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sausage temperature

 
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knuter
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Joined: 26 Jan 2007
Posts: 88

PostPosted: Tue Mar 13 07 4:29 am    Post subject: sausage temperature Reply with quote

New to smoking and thinking of trying to make some summer sausage. What temp would I need to smoke at and for how long? Is there an internal temp I want to get to etc?

Thanks!
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Damar12
BBQ Fan


Joined: 15 Dec 2006
Posts: 176

PostPosted: Tue Mar 13 07 4:53 am    Post subject: Reply with quote

This is what I do.

Summer Sausage

3 lbs ground beef
1 cup cold water
2 tablespoons Morton Tender Quick salt
1 tablespoon liquid smoke
1 tablespoon garlic juice
1 tablespoon onion powder
1 tablespoon mustard seeds
1 teaspoon ground cumin
1 teaspoon red pepper flakes
1 teaspoon cajun-louisiana seasoning blend (your favorite)
1 teaspoon black pepper

In a large bowl, combine all ingredients & mix well. Cover and refrigerate 72 hours, mixing each day a time or two. Wrap in rolls similar to a sausage log on day 3. Return to refrigerator and allow to firm up.
Unwrap rolls, place on smoking rack. Smoker temperature at 180 degrees. Also go to internal temperature of 156 degrees. Cool & wrap in tin foil, refrigerate or freeze.

Note: Keep meat and water cold. You do not want fat to smear (it did but with no adverse effects, at least it seemed greasy to me). Can use garlic powder or minced garlic. I also used Tony C. for cajun seasoning. I also used mustard powder instead of seeds. I used ground chuck, 80/20 blend.
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knuter
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Joined: 26 Jan 2007
Posts: 88

PostPosted: Tue Mar 13 07 6:54 am    Post subject: Reply with quote

Could you stuff it into casings for sausage and then smoke? does the smoke penetrate the casing? Thanks for the recipe, I will try that! How long does it take at 180 to get the internal temp to 156?

Thanks again!!
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rawtalent
Newbie


Joined: 10 Feb 2007
Posts: 89

PostPosted: Tue Mar 13 07 7:24 pm    Post subject: Reply with quote

Without casing it's just fancy meatloaf in my opinion. Not that it isn't tasty but c'mon--let's have some standards here Very Happy

Yes the smoke will penetrate the casing. No need for the long cure time--just mix the seasoning and cure with cubed meat before grinding and stuff the stuff. 180 is absolute high end for the temp. 150 internal temp is adequate but 154 is a safer bet. A boned pork butt is about the right fat/lean ratio. Should take 5-6 hrs to smoke .
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Ranucci's Big Butt BBQ
BBQ Fan


Joined: 27 May 2006
Posts: 288
Location: Endwell, NY

PostPosted: Wed Mar 14 07 7:58 am    Post subject: Reply with quote

Gary, you better be bringing some of that sausage up to the Charlotte
competiton.
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Ed

Ranucci's Big Butt BBQ
http://www.ranuccis.com
http://www.bigbuttbbq.com
DPP Series 50
FEC 100
Jedmaster
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rawtalent
Newbie


Joined: 10 Feb 2007
Posts: 89

PostPosted: Wed Mar 14 07 7:07 pm    Post subject: Reply with quote

I certainly will Ed. You KNOW what I'll be lookin for...
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Ranucci's Big Butt BBQ
BBQ Fan


Joined: 27 May 2006
Posts: 288
Location: Endwell, NY

PostPosted: Thu Mar 15 07 4:55 am    Post subject: Reply with quote

Oh yea, NY Dogs with a snap!
_________________
Ed

Ranucci's Big Butt BBQ
http://www.ranuccis.com
http://www.bigbuttbbq.com
DPP Series 50
FEC 100
Jedmaster
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