I just finished my first batch of summer sausage and could use a little help tweaking my process. It turned out pretty good but it’s a little on the waxy side. I used an 80/20 venison and pork fat blend with the H seasoning and some high temp cheese. What’s my fix here? 85/15 next time? Also how much fat loss is normal? They were all dripping with it about the time it hit 160 and left a fatty residue on the outside of the casing. I mixed for about 10 minutes and seemed to have good protein extraction but I’m just guessing that it was good extraction. What do you guys think?

Jonathon the anova website says the 1200 watt pro model can do 25 gallons with a lid so I might be ok if I modify the cooler lid. Guess there’s only one way to find out.

dhg001 this was a half batch of the Walton’s bourbon peppercorn. 12.5lbs meat plus about a pound of cheese.

Big Game yeah I think that the route im going to go on my next batch. 160 is probably a bit hot for fat, regardless of protein extraction.

GWG8541 let me know how it goes. Do you plan on bagging them somehow before going into the water bath? My water gets pretty nasty when I ice bath my sausage and thought it might not be good on the anova. Figured zip locks would be easy enough for summer sausage but snack sticks might be tricky.

Christopher Beach I’ve got an anova pro that I picked up cheap off the facebook and it says it will handle 100L of water without issue so I’m going to give that a try. I’ll post back after a test run

smokinbubba an adapter shaft would work like an extension and you wouldn’t have to worry about the hub size since they won’t mate anyways. I have a #22 and the grinder throat is a little over 2 inches wide.

smokinbubba I was doing the same research when I bought my mixer and was having a hard time getting any info from the manufacturer about their spline shaft sizes. What I did find though was adapter couplings online so I wasn’t too worried that I wouldn’t be able to get something rigged up if the shaft sizes were different. My backyard butcher grinder ended up matching up to Walton’s 40# mixer though so I didn’t have to use an adapter.

Jonathon the anova website says the 1200 watt pro model can do 25 gallons with a lid so I might be ok if I modify the cooler lid. Guess there’s only one way to find out.

I’m looking at different ways to ramp up my summer sausage production this year. What I am thinking about doing is finishing the sausage in a water bath that way I can get more production out of my current smoker. I’ve done water baths with propane heat before but with the precision of these sous vide machines now, I’m wondering if that wouldn’t be an even better option. Does anyone on here use an anova or something similar and know about how much water they can actually heat? I have one of those big 100 quart igloo coolers that would make a perfect water tank and would let me do 40-50 sticks a time if the anova can handle that capacity.

dhg001 this was a half batch of the Walton’s bourbon peppercorn. 12.5lbs meat plus about a pound of cheese.

Jonathon Gotcha, I was just guessing that my 16 would fit when I bought the casing.

Who has tips on getting these [censored] casings on their stuffing tubes? I’ve got a 16mm tube and a 19mm casing and they don’t fit unless you kind of unstrip them and feed it back on the tube. Pain in the butt lol. They stick so bad to the tube. Would a little vegetable oil help or is that a bad idea?

jsboettcher It is just a binder and can be added to any recipe. Walton’s has it on their site, 6oz to 25lbs I believe.