finishing sticks in water
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rich_green yes I also do my summer sausage
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lkrfletcher what equipment are you using to stuff them sticks?
Ridley Acres - Walton’s 11 pound stuffer
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cdavis thank you
rich_green I’m not 100% sure but if you use ECA with it I think you may want to wait til it hits 140* as the capsules start to release at 130*. Hopefully someone jumps on to confirm or give a definite answer
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how long should it take in the roaster? its been in for 40 minutes and temp has only went up 3 degrees, pulled them at 135 and they are only at 138
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was the roaster set at 160 and to temp. when you put them in ? the colder meat will bring the temp down in the water and need to recover then it should finish in a decent amt. of time
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water temp was at 170 and is currently at 172
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it may take a little more time but keep an eye on it as when the temp. starts to rise it will not take long to get to temp. and you don’t want to over cook them after all the work put in them
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it may take a little more time but keep an eye on it as when the temp. starts to rise it will not take long to get to temp. and you don’t want to over cook them after all the work put in them
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if you have a temp. probe with an alarm it is a big help
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craigrice thank you
rich_green mine have always finished in an hour or less
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rich_green mine have always finished in an hour or less
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cdavis making me nervous
rich_green give them time they’ll be worth the wait
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rich_green I’m not 100% sure but if you use ECA with it I think you may want to wait til it hits 140* as the capsules start to release at 130*. Hopefully someone jumps on to confirm or give a definite answer
rich_green I agree with twilliams about waiting till they get to 140° I usually wait till they get there regardless….I very seldom use ECA though
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so the stressful evening lol , I had to run to work so the wife was watching the sticks, she was using a thermometer that was reading wrong so what she thought was water temp was off by 50 degrees so the sticks eventually got to 160 but in that batch the casings all came off, they still seemed to taste ok though. so on the second half i was home and let them get to 140 in the smoker and then put them in 170 degree water. It took about 15 minutes for them to get to 160. One question i have is , Where i put the thermometer it seemed the casing would split about 4 inches in each direction is this normal and should i just put it in the end? they seem to be nice and plump and moist i will add pics tomorrow. and would you keep the first set? Thanks to all of you for the help today.
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so the stressful evening lol , I had to run to work so the wife was watching the sticks, she was using a thermometer that was reading wrong so what she thought was water temp was off by 50 degrees so the sticks eventually got to 160 but in that batch the casings all came off, they still seemed to taste ok though. so on the second half i was home and let them get to 140 in the smoker and then put them in 170 degree water. It took about 15 minutes for them to get to 160. One question i have is , Where i put the thermometer it seemed the casing would split about 4 inches in each direction is this normal and should i just put it in the end? they seem to be nice and plump and moist i will add pics tomorrow. and would you keep the first set? Thanks to all of you for the help today.
rich_green I usually get the split when I put probe in too, which means they were stuffed tighter than maybe should be but I like it like that so I just deal with it and eat it instead of packaging with the others. Did you immediately ice bath after the internal temp reached 160*?
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so the stressful evening lol , I had to run to work so the wife was watching the sticks, she was using a thermometer that was reading wrong so what she thought was water temp was off by 50 degrees so the sticks eventually got to 160 but in that batch the casings all came off, they still seemed to taste ok though. so on the second half i was home and let them get to 140 in the smoker and then put them in 170 degree water. It took about 15 minutes for them to get to 160. One question i have is , Where i put the thermometer it seemed the casing would split about 4 inches in each direction is this normal and should i just put it in the end? they seem to be nice and plump and moist i will add pics tomorrow. and would you keep the first set? Thanks to all of you for the help today.
rich_green as for the other batch, if you are positive that they reach 160* internal meat temp to reach lethality I think I would eat them although may not be as pleasant in appearance or snap. If flavor is good
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Yes into an ice bath immediately
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do you guys do summer sausage this way as well?
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lkrfletcher do you have a pic of those hanging in the smoker?
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