My product IMT stalls out - WHAT TO DO?
Posted: Mon Oct 29, 2018 14:41
Hi everyone and I have a question to ask: what should I do now? I know this topic was discussed on this forum previously but I need to make a decision and am not sure what to do.
I was making two type of sausages - summer sausage and cervelat. I decided to follow the recipe from Marianski book for 100% but made one change during the process: per recipe I had to introduce smoke at 110F for 12 hours for Cervelat and for 6 hours for summer sausage and increasing temperature gradually until IM reaches 140F. In fact, for both sausages I kept temp at 110F only for 2 hours and then increased temp for 10 degrees every hour until my smoker temperate riched 168F for total 8 hours. Here is my problem: my product IMT stalls out / reaches a plateau at about 128°F. Last hour the IM temp started getting even lower - 125-124F. Usually, I finish my sausages by pouching them but It was kind of late for me (9:00 p.m.) and I could not wait any longer or do anything else because I had to go to bed (I am waking up every morning at 3:45 a.m. for work). I hanged all my sausages in the curing chamber at 55F and 70% over night.
Now, back to my question: what should I do now? Dispose all my meats or try to pouch them when I come home from work?
P.S. I have TSM 30# electrical smoker which I modified to bypass its own temperature controller to work with Auber WSD-1200GPH. IM temp was controlled by ThermoPro TP20 which is very accurate. Please let me know if I need to provide more information on this. All responses will be much appreciated. Thank you in advance!
I was making two type of sausages - summer sausage and cervelat. I decided to follow the recipe from Marianski book for 100% but made one change during the process: per recipe I had to introduce smoke at 110F for 12 hours for Cervelat and for 6 hours for summer sausage and increasing temperature gradually until IM reaches 140F. In fact, for both sausages I kept temp at 110F only for 2 hours and then increased temp for 10 degrees every hour until my smoker temperate riched 168F for total 8 hours. Here is my problem: my product IMT stalls out / reaches a plateau at about 128°F. Last hour the IM temp started getting even lower - 125-124F. Usually, I finish my sausages by pouching them but It was kind of late for me (9:00 p.m.) and I could not wait any longer or do anything else because I had to go to bed (I am waking up every morning at 3:45 a.m. for work). I hanged all my sausages in the curing chamber at 55F and 70% over night.
Now, back to my question: what should I do now? Dispose all my meats or try to pouch them when I come home from work?
P.S. I have TSM 30# electrical smoker which I modified to bypass its own temperature controller to work with Auber WSD-1200GPH. IM temp was controlled by ThermoPro TP20 which is very accurate. Please let me know if I need to provide more information on this. All responses will be much appreciated. Thank you in advance!