I have made a number of batches of summer sausage over the years, but always seem to have issues with the final product. I always make it with wild game. After lurking here for some time I felt like I had gained enough information to figure out the issues I was having so I cobbled together a recipe and tried again. Thanks to all of you that post suggestions and help diagnose problems. I think I was making most of the mistakes, sometimes more than one per batch. For example, not grinding cold enough meat, having the wrong fat content, not mixing thoroughly enough and rushing the cook. I also had some equipment limitations, but that's no longer an issue. Here's the result. Couldn't be happier.
I started it in a dehydrator to dry at 140(I don't have the type of smoker that allows me to control humidity well), smoked at 140, then finished sous vide to 152.
I started it in a dehydrator to dry at 140(I don't have the type of smoker that allows me to control humidity well), smoked at 140, then finished sous vide to 152.
