My Summer Sausage

[mike johnson]

I am cooking up some Summer Sausage right now but I changed up the recipee a bit. I used 6lbs. of pork 3 lbs. of beef and 1 lb. of buckboard bacon. I mixed all this with Summer Sausage seasoning from HI-Mountain. Since I am using smoked bacon on the inside I decided to water bath the whole batch.

1356034061063.jpg

• mike johnson
• Dec 20, 2012

Ill post an inside look when its all cooled down later tonight. 

 

[dirtsailor2003]

Did you grind the bacon or just chop it up? Either way it sounds like it will be tasty! What do you use for the water bath?

 

[mike johnson]

I ground the bacon and mixed all the meat by hand. As for the water bath I use a Rival 18qt. Roaster oven that has a temp dial gage. Im guessing it took about 3 1/2 hours to get to temp.

 

[dirtsailor2003]

I ground the bacon and mixed all the meat by hand. As for the water bath I use a Rival 18qt. Roaster oven that has a temp dial gage. Im guessing it took about 3 1/2 hours to get to temp.

I just sold one of those last summer at our garage sale! Never used it, never thought I'd use it, DOH!!! Did the same thing with a hot plate!

Looking forward to seeing the sliced Q-view!

 

[tjohnson]

The roaster pan is great!

I was just discussing the water bath thing with a customer this morning

 

[boykjo]

We'll be watchin for the open cut Mike................................................

 

 

[smoking b]

Cool - very interested in how this turns out. Looks good so far 

 

[jkc64]

How did you do the water bath? Bring the water up to temp and then put the ss in or put the ss in and bring the water temp up. Can't seem to find any exact directions on how the poach works. All I ever see is "finished at 152 in a 160 water bath".

 

[driedstick]

Lookin good so far

 

[couger78]

How did you do the water bath? Bring the water up to temp and then put the ss in or put the ss in and bring the water temp up. Can't seem to find any exact directions on how the poach works. All I ever see is "finished at 152 in a 160 water bath".

I place my chubs in a pre-heated (to 165°) bath and monitor both the temp of the water AND the sausage. Too hot (over 180°) a bath & you'll fat-out the meat (greasy mess). 10 pounds of chubs if put in with an IT of 120-130° (usually following a 2-3 hour smoke) will only take about 30 minutes to reach the desired IT. If you're starting with a raw chub, it'll take a while longer.

Kevin

Watching both the water temp (dial) and the chubs (Maverick) in the poacher/roaster:

Bolog_new_poach2_lg.jpg

• couger78
• Dec 20, 2012

 

[mike johnson]

HERE IS THE MONEY SHOT! The taste is great and the texture and pull of the S.S. came out great.

1356056966443.jpg

• mike johnson
• Dec 21, 2012

I put my sausage in water at 120deg. and slowly bring water up in temp the same way you would a smoker. I try to keep the water 10 - 15 deg. warmer than the sausage. i use 2 thermometers 1 in the water and 1 in the sausage.

 

[dirtsailor2003]

Looks GREAT!!!

 

[smoking b]

Cool - very interested in how this turns out. Looks good so far 

Nice - I was hoping to hear it turned out good for ya. Another method to keep in mind. The sausage looks splendid - Good job sir 

 

[mike johnson]

Cool - very interested in how this turns out. Looks good so far 

Nice - I was hoping to hear it turned out good for ya. Another method to keep in mind. The sausage looks splendid - Good job sir 

I REALLY liked the turn out.The smokey bacon gave just the right amount of hint that something special is in there and just a touch of smokey goodness.Since my wife liked it I KNOW ITS GOOD.

 

[jkc64]

Looks good and thanks for the info.

john

 

[woodcutter]

Looks great! Like the bacon idea.