Grimpuppy don’t add it to standing water. There is a xhance it will gas out and that can cause a dangerous cloud. Now, if you want to add it to your dry seasoning and drag your meat through it then soak it overnight that will be okay. Just can’t dump large amounts into standing water!
Two smoking sessions to reach temp?
-
I have a smaller smoker and the venison summer sausage on the lower rack came to temp. However, the middle and top racks only came to 140 and 118 respectively. Do I need to continue the session until they also reach 160 or could I stop this and try the other two racks in another session tomorrow?
-
Dave in AZ Military Veterans Sous Vide Canning Traeger Power User Arizona Dry Cured Sausage Dry-Cured Expert last edited by Dave in AZ
jakeanderton
I would move them to bottom rack and continue. The 140 one is actually done if it held 140f for 12 minutes. But the 118 one you risk too long in danger zone trying to cool that back down then reheat. Get it up above 140 for 12 min or 145 for 5 min.Pull the one that has already reached temp. This will give least time spent, least risk to meat.
OR, what I would do, toss them all in a sous vide at 150 to 155 and finish them fast that way. They probably all have enough smoke already.
-
Dave in AZ said in Two smoking sessions to reach temp?:
jakeanderton
I would move them to bottom rack and continue. The 140 one is actually done if it held 140f for 12 minutes. But the 118 one you risk too long in danger zone trying to cool that back down then reheat. Get it up above 140 for 12 min or 145 for 5 min.Very interesting. I’m using sure cure and let that work overnight in the fridge, before smoking today. I’ve always heard 160 is the temp to hit, and anything less wasn’t safe. Anyone else taking theirs between 145-159 degrees?
-
Dave in AZ Military Veterans Sous Vide Canning Traeger Power User Arizona Dry Cured Sausage Dry-Cured Expert last edited by
jakeanderton
Tons and tons do less than 160. 160 works with 1 second exposure, so that is the 100% number you see usfda 5 word instructions using where you can’t trust thermometer or the cook.There are 5 threads just today about cooking summer sausage to less than 160 so you don’t get fat out by running smoker too high.
Here is the REAL USFDA meat cooking guide with approved times and temps:
Good luck!
-
Dave in AZ My mind has just been blown! I’ll stay up to take the last rack up to 145. Thank you!
-
Dave in AZ I think you’ve brought this out before, but it’s great information. Thanks for sharing it (I grabbed a screen shot this time
) -
Glad to see it again. If it’s not it should be in the charts section
-
jakeanderton I have a master built smoker and does the same thing with uneven temps. I turn them 180* and rotate top to bottom ever 1 1/2 -2 hours. To try to get everything done around the same time. I need to invest in some kind of fan to equalize the temps.
-
chippewa Same style here. Though a mod I did for snack sticks allows me to do more. The size of the summer sausage won’t allow for the extra racks.
-
glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
jakeanderton Clever idea
-
These were taken to 162 IT. Being this is my first go at summer sausage, I’m pleased. I’d like a finer grind, just for visual appeal.
-
Dave in AZ Military Veterans Sous Vide Canning Traeger Power User Arizona Dry Cured Sausage Dry-Cured Expert last edited by
jakeanderton great to seebthey came out nice! Congrats!
-
jakeanderton they all need to be up to temperature
-
Dave in AZ Thanks for the late night support!
-
jakeanderton that looks really good!! As far as texture everyone has their own preferences on how big they grind it. That is the fun part of experimenting and finding out how you like it.
-
bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening last edited by bocephus
jakeanderton They look very good to me, nice job.
-
salmonmaster Washington Canning Sous Vide Regular Contributors Team Camo Gardening Power User last edited by
Dave in AZ great job on posting time- temperature table! People can see that it’s not just an opinion on temperature, it’s a fact.
-
cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
jakeanderton congrats. They look great
Suggested Topics
Sponsored By:
Visit waltons.com to find everything for meat processing.
Walton's - Everything But The Meat!
