Sausage Cooking Times

[Caveman]

Question for you sausage guys. I have a batch of summer sausage on the go, and as the instructions tell you, I'm looking for a minimum internal temperature of 156F. I have digital guage injected into on of the sausages. In your experiences have long should this take as this is the first time using the three inch casings. I'm using a Bradley Smoker at about 175F Thanks for any insight.

Once 156 is achieved how long to you try to maintain that temp. before removing the sausage?

[OOBuck]

Question for you sausage guys. I have a batch of summer sausage on the go, and as the instructions tell you, I'm looking for a minimum internal temperature of 156F. I have digital guage injected into on of the sausages. In your experiences have long should this take as this is the first time using the three inch casings. I'm using a Bradley Smoker at about 175F Thanks for any insight.

Once 156 is achieved how long to you try to maintain that temp. before removing the sausage?


You should ramp up your temps slowly 120 before you even add smoke then 10 degrees every hour. The Bradleys really have to work to work to get up to 156. MAKE SURE
you check the casing in a few spots. Once the 156 is reached your can remove the sausage and sparged the casings to congeal the fat, I do this by running them under water in a plastic grade meat tote
until they are cool and can be processed.

[tomahawk]

No need to maintain the temp at 160, it will only try to rise and that is not desireable, once internal is reached it is done! Trying to tell you how long it will take at 175 is tough as that is just your Smoker setting and not a true indication of the ovens real internal temp. It is not quick, just monitor and when it gets near the end it goes faster!!

[Caveman]

Thanks Guys! What I have found in the past was not trusting the temp and smoking too long and ending up with a dryer product in the end. The flavour seem great, but sometimes dry. This time I injected a probe into all five to check was was surprised it was already at the desired internal temp after 4.5 - 5 hrs.

I've removed them and have them in a cold shower to drop the internal temperature to 120, then I'll hang them for a bit to room temp. I found this on another site on how to finish them

[Geo.338]

As 00buck says the Bradley has to work to get the temp. The guys in my circle who use the Bradleys only use them to get the smoke on and then they finish in the oven .They tripled their production this way .

[Caveman]

Pictures forthcoming! I got 4 1/2 tubes out of 15lbs of a Bison, Elk and Pork mixture. I cut open the 1/2 tube to sample and I think it looks and tastes great!

[cdub]

One thing is to never rush the cooking by overheating.

[Caveman]

http://i28.photobucket.com/albums/c247/cavemn94/P1020350.jpg

http://i28.photobucket.com/albums/c247/cavemn94/P1020351.jpg

I pealed the tube back just to see the consistancy in color, etc.

Just gave some to my daughter and her friend and they want a plateful with cheese and crackers. I guess it passes the taste test

[OOBuck]

looks good but it looks like you added smoker too early. remember NO smoke until the internal is at 120. Adding smoke early seal the casing and prvents smoke from penetrating the meat. Looks great though!!

[bighornbob]

Bring some to work to let your coworkers try some and see what they think:):)

Bhb

[Stone Sheep Steve]

Bring some to work to let your coworkers try some and see what they think:):)

Bhb

Sounds like a city sausage fest!:wink:

SSS

[Steeleco]

As 00buck says the Bradley has to work to get the temp. The guys in my circle who use the Bradleys only use them to get the smoke on and then they finish in the oven .They tripled their production this way .

Big Bore taught me this idea, I too was finding things took forever to get up to temp. Ironically it's this time of year when I try to make sausage, they smoke great but struggle with the heat.

[northern fisher]

Internal temp for sausage less than 2'' in dia. has to stay at 156.2 for a minimum of 3 minutes anything over 3'' in dia. can hit 156.2 and be taken out of the smokehouse, the reason for this is that thicker dia. will stay at 156.2 for 3 minutes

[Caveman]

Bring some to work to let your coworkers try some and see what they think:):)

Bhb

Well ? C'mon

[bighornbob]

Well ? C'mon

Tried some of the sausage (wasn't really a sausage fest) and it was real good. Going to have to make some when the pork legs come on sale in a few weeks.

Bhb

[cdub]

Pork legs are on sale now at Thriftys

[Caveman]

Tried some of the sausage (wasn't really a sausage fest) and it was real good. Going to have to make some when the pork legs come on sale in a few weeks.

Bhb

Thanks BHB!