Jonathon Good Morning Jonathon. Pick the seasoning you want, since you are the one who is going to be eating them. :grin: Im interested in how the thighs will affect the texture, how you are going to grind them etc.
This was my first time doing summer sausage. Have to say it is nice and easy as far as stuffing, especially using hog rings. Think next time I’ll stick to 12" casing as these are huge!
Will smoke tomorrow and figure it will be a long day in my PK100 so finally opened the hole saw I bought to mod a sous vide cooler. Took some looking to find a cooler that was long enough to fit the snack stick size I hang without being too much water, etc. This one is just right and was $4.
Jamieson22 $4.00? Wow meat and casing really looking good
glen Found on local FB marketplace. A handle is broken on one side and bottom plastic wore through on two bottom corners (duct tape cured it) but beats $45 for the same one new.
Jamieson22 looks like some good summer🤤
Jamieson22 they look great 👍 good job
Jamieson22 modded cooler and meat logs both look great. I use those same clamps to stabilize my stuffer. They work great.
Loaded up and started the drying phase. Nice fall colors setting the mood.
Jamieson22 we are patiently waiting to see the finished goodness and hear the cook time results
Jamieson22 that is a beautiful background 😍. Enjoy
Jamieson22 - Great Project!
Jamieson22 Man, that sight makes me want to buy a dedicated smoker LOL! Beautiful crop
Jamieson22 Looks like you done good. We haven’t had leaves in our trees for almost a month.
So am 4 hours in and just pulled the smoke pan and threw some probes in. Currently the front middle sausage is at 119F.
Smoke schedule is as follows, and I just turned up to 155F. Used mixed hardwood dust for these.
1h @ 110F - vents open
2h @125F - vents partially open + smoke
1h @ 140F - vents partially open + smoke
2h @155F - vents partially open + smoke
?h @ 170F - vents partially open (till I hit 135-140F)
1h @ 155F - sous vide
Jamieson22 That’s a great schedule, very little chance of overcooking in the sous vide
The same finishing temperature I use
do you vac pak prior to sous vide or just toss the logs in the cooler as is?
Thinking I should get the sous vide going an hour or more ahead of planned use to come to temp. Maybe longer? Will start with hottest tap water I can and maybe even boil some to add in to help.
Also guessing I’ll have to remove water as I add the summer sausage due to displacement. The min line on my sous vide is pretty high up in the cooler so not really sure if it will overflow. Guess some mysteries soon to be solved!
Ridley Acres I am planning to just toss in the water.
Jamieson22 I always just put the logs in and never had a problem.
Jamieson22 ya your smoker is running a bit behind compared to mine, usually my sausage stays pretty even temp wise when I make my jumps. That is to be expected though as I have 1 big burner and one coil burner for the smoke. The sous vide will be your savior so your not in a 12-14 hour cook. Your finished product is gonna be spot on I’m believing.
twilliams Yeah sausage is currently at 123.5F with 15 minutes left in the 155F phase with smoker temp reading 157F from probe I have dangling front center of middle rod. Just bumped it up to 170F now as have to hop on a call/meeting.
So 6 hours in am at 124F now (gained half a degree while typing).