Summer Sausage Temp
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Doing my first batch of venison summer sausage today in the pk100. If I recall hearing Jonathon in one of his videos to run the temp to 160 then ice bath. And also recall hearing 150 for one hour is also acceptable. If it takes longer to get from 150 to 160 than an hour, can they be taken out after that hour after 150? Hope this makes sense. They are sitting at 147 right now. Thanks.
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Doing my first batch of venison summer sausage today in the pk100. If I recall hearing Jonathon in one of his videos to run the temp to 160 then ice bath. And also recall hearing 150 for one hour is also acceptable. If it takes longer to get from 150 to 160 than an hour, can they be taken out after that hour after 150? Hope this makes sense. They are sitting at 147 right now. Thanks.
Derek_D what is your cabin temp set at, dont be afraid to bump it up to 180° to get your IT to 160°. I wouldnt go no less than 157°
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There is an appendix a for usda that details time versus temperature for safe processing. 160 is instantly lethal to all the bad stuff. You can do lower temps for longer periods of time but it’s very dependent on you truly knowing the temp and not having any cold spots. Since very few people can be that confident, most people shoot for guaranteed.
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There is an appendix a for usda that details time versus temperature for safe processing. 160 is instantly lethal to all the bad stuff. You can do lower temps for longer periods of time but it’s very dependent on you truly knowing the temp and not having any cold spots. Since very few people can be that confident, most people shoot for guaranteed.
Clint Hunter that makes sense.
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Derek_D Both the locker owner and Clint Hunter are right. We also like the little extra dryness that cooking all the way to 160 provides, snack sticks and summer sausage are semi-dried and sometimes 154 for 5 minutes or whatever it is can give you a finished product that feels too moist. That is an insane thing to say about meat I know but sometimes just a little dryer is better. (All I can think of now is the old man in Pet Semetary “sometimes, dead is better!”)
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Derek_D Both the locker owner and Clint Hunter are right. We also like the little extra dryness that cooking all the way to 160 provides, snack sticks and summer sausage are semi-dried and sometimes 154 for 5 minutes or whatever it is can give you a finished product that feels too moist. That is an insane thing to say about meat I know but sometimes just a little dryer is better. (All I can think of now is the old man in Pet Semetary “sometimes, dead is better!”)
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Derek_D It is all personal preference, I’d be interested to see which one you prefer though!
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