Beef summer sausage

[Fueling Around]

Follow up to my summer sausage thread a few weeks back

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...

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

 

[ronf]

Looks fine to me. I'll take a few slices. Nice job in the oven.

 

[SmokinEdge]

Nice work John, especially considering what you had to work with. It all eats good though.

 

[Winterrider]

Looks pretty good !
I Did check my oven swings a couple yrs ago. It was unreal the temp swings when set at its lowest setting.

 

[bill ace 350]

Follow up to my summer sausage thread a few weeks back

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...

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.

View attachment 712917

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

View attachment 712914

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

View attachment 712918

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

View attachment 712915

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

View attachment 712925

Weight before

View attachment 712923

After 9 days in the fridge
18% weight loss

View attachment 712924

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

Looks great!

 

[indaswamp]

Good job there fueling!!! Looks good to me.

 

[Timber II]

Like

 

[texomakid]

I like summer sausage and I can not lie.....

 

[zwiller]

Looks great! Before end of winter I want to do a SV SS run with liquid smoke. Ferment in there as well. Hickory Farms SS is not smoked and done like that.

 

[chopsaw]

Next will be 50/50 beef and pork

I think you'll like that texture better .
If you use the oven again , try a pan of water with a rack . Sausage on the rack . You might even try a foil cover , or saran wrap on the pan , then foil .

There's a place here that sells hot salami chubs to cook at home .
Crock pot with 1 cup of water . Sausage chub ( 3 lbs. ) cook on low for 3 hours .
Never tried it , but I plan too .

If you get around to the next run , post it up .

 

[voyager 663rd]

jsj

Follow up to my summer sausage thread a few weeks back

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...

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.

View attachment 712917

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

View attachment 712914

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

View attachment 712918

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

View attachment 712915

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

View attachment 712925

Weight before

View attachment 712923

After 9 days in the fridge
18% weight loss

View attachment 712924

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

Usual for beef/pork is 70/30 (beef chuck/pork butt)

 

[bill ace 350]

I

Looks great! Before end of winter I want to do a SV SS run with liquid smoke. Ferment in there as well. Hickory Farms SS is not smoked and done like that.

I'm planning on that as well.... after my bratwurst that I keep having to delay.

I plan on cold smoking after the cure/ferment then SV.

 

[Fueling Around]

Thanks for the likes and comments.
I was planning to post the recipe, but cannot find where I wrote it down.
I did use TSM Fermento so not a true ferment.

...
If you get around to the next run , post it up .

Stay tuned for some creativity