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.

I talked to some girl that could not answer my question about making some snack sticks.

No the soy protein is fine just personal preference. Ask someone here how to get the chart for additives and seasoning I printed it off A few years ago very handy. Has the breakdown for 1 pound and 5 pound batches. Give you table and teaspoon also ounces and grams. I weight most of my dry ingredients just more accurate and not that much more work.

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.

I have A 5 pound stuffer I bought at A garage sale. It was to hard to crank the handle and stuff snack sticks 19 mm at the same time. I took the handle off and tried my 1/2 battery powered drill with A 13 mm socket. To hard too control. Tried A 1/2 drive racket wrench after A short time was stuffing 5 pounds of snack stick by myself. Will use again Friday when I make my chicken snack sticks.

Your welcome remember low heat about 120 no smoke or water for first hour then increase by ten degrees add smoke and water for A hour then up to 150 for 2 hours then up to 170 until internal temperature is around 160. Ice bath I am making chicken snack sticks this weekend same procedure as the beef and pork.

Thanks thought so just checking. Will let you know how they turn out.

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.

Have not tried the sponges yet but am sold on finishing in water.

Thanks Tex will have to reorder some sure gel, so sure gel has cold phosphate in it and what powdered milk?

I have used cold phosphate the last few times making summer sausage. Both times they have turned out good. Is there A reason everyone says to use sure gel? I have used sure gel in the past but ran out so used cold phosphate. Would appreciate any feed back anyone has.

Thanks for the good advice Jonathan, think that I will give it A try in the near future. With the last chicken summer sausage I used cold phosphate but you recommend to use the sure gel. Will use that next time as my binder.

The chicken summer sausage turned out good. All chicken even the fat was almost frozen chicken skin from thighs. When I make them next time will try A different seasoning. I think one of the more “exotic” seasonings like the Gyro or feta spinich would work better than A more traditional cured sausage seasoning.

Have not tried the sponges yet but am sold on finishing in water.

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.

Thanks thought so just checking. Will let you know how they turn out.

What internal temperature do I need to reach am going to try to make chicken summer sausage. Is it still 160 degrees or do I have to cook it to A higher temperature because it is chicken?

Wal Mart sells camp chef smokers and grills Tex

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.