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.

]]>https://waltonsdev.nodebb.com/topic/2028/summer-sausage-tempRSS for NodeFri, 11 Sep 2026 00:16:17 GMTSun, 26 Jan 2020 01:59:43 GMT60Derek_D It is all personal preference, I’d be interested to see which one you prefer though!

]]>https://waltonsdev.nodebb.com/post/12092https://waltonsdev.nodebb.com/post/12092Mon, 27 Jan 2020 14:19:57 GMTJonathon It does seem to have just a bit of moisture to it. It turned out awesome in my opinion. Maybe next time I will try the 160 and see if I there is much difference.

]]>https://waltonsdev.nodebb.com/post/12072https://waltonsdev.nodebb.com/post/12072Sun, 26 Jan 2020 23:37:44 GMTDerek_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!”)

]]>https://waltonsdev.nodebb.com/post/12071https://waltonsdev.nodebb.com/post/12071Sun, 26 Jan 2020 23:25:27 GMTClint Hunter that makes sense.

]]>https://waltonsdev.nodebb.com/post/12022https://waltonsdev.nodebb.com/post/12022Sun, 26 Jan 2020 04:28:53 GMTThere 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.

]]>https://waltonsdev.nodebb.com/post/12021https://waltonsdev.nodebb.com/post/12021Sun, 26 Jan 2020 04:27:29 GMTJust talked to a fellow locker owner not far from mine who does summer sausage to sell all the time. State says cook to 150 for 5 min and you are done. So I took mine off and have them in a ice bath now. They read 153.

]]>https://waltonsdev.nodebb.com/post/12020https://waltonsdev.nodebb.com/post/12020Sun, 26 Jan 2020 04:24:29 GMTI have it set at 175. Meat temp 149.5 now. Getting there.

]]>https://waltonsdev.nodebb.com/post/12019https://waltonsdev.nodebb.com/post/12019Sun, 26 Jan 2020 03:01:45 GMTDerek_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°

]]>https://waltonsdev.nodebb.com/post/12018https://waltonsdev.nodebb.com/post/12018Sun, 26 Jan 2020 02:59:53 GMT