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Cooking Forum
Summer sausage
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<blockquote data-quote="Forvols" data-source="post: 5525847" data-attributes="member: 15124"><p>GONNA BE REAL GUUD!!! Nicely done. </p><p></p><p>I have been making SS for years, BIG thing like you noted is temp control to avoid fat out and using the right amount of cure #1. I did my SS in a Weber Smokey Mountain charcoal smoker, pretty good learning curve on temp control with it. Now I have a smokin-it electric smoker pretty much load set and monitor temp on my phone. I usually do the following 115 -1-2 hrs / drying then step up temp 10degrees every hour until I get to 160. Let it go until IT of 145, then bump smoker temp to 170 until final IT of 152-155. Pull and ice water bath as you did. Then hang either outside or at room temp for a few hours, then into the fridge. Concerning food safety ground meat and IT here is a handy pasteurization table and information from another forum:</p><p></p><p>[URL unfurl="true"]https://www.smokingmeatforums.com/threads/pasteurization-times-and-temperatures.302750/[/URL]</p><p></p><p>I make several different types of sausages, you will get hooked and also knowing everything thats in your sausage.</p></blockquote><p></p>
[QUOTE="Forvols, post: 5525847, member: 15124"] GONNA BE REAL GUUD!!! Nicely done. I have been making SS for years, BIG thing like you noted is temp control to avoid fat out and using the right amount of cure #1. I did my SS in a Weber Smokey Mountain charcoal smoker, pretty good learning curve on temp control with it. Now I have a smokin-it electric smoker pretty much load set and monitor temp on my phone. I usually do the following 115 -1-2 hrs / drying then step up temp 10degrees every hour until I get to 160. Let it go until IT of 145, then bump smoker temp to 170 until final IT of 152-155. Pull and ice water bath as you did. Then hang either outside or at room temp for a few hours, then into the fridge. Concerning food safety ground meat and IT here is a handy pasteurization table and information from another forum: [URL unfurl="true"]https://www.smokingmeatforums.com/threads/pasteurization-times-and-temperatures.302750/[/URL] I make several different types of sausages, you will get hooked and also knowing everything thats in your sausage. [/QUOTE]
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