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Summer sausage time

rippper

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stuffed up 12 lbs. of SS Saturday, fired up the camp chef pellet smoker Sunday morning. put the sausages on at 10:00 am and now, Monday morning at 8:30 i.t. is 143. Have the ink bird hooked up. smoker temp has been running between 165-174. checked I.T. with my therma pen and confirmed the sausages are at 143. Over 20 hrs. this has happened before and the product turned out good. Thoughts? usually finish in warm water bath but the SS were too long and they wont fit in my turkey roaster.
 

SWFLsmkr1

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Thats a long time to be at 143.

Why dont you take one and slice it to look.
 

stayhot

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stuffed up 12 lbs. of SS Saturday, fired up the camp chef pellet smoker Sunday morning. put the sausages on at 10:00 am and now, Monday morning at 8:30 i.t. is 143. Have the ink bird hooked up. smoker temp has been running between 165-174. checked I.T. with my therma pen and confirmed the sausages are at 143. Over 20 hrs. this has happened before and the product turned out good. Thoughts? usually finish in warm water bath but the SS were too long and they wont fit in my turkey roaster.
I've NEVER taken that long to make summer sausage and I make alot of it. I made some this weekend and it took 6-8 hours max.
 

Sowsage

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I'm with SWFLsmkr1 SWFLsmkr1 . take one out and slice it. See if your happy with it. It does not take long to pasteurize at 146°. So I wouldnt be concerned with it not getting to a higher temp.
 

zwiller

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I have been fighting this sort of thing on nearly all my smoked sausage. I gave up overnight at around 18 hours at mid 130s on mine a few times. Result was tasty but texture took a hit. chopsaw chopsaw Rich suggested I hang at room temp a few hours/overnight and it helped a LOT! Temps climbed and finished as expected, in fact much faster than I expected.
 

poacherjoe

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How big are the casings?? And did you take them out of the fridge and let them hang at room temperature for a few hours before you placed them in the smoker? FlatBroke really wanted to keep the record for the longest cook for his famous " Marathon Red Barn Bologna " but it look's like you have surpassed him ! The last I made was in 43 mm ring casings and it only took me 6.5 hours but I have made SS in 2.5" fibrous casings and it took 16 hours to get to 153. That was done with a PID controller and the step method. Hang chubs at room temp for 3 hours then set them in smoker at 120 with no smoke for 1 hour add wood then increase temp 10 degrees every hour till I got to 170 and leave it there till the IT gets to 153. Ice bath and hang to bloom.
 

rippper

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Casings are 2.5...cut one open and they look pretty good, a little wrinkled. Maybe the placement of my probe is the problem?
20201207_120821.jpg
20201207_120319.jpg
 

poacherjoe

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Looks good from here! Just plan on it taking that long next time.Maybe the smoker temperature was lower than you think . More temperature probes to check the smokers actual temperature might be needed. It looks really good .
 

rippper

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Well, sliced it all up and it was real good. Flavor/texture awesome. Only negitive was there was a hard crust under the casing. Definately should have given it a warm bath. The good news is my ground venison jerky was perfect!
20201207_190543.jpg
 

flatbroke

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Strong work there buddy manning the fire for that long takes effort for sure
 

pc farmer

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Sure looks good to me.
 

chopsaw

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Sure does look good .
 

SWFLsmkr1

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Yeah buddy

How bout a plate like that for me....:emoji_sunglasses:
 

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