Ideas/Suggestions on a smoke then sous vide venison summer sausage

[crazymoon]

Hi all, As the title says I am thinking about doing a quick 2-3 hour smoke on 10 pounds of venison summer sausage with jalapenos and cheddar cheese. I will then sous vide for 3-4 hours at 155*. Over the years I have done hundreds of pounds of VSS using only the smoker and have that practice down to a science. The sous vide method is all new to me and I have read a lot of posts from our members doing summer sausage with the smoker and sous vide. If any of our experts have any tips on do's and don'ts that may help I ask that you please share them with me ! I am going the sous vide route to experiment but also because the high temps are forecast to be in the single digits later this week. Thanks for any advice ! CM

 

[Winterrider]

Will be watching also...

 

[chopsaw]

I use the Baldwin chart and find the size of the sausage to figure the time and temp . I was thinking same as you , but talked with Dave and went with lower temp , longer time .
I did a thread on some bologna I did . I use temp of 140 , for the length of time listed for the casing size .
Chart link is in post 12

Bologna

Owens Red Barn Bologna seasoning . This has a great flavor , just what I was lookin for . I made 12 pounds , finished 3 different ways . Used a mix of pork butt and 80/20 store bought ground chuck . 7 lbs. pork 5 lbs. beef . Bought high barrier 80 mm casing ( black )so I could use my sous...

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[pc farmer]

Watching as I have a SV but never used it for stuffed meats

 

[crazymoon]

I use the Baldwin chart and find the size of the sausage to figure the time and temp . I was thinking same as you , but talked with Dave and went with lower temp , longer time .
I did a thread on some bologna I did . I use temp of 140 , for the length of time listed for the casing size .
Chart link is in post 12

Bologna

Owens Red Barn Bologna seasoning . This has a great flavor , just what I was lookin for . I made 12 pounds , finished 3 different ways . Used a mix of pork butt and 80/20 store bought ground chuck . 7 lbs. pork 5 lbs. beef . Bought high barrier 80 mm casing ( black )so I could use my sous...

www.smokingmeatforums.com

CS, I missed that post last fall but I saw the date and realized I was off hunting, nice looking bologna !

 

[crazymoon]

Baldwins chart says 3 1/4 hours at 140* for the casings size I will be using(61mm).Starting temp of 41*. I will be using my smoker for the first few hours at around 140 to dry and add smoke so I will cut back on the SV time. I am still up for any tips folks have !

 

[crazymoon]

Will be watching also...

Watching as I have a SV but never used it for stuffed meats

Sounds like I am a guinea pig here !

 

[Mastercaster]

Sounds like I am a guinea pig here !

I’m watching as well but perfectly fine with you being the guinea pig:).

 

[rexster314]

I would think that the smoked meat would tend to dilute the flavors with the juices rendered from the SV treatment

 

[cfarley]

I have used SV the last few years making sausage. Pretty simple procedure, smoke until your desired smokiness. SV 155 for 4 hours. Chill and enjoy.

 

[crazymoon]

CF, Do you get a lot of fat rendering out at the 155* temp?

 

[cfarley]

Sorry that should have been 153*, but no I do not. I think my recipe only calls for 5 pounds of pork to 20 pounds of venison.

 

[crazymoon]

I have my VSS in the smoker now and have read every SV summer sausage post on this site. There are temps from 140* to 160* for SV finish with fat out and no fat out at the same temps . LOL I'll put the VSS in the SV in an hour and I'm still guessing on a temp. :)

 

[pc farmer]

I have my VSS in the smoker now and have read every SV summer sausage post on this site. There are temps from 140* to 160* for SV finish with fat out and no fat out at the same temps . LOL I'll put the VSS in the SV in an hour and I'm still guessing on a temp. :)

I would think 153-155 for final temp like in the smoker.

 

[crazymoon]

I would think 153-155 for final temp like in the smoker.

Adam, I was going the 153* route until I reread Daveomaks post about lower temps meant better textured meat. Now I'm thinking 140 again LOL

 

[chopsaw]

If I SV sausage , I use 140 per Dave's advice . Not sure if you saw this one or not . This was done start to finish @140 in water proof casings .

Cotto Salami

Not a whole lot to tell , just been messing with doing sausage with the Anova . This was a Len Poli recipe . I ground 2 1/2 pound chuck and 2 1/2 pounds of pork butt . Followed his recipe for the most part . Cooked start to finish in the Sous Vide . 80 mm high barrier casings . 140 degrees for...

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[crazymoon]

CS, Yes I went with the 4- 3/4 hours at 140* for a 61mm casing and I am about to put them in the snowbank to cool.

 

[Mastercaster]

CS, Yes I went with the 4- 3/4 hours at 140* for a 61mm casing and I am about to put them in the snowbank to cool.

Looking forward to see the finished product.

 

[Braz]

No, you are not the guinea pig here.

Summer Sausage Question

I am going to have my first go at summer sausage later this week - if it warms up a little. My plan is to stuff it into fiberous casings and smoke it to around 140F and then finish in the sous vide to an IT of 153F. Question is, can I put the chubs directly into the sous vide water or do I have...

www.smokingmeatforums.com

 

[daveomak]

Baldwins chart says 3 1/4 hours at 140* for the casings size I will be using(61mm).Starting temp of 41*. I will be using my smoker for the first few hours at around 140 to dry and add smoke so I will cut back on the SV time. I am still up for any tips folks have !

No need to cut back on the SV time... At 140, there's no way you will overcook the sausage...
How did you like the finished sausage ??? Should have been VERY good....