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Author Topic: 50 Lbs of Summer Sausage  (Read 1396 times)

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Lothar1974

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50 Lbs of Summer Sausage
« 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.)



Pork time


25 pounds of mixed meat (no cheese in this one, pepper jack in the other not pictured)


My new toy, 20 lbs electric LEM stuffer


25 lbs of SS with Pepper Jack


Regular


Half in the MES40 1st Gen


Half in the MES40 2.5 gen


Brought all up to about 130- 140 internal temp and then into Sous Vide to finish


Finished plain batch
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Kristin Meredith

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Re: 50 Lbs of Summer Sausage
« Reply #1 on: November 15, 2017, 02:28:22 PM »
Very nice!
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Free Mr. Tony

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Re: 50 Lbs of Summer Sausage
« Reply #2 on: November 15, 2017, 02:40:12 PM »
That looks perfect!
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mowin

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Re: 50 Lbs of Summer Sausage
« Reply #3 on: November 15, 2017, 03:21:30 PM »
Fantastic....  :clap:
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Canadian John

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Re: 50 Lbs of Summer Sausage
« Reply #4 on: November 15, 2017, 05:45:25 PM »
 To me that looks like a class1 set-up!
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Bobitis

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Re: 50 Lbs of Summer Sausage
« Reply #5 on: November 15, 2017, 06:50:32 PM »
does the smoke penetrate the casing?
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Darwin

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Re: 50 Lbs of Summer Sausage
« Reply #6 on: November 15, 2017, 08:43:08 PM »
Yup, very nice.   :clap:
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Lothar1974

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Re: 50 Lbs of Summer Sausage
« Reply #7 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.
« Last Edit: November 15, 2017, 09:05:32 PM by Lothar1974 »
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Michael_NW

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Re: 50 Lbs of Summer Sausage
« Reply #8 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?
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yorkdude

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Re: 50 Lbs of Summer Sausage
« Reply #9 on: November 16, 2017, 04:39:28 AM »
Man that looks very good. The cross section is absolutely perfect.
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triplebq

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Re: 50 Lbs of Summer Sausage
« Reply #10 on: November 16, 2017, 09:57:36 AM »
Nicely done!
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TLK

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Re: 50 Lbs of Summer Sausage
« Reply #11 on: November 16, 2017, 03:05:26 PM »
wow....just wow :clap:
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cookingjnj

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Re: 50 Lbs of Summer Sausage
« Reply #12 on: November 16, 2017, 05:28:36 PM »
Now that is making SS.  Nice job, well done.
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Bentley

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Re: 50 Lbs of Summer Sausage
« Reply #13 on: November 16, 2017, 09:00:07 PM »
Love your work...
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Lothar1974

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Re: 50 Lbs of Summer Sausage
« Reply #14 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.
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