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Yesterdays Summer Sausage

SFLsmkr1

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Sliced the ends off this morning. (little case sticking) no biggie.

Vac sealed and heading to the resort manager to take to her son.

 
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smokin jay

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Very nice! Was at gander mountain looking at the ss casings,can't wait to give it a go!
 

crankybuzzard

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I'd be all over that!  Lucky guys for sure
 

SmokinAl

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Good stuff Rick!

Al
 

mkriet

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Quick question for you.  You mentioned your casing stuck.  I believe I have that issue on the batch I just made. 

Do you know what causes that, or how to keep that from happening? 

Thanks, 
 

SFLsmkr1

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Quick question for you.  You mentioned your casing stuck.  I believe I have that issue on the batch I just made. 

Do you know what causes that, or how to keep that from happening? 

Thanks, 
Just stuck to the meat on the end. Can be from old casings or just one them things. I keep all my casings under vac seal.
 

kylepeters570

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Can I ask what kind of tempature your smoking at and for how long. Going to try to make some summer sausage this weekend and don't want to mess it up. I've seen most people pull there's from the smoker around 156 internal temp.
 

SFLsmkr1

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Here is the temp and time scale i use for most of my sausage making. I use this for chubs and sticks. Please note that YOUR RESULTS MAY VARY. 

Outside weather conditions can also have a big part of how long it takes the meat to target IT.

TRY NOT TO EXCEED SMOKER TEMPS OF 170

I do not use a meat probe while smoking, the probe can cause fat cavitation and give false readings. Use a Thermapen to check IT of meat. I know that opening the door is going to increase your time, just the nature of the game. 

Hang your stuffed casings at room temp for 2 hours to dry and set. Have your smoker pre heated at 130* I use a Masterbuilt electric. Keep your top vent open. Closing the vent off will increase moisture inside your smoker and give you an unpleasant discoloration on your product. Remember this is semi dry sausage, not dripping prime rib.

1. Hang in smoker at 130* for 2 hours (no smoke)
2. 140* for 1.5-2 hrs smoke (Use of a water pan is your call)
3. 150* for 2.5 hrs (smoke opt)
4. 160 for 2.5-3 hrs (smoke opt) check meat IT here from the top of the chubs. You may have a stall in this time period.
5. Increase smoke temp to 170* (opt smoke) For 3-4 hrs. Check IT again, You should be close to your target IT of 152.
6. If needed increase smoker to 172-174* for 1-2 hrs. DO NOT GO HIGHER OR YOU WILL RISK A FAT-OUT. CHECK IT OFTEN
7. If you dont have time to do a complete smoke you can use hot water to finish to your IT. DO NOT EXCEED A WATER TEMP OF 165 AND MOVE THE CHUBS/STICKS AROUND IN THE WATER. Cold water bath after your IT is up to you.
 

disco

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Nice stuff, Nepas!

Disco
 

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