to eat after cooking for so long and not ever reaching150?
Brats turned out good, just my stuffing skills still need work.
After about 28 hours in the smoker
Doesn't look too bad, Is the meat safe to eat?
Thanks for looking and any advice.
John
