sausage not quite right texture
sausage not quite right texture
Has anyone had problems with there redi check meat probe conducting heat in to there sausage
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
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
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
Rudy, It is one of the ways mountain climbers checked their elevation. http://www.engineeringtoolbox.com/boili ... _1344.html
Ross- tightwad home cook
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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...
Charlie
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...
Charlie
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