I removed the back fat and nasty inner junk from 2 pork butts and ran the meat through a 1/4 inch grinder plate twice for the Thuringer. I used PS seasoning/cure with 1 cup of Buttermilk powder and one jar of Mt. Olive diced jalapenos. I left the mix in the fridge for a day and then stuffed into 61mm fibrous casings and 1/2 inch hog rings. I left the sausage in the fridge for another day before going into the smoker . 1.5 hours with the dampers open at 120ish to dry the sausage before adding hickory chips for 4 more hours .I let the temps rise to 165.
The sausage was removed from the smoker and vac sealed ,then put into a sous vide bath at 140 degrees for 4.5 hours. This is going by Baldwins time plus one more hour.
I use a party stacker cooler (learned from this site :)) with a hole cut for the Anova sous vide to fit through. A small stainless steel mat holds any floaters under water for the bath.
The texture is spot on with the smoker /sous vide combination
The Thuringer has a nice tangy flavor and goes well with some cheddar cheese and crackers!
I have stripped off the casings and cut and vac sealed for friends and snacking on future fishing trips. Thanks for looking ! CM
The sausage was removed from the smoker and vac sealed ,then put into a sous vide bath at 140 degrees for 4.5 hours. This is going by Baldwins time plus one more hour.
I use a party stacker cooler (learned from this site :)) with a hole cut for the Anova sous vide to fit through. A small stainless steel mat holds any floaters under water for the bath.
The texture is spot on with the smoker /sous vide combination
The Thuringer has a nice tangy flavor and goes well with some cheddar cheese and crackers!
I have stripped off the casings and cut and vac sealed for friends and snacking on future fishing trips. Thanks for looking ! CM
