Smoking salami/pepperoni help needed.

[senorkevin]

Sorry! But I'm cooking at 180f.

I must be going something wrong. I'll figure it out.

Thank you for your help.

 

[rgautheir20420]

Sorry! But I'm cooking at 180f.
I must be going something wrong. I'll figure it out.

Thank you for your help.

Are you able to do a slow increase from 130? That's usually a good starting point for slow smoked sausages. Increase by 10 degrees every hour and don't set the smoker higher than 170 until they hit IT.

 

[senorkevin]

Yeah I can as I am using a gas burner I will give it a go later on this evening. Thank you again.

 

[blucmal]

Smoke the sausage at 140 F--- 60 C for 24-36 hours... the fat won't melt...

is this before or after its been dried. I live in hot climate and will struggle to cold smoke for 9 out of 12mnths. unless I modify a fridge.

 

[daveomak]

is this before or after its been dried. I live in hot climate and will struggle to cold smoke for 9 out of 12mnths. unless I modify a fridge.

Get the sausage casing dried... well, sticky to the touch... add smoke while smoker temp rises to ~140 ish.... when enough smoke has been added, stop the smoke.... close down the exhaust to ~5-10% open... That will stop the evaporative cooling of the sausage and it's temp will rise... sfter 24-36 hours, the sausage should be at IT of 135-140F and fully pasteurized and safe to eat...

The pasteurization times for beef, lamb and pork are listed in Table C.1. Table C.2 lists the pasteurization times for chicken and turkey.
Temperature... ....... Time.... ....... Temperature... ........ Time
°F (°C) (Minutes) °F (°C) (Seconds)
130 (54.4)........... 112 min
131 (55.0) ......... 89 min...........
132 (55.6).......... 71 min............
133 (56.1).................. 56 min............
134 (56.7).................. 45 min...........
135 (57.2).................. 36 min............
136 (57.8).................. 28 min...........
137 (58.4)................. 23 min............
138 (58.9).................. 18 min...........
139 (59.5).................. 15 min ...........
140 (60.0).................... 12 min............
141 (60.6).................. 9 min..............
142 (61.1).................. 8 min.............
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).

Below is a pasteurization table for poultry....
Temperature........ Time .............Time
°F...... (°C) ...........1% fat ...........12% fat
136 (57.8)........... 64 min......... 81.4 min
137 (58.3) .........51.9 min....... 65.5 min
138 (58.9)......... 42.2 min....... 52.9 min
139 (59.4) ........34.4 min........ 43 min
140 (60.0)....... 28.1 min ........35 min
141 (60.6)....... 23 min ............28.7 min
142 (61.1)..... 18.9 min........... 23.7 min
143 (61.7) .....15.5 min.......... 19.8 min
144 (62.2) .....12.8 min.......... 16.6 min
145 (62.8)..... 10.5 min .........13.8 min
146 (63.3) .....8.7 min ...........11.5 min
148 (64.4) .....5.8 min............7.7 min
150 (65.6) ......3.8 min ..........4.9 min
152 (66.7) ......2.3 min.......... 2.8 min
154 (67.8) .......1.5 min .........1.6 min
156 (68.9) ........59 sec............ 1 min
166 (74.4) ..........0 sec ............0 sec
Table C.2: Pasteurization times for a 7D reduction in Salmonella for chicken and turkey (FSIS, 2005).