Jalapeno, cheddar Summer Sausage

[chipnputt]

I just finished a batch of summer sausage with Sous Vide to keep the regular cheddar cheese from melting. After smoking on apple wood for 3 hours, I finished with 2 hours of Sous Vide at 145F.

 

[chopsaw]

Looks good . Was this warm when you sliced it? Just wondering . I'd like to know how the cheese holds up in the fridge .

 

[chipnputt]

Looks good . Was this warm when you sliced it? Just wondering . I'd like to know how the cheese holds up in the fridge .

This picture was taken 2 hours after being in the refrigerator

 

[driedstick]

Looks great,,, Venison?? or what,,,, recipe??

Nice job - POINT

 

[chipnputt]

Looks great,,, Venison?? or what,,,, recipe??

Nice job - POINT

This was a 5# batch, 3# grass fed beef and 2# pork butt mix. It has roasted garlic, fresh jalapeno's and 1/3# cheddar. I think i will increase the cheddar to 1/2# next time.

Pork 2 pound
Beef 3 pound
Kosher Salt 5 tspn
Cure #1 1 tspn
paprika 1 tspn
onion powder 1 tspn
garlic - roasted and chopped 5 cloves
mustard seeds 1 tspn
mustard powder 1 tspn
Black pepper 1 TBS
brown sugar 1 TBS
oregano 1 tspn
water 1/2 cup
fat free powder milk 2 TBS
chipolte powder 1/2 tspn
cultured buttermilk powder 4 tspn
Cheddar Cheese small dice 1/3 pound
Jalapeno rough dice 5

 

[boykjo]

Nice.......

 

[crazymoon]

CnP, Fine looking SS, I like the jalapenos in the sausage!

 

[disco]

Great idea to use the SV for sausage. I have been looking at one but have been informed by a higher power that I have too many toys. Maybe Christmas?

Disco

 

[SmokinAl]

It sure looks good!
I like the SV method!
Al

 

[johnnyb54]

Nicely done sir

 

[lothar1974]

Lookin good! Will be doing some SS soon as well and finishing off via Sous Vide.

 

[chipnputt]

As a follow-up, my next batch i went with high temp cheese. I'm now converted to this method. Still smoked them before the sous vide for 3 hours and then 2 hours of sous vide at 150.

 

[jimmyinsd]

question on the sous vide... does the sausage go directly into the water or does it have to be vac sealed or zip locked? i usually finish in a water bath but go directly into the roaster but have been considering a sous vide to get the circulation and a better temp control. the electric roaster is pretty erratic for temp control.

I am considering a sous vide to hang in a cooler so I could set it, shut the lid and come back a while later to pull them out, but I dont want to mess around vacuum sealing them and then having to open them up to check temp only to have to reseal them again to freeze.

or am I missing something here?

 

[chipnputt]

I vacume pack 4 to a bag. You can put one in a zip lock bag and check the temp on that one.

 

[chipnputt]

The great thing about sous vide, when it reaches temperature, it won’t go higher.

 

[jimmyinsd]

just curious if they need to be bagged? i have heard that commercial sausage kitchens finish in water or steam baths and I doubt they bag them. I didnt notice any issue with the finished product when I water bathed my product without bagging it. is there something with sous vide that makes the bags necessary?

 

[chipnputt]

I’ve heard, but can’t confirm, that it is bad on the sous vide appliance.