Summer sausage is there a stall?
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I keep my summer sausage batches small 10-15 lbs. due to sinker capacity. I use the 2 1/2” casing and limit them to just about 2.5-2.75 lb. each. I pretty much use the time/temp increase method demonstrated in the Waltons video. I hit a stall after reaching approximately 145-150°. After reaching this temp I’m thinking I’ve about got it but at this point it seems to reach a stall similar to cooking a pork butt. It then takes me upwards of 15 hrs to bring it to the 160-165°. Is this a normal timeframe?
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You can use a turkey roaster and it will do the same thing as a more expensive setup
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All good advise above. The sous vide advantage is precise temp control of the water. I understand many bologna manufactures use a steam cabinet to finish. I just like my steam wetter
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Well this is a dated thread, but I searched for it because I made come Kielbasa a few days ago and smoked them. I have been making and smoking sausage for a long time. I have never experienced a stall while smoking sausage. I have with brisket, but never sausage. I was very frustrated after attending the smoker from early in the morning until late afternoon. I finally gave up and took it out. So now I just finish cooking it as I use it. Well, reading over this thread I see that this is a common issue for some people. And I basically got the answers I needed. I hope it never happens again.
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If you want a quick result. Bump temp up slow. When it gets to 130deg ,finish in sous vide. You will never experience a stall ever again and can get a good nights sleep to boot.
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Well this is a dated thread, but I searched for it because I made come Kielbasa a few days ago and smoked them. I have been making and smoking sausage for a long time. I have never experienced a stall while smoking sausage. I have with brisket, but never sausage. I was very frustrated after attending the smoker from early in the morning until late afternoon. I finally gave up and took it out. So now I just finish cooking it as I use it. Well, reading over this thread I see that this is a common issue for some people. And I basically got the answers I needed. I hope it never happens again.
jrrrr I have a masterbuilt electric smoker and almost always have a stall. It would really be nice go through a full smoke without one.
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Mr. Davis,
Sounds like we have identical smokers and we have identical stalling problems. I don’t believe it’s our smokers because the stalling problem is to common throughout the smoking world. I’m sure there’s a logical answer for it, but I’m not smart enough to answer that question. That’s why I’m on MEATGISTICS because they’re all kinds of experienced and intelligent people on this site. A few months ago I had a similar post and everyone rushed to me with answers about the Sous Vide process. I took their advice and went and picked up a Sous Vide. It saves me countless hours and even more importantly the worries of proper internal temperature. Yesterday I had 14 pounds of summer sausage in the smoker and stalled out 130 to 135°. I vacuum sealed them all and put them in the hot water and they were all cooked evenly to the proper internal temperature. Then ice bathed them and then hung them up in my shop. My shop is at 50° so I might let them hang in there for a couple days. I took them to an internal temperature of 165°, I was reading through the posts here and it appears that a lot of folks are going to 160. Maybe someone could shed some light on that topic. If I knew how to post a picture I would post a picture of my Sous Vide set up. Hopefully this helps someone as it has helped me out a lot. Thank you all for your advice it is greatly appreciated.Thank You
Duane
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Mr. Davis,
Sounds like we have identical smokers and we have identical stalling problems. I don’t believe it’s our smokers because the stalling problem is to common throughout the smoking world. I’m sure there’s a logical answer for it, but I’m not smart enough to answer that question. That’s why I’m on MEATGISTICS because they’re all kinds of experienced and intelligent people on this site. A few months ago I had a similar post and everyone rushed to me with answers about the Sous Vide process. I took their advice and went and picked up a Sous Vide. It saves me countless hours and even more importantly the worries of proper internal temperature. Yesterday I had 14 pounds of summer sausage in the smoker and stalled out 130 to 135°. I vacuum sealed them all and put them in the hot water and they were all cooked evenly to the proper internal temperature. Then ice bathed them and then hung them up in my shop. My shop is at 50° so I might let them hang in there for a couple days. I took them to an internal temperature of 165°, I was reading through the posts here and it appears that a lot of folks are going to 160. Maybe someone could shed some light on that topic. If I knew how to post a picture I would post a picture of my Sous Vide set up. Hopefully this helps someone as it has helped me out a lot. Thank you all for your advice it is greatly appreciated.congo I just like you have a gone the sous vide route and now get alot more sleep
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jrrrr I have a masterbuilt electric smoker and almost always have a stall. It would really be nice go through a full smoke without one.
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congo very nice setup
. Good looking sausage too. 
. Congrats -
Mr. Davis,
Sounds like we have identical smokers and we have identical stalling problems. I don’t believe it’s our smokers because the stalling problem is to common throughout the smoking world. I’m sure there’s a logical answer for it, but I’m not smart enough to answer that question. That’s why I’m on MEATGISTICS because they’re all kinds of experienced and intelligent people on this site. A few months ago I had a similar post and everyone rushed to me with answers about the Sous Vide process. I took their advice and went and picked up a Sous Vide. It saves me countless hours and even more importantly the worries of proper internal temperature. Yesterday I had 14 pounds of summer sausage in the smoker and stalled out 130 to 135°. I vacuum sealed them all and put them in the hot water and they were all cooked evenly to the proper internal temperature. Then ice bathed them and then hung them up in my shop. My shop is at 50° so I might let them hang in there for a couple days. I took them to an internal temperature of 165°, I was reading through the posts here and it appears that a lot of folks are going to 160. Maybe someone could shed some light on that topic. If I knew how to post a picture I would post a picture of my Sous Vide set up. Hopefully this helps someone as it has helped me out a lot. Thank you all for your advice it is greatly appreciated.congo I think because of the temp/bacteria chart, the holding time is met in the sous vide 160 easier than waiting for the stall to end and reach the 165 temp. The meat is cooked and set at 160 and you dont reach the temp where fat out might occur. Just my understanding, someone correct me if I’m wrong.
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You can also use and induction cooktop that has temp setting and the simple water bath.
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congo Looks like you’ve figured this out. Those sausages look fantastic and your sous vide set up is perfect.
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