Help, what am I doing wrong.

[callmaker60]

I made some summer sausage yesterday, using MES and hickory chips, beef mix 80/20

Ran smoker at 170 8 hrs, until int was 160. This is what i got, with fat on the outside, between casing and meat. They taste good, look good.  Just can't figure out why the fat is laying under the casing.

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• callmaker60
• Jan 7, 2016

 

[chef jimmyj]

You need an accurate Thermometer with an Over Temp Alarm or to babysit the smoker. Your smoker went well over 180°F for some length of time. What you have is called a " Fat Out " where the IT got so high the fat liquefied and separated from the meat. Still edible just a Low Fat sausage now. Scrape the excess away and enjoy...JJ  

 

[crankybuzzard]

We've all had it happen.  The Chef and StayHot have you going the right direction.

For sausage making, a good thermometer will become a trusted asset for you.  5 degrees can make a BIG difference for as long as we smoke/cook some of the sausages we make, like your SS.

 

[callmaker60]

Thanks everyone, next time, i'll take it lower and slower.

 

[crankybuzzard]

Thanks everyone, next time, i'll take it lower and slower.

Don't forget to check your therms for accuracy as well!

Let us know how it goes.

 

[callmaker60]

Yep, I'll let you know how the next batch turns out.