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.
shoprat53
@shoprat53
Best posts made by shoprat53
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Chicken summer sausage
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RE: Smoking sausage
I talked to some girl that could not answer my question about making some snack sticks.
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RE: Encapsulated citric acid
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.
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Just ordered new smoker
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.
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RE: Walton stuffer
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.
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RE: Encapsulated citric acid
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.
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RE: Chicken summer sausage
Thanks thought so just checking. Will let you know how they turn out.
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RE: Do I use A binder when makes my summer sausage ?
Thanks for the info I added sur gel to my summer sausage they are in the smoked now.
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RE: Any Mechanics?
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.
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RE: Chicken summer sausage
Have not tried the sponges yet but am sold on finishing in water.
Latest posts made by shoprat53
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RE: Cold phosphate
Thanks Tex will have to reorder some sure gel, so sure gel has cold phosphate in it and what powdered milk?
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Cold phosphate
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.
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RE: Chicken summer sausage
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.
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RE: Chicken summer sausage
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.
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RE: Chicken summer sausage
Have not tried the sponges yet but am sold on finishing in water.
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Chicken summer sausage
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.
-
RE: Chicken summer sausage
Thanks thought so just checking. Will let you know how they turn out.
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Chicken summer sausage
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?
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Just ordered new smoker
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.