Summer Sausage question?

[mp.hunter]

Hey guys,
I am smoking summer sausage this weekend and am going to use the Hi-Mountain seasoning. I will be using about 70% elk and 30% pork. I plan on cooking the first hour around 110*, then 1.5 hr at 130* with smoke, 1.5 hr at 150* with smoke then raising it until done. I am utilizing the Bradley smoker.
 Most things I read state it's done at internal temp of 158*, my question is with the pork in it, is this a sufficient internal temp?
 Also, do most guys place the sausage into a water bath after it's cooked?
 Thanks, any feedback or adjustments to this are appreciated.
Mike


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[92xj]

Read the last page of this thread, there is a ton of info and everything I do. Have to go give the kid a bath. Let me know if you have any questions. And yes, ice bath when done.

http://hunting-washington.com/smf/index.php/topic,190114.125.html

[carpsniperg2]

I go to 160 on all of mine.

[mp.hunter]

Read the last page of this thread, there is a ton of info and everything I do. Have to go give the kid a bath. Let me know if you have any questions. And yes, ice bath when done.

http://hunting-washington.com/smf/index.php/topic,190114.125.html

That's great, sounds good. So 160* is plenty sufficient then with the pork in there? Your product looks awesome, I can't wait to try this.


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[carpsniperg2]

This is the chart that I have used to decide on 160 with my stuff.

https://www.foodsafety.gov/keep/charts/mintemp.html

Hams and such they say one 145 but I always break 160 when pork is in the mix.

[92xj]

USDA is coming down on their whole muscle pork temps. 145 to 160. I eat thick cut chops at 149-152 degrees. Never will I go higher again.
On my summer sausage I go to 154-157 internal temps and then into an ice bath to stop cooking.
Do not let your smoker get over 175 degrees to matter what. If it happens for periods of time you will render all the pork fat out and your product will by the dry crumbly type of summer sausage. It takes a long time (9+ hours) to hit 155 internal temp with your cooker staying around 165-175 degrees. Be patient, plan for 9 hours at least and don't rush. You will have a much better product.

[mp.hunter]

USDA is coming down on their whole muscle pork temps. 145 to 160. I eat thick cut chops at 149-152 degrees. Never will I go higher again.
On my summer sausage I go to 154-157 internal temps and then into an ice bath to stop cooking.
Do not let your smoker get over 175 degrees to matter what. If it happens for periods of time you will render all the pork fat out and your product will by the dry crumbly type of summer sausage. It takes a long time (9+ hours) to hit 155 internal temp with your cooker staying around 165-175 degrees. Be patient, plan for 9 hours at least and don't rush. You will have a much better product.

Sounds like a plan, have you ever over smoked? I was thinking of only smoking for about 3-4 hrs max.


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[NRA4LIFE]

I never go past 152, been doing that for 30 years.  Much past there and you're fat will start to render.  That's no good then.  152 is what's called out in all my sausage making bibles.

[92xj]

USDA is coming down on their whole muscle pork temps. 145 to 160. I eat thick cut chops at 149-152 degrees. Never will I go higher again.
On my summer sausage I go to 154-157 internal temps and then into an ice bath to stop cooking.
Do not let your smoker get over 175 degrees to matter what. If it happens for periods of time you will render all the pork fat out and your product will by the dry crumbly type of summer sausage. It takes a long time (9+ hours) to hit 155 internal temp with your cooker staying around 165-175 degrees. Be patient, plan for 9 hours at least and don't rush. You will have a much better product.

Sounds like a plan, have you ever over smoked? I was thinking of only smoking for about 3-4 hrs max.


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I have not with summer sausage. Now, I love smoke flavor but know when too much is present. It's not a good taste, but I think the non edible casings help in keeping the smoke in check. I've dump smoked to them for 5 hours and have yet to have anywhere close to an over smokey product.

[92xj]

Also, don't be afraid to stop before 160. That's what the cure is for in the sausage. To allow you to keep the temps in the danger zone (below 140 for longer than 4 hours) for as long as needed and also stop at 152-157. You won't die, I promise.

[mp.hunter]

Also, don't be afraid to stop before 160. That's what the cure is for in the sausage. To allow you to keep the temps in the danger zone (below 140 for longer than 4 hours) for as long as needed and also stop at 152-157. You won't die, I promise.

Haha, not worried about death, just the sh!tz😂
Thanks again, can't wait to try this.


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[92xj]

Also, don't be afraid to stop before 160. That's what the cure is for in the sausage. To allow you to keep the temps in the danger zone (below 140 for longer than 4 hours) for as long as needed and also stop at 152-157. You won't die, I promise.

Haha, not worried about death, just the sh!tz😂
Thanks again, can't wait to try this.


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Load it up with a bunch of cheese, that'll block you up like a cork if needed.

Good luck. It's easy, take your time. grind and mix your meat thoroughly and domt render the fat and you'll have a product like my pics.
Post pictures during your process!

[mp.hunter]

Also, don't be afraid to stop before 160. That's what the cure is for in the sausage. To allow you to keep the temps in the danger zone (below 140 for longer than 4 hours) for as long as needed and also stop at 152-157. You won't die, I promise.

Haha, not worried about death, just the sh!tz😂
Thanks again, can't wait to try this.


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Load it up with a bunch of cheese, that'll block you up like a cork if needed.

Good luck. It's easy, take your time. grind and mix your meat thoroughly and domt render the fat and you'll have a product like my pics.
Post pictures during your process!

I will for sure👍🏻


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[carpsniperg2]

 

I always get to 160 with mine and never had the fat render and had bad sausage. I have been doing 40-80lbs a year for 15 years or so. Everyone has personal choices.

[mp.hunter]

I always get to 160 with mine and never had the fat render and had bad sausage. I have been doing 40-80lbs a year for 15 years or so. Everyone has personal choices.

Do you cook the sausage vertically or horizontally?


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