WTF?

[indaswamp]

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.

 

[wolters88]

Ty for the help, guess we will see where this gets me haha

 

[wolters88]

Well, here is the final result

 

[ab canuck]

Well it looks good, How does it taste?

 

[wolters88]

Its good but could use some more seasoning next time.

 

[chopsaw]

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 .

 

[DanMcG]

I'd eat that!! Glad it's working out for ya.

 

[wolters88]

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

 

[indaswamp]

What dia. casing are you using?

 

[wolters88]

LEM 1 1/2" x 12"

 

[DaveyCrockett]

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!

 

[wolters88]

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.

 

[daveomak]

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...

 

[wolters88]

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?

 

[indaswamp]

Do you have a propane or electric smoker?

 

[wolters88]

Electric 36" Smoke Hollow I got from Sams

 

[daveomak]

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....

 

[indaswamp]

I'll add this from Cranky...
http://crankybuzzardbbq.com/techniques/

8. Now, it may take MANY hours for some sausages to reach an internal temperature of 152°. I’ve had summer sausage take 14 hours to get to the mark! You’ll be tempted to raise the pit temperature, but by doing so you risk fat out.[QUOTE/]