Pellet Fan

All Things Considered => General Discussion--Food Related => Topic started by: Lothar1974 on November 15, 2017, 01:59:02 PM

Title: 50 Lbs of Summer Sausage
Post by: Lothar1974 on November 15, 2017, 01:59:02 PM
This was just some of the meat. 40 pounds of 80/20 from RD and I ground up 2 pork shoulders (needed 10 Lbs)  using Waltons (Summer #107 is a classic summer sausage that has a lot of garlic and mustard in it.)

(https://i.imgur.com/l5pHAo9l.jpg)

Pork time
(https://i.imgur.com/UOH3p5Pl.jpg)

25 pounds of mixed meat (no cheese in this one, pepper jack in the other not pictured)
(https://i.imgur.com/UKhfKjGl.jpg)

My new toy, 20 lbs electric LEM stuffer
(https://i.imgur.com/uhlHBNCl.jpg)

25 lbs of SS with Pepper Jack
(https://i.imgur.com/9opS6Ykl.jpg)

Regular
(https://i.imgur.com/9Gn2ZPPl.jpg)

Half in the MES40 1st Gen
(https://i.imgur.com/ZBXl2UQl.jpg)

Half in the MES40 2.5 gen
(https://i.imgur.com/f3eKHe0l.jpg)

Brought all up to about 130- 140 internal temp and then into Sous Vide to finish
(https://i.imgur.com/6zXJxghl.jpg)

Finished plain batch
(https://i.imgur.com/JuSwQhMl.jpg)
Title: Re: 50 Lbs of Summer Sausage
Post by: Kristin Meredith on November 15, 2017, 02:28:22 PM
Very nice!
Title: Re: 50 Lbs of Summer Sausage
Post by: Free Mr. Tony on November 15, 2017, 02:40:12 PM
That looks perfect!
Title: Re: 50 Lbs of Summer Sausage
Post by: mowin on November 15, 2017, 03:21:30 PM
Fantastic....  :clap:
Title: Re: 50 Lbs of Summer Sausage
Post by: Canadian John on November 15, 2017, 05:45:25 PM
 To me that looks like a class1 set-up!
Title: Re: 50 Lbs of Summer Sausage
Post by: Bobitis on November 15, 2017, 06:50:32 PM
does the smoke penetrate the casing?
Title: Re: 50 Lbs of Summer Sausage
Post by: Darwin on November 15, 2017, 08:43:08 PM
Yup, very nice.   :clap:
Title: Re: 50 Lbs of Summer Sausage
Post by: Lothar1974 on November 15, 2017, 09:02:43 PM
Quote from: Bobitis on November 15, 2017, 06:50:32 PM
does the smoke penetrate the casing?

Hello, yes the casings are permeable.  Used a A-MAZE-N-PELLET tray with hickory pellets. Has a nice smoke profile. 

Thanks for the comments everyone.
Title: Re: 50 Lbs of Summer Sausage
Post by: Michael_NW on November 16, 2017, 01:53:04 AM
They look wonderful, and your process looks very interesting. Does the smoke flavor change or penetrate deeper into meat with time?
Title: Re: 50 Lbs of Summer Sausage
Post by: yorkdude on November 16, 2017, 04:39:28 AM
Man that looks very good. The cross section is absolutely perfect.
Title: Re: 50 Lbs of Summer Sausage
Post by: triplebq on November 16, 2017, 09:57:36 AM
Nicely done!
Title: Re: 50 Lbs of Summer Sausage
Post by: TLK on November 16, 2017, 03:05:26 PM
wow....just wow :clap:
Title: Re: 50 Lbs of Summer Sausage
Post by: cookingjnj on November 16, 2017, 05:28:36 PM
Now that is making SS.  Nice job, well done.
Title: Re: 50 Lbs of Summer Sausage
Post by: Bentley on November 16, 2017, 09:00:07 PM
Love your work...
Title: Re: 50 Lbs of Summer Sausage
Post by: Lothar1974 on November 16, 2017, 09:26:24 PM
Thanks for the great comments all! Flavor is fantastic.  This was my first time using sous vide to poach/finish sausage.  It works so well and shaved off a ton of time.  Best part is that sous vide temp is so accurate there's no chance of over cooking and getting a fat out.