- Jan 17, 2016
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- 257
Smoked and sous vide beef sticks and summer sausage
Made some summer sausage and a few 16 mm beef sticks using 80/20 burger. I used
bigcasino
recipe but I cut back the hot pepper chips by 1 tbsp because mine are homemade and contain habanero ..
I placed in the smoker and heated the smoker to 130 to dry the sausage and sticks for 1 hour.
Then bump to 150 started adding my smoke
Then bumbed to 170 for a total of 2 hours of smoke and 3 hours in the smoker.
Removed from smoker and vacuumed sealed,placed in sv bath of 140.
Pulled the 16 mm sticks at 1 1/4 hours.
61 mm summer sausage pulled at 4 hours
Ice bath for an hour
Some where along the line, probably in the mes 40 inch I had a fat out. I know the way mes cycle on and off they could have spiked above 180. Is that possible in 3 hours? What really has me confused is I had a half of pound of NON HIGH TEMP CHEDDAR CHEESE in 5lb of the sausage and it didn’t really melt that bad and the smaller snack sticks didn’t fat or it’s not as visible as in the larger chubs
Some differences in the sausage and sticks.The difference in casing, The summer sausage casings was fibrous 61 mm and I forgot to prick holes in it.
The snack stick were 16 mm COLLAGEN and the ends were open, I cut the ends before vacuum sealing.
The sausage tasted great just a little disappointed in the gel all over it. It was a fun day I’ll be trying again don’t worry
If I only do say 140 in the smoker will it firm up the sausage enough that the vacuum sealer won’t smash them or is it something I shouldn’t be worried about? Thx to
bigcasino
for the recipe and
crazymoon
who’s post I got the information from and every one who helps out here.
Made some summer sausage and a few 16 mm beef sticks using 80/20 burger. I used
bigcasino
recipe but I cut back the hot pepper chips by 1 tbsp because mine are homemade and contain habanero ..I placed in the smoker and heated the smoker to 130 to dry the sausage and sticks for 1 hour.
Then bump to 150 started adding my smoke
Then bumbed to 170 for a total of 2 hours of smoke and 3 hours in the smoker.
Removed from smoker and vacuumed sealed,placed in sv bath of 140.
Pulled the 16 mm sticks at 1 1/4 hours.
61 mm summer sausage pulled at 4 hours
Ice bath for an hour
Some where along the line, probably in the mes 40 inch I had a fat out. I know the way mes cycle on and off they could have spiked above 180. Is that possible in 3 hours? What really has me confused is I had a half of pound of NON HIGH TEMP CHEDDAR CHEESE in 5lb of the sausage and it didn’t really melt that bad and the smaller snack sticks didn’t fat or it’s not as visible as in the larger chubs
Some differences in the sausage and sticks.The difference in casing, The summer sausage casings was fibrous 61 mm and I forgot to prick holes in it.
The snack stick were 16 mm COLLAGEN and the ends were open, I cut the ends before vacuum sealing.
The sausage tasted great just a little disappointed in the gel all over it. It was a fun day I’ll be trying again don’t worry
If I only do say 140 in the smoker will it firm up the sausage enough that the vacuum sealer won’t smash them or is it something I shouldn’t be worried about? Thx to
bigcasino
for the recipe and
crazymoon
who’s post I got the information from and every one who helps out here.Attachments
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