Summer sausage doesn't seem done.

[wrwoelfel]

Hey all. I've just done a batch of venison summer sausage. I smoked it at around 200 and let the internal temp get to 165. When I cut it in half to freeze it, it didn't look like it was done. This is my first time doing this. Am I just worrying to much. I've done sticks before with no problem. Just worried, I don't want anyone sick.

 

[rexlan]

200° smoke temp is much too high and 165° internal temp is also too high .... it is WELL done and may be dry.

We assume you used cure in the meat -- correct?

Smoker should not go above 180°, better at 170°.

The sausage is done when it is 152° internal temp - 155° max..

 

[boykjo]

yeah as Rex said.. we need to know some of your process and what ingredients you put in... Did you use any ECA or binders

Joe
 

 

[wrwoelfel]

No i didn't put any binders in. Yes we used cure. Its not dry by any means. I was just nervous about it not looking done. I should have ground it finer the second run when we ground the mixture together. Used the high mountain package.

 

[doctord1955]

Is it 100% deer?

 

[wrwoelfel]

Its about a 70 venison 30 pork butt.

 

[BGKYSmoker]

How bouts a pic?