Jalapeño&Cheese Summer Sausage Qview

[crankybuzzard]

So now what do you do with the 9 chubs of sausage? Slice and freeze? Freeze whole?

Yes, you can do either, but it's highly recommended to strip the casing and vac pack first. The casing will allow your sausage to lose moisture.

 

[meatstick]

 
So now what do you do with the 9 chubs of sausage? Slice and freeze? Freeze whole?

After a day of letting them rest in the fridge I always cut my chubs in half and vacuum seal and into the freezer they go. 

 

[hondabbq]

 
After a day of letting them rest in the fridge I always cut my chubs in half and vacuum seal and into the freezer they go. 

I only ask as I had made a similar sausage and I sliced and put into FS bags and froze. They came out with a bad taste to them. Nothing like they had before they were frozen.

 

[meatstick]

Yes, you can do either, but it's highly recommended to strip the casing and vac pack first. The casing will allow your sausage to lose moisture.

CrankyBuzzard, that is interesting. I have always just cut them in half and left the casing on and vacuum sealed and froze them. I never had an issue with these when they thawed out. 

 

[crankybuzzard]

CrankyBuzzard, that is interesting. I have always just cut them in half and left the casing on and vacuum sealed and froze them. I never had an issue with these when they thawed out. 

I'm on my phone and didn't get everything down. If you freeze ONLY in the casing, moisture will be lost since the casings are permeable. Vac pack prevents moisture loss. Even when frozen, moisture can be removed.

I strip the casing before vacpack and freeze because in the past I've had mold grow on the casing after defrost. When I get low in the frig, I toss one from the freezer in to defrost for a day or so.

Sorry for the confusion.

 

[avidangler84]

I'm new to the snack stick/ summer sausage making. I use a MES 30" (Bluetooth gen2.5... I'm pretty positive haha) I bought a AMNPS tray that I have yet to try but I think I will like it especially for low temp Smoking. When doing summer sausage and snack sticks to you guys smoke them hanging or on racks and is there anything wrong with doit it either way? Also should the meat be rotated in the smoker at any point during the smoking process or should it just be kept shut till temp? Also what casings are you guys using for sticks and summer sausage. Thanks for your help! Ive been learning a lot Over the past week on this page. Tons of info!!! [emoji]133674693112[/emoji][emoji]128077[/emoji][emoji]127997[/emoji][emoji]127867[/emoji]

 

[meatstick]

I'm new to the snack stick/ summer sausage making. I use a MES 30" (Bluetooth gen2.5... I'm pretty positive haha) I bought a AMNPS tray that I have yet to try but I think I will like it especially for low temp Smoking. When doing summer sausage and snack sticks to you guys smoke them hanging or on racks and is there anything wrong with doit it either way? Also should the meat be rotated in the smoker at any point during the smoking process or should it just be kept shut till temp? Also what casings are you guys using for sticks and summer sausage. Thanks for your help! Ive been learning a lot Over the past week on this page. Tons of info!!! [emoji]133674693112[/emoji][emoji]128077[/emoji][emoji]127997[/emoji][emoji]127867[/emoji]

I hang all of mine. I just make sure they are not touching one another. I never rotate it just hang and go. For summer sausage I use 2 1/2" x 18" fibrous casings and for snack sticks I use 19mm collagen casings. I buy all my stuff from PS Seasonings online. Have had good results with their spices so far. 

 

[avidangler84]

Thanks for the info! Goose season ends here soon so the weekend after that I'm going to make my first batch. Going to make a hanging rack this week. I think I will try and make several foot sections and hang them. Sounds like it would work best that way.

 

[tallbm]

The sausage looks amazing!  I know what I'm doing when the day comes that I do Jalapeno and Cheese summer sausage :)

 

[meatstick]

Thanks for the info! Goose season ends here soon so the weekend after that I'm going to make my first batch. Going to make a hanging rack this week. I think I will try and make several foot sections and hang them. Sounds like it would work best that way.

Let us what flavor kits you buy and how they turn out.

 

[bobjr21w]

Since you thought it was to salty would you reduce the TQ to 4T? I will be making my first SS this year and I'd like to add this recipe to the selection.