Used my new Walton’s 7 pound stuffer for the first time today very impressed. Makes making my sausages so much easier.

Just finished up my chicken summer sausage in my new sous vide. Made 4 pounds of Willie and 4 pounds of H summer sausage. They turned out very good. Am really impressed with the sous vide, pulled the sausage at 145 and finished them off in about A half hour to 165 degrees.Had the sous vide set at 175 degrees thanks too all of you who recommended this way to finish cured sausage.

Retired millwright worked at GM for 33 years. Now enjoy making sausages and flying my quad line kites.

Well T Williams I use chicken thighs and save the skin freeze the skin and use it for fat have some friends that can not do pork. You really have to mix the meat I mix mine for about 10 minutes. Then I stuff them in the 1.5 by 12 inch casings smoke then on the same schedule as the pork except I pull them at 145 and finish in sous vide to 165. Have done them before turn out good friends and family seem to like them. I usually use something other than your typical summer sausageseasoning. The spinach and feta go really well with chicken.

Welcome you have come to the right place. A lot of helpful people here, and also just plain good people.

Thanks for the info I added sur gel to my summer sausage they are in the smoked now.

Agree with Tex get A Ford or A Chevy truck. See alot of 20 year old Ford and Chevy’s trucks on the roads. Do not see many 20 year old Tundras. Enough said.

Ordered A Pit Boss PBV3D1-3 series electric smoker. A upgrade from my 99 dollar Aldi’s smoker I have been using for going on 3 years.

They turned out very well. I have to make small batches because of equipment restrictions. Am making another 5 or 6 pounds this weekend whether printing.

Ordered A new stuffer to replace my garage sale Chinese stuffer. Got the 7 pound 2 speed Waltons stuffer. The single speed was A back order and decided to go to the 2 speed and not wait. Do not think I could go wrong with either stuffer. It is A Waltons so the quality will be assured.

Retired millwright worked at GM for 33 years. Now enjoy making sausages and flying my quad line kites.

Thanks for the information Jonathan, was curious to see if anyone had done jerky. Think I will just do it all in the smoker.

Has anyone finished any jerky in the sous vide. At what temperature did you pull from smoker. Am making some tomorrow have not made any jerky in A long time.

I just use my smoke tube filled with pellets to add smoke. It works well just put it on the bottom rack.

Thanks for the information.

I just buy these 2 gallon zip lock bags at dollar tree think you get 5 in A box. Just was them out and reuse the bag A couple of times…

Just finishing up the last few pounds of my chicken jalapeno summer sausage. Bring it in to sous vide when it hits 150 degrees. If you make chicken summer sausage you really have to get good protein extraction. I also use sure gel for chicken. I use soy protein for my pork sausages, just seems to work well with pork.

At least for summer sausage you can not tell the difference between smoke finish or sous vide finish. I do not do snack sticks way to much work for the end product. I always put my sausages into A large zip lock bag then into the sous vide, have tried it without bag worked well but saw tiny particles and also some grease in water. Think it comes from the holes from my temperature probes.

How much per pound would you use in summer sausage or snack sticks.

This site always changes the spelling very frustrating. It isHakka

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