Seeing Grease

Discussion in 'Sausage' started by octane2009, Sep 4, 2016.

  1. octane2009

    octane2009 Newbie

    Hey guys I am making my 3rd batch of summer sausage. However this time I am Hanging it inside my MES40. I ramped it up from 130 I am a 172 currently (Built in thermometer and real temp off about 13 degrees) I just checked on sausage and noticed pan under sausage has a grease on it? I am not sure what to think. My IT is currently 137.

  2. octane2009

    octane2009 Newbie

  3. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    If it were me I would turn down the heat. Dont want to have a fat out.

    What IT are you shooting for?
    Last edited: Sep 4, 2016
  4. dward51

    dward51 Master of the Pit OTBS Member

    Did you crank it up or start low and step up 10* every couple of hours?  Just because the core is 137* the outer meat will be at the higher pit temp and may have started to fat out.   I would think the Fluke is more accurate, but have you done a ice water/boiling water verification of the calibration?  Also summer sausage don't like to be rushed.  Plan on at least 7 to 8 hours or more depending on how you are stepping up the temps.
    Last edited: Sep 4, 2016
  5. octane2009

    octane2009 Newbie

    I started at 130 and cranked up 10 deg at a time. That last post was at around 9pm I started at 7:30 am They are just reaching the IT of 153 at 4:15am I guess we will see soon
  6. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Cool spots? move the therm closer to the heat source. you might be reading higher up in the chamber and the fat out is at the bottom of the sausage near  the heat source.

  7. octane2009

    octane2009 Newbie

    I don't know wtf happened but they sure are good 


  8. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member


    Not bad. As long as they taste good to you then you did good.....EH


    Ditch all them fancy probes, you dont need em.
    Last edited: Sep 5, 2016

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