Those look mighty good. It’s about time I made another batch of Summer sausage, but something keeps getting in the way of my plans.
I let my last batch go pretty slowly. It was something like a 12-14 hour cook, slowly raising the temperature. Since it’s supposed to be a semi-dried product, I was happy to give it a try. In the end, I popped it in sous vide once it hit around 150 or 152. It took all of a half hour to get up to 160. I very much liked the texture and flavor of the final product!