Page 1 of 2
sausage not quite right texture
Posted: Thu Feb 21, 2013 13:42
Has anyone had problems with there redi check meat probe conducting heat in to there sausage
Posted: Thu Feb 21, 2013 15:06
Let me give you some more information. I used the venison recipe in smoke house design book. Dried casings smoked for 3 hrs at 140 f slowly raised temp to about 160 during the process. Rhen raised temp to 175 to 180 to cook. I pur the probe in before smoking and when internal temp was 160 I stoped showered with cold water bloomed but ir still feels almost raw flavors great just nor the texture I was looking for
Posted: Thu Feb 21, 2013 16:20
What size are the sausage? also what type? did you intend to eat them cold? Try placing a chunk of one in you kitchen oven and cooking it for a little while.
Posted: Thu Feb 21, 2013 17:06
Inch to 1.5 hog I would call it garlic sausage. I wanted to eat it cold. I plan to test my thermometer on Saturday and try to heat a piece to 160 f again to see if it makes a difference.
Posted: Thu Feb 21, 2013 17:13
Boiling water and ice water are the standards. 212° & 32°F.
Posted: Thu Feb 21, 2013 18:04
I read somewhere that leave in thermometers can conduct heat giving false reading has any one had this happen. And if it is under cooked should I put it back in the smoker to re cook there's 18 lbs
Posted: Thu Feb 21, 2013 23:50
Over the last few days I have been looking for someone who has had the same problem as me and all the forums I have searched it seems that everyone cooks to the temperature in their recipe and it turns out great.
I joined this forum because it was instrumental in the construction of my smoke house and hopefully get some feedback guess all I can do is check my thermometer when I get home and hope that this all it is
Posted: Thu Feb 21, 2013 23:57
How about poaching just one of your sausages, and see what happens?
Posted: Fri Feb 22, 2013 03:47
Worth a try I'll test my thermometer and try a few different temperatures thanks
Posted: Fri Feb 22, 2013 23:02
ssorllih wrote:Boiling water and ice water are the standards. 212° & 32°F.
I agree if you are at sea level, but not at high altitudes, except water still freezes at 32° F until you get pretty high up there. I'm at 3000 feet and water boils here at 206.2° F.
Posted: Fri Feb 22, 2013 23:08
Rudy, It is one of the ways mountain climbers checked their elevation. http://www.engineeringtoolbox.com/boili ... _1344.html
Posted: Sat Feb 23, 2013 01:30
Was it just the one link that was the wrong texture or all of them?
I always put a probe into one of my links and have never had the issue you're talking about.
Now, WHERE does your probe begin to measure the temperature? At the tip, 2" up, 6" up, etc... If you look at your probe, there will be either a dimple in the side of it, or an indented "ring" going around it. That will be the point that the thermocouple probe measures temp.
If the measuring spot on the probe is inside of the meat it shouldn't be too far off since the meat will provide a heat sink of sorts and keep the probe close to the actual temp of the meat being measured.
If the probe checks out as ok doing the test Ross recommended, I'd look at the wire going from the probe to the display unit. If the wire has been weakened it has the potential to provide a false reading as well. Some factors that can weaken the wire(s) are closing it in a tight door, twisting, wrapping, and over heating.
People have made fun of me for spending what I do on thermocouples and display units, but I know what I read on the display is true. A lot of the off the shelf units are made as cheaply as possible with the wire being the main problem.
With a brisket, +/- 5° isn't an issue, with sausages it can be very bad...
Posted: Sat Feb 23, 2013 16:21
They all seem under cooked I will look for the one that had the probe in it and see if it is better I will be home later today thanks all of you now I have somewhere to start
Posted: Sat Feb 23, 2013 22:12
just checked my thermometer with ice water and it seems fine so i poached a couple links to 160 F showered them and hung same as befor i tried some befor totaly cooled and it seems they are now properly done i will know for shure when they cool better. all i can think of is the probe conducted heat or i dident have it centered properly. next time i think i will wait untill the "cooking stage" to insert the probe
Posted: Sat Feb 23, 2013 22:41
With small sausage I bury the probe length ways in the link because I am not certain where on the probe the sensor is located.