Anyone have an idea what temp I need to take 80/20 goose/pork summer sausage to?
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Don,
I just made some goose summer sausage:
http://forum.cookshack.com/ubb/ultimatebb.php?ubb=get_t...;f=3;t=004341#000000
I used the Hi Mountain Summer Sausage kit.
My meat seemed very "wet". A lot of liquid drained out the bottom of the smokett and it took 20 hours to get to 160F.
The final product was a little dry but folks sure eat it quickly. I'm not sure I'd stop much below 160F.
I just made some goose summer sausage:
http://forum.cookshack.com/ubb/ultimatebb.php?ubb=get_t...;f=3;t=004341#000000
I used the Hi Mountain Summer Sausage kit.
My meat seemed very "wet". A lot of liquid drained out the bottom of the smokett and it took 20 hours to get to 160F.
The final product was a little dry but folks sure eat it quickly. I'm not sure I'd stop much below 160F.
I'd say 155- 160.
Is your pork from the shoulder. If so your fat content should be right around where it needs to be.
I've never tried to make any out of goose and would be very interested in how it turns out!
Goodluck!
Is your pork from the shoulder. If so your fat content should be right around where it needs to be.
I've never tried to make any out of goose and would be very interested in how it turns out!
Goodluck!
Thanks M_A and GeiyserQ... I did 52 pounds of summer sausage and "slim jims" this weekend and they all turned out great. Slim jims had a better smoke flavor than the ss. Texture is a little different than beef or venison, but still very tasty. Took to 155 - 160 internal. Slim Jims took about 5+ hrs for 17 pounds. Ss was in for 11 hrs for 35 pounds.