How Long to Smoke Beef Summer Sausage in Smoker

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Typical time for summer sausage

• Thread in 'Sausage' Thread starter Started by illmakeufamous,
• Showtime date Jun nineteen, 2016

• #ane

I'grand fairly new to smoking sausage, I've probably made around 40lbs total over the by few years. I can't seem to get a consistent system together to melt my sausage. I'm either fatting information technology out or information technology'south taking over 12 hours to get to 152. This last batch has got me flustered. Equally I am typing this I am still waiting on the 5lbs I put on at 6:45am saturday and it's at present 1:00am Sunday and I'm just at present at 148.

I started at 130 for an hr, iii hours at 150 with smoke, and so bumped information technology to 165 for several hours. I bumped it to 170 around 8pm and 175 around xi. I'm using a mes40, started on the second to top rack, now dropped information technology to second to bottom.

What are your guys' organisation that you can consistently get summertime sausage washed in around 10 or less hours without fatout?

This is the longest it's e'er taken me but it's taken 12+ hours on a few other occasions. Makes me drag my feet to make another batch when I'm having to wait this long to go to bed.

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• #ii

49,671

ix,942

Joined Jun 22, 2009

If you lot are using the factory thermometer to measure the temps, it could be way off.

Your smoker may non exist at the temp you call back information technology is, and the aforementioned goes for the sausage.

Al

• #3

6,909

2,304

Joined Aug 24, 2014

IMUF, I agree with Al ,your temps may not be accurate

• #4

I idea about that and I'll accept to cheque, but I take put it on 175 just to take it fat out

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• #5

OK I merely checked, cabinet temp is 20 degrees lower than the temp setting. The smokers meat probe and two of my therms all read around 20 degrees low. Since the temp fluctuates so much (I'll have information technology fix at 175 and it'll go clear to 193) it makes me actually nervous of a fat out. I guess adjacent time I'll gear up it at 175-180 for a quicker cook time and hope information technology doesn't actually reach 180 in there.
Or I approximate I can just for 3 hours so finish in the oven

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• #6

26,976

iv,661

Joined November 12, 2010

I fume my beefiness sticks at 150 for 24 hours....   Put the SS in the smoker at 150, close the door and walk away for at to the lowest degree 24 hours...   Yous volition never have fat out..  The SS will be moist and delish....

• #7

11,921

6,955

Joined Dec 25, 2010

Many factors here for such a long fume.

Weather conditions, hot/cold spots in your smoker, vent close to much and then on. I use a thermpen for temp reading. I don't use a probe while smoking as the probe can cause fat to cavitate at the tip and give you lot a false reading (but my way) I thermapen from the height.

I beginning at 130* and bump during the hang time to 165 (rarely to 170)

• #8

393

29

Joined Sep 3, 2011

110°f for i hour and than raise sleeping room temp ten°f every 60 minutes until 170°.  Then let it ride.  It takes 12 hours or so.

You could effort switching to a smaller diameter casing.

• #9

241

157

Joined January 8, 2015

I fume as long as I want, and then cease in the kitchen oven. That stop step may only have a half hr; my oven has much more than compatible temps than my smoker, and I know all the sticks are very close to fiinal temp. Like Dave said, if I have my sticks amoking at 150, and effigy 12 hours is plenty smoke, only the internal temp is merely 130, I'll pull the sausage and put it correct in a 165 degree oven (set on convection in mine) and watch the temp climb to my target in fairly short lodge. Sometimes I'll run the temp upward to like 180 for a scrap to move things along. A little trial and error and I've had no problems, and a heck of a lot more command, and no midnight vigil over smoker.

