Summer Sausage Mishap

[smokeycarl]

Will post introduction later, but wanted to get this up for some feedback.

This was under a compressed time-table due to trying to get it done for next weekend, and being sick the day before.

LEM Backwoods Summer Sausage Mix 25lbs

Mixed in,stuffed into 1.5x12" Clear Fibrous Casings and cured in refrigerator for 5 hours.

Moved to Smoker (MES 40) for 2 hours @ 140, internal temperature 105

Raised temperature to 160 for 1 hour, internal temperature 119

Raised temperature to 170 for 2 hours, internal temperature 135 (rotated rack twice during this time in case of hot spots, checked multiple sausages)

Set temperature to 170 for 4 hours, set alarm, didn't wake up.

Woke up 5 hours later

Temperature of smoker 119, temperature of sausage 130 degrees.

Tossed into an ice bath (few casings got water inside of them where i had tested for temperature :(  )

Dried them off with towel and put into refrigerator

Put into refrigerator. Now I am gone to work for 12 hours.

What are my options. Was the final 4 hours at 170 degrees enough to raise the IT 17 degrees to 152? Does the IT of 130 an hour after heat was off indicate anything?

This is 25 lbs of meat and several hours of work, but I will toss $100 before I risk getting anyone sick. I will post pictures later, was rushed this morning getting them in the fridge while getting ready for work. Cut one in half and it looked good even tone, but not sure how much that helps.

Thanks in advance.

 

[smokeycarl]

20161204_210621.jpg

• smokeycarl
• Dec 5, 2016

1.5" x 12" Casings hanging out

20161204_210319.jpg

• smokeycarl
• Dec 5, 2016

MES never got set above 170, but still got what looks like rendered fat between the sausage and the casing

ss1.jpg

• smokeycarl
• Dec 5, 2016

Guess I will cut open the casings, clean them up, then vacuum seal, is that right?

ss2.jpg

• smokeycarl
• Dec 5, 2016

The centers are solid, maybe overall a little dry but still pretty good.

ss3.jpg

• smokeycarl
• Dec 5, 2016

Im leaning towards everything went fine except a bit of an over cook and didnt get to cool them down fast.

Will be vacuum sealing and keeping them cold until time for consumption.

 

[pc farmer]

Was you using the mes therm? They are way off in most units.

 

[JckDanls 07]

Was you using the mes therm? They are way off in most units.

:yeahthat:

were you using a trusted/calibrated thermometer at grate level (in the middle of all them) and setting temps according to that ?? As Adam said... factory therms are known to be way off...

 

[smokeycarl]

I was using a thermopen to verify the internal temp, but just the unit to decide what temp it was.

 

[BGKYSmoker]

MES is notorious for off temps. I would be concerned about the 130* of the meat for that long

 

20161204_210621.jpg

• smokeycarl
• Dec 5, 2016

1.5" x 12" Casings hanging out

20161204_210319.jpg

• smokeycarl
• Dec 5, 2016

MES never got set above 170, but still got what looks like rendered fat between the sausage and the casing

ss1.jpg

• smokeycarl
• Dec 5, 2016

Guess I will cut open the casings, clean them up, then vacuum seal, is that right?

ss2.jpg

• smokeycarl
• Dec 5, 2016

The centers are solid, maybe overall a little dry but still pretty good.

ss3.jpg

• smokeycarl
• Dec 5, 2016

Im leaning towards everything went fine except a bit of an over cook and didnt get to cool them down fast.

Will be vacuum sealing and keeping them cold until time for consumption.

MES is notorious for off temps. I would be concerned about the 130* of the meat for that long, even though the meat is solid its the time under the 140*. IMHO 25lbs in there was 15lbs to much and could contribute to the long low heat time. Fat-Out happens when the IT of the smoker is above 170 and or lean to fat ratio is not right.

My way is different than most when smoking sausage. Your results may vary.

 

[boykjo]

Final Internal temp cant be verified but you probably were in the area of final temp. With a smoker that full a stall was probably inevitable. Fortunately there is a pasteurization chart. Achieving a lower temp for a set amount of time. Imo your sausage should be fine. It looks fully cooked inside. Its cured.

Enjoy

My 2 cent

Boykjo

 

[smokeycarl]

To be clear, the heat was only off for 1 to 1.5 hours. That means it should have only dropped below 140 to 130 for however long it took to sag. Probably 30-45 minutes? I then cooled it fast then put it in the fridge.

I see what you mean about too much heat with the rendering, I've been wondering if i needed to add a fan to this device to equalize temps.

If the consensus is I should toss this, I will. I dont want to get anyone sick.

 

[JckDanls 07]

The only piece of mind you will have is if you toss it.... otherwise you will always worry and wonder every time you eat a piece..

 

[smokeycarl]

I don't know enough about cure, etc to know one way or the other. I know the temperature and bacteria scales, just not sure where the cure comes into it in terms of preventing bacterial growth.

 

[confederateknowhow]

Good rule of thumb I follow, as do some folks here; "When in doubt, toss it out." It's a shame to lose it all, but it would be much worse to make yourself, friend or loved one sick.