smokinbubba
Sorry I didn’t mean to skip over you. I had to get clearances from Team Blue Police in order to have direct communications with a team orange. Just a jokin I wanted to cover 1 subject at a time. I’m seriously thinking of trying the sous vide method of finishing off my sausage. I might look it up on YouTube first and give a homemade rig a go first if not too complicated. Thanks for the info.

I’m pretty sure there is a shield however at 2-1/2 lbs if I hang them vertical the end is pretty close to the element.

processhead said in Summer sausage is there a stall?:

denny66 said in Summer sausage is there a stall?:

TexLaw

Give me more info please in case hardening or where I might find more info. Thanks

Case hardening is the term used to describe when the casing and a layer of surface meat dries and hardens too quickly early in the thermal processing cycle. When the case hardened layer forms, it interferes with the transfer of smoke flavor into the product and can interfere with the transfer of moisture out of the product that is needed for slow, controlled drying of the interior meat at the center of the casing.

Case hardening typically happens when the temperature in the smoker starts out too high and the humidity is to low, all of which dries the casing surface and the layer of meat just under the surface. This is why you usually see smoke schedules start out at low temps and are raised gradually over a period of time.

That maybe what’s happening to me. I know I start my temps out correct (by a calibrated thermometer)but every time I make SS I seem to develop a slight rind under the casing. Somewhat tougher and dryer in nature than the rest of the sausage. Probably slightly over 1/8” thick.
So it must come down to moisture in my smoker. I don’t have to ever add any water to my very small water pan. Maybe I need to try the sponge method shown in Jonathan’s video?

smokinbubba said in Summer sausage is there a stall?:

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.

I don’t know if I can do something I can’t pronounce!!! Isn’t specialized (read expensive) equipment needed here?

TexLaw

Give me more info please in case hardening or where I might find more info. Thanks

processhead said in Summer sausage is there a stall?:

denny66

Smoker heating capacity can be a limiting factor in getting your product internal temperature steps to keep increasing.

You can confirm this by reducing the weight of the product in the smoker while monitoring any changes in your cooking cycle and whether your internal temperature continue to stall.

twilliams suggestions are all valid points as well.

What kind of smoker are you using? Electric, gas or other? If electric, what is the watt rating.

As I stated I’m only making 10-15# batches. I’m using one of the cheaper electric smokers. I have used two different methods of monitoring the temp in the smoker and comparing it with the digital settings on the smoker itself. One is an oven thermometer that I leave in the smoker and also I have used a maverick remote probe that has been tested accurate place in the smoker.

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?

PapaSop said in And there shall be WAR!:

Fat_Bob
Only a matter of time. You as well… Surrender to the Orange side! Hmm. Something familiar about that.

Sounds like some vote counting after the polls closed

Sure hate to keep repeating myself but it needs to be said. All my summer sausage to date has been from prepackaged mixes. Not that I’m unhappy with the premix seasoning but as I watch Jonathan’s videos he mentions ECA and the traditional “Tang” it brings to summer sausage. Do the prepackaged summer sausage mixes contain ECA. If not would I benefit by using it? I’m speaking about the taste of the finished product.

Getting my supplies ready to avoid the rush. Can I freeze hi-temp cheese? I bought enough to hopefully get me through season. I had some to mold one year trying to keep it a little too long and don’t want that to happen again. I know you can freeze other cheeses but didn’t know if it would cause any issues with hi-temp. Thanks

I have 2 meat mixers with 5 fingers on each one. I do take things very literal and went watching the Walton videos Jonathan comments that good protein extraction is necessary thus I really work the mix hard. As stated above I only have my hands but I only make small batches. I usually aim for 10#. Can you over mix meat? If so what are the results?

Well gentlemen I got half of it right. I do put my plate in the same way each time… but they share the same knife. I plan to fix that issue soon!

Well I can’t say that it’s not dull but I purchased the grinder new and as I stated I’ve only grind about 60-70 lb. I don’t know how long a factory blade last but I though I’d get more grind out of one than that. It does so good on the first grind I’d thought if it was my blade I’d see some issues there too?

rich said in Particle definition:

is your blade in right

Yes Sir, I’ll have to admit I came close to doing that once but caught it before I got started.

