Summer Sausage Internal Temp

[ebbtide3673]

Had a batch of Summer Sausage in the smoker for about 13.5 hours. About half the batch already finished, but the other other half seems to be stalled at 150.

My question is, I've seen people talk about final ITs of 152, 155, and in some cases lower but using the pasteurization table. Does this apply with SS as well. Is there an advantage to hitting 152 vs 149/150. especially when it's been going long enough to pasteurize?

 

[pc farmer]

No. If its pasturized then take it out. It will have more moisture and not dry out. I pasturize in the high 140's

 

[ebbtide3673]

No. If its pasturized then take it out. It will have more moisture and not dry out. I pasturize in the high 140's

Thanks! That said, why doesn't everyone aim for pasteurization vs a target temp? In essence, anything cured that's cooking long and slow with low temps will inevitably be pasteurized before hitting a target temp, correct?

 

[pc farmer]

I dont know. Pasturize alot.

 

[daveomak]

Had a batch of Summer Sausage in the smoker for about 13.5 hours. About half the batch already finished, but the other other half seems to be stalled at 150.

My question is, I've seen people talk about final ITs of 152, 155, and in some cases lower but using the pasteurization table. Does this apply with SS as well. Is there an advantage to hitting 152 vs 149/150. especially when it's been going long enough to pasteurize?

YES !!! the advantage is moist delicious meat... I generally shoot for 138-140F of beef sticks...
My MES30, I close down the exhaust ~90% once all the smoke I want has been added... That reduces the air flow and stops evaporative cooling of the meat and stop moisture loss..

The pasteurization times for beef, lamb and pork are listed in Table C.1. Table C.2 lists the pasteurization times for chicken and turkey.
Temperature... ....... Time.... ....... Temperature... ........ Time
°F (°C) (Minutes) °F (°C) (Seconds)
130 (54.4)........... 112 min
131 (55.0) ......... 89 min...........
132 (55.6).......... 71 min............
133 (56.1).................. 56 min............
134 (56.7).................. 45 min...........
135 (57.2).................. 36 min............
136 (57.8).................. 28 min...........
137 (58.4)................. 23 min............
138 (58.9).................. 18 min...........
139 (59.5).................. 15 min ...........
140 (60.0).................... 12 min............
141 (60.6).................. 9 min..............
142 (61.1).................. 8 min.............
143 (61.7).................. 6 min
144 (62.2).................. 5 min
145 (62.8).................. 4 min
Table C.1: Pasteurization times for beef, corned beef, lamb, pork and cured pork (FDA, 2009, 3-401.11.B.2).

 

[olecrosseyes]

YES !!! the advantage is moist delicious meat... I generally shoot for 138-140F of beef sticks...
My MES30, I close down the exhaust ~90% once all the smoke I want has been added... That reduces the air flow and stops evaporative cooling of the meat and stop moisture loss..

The pasteurization times for beef, lamb and pork are listed in Table C.1. Table C.2 lists the pasteurization times for chicken and turkey.
Temperature... ....... Time.... ....... Temperature... ........ Time
°F (°C) (Minutes) °F (°C) (Seconds)
130 (54.4)........... 112 min
131 (55.0) ......... 89 min...........
132 (55.6).......... 71 min............
133 (56.1).................. 56 min............
134 (56.7).................. 45 min...........
135 (57.2).................. 36 min............
136 (57.8).................. 28 min...........
137 (58.4)................. 23 min............
138 (58.9).................. 18 min...........
139 (59.5).................. 15 min ...........
140 (60.0).................... 12 min............
141 (60.6).................. 9 min..............
142 (61.1).................. 8 min.............
143 (61.7).................. 6 min
144 (62.2).................. 5 min
145 (62.8).................. 4 min
Table C.1: Pasteurization times for beef, corned beef, lamb, pork and cured pork (FDA, 2009, 3-401.11.B.2).

Dave, I have followed your reference to the whole muscle for chicken for many many years ago now, I thank you!

My question for you though is, When doing deer mixed with pork and all ground and with the use of cure, is the chart listed above, that is for whole muscle meats, does it pertain to ground meats?

Please anyone reading this please chime in as I'm in the finishing hours of 3# logs hanging in the smoker now. I wish to take them to a lower IT than 165 if I cam. Cabinet temp has been @ 150, 160, 170 for about a hour each then 180 for the cook, now pushing 190.

 

[olecrosseyes]

Well I'm getting old, AND my memory is not what it used to be! I forgot about this thread when I asked this question 4 years ago.

Finishing Temp?

There is discussion on a fishing website that deals with cured summer sausage and the propper finished internal temp. A friend of mine states that "when the cure#1 or the like is used that the safe internal finish temp is 152 degrees to kill the last of the bacteria that can cause issues". I...

www.smokingmeatforums.com

A follow up question would be when reaching the IT temps of say 153, would you still ice bath??

 

[BGKYSmoker]

150
Shut off dampers and element and let it hang. It will IT by itself.

 

[indaswamp]

don't let the temp. rise in the smoke chamber above 175*F for too long or fat will start to render out...

 

[olecrosseyes]

Thanks chefs!!

 

[olecrosseyes]

don't let the temp. rise in the smoke chamber above 175*F for too long or fat will start to render out...

150
Shut off dampers and element and let it hang. It will IT by itself.

I'm at about an even number of the logs 3 @ 152, 3@ 145 and 3 @ 139, IT.
Seems strange where the mix is the same how is there a near 15 degree temp spread? Just odd to me.

So these will be the first that I have not ice bathed in over 20 years!

 

[daveomak]

Let them hang in the smoker for another hour or so... They won't fat out at the low temp... that will be insurance stuff is killed...
A stuffed casing is closer to whole muscle in density and texture... The heat will transfer pretty well throughout... Extra time is a good thing... sure beat higher temps.....

 

[olecrosseyes]

Dave, My hats off to ya kind Chef!!

You have given me so much. Bear, Dutch, Disco and Pops are the others!!

Many thanks to all of you present and past!!

 

[olecrosseyes]

The lowest of temps sat in the 135's for 2 to 4 hours. I pulled the probes and covered with drop clothes after turning the propane valve off. Good night sausages.