QUESTION - Why cook to 160 degrees when using sure cure and smoked meat stabilizer in summer sausage?



  • I have trouble getting the internal temp of venison/pork summer sausage and snack sticks up to 160 degrees without shrinkage and drying. If using sure cure and smoked meat stabilizer, why cook to that high a temperature? Doesn’t the cure kill the harmful bacteria?


  • Regular Contributors

    @weathered100 I’m sure Jon or Austin will comment about the science but you still need to cook the meat-you don’t want raw sticks. If you’re having trouble getting sticks to temp we smoke for 2-4 hours to get the color right then into a water bath at 170F until sticks reach temp. We use a turkey fryer the strainer basket makes it easy to remove and rinse in cold water to stop the carryover cooking process. I’ve been questioned about the water bath, and no it doesn’t remove the smoke flavor, no it doesn’t make the meat watery, we use it with natural, cellulose, and collagen casings. Cooking in water is a very soft even heat, some use a sous vide cooker. I’ve never tried it we just put the pot on top of a wood stove in the shop works great, just put a temp probe in one stick and wait for it to hit 160F, shower with cold water we hang to dry, an hour or so, then into the cooler.


  • Walton's Employee

    @Weathered100 First, great question! Second, @Parksider , as usual, is correct. Adding cure to a meat product is going to retard the growth of botulism spores but it is not going to make the meat safe to eat by itself, it still needs to get to 160° to fully kill off any harmful bacteria growing inside it. The same is true with Smoked Meat Stabilizer, it speeds up that conversion of Nitrite to nitric oxide faster than E. Coli can grow but it won’t kill it on its own, it still needs thermal processing to make it safe to consume.

    As far as moving it to water, I have never done it but there is no reason it would not work and with a summer sausage the only “smoke” you would lose is what has accumulated on the outside of the fibrous casing. As you don’t eat a fibrous casing, this will not affect the taste.

    I would vac pack it first just to be sure but I also don’t think finishing cooking it in water would make it watery. In fact, I think I would more worry about the opposite, that it would cook too much of the moisture out of the meat by cooking it directly in water.

    Having said that though, if @Parksider has done it in the past and has not seen any noticeable deficiency in his finished product I would say it is probably fine to do it that way!


Log in to reply
 



Recent Posts

  • J

    @stan 'll echo the statements of others. Using your meat grinder to stuff can be labor intensive and slow going. An extra set of hands is almost required.

    read more
  • Meatgistics University Video Weekly Blog Post - Meatgistics University is Live!

    Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long-term and maybe a few quick tips and tricks that are on our mind!

    What Videos are being released soon?

    Well, we just released 44 videos yesterday on our youtube page! I put them all into a playlist that you can view here (https://www.youtube.com/user/WaltonsTV/playlists) but probably the easiest way to digest this information is by going to Meatgistics University Home Page where we have everything listed out by category, then once you click into that category we have individual posts and videos on topics.

    But we will be releasing Will It BBQ? Squid this week and then the Octopus one the following week. We have a couple other videos done and ready but we will wait on those a while to give everyone a chance to digest some of the information from Meatgistics University first.

    I posted the link to the Livestream for anyone who missed it yesterday. There are still some unused 10% off coupon codes so watch the video if you are about to order and want 10% off your order. We also have a $10 coupon code in that video that will be good for everyone through 11/30.

    What Projects are we looking ahead at?

    Advanced Meatgistics U classes. I am really excited for the 201, 202.etc, classes as we will get to talk more about tips and tricks for making better products and we will be able to show some more examples of what we are talking about. For some of the introductory classes, there wasn’t any way to show you what we were talking about, too much of it was just me talking. We will be fixing that in future classes but that will mean that the videos will be more spread out, which isn’t necessarily a bad thing!

    What’s on our Mind?

    The Livestream went very well last night, especially for our first effort, we had 1,000 people on the site at one time or another and we received excellent questions from those visitors. We will have some more clear instructions with how to work the chat next time as well as there was some confusion between the chat for the Livestream and Walton’s Customer Support Chat. Luckily our excellent customer service team did a great job and was able to direct most people to the correct place to ask your questions. So a big thank you to them! We also got a few good ideas for future videos from viewers questions.

    New Products

    Blue Head Cheese Casings one of the specialty sausages we are eventually going to get to is Head Cheese. When we do it we will absolutely be using these headcheese casings and these hold about 8 lb each so we will have plenty of it!

    read more
  • @raider2119 I’ve never used apple cider either. It might well work but I would think spraying it from a spritzer bottle occasionally onto your meat would be more effective.

    I’ve changed to Pecan for almost everything, its a little too mild for some people but I think it is the most versatile of them all. Never had a problem with Beef, Pork, Chicken or veggies!

    And @raider2119 thanks for joining us for our livestream last night, it was a good time and we will be doing more of them!

    read more
  • @Douglas-Moore If you used duck did you cook up to 165°? If you are using ground poultry you should be cooking to 165 instead of 160° if you are using beef/pork. Another idea is when did you mix in the pork fat? When adding pork fat the best time to add it is during the grinding process if you are mixing it in after the grinding you run the risk of having the fat encapsulate the proteins and make it difficult for everything to bind together properly.

    Last thought would be to add a binder like Sure Gel or Soy Protein Blend that will add some protein to your product and make protein extraction easier. If you are looking to firm it up more I don’t know that Carrot Fiber would be the best choice.

    read more
  • R

    Just an FYI, everybody that received snack sticks for Christmas last year loved them… I just ordered another batch of Willie’s Snack Stick spice blend to do it again this year!

    read more
  • R

    Jonathon, I have to agree that 275 is too hot… If you have the time I’d shoot for 225, but if it needs to be “done”, then 250 would be the max I would do…

    I have always filled the water pan for everything I smoke… 2 reasons, first it does tend to add moisture during the long cook thus keeping the bark from turning to shoe leather… and second because the water pan acts as a heat sink and helps maintain the temperature (in my vertical propane smoker) a bit more accurately… I’ve heard folks tout using apple juice in the water pan to impart a sweeter flavor, but I’ve never tried it…

    On the other hand, my dad smoked for years, mostly in a converted fridge with an electric hotplate in the bottom… he never used a water pan and never had an issue with dry meat…

    As for the type of wood to use, that’s just a trial and error, personal preference thing… I happen to like steaks cooked with oak… that may be too strong a flavor for your taste (my GF hates it)… Recently I have been using a lot of maple for NC bbq, chicken and even cheese… I like the maple for the meats, but next batch of cheese will go back to the hickory / cherry mix that I was using…

    read more

Recent Topics

Popular Topics

21
Online

2.0k
Users

654
Topics

2.1k
Posts


Looks like your connection to Waltons Community was lost, please wait while we try to reconnect.