summer sausage help

Discussion in 'Sausage' started by johnb5, Nov 8, 2014.

  1. johnb5

    johnb5 Fire Starter

    I smoke summer sausage yesterday and today. It took about 24 hours for 3 sticks to get done. The other 6 are not cooking as well. They seem to be stuck at about 140 degrees. They have been cooking about 27 hours. I had to work today and now the misses has stuff to do. I didn't want to leave the electric smoke plugged up and going with no one there to watch it. Since this is cured can she in is them when she gets home or are they just ruined?
     
  2. red dog

    red dog Smoking Fanatic

    You can poach them in hot water at 170 degrees until 155 internal temp to finish. They should be okay if left in the fridge until you can finish them.
     
    Last edited: Nov 8, 2014
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Your sausage should be fine "AS IS".... below is a pasteurization table... If the center of the sausage is at 140 deg. F, and has been there for 12 minutes, as the FDA pasteurization table shows, it is fine to eat.....
    NOW, that being said, it may look a little rare but it has been pasteurized.....



    Temperature Time Temperature Time
    °F (°C) (Minutes) °F (°C) (Seconds)

    130 (54.4) 112 min 146 (63.3) 169 sec
    131 (55.0) 89 min 147 (63.9) 134 sec
    132 (55.6) 71 min 148 (64.4) 107 sec
    133 (56.1) 56 min 149 (65.0) 85 sec
    134 (56.7) 45 min 150 (65.6) 67 sec
    135 (57.2) 36 min 151 (66.1) 54 sec
    136 (57.8) 28 min 152 (66.7) 43 sec
    137 (58.4) 23 min 153 (67.2) 34 sec
    138 (58.9) 18 min 154 (67.8) 27 sec
    139 (59.5) 15 min 155 (68.3) 22 sec
    140 (60.0) 12 min 156 (68.9) 17 sec
    141 (60.6) 9 min 157 (69.4) 14 sec
    142 (61.1) 8 min 158 (70.0) 0 sec
    143 (61.7) 6 min
    144 (62.2) 5 min
    145 (62.8) 4 min

    Table C.1: Pasteurization times for beef, corned beef, lamb, pork and cured pork (FDA, 2009, 3-401.11.B.2).
     
    Last edited: Nov 8, 2014
  4. johnb5

    johnb5 Fire Starter

    Man you always come through with good info David. I really appreciate all of your help
     
  5. butcherfamily

    butcherfamily Fire Starter

    Definitely the way to go!  
     

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