Summer sausage fail

[chewmeister]

 
I think the general rule of thumb is 152*

I always take mine to 165* ,but very slowly until right at the end after the stall.

That's what I generally follow. I used the recipe from the Marianski book and it called for 140 even though I went to 150.

 

[rgautheir20420]

The ss I did last time was thicker and done in that time but I use that more as a guide than anything. Didn't smoke last night so they'll get it tonight.

 

[chewmeister]

Happy smokin'.

 

[naj250]

What is the stall? I am thinking it's when your temp stops going up?  And will it eventually go up to the temp you are trying to achieve?? I see that quite often.

 

[rgautheir20420]

 
What is the stall? I am thinking it's when your temp stops going up?  And will it eventually go up to the temp you are trying to achieve?? I see that quite often.

The stall is when the temperature of whatever meat/hunk you're smoking stops going up for a longer period of time. It happens when the moisture in the meat makes the meat "sweat" and pretty much cool itself off. It happens longer and more often at lower smoking temps. This is partially a reason many foil some meats also. Doing a hot and fast smoke can help get through this faster and even avoid it completely.

 

[naj250]

I thought the idea was to be low and slow? Told the temp should exceed 160 or you will render that fat out of it. So I should go with a gradual temp increase and smoke at the same time and I will get to my IT sooner?

 

[rgautheir20420]

Sorry. I was explaining the stall in general smoking terms and not specific to sausages. Yes the idea is low and slow for sausages to make sure not to render fat. An hour or 2 at 100 to dry out the casings and then I'll add the smoke and bump up 10 degrees on the smoker every hour until 160 usually. Leave it there until you hit your desired IT. Don't try and rush it.

 

[naj250]

OK thanks for knowledge

 

[rgautheir20420]

So thought I'd update this thread along with my own with how things are going. Started smoking around 6 and have been going steady since then. Smoker set at 140 right now and probably about 3 hours left of snow left in the AMNPS. They are nice and firm as of now.

20141219_182459.jpg

• rgautheir20420
• Dec 19, 2014

 

[chewmeister]

So thought I'd update this thread along with my own with how things are going. Started smoking around 6 and have been going steady since then. Smoker set at 140 right now and probably about 3 hours left of snow left in the AMNPS. They are nice and firm as of now.

20141219_182459.jpg

• rgautheir20420
• Dec 19, 2014

What IT are you shooting for? They look good so far.

 

[rgautheir20420]

Hey chew they came out at 160 and into the water bath. They came out good. Great tang with the ferment. Only 1 casing had issues coming apart but I think that was a bit of fat out. No such issues with them drying out our anything like that.

20141220_111214.jpg

• rgautheir20420
• Dec 20, 2014

 

[chewmeister]

Hey chew they came out at 160 and into the water bath. They came out good. Great tang with the ferment. Only 1 casing had issues coming apart but I think that was a bit of fat out. No such issues with them drying out our anything like that.

20141220_111214.jpg

• rgautheir20420
• Dec 20, 2014

They look awesome. What was the final temp you had the smoker at to get to 160 IT?