• #10

three,199

364

Joined December 31, 2010

I'one thousand a catechumen to Dave Omarks method earlier I fifty-fifty realized it. I was concerned about not hitting IT target on long smokes and voiced concern on here and was provided with the intell report by Dave. The sausage or sticks always looked completely done, at times even a little firmer than I would have liked. Regardless, hither's the chart and so I would 'set it and forget information technology' for at to the lowest degree 18 hours. I ordinarily grind and add my spices and cure on day one....allow to remainder and firm upwardly overnight in the fridge then stuff effectually 10 AM next day and slide them in the smoker at most Noon. 150 for an hr with no fume to dry out the casings so crash-land up to 175 tops, add my woods and let it get. I don't open the smoker until about 0600 the next morning time to gaze upon some of the finest looking product I've e'er washed. Hither'south the report for your reference with Daves comments attached:

Nest time, endeavor smoking at 150 ish temp... for 24 hours... that reduces the fat out... terminal temp of the sausage 140 ish for 2 hours or so... that'southward adequate to pasteurize the meat....

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

130 (54.iv) 112 min... 146 (63.three) 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.iv) 23 min.... 153 (67.2) 34 sec
138 (58.ix) 18 min.... 154 (67.viii) 27 sec
139 (59.v) 15 min.... 155 (68.3) 22 sec
140 (60.0) 12 min.... 156 (68.9) 17 sec
141 (60.vi) 9 min...... 157 (69.4) 14 sec
142 (61.i) viii min...... 158 (70.0) 0 sec
143 (61.7) 6 min.......
144 (62.ii) 5 min.......
145 (62.viii) 4 min.......

Table C.1: Pasteurization times for beef, corned beef, lamb, pork and cured pork (FDA, 2009, iii-401.11.B.2).

http:// Another source.... with explanations..

http://www.fao.org/docrep/010/ai407e/AI407E08.htm

FWIW, I usually double the time recommended at lower temperatures.... Only IN CASE my therm is off or other sections of meat may have non reached the temperature all at the same fourth dimension.....

instance... 135 deg. for 36 minutes..... I extend to at to the lowest degree 72 minutes at that temp....

• #11

21

10

Joined Jul 21, 2016

Perfect they were doing SS this manner.

• #12

21

ten

Joined Jul 21, 2016

I smoke my beef sticks at 150 for 24 hours....   Put the SS in the smoker at 150, shut the door and walk away for at least 24 hours...   You will never have fatty out..  The SS volition be moist and delish....

Perfect they were doing SS this manner.

• #13

11,921

6,955

Joined Dec 25, 2010

I been doing this manner for years. Its not rocket science.

Hither is the temp and time scale i use for most of my sausage making. I utilize this for chubs and sticks. Please note that YOUR RESULTS MAY VARY.

Outside weather weather condition tin can likewise have a big function of how long it takes the meat to target It.

TRY Not TO EXCEED SMOKER TEMPS OF 175

I practise not utilise a meat probe while smoking, the probe can cause fat cavitation and give fake readings. Use a Thermapen to bank check IT of meat from the top of the chubs downwards thru the centre.. I know that opening the door is going to increase your time, simply the nature of the game.

Hang your stuffed casings at room temp for 2 hours to dry and gear up. Have your smoker pre heated at 130* I use a TSM 30lb Digital smoker. Keep your height vent open. Closing the vent off will increase moisture within your smoker and give you an unpleasant discoloration on your product. Remember this is sausage, not dripping prime number rib.

i. Hang in smoker at 130* for two hours (no smoke)
2. 140* for i.5-2 hrs fume (Use of a water pan is your call)
3. 150* for 2.5 hrs (smoke opt)
4. 160 for 2.5-iii hrs (smoke opt) cheque meat IT here from the top of the chubs. You may have a stall in this time period.
five. Increase smoke temp to 170* (opt smoke) For 3-4 hrs. Check Information technology once again, You should be close to your target IT of 152.
6. If you dont have time to do a consummate smoke you can utilise hot water to finish to your It. DO Not EXCEED A WATER TEMP OF 170 AND Move THE CHUBS/STICKS AROUND IN THE Water. Cold h2o bath after your IT is up to you.

Annotation: Y'all can pull the sausage from the smoker at an IT of between 149-151 and hang at room temp. IT will It to 152 on its own. (NO Common cold WATER ON THIS Manner)

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