Ok. I'm sure quite a few folks caught my threads in regards to my 2 dismal attempts at SV summer sausage.
So, in getting better prepped for this. I bought some silicone vacuum bags that another member discussed. Mixed up enough ground beef, 70/30 for a 5 pound batch.
I used TSM kit for this. And added pepper. And pepper flakes to spice her up a tad. I learned that while good. TSM kits tend to lack a decent kick for me.
And since my container I'm using is too small for both chubs. I decided to try this 2 different ways.
One was at 154 for 3.5 hours
The other at 145 for 4 hours
I found there is a difference between the 2 texture wise.
This was at 154.
This at 145.
I think overall the one at 145 came out the winner. It was moister. And the flavor seemed better. Though. I wouldn't refuse either!
I did see fluid in both bags. More with the 154 one. Which would be expected.
So, in getting better prepped for this. I bought some silicone vacuum bags that another member discussed. Mixed up enough ground beef, 70/30 for a 5 pound batch.
I used TSM kit for this. And added pepper. And pepper flakes to spice her up a tad. I learned that while good. TSM kits tend to lack a decent kick for me.
And since my container I'm using is too small for both chubs. I decided to try this 2 different ways.
One was at 154 for 3.5 hours
The other at 145 for 4 hours
I found there is a difference between the 2 texture wise.
This was at 154.
This at 145.
I think overall the one at 145 came out the winner. It was moister. And the flavor seemed better. Though. I wouldn't refuse either!
I did see fluid in both bags. More with the 154 one. Which would be expected.
