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Recent content by Chris1234

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  1. Chris1234

    Coppa

    Kind of...not really! I vacuum sealed again and left it in for a week. It was somewhat softer so I put it in a new umai bag and so far it’s only down another 1/4 pound. I’m about to say screw it and start slicing into it. It’s been since January 10th!!!!
  2. Chris1234

    Sous Vide summer sausage

    I kinda did that. After stuffing, I put the amaze-n-tube to work for about 6 hours then threw it all in the fridge over night to let the cure do it’s work. The next day I put it all in the electric smoker for the 3 hours then the SV for another 3. Couldn’t ask for better! You guys are awesome!
  3. Chris1234

    Sous Vide summer sausage

    It worked perfect. I smoked for 3 hours with pretty heavy smoke and SV for another 3. I put 5, 1 lb chubs in each bag. Came out perfect. Thanks everyone!
  4. Chris1234

    Sous Vide summer sausage

    Thank you sir! I’ll try it!
  5. Chris1234

    Sous Vide summer sausage

    I did my first batch of summer sausage last week using the SV method. Smoked at 130° for 3 hours, put it in a bath at 153° for 3 hours, and it came out perfect. My question is, can I put like 4-5, 1lb chubs in one bag? Will it all cook evenly as long as they’re all submerged under the water? Thanks!
  6. Chris1234

    Sous vide summer sausage

    I never thought to put multiples in the same bag. I’m Just so used to doing them in the smoker and keeping them spaced out so they all get smoke, I never thought of it. That would definitely save a lot of space.
  7. Chris1234

    Conecuh sausage

    They’re definitely greasy! Us fat people like that lol!
  8. Chris1234

    Head country

    Just going for broke but does anyone have a head country dry rub clone out there? I have a bbq trailer and am sick of buying it all the time. Thanks!
  9. Chris1234

    Conecuh sausage

    it’s a sausage typically found in the southern part of the US. I can’t really describe the taste other than it’s just damn good! In my opinion anyways. It just has a unique flavor to it. Order some online and try some!
  10. Chris1234

    Conecuh sausage

    I guess I’m having trouble finding hog that small. I normally use 32mm hog. I’ve looked at Walton’s and other places but will keep looking. Thanks!
  11. Chris1234

    Sous vide summer sausage

    Looks great! I did mine last night also. 3 hours on the smoker at 130° and 3 hours in the bath at 153°! Came out perfect. Thanks guys!
  12. Chris1234

    Conecuh sausage

    Damn I was afraid they were sheep! Thank you sir!
  13. Chris1234

    Conecuh sausage

    so I’ve been trying and trying to get a clone recipe for these types of sausages and I’m very close to it. Not there yet, but very close. I’ve been doing small 3-5 lb batches and mainly just frying up in patties or grilling. I’ve cased a few but notice they’re way thicker than your normal...
  14. Chris1234

    Sous vide summer sausage

    So when you throw them in the water, do you just simply toss them in there? Is it ok to let them lay on top of each other? I received mine in the mail earlier this week and I’m gonna test it out today.
  15. Chris1234

    Coppa

    Took it out and split it in half. It smells amazing and looks just fine. I went ahead and vac sealed in a normal bag and I’ll wait that out a week or 2 and try it all over again. Thanks again!
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