WTF?

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OK, so you have cure #1 in the fattie...you're good then. Did you wrap the fattie with bacon?

So, pull the summer sausage and put in sous vide bath @170. Then I'd kick the temp up to 250* and finish the fatty on the smoker with a probe inserted and pull when it hits 154* for 4~5 minutes then pull it. Oh- and move the fattie up to middle rack when you kick up the temp.
 
Well, here is the final result
 

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It does look good . Let it sit over night in the fridge . I feel your pain . Went thru some of the same as you . Got it figured out . Now it's fun again . Way to stick with it .
 
Crazy, I put the last four in and they took 20 hours with just four to get up to 151. I put them in for 3 hours at 120 with no smoke to try out the cases then 150 for 3 and then bumped it to 175 and it stayed there for the remaining 14 until I pulled them and put them in the Sous Vide again to hit 155
 
I use those same casings for my deer summer sausage. Something just doesn't sound right with your smoker. Mine only takes max of 8 hrs even when the temp outside is below freezing. I would try another batch of just 5 lbs next time to see how it acts. Those look good though!
 
I literally had four of the one Lb'ers and it still didn't work. I dont know what in the hell I am doing wrong lol. I even put my thermometer from the maverick in and it read the same as the thermometer on the unit.
 
I literally had four of the one Lb'ers and it still didn't work. I dont know what in the hell I am doing wrong lol. I even put my thermometer from the maverick in and it read the same as the thermometer on the unit.

Meat will not get above (Oven temp - 25 deg. F) because of evaporative cooling...
 
So you are saying if I have it at 175, the temp will never get over 150? Then how do I cook it to 155 if I cant go over 175 or the fat will render?
 
So you are saying if I have it at 175, the temp will never get over 150? Then how do I cook it to 155 if I cant go over 175 or the fat will render?

Pasteurization.... On page 1, posts 10 and 12, I put in pasteurization table for you to look at....
 
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