Follow up to my summer sausage thread a few weeks back
www.smokingmeatforums.com
I don't have a smoker in Florida so this was a test in the oven. I tried to warm it slowly by manually cycling the oven. Control only goes down to 170° but ambient probe with my TheroWorks Signals shows it will go over 200°.
Well, I ramped up the temp too fast and got some fat out.
I got the internal temp to 155° with about a 30 minute dwell.
Out of the oven and in an ice bath until internal temp was around 90°
The ThermoWorks waterproof probe is so nice for this.
Hung to bloom for a couple of hours No more fat leaked out.
Cut shot after blooming. Texture could be better, but it held together.
Peeled fibrous casing from a piece to wrap and fridge for a week or so.
Weight before
After 9 days in the fridge
18% weight loss
Flavor pretty good.
Texture suffered from the fat out and I used the grinder to stuff the casing.
Next will be 50/50 beef and pork
Thanks for following along
mahogany fibrous casings
I made up my second ever summer sausage today. This one was all beef and I'll be posting a thread after I finish the cook. My first attempt was 3/4 pork and tasted great, but was not the prettiest to be posting here due to processing errors. In prepping the 2-1/2" mahogany fibrous casing (from...

I don't have a smoker in Florida so this was a test in the oven. I tried to warm it slowly by manually cycling the oven. Control only goes down to 170° but ambient probe with my TheroWorks Signals shows it will go over 200°.
Well, I ramped up the temp too fast and got some fat out.
I got the internal temp to 155° with about a 30 minute dwell.

Out of the oven and in an ice bath until internal temp was around 90°
The ThermoWorks waterproof probe is so nice for this.

Hung to bloom for a couple of hours No more fat leaked out.

Cut shot after blooming. Texture could be better, but it held together.

Peeled fibrous casing from a piece to wrap and fridge for a week or so.

Weight before

After 9 days in the fridge
18% weight loss

Flavor pretty good.
Texture suffered from the fat out and I used the grinder to stuff the casing.
Next will be 50/50 beef and pork
Thanks for following along