WTF?

[wolters88]

I have been smoking some Deer summer sausage for 48 hours at this point and for the last 24 the temperature has been stuck at 140. I am completely lost. What is going on? I have the temp set at 170 and it has been for over 24 hours.

 

[motocrash]

What is your ambient(outdoor) temp?

 

[wolters88]

right now it is 47 degrees, was in the 20's the first day then the 30's

 

[wolters88]

Should I remove them and finish in the oven?

 

[pc farmer]

You can or just remove and be done. They are safe to eat with being in the heat for that long.

 

[wolters88]

It's absolutely terrible. Dry as can be. I guess I will not be attempting this again. Maybe I need to just use a package from amazon or something.

 

[pc farmer]

It's absolutely terrible. Dry as can be. I guess I will not be attempting this again. Maybe I need to just use a package from amazon or something.

Used venison only?

 

[JckDanls 07]

Yes... tell us more about your process...

 

[wolters88]

Nope, I did 60% venison, 10 pure ribeye fat and the rest was pork scraps I had leftover from a whole pig I cut up and was going to make jalapeno cheddar sausage with. I made two separate batches, the first being only deer and pork. But it came out dry and I had to buy an electric smoker as I cant keep my komado smokers low enough. I usually sent my deer in to be processed and the taste is amazing. I don't know what I did wrong. but it was not good. I assume the two days in the smoker didn't help as the area next to the casings is really nasty and dry af.

 

[daveomak]

First look.... I think one or both of your therms are reading incorrectly... did you have a therm next to the sausage ?? In my electric smoker, MES 30, the temp sensor is in the back and reads low, compared to where the meat is...
Also, meat has moisture.. as the moisture evaporates, it cools the meat... Generally speaking, meat can't get above 15 degrees below the temp of the smoker... Smoker at 170, meat max about 155... depends on the evaporative cooling effect...
Also, there is a pasteurization table I use.... Which means, once the non-intact (ground) meat reaches 130 deg. F for 86 minutes, it is safe to eat... all the pathogens are dead... calibrated therms are a must...
..

 

[wolters88]

If this is the case and say it was at 144... Why do people cook to an IT of 152? I have a Smoke Hollow 36" that I got from Sams and the temperature probe is at the top. These that would not cook were not the little ones I made that were at least edible. These last five where in 3lb casings and were like 20" long. Might that be why they took forever?

 

[daveomak]

These charts had to be abbreviated due to the FORUM not able to handle larger files...

 

[pugsbrew]

From now on when making deer sausage, I will smoke for hours, raising temp every hour. After the AMNPS burns out, if temp isn't up where I want it, I'll finish in water bath.

 

[ol smoky]

If this is the case and say it was at 144... Why do people cook to an IT of 152? I have a Smoke Hollow 36" that I got from Sams and the temperature probe is at the top. These that would not cook were not the little ones I made that were at least edible. These last five where in 3lb casings and were like 20" long. Might that be why they took forever?

for the texture of the meat. At 144 it will be a lot wetter sausage

 

[wolters88]

It's doing the same thing again. I have 20 LB in the smoker and the IT of the 1lb fatties is at 106 and has been for four hours. I have it on 160 and its not budging.

 

[DanMcG]

What are you using for a smoker? A crowded a smoker will absorb a lot of heat, slowing the whole process down

 

[wolters88]

Smokey hollow 36"

 

[DanMcG]

can you verify the temp with a thermopen or another probe

 

[wolters88]

I did with my pin and its the same as my Maverick 733

 

[wolters88]

I'm up to a blazing 118. Guess these will be ruined too. I'm done wasting money on this. I will just pay somebody else from now on. This is stupid. I have like $1000 in this and cant get one single batch of Deer sausage.