Hitting a stall while smoking sausage?

Discussion in 'Sausage' started by chewmeister, Sep 14, 2014.

  1. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    I've had 4 sticks of summer sausage in the smoker for 10 hours now. Started at 160 and slowly raised temp to 175. I'm using an electric smoker with a pid controller. Internal temp of meat was gradually going up until it hit 145. It stayed there for a couple hours then started dropping. It's now back down to 138. Not sure why it is dropping. Double checked smoker and meat temps to verify they are accurate. Any ideas? Didn't experience this with the last batch I made so I'm a little confused.
     
    Last edited: Sep 14, 2014
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Try turning the temp down to 160 again.... It may be evaporation cooling the sausage...
     
    sb59 likes this.
  3. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    I ended up turning the temp down some due to the pellet smoker raising the temp above 180. The meat temp bottomed out at 137 for about 2 hours and then began to rise again. Within 2 hours the meat temp hit my target of 152. Thanks for the advice.
     
  4. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    You must verify the chamber temp with a remote therm. Also what dave said...... be patient... Ive seen smokes go 21 hrs for SS. If the smoker is full it will take longer too

    [​IMG]
     
    Last edited: Sep 15, 2014
  5. sb59

    sb59 Smoking Fanatic

    Summer sausage is one thing you must especially fight the urge to bump up the temps. when you hit the stall because whatever you do you don't want the fat in the sausage to break down! I usually just ride it out, next time I'll try the turn down temp. trick! First I've heard of it ! Thank's Dave !
     
  6. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    I did as I stated in original post. I rode it out until it was done. The cabinet temp was rising from the heat of the burning pellets. There was a slight amount of grease on the outside of the casings as it started to soften the fat. I chilled them in ice water and then hung them for an hour before hitting the fridge. Cut one open today and it looks and tastes fine. As for the Qview, well here.


     
  7. darwin101

    darwin101 Meat Mopper

    Nice looking SS, from my perspective you did well.  [​IMG]
     
  8. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Thanks! Pretty tasty, too.
     
  9. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Great looking SS.............. [​IMG]
     
  10. reinhard

    reinhard Master of the Pit OTBS Member

    Looks like they turned out great!!!  Reinhard
     
  11. sb59

    sb59 Smoking Fanatic

    Glad it worked out! I use sawdust in my Mblt. analog and many times my smoker in warm weather will run around 170 just from the smoking dust in my smoke gen. and the element doesn't come on til near the end of the sawdust.
     
  12. weisswurst

    weisswurst Smoke Blower

    please pass the mustard , crackers ( or good rye bread ) and something to drink. Your SS looks great!!Weiss wurst
     
  13. weisswurst

    weisswurst Smoke Blower

    Thanks Dave  for the info. First time ive heard that also .  Weisswurst
     
  14. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Thanks! Tastes good too.
     
  15. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Thanks! I'm pleased with the results.
     
  16. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looks great very nice job, That would be great in my Elk camp this weekend. 

    A full smoker is a happy smoker 

    DS
     
  17. Those SS are a thing of beauty. Very nice job.
     
  18. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Thanks. I appreciate that.
     
  19. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Thanks!
     

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