First try at summer sausage... what did I do wrong?

Discussion in 'Sausage' started by bulldogg, Dec 19, 2011.

  1. I don't have a smoker yet but wanted to take a try at some summer sausage so I used this recipe http://southern.food.com/recipe/summer-sausage-15833 except for instead of putting bare logs in the oven, I stuffed them into hog casings. 8 hours at 150 and then 1 hour at 160, ice water for 10 minutes and they're blooming now. Except, one link had cracked its casing so I cut it off to have an early taste and while the outside looks great, the inside has the look and texture of raw meat still. Did I do something wrong? Will the bloom harden it up to the firmness of summer sausage or is there something I can do to salvage this batch? A few more hours at a higher temp? Thanks for any tips.
     
  2. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    You need to go by internal temperature of the sausage. I'd guess it's undercooked. You want to cook it till you get an IT of 150°-160° and at your posted temps, that could take a real long time.
     
  3. africanmeat

    africanmeat Master of the Pit OTBS Member

    Hi Bulldogg

    the temp that you give on the post is it the temp of the oven or the IT temp 

    you have to bring it to 155'-160' f IT  i think that your sausage was not cooked ( i mean your summer sausage was not cooked[​IMG])
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Did you check the internal temp of the sausage, when you took it out of the smoker?
     
  5. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    A picture would be real helpful.

    Did you make it exactly as the recipe is posted??

      Craig
     
  6. Ah, no I didn't check the internal temp, I guess I figured 9 hours at 150 must be enough time to bring the meat up to 150 too, and since the recipe said 9 hours I figured that was that. Could I finish them off now by say kicking it up to 250 until I get the IT of 160? Or what would be a proper temp to raise it to to get my desired IT? Sorry I don't have pics right now, I used up the last of my cameras battery on the "before" pics and those wont be much help. Thanks for the quick help though. That recipe has good reviews too, I cant imagine how it turned out well for them if they followed it to the letter like I did, 150 for 9 hours, wouldn't they end up with uncooked sausage too, but none of the reviews mention having that problem. Oh well, we'll see if I can salvage it.
     
  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Pictures would be better but it sounds like you need a trip to the store for a couple of things. Maybe a good digital thermometer oh yea and a smoker to. But it is good that your are trying new stuff and sausage is a great thing but it will get addictive soon. So run out and get a smoker and start making more sausage.
     
  8. africanmeat

    africanmeat Master of the Pit OTBS Member

      I will do 6 hours 150 and raise it to 185 till  it is  155-160 IT
    But you need a good thermometer and like mballi3011 said  it is addictive, 
     
  9. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    your oven seems to have been the problem....... the oven tries to regulate 150 degrees and trying to keep such a low temp in your oven it couldn't maintain the recommended 150 degrees. your temps probably dropped out of the 150 degree range for half of the cooking time........ just a thought.................

    Joe
     
  10. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    You used hog casing.

    You could have put them in 160* hot water to bring the IT up and not have a fat out.

    I believe jo has the mark for you.
     

Share This Page