I think after a discussion with my wife we figured it out. She said when she washed the auger and the head both had a Very thick layer of pork fat coating the auger and inside the head. That got me to thinking, this pork shoulder was brought to us by my son. We did cut it in our usual fashion but It hadn’t been in the freezer as long as normal thus the pork was not as cold as normal. Sorry to all who wasted their time trying to get me straightened out but also a big Thanks to those who jumped in with their thoughts.
I’ll let you know the results on the next go go round

PapaSop said in Particle definition:

denny66
I also use a 4.5 mm plate with no issues. Your meat sounds like it’s cold. How about the grinder head? I put mine the freezer prior to grinding. Wouldn’t use a 3 mm plate unless you’re doing bologna or hot dogs. As TexLaw said, what size is your grinder?

Sorry PapaSop I failed to mention that the grinder head had been in freezer for and hour + before we started.
In case you miss my response to TexLaw I have a LEM 12 grinder.

TexLaw said in Particle definition:

What grinder do you use? Do you rechill your meat before your second grind?

As a matter of personal taste, I actually tend to prefer a coarser grind in my sausages (with the exception being emulsified ones). I just do a single grind–8 mm for beef and pork sausages and 4.5 mm for chicken. The coarser grind does take a little more mixing, but I like the final product better.

I use a LEM #12 grinder. No rechill on the meat. When I start my process the meat is partially frozen and I’m only making 10# batches. The only time it’s handled is dropping it down the chute. After 1st grind the plate is switched and the second grind starts. All this is done very quickly.
I did make some pork breakfast sausage back in January only using one grind. I don’t remember what number Plate we used as it wasn’t my grinder. I really liked the texture. I was pleasantly surprised.

In watching the Walton videos I hear them speak of particle definition. In grinding summer sausage 2 grinds are recommended (In the videos)1st grind is a 3/8”(10mm) plate and 2nd grind in a 1/8” (3mm) plate. I don’t own a 3mm plate so I use a 4.5 mm that come with my grinder. My first grind is great but my second grind is almost a smear job. I’m only making 10# batches as this works best for my smoker. My meat is pre-cut in strips that will fit into my grinder without using plunger then frozen hard rock!!! When I get ready to make a batch I get it out of the freezer and start working the strips apart for use. As I start my 1st grind (10mm)some of my meat is still partially frozen. Everything goes very quick and as soon as my first grind is complete the plate is changed and the 2nd grind (4.5mm) starts. This turns into a chore and the product comes out in a flat appearing ribbon with nearly no particle definition. I can only imagine what my product would look like if I used the recommended 3mm plate. My plate and knife have maybe 60-70 lb total of grind on them. I wouldn’t think they are dulled. They are the factory set and probably not the best quality. The finish product has the appearance of a bologna meat. It taste fine and get compliments on that part. Any thoughts?

I do some trapping when pelts are prime. I always get 2-3 people a year with skunks who have taken up residency around their residence. Skunks are pretty easy to deal with and pretty calm unless a dog is around. My 1st warning if I’m going to trap around a residential building put your dog up or you’re not going to like the results, both to your dog and your neighborhood.
Skunk essence has value but every time I extract some, even though I wear gloves it will permeate them and also be in your clothes. My wife can tell I’ve been working with one as soon as I hit the door.

Tex_77

Tex that’s without a doubt the best looking Blue Hat I’ve ever seen and the sausage is not bad either.

Just funnin with ya. What a spread… Great Job!

My mother who in every member of her family’s opinion made the absolute best fried chicken and I say that with my wife of 34 1/2 years sitting right here beside me. Mom would not buy a Tyson chicken even if they were on sale. No one ever questioned her but she’s been gone nearly 3 years and no one in our family will go against her beliefs. Odd how traditions continue.
Boy do I miss seeing that big old cast iron skillet on the stove with pieces of chicken all nestled together the exact same way every time she cooked chicken. No matter how hard she tried and showed everyone how she cooked it no one has done it like her.
Sorry for the rant… things like that mean so much more as you get older.