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).