I was originally supposed to make venison snack sticks with the FIL but stupid me ordered the wrong sized collagen casings. So with a pack of 19mm casings and no way to stuff them, we called an audible and turned them into a smoked sausage instead.
I basically followed the same template as the Cajun Sausage from a few weeks ago.
For this batch went 50/50 pork and vension and used the roasted garlic seasoning from The Sausage Maker with the appropriate cure#1 added.
10lbs being smoked with a mix of Hickory and Maple.
These smoked for 5.5 hours and the IT ranged from 143-147. Pulled them to finish in a hot water bath.
Used the Sous Vide circulator again until my final IT was 153F
Once the sausage was at my desired IT, I ice bathed and let sit to bloom. Here it is out of the ice.
Color is starting to return after blooming.
Test piece. For a roasted garlic flavor, this packed a fair amount of heat.
I vacuum sealed the remaining sausage after a rest overnight in the fridge.
Thanks for looking, the freezer is getting stocked pretty good. Oh and I ended up ordering another stuffer horn for the 19mm casings.
Joe
I basically followed the same template as the Cajun Sausage from a few weeks ago.
For this batch went 50/50 pork and vension and used the roasted garlic seasoning from The Sausage Maker with the appropriate cure#1 added.
10lbs being smoked with a mix of Hickory and Maple.
These smoked for 5.5 hours and the IT ranged from 143-147. Pulled them to finish in a hot water bath.
Used the Sous Vide circulator again until my final IT was 153F
Once the sausage was at my desired IT, I ice bathed and let sit to bloom. Here it is out of the ice.
Color is starting to return after blooming.
Test piece. For a roasted garlic flavor, this packed a fair amount of heat.
I vacuum sealed the remaining sausage after a rest overnight in the fridge.
Thanks for looking, the freezer is getting stocked pretty good. Oh and I ended up ordering another stuffer horn for the 19mm casings.
Joe