Sausage on pellet grill

[BrianGSDTexoma]

If you stuff sausage and fridge it until the next day to smoke, always bag it or otherwise cover it. Once the casing ever dries out it’s very hard to recover and you will have very chewy sausage. Also your hot water finish is the only way I finish sausage now. I smoke for color and finish in about a 160 poach or a 151 SV bath. It’s fast and effective and really helps the texture of the casing.

I was playing with the idea of either just smoke to 155 or try the sous vide. I have a couple older units I could use. How do you clean the sous vide after? I pulled the meat to do those hot links these week. I was also wondering about maybe just freezing fresh?

 

[chopsaw]

How do you clean the sous vide after?

This was a post sausage run . If you have a vase that will fit the SV , use 50 / 50 vinegar / water , and let it run for awhile , then rinse . A pot works too , but the smaller the better for saving vinegar .


I only use the SV for lunchmeat sized chubs . Hog casings get poached on the stove .
170 ish degrees for 30 minutes gets you fully cooked from raw .

I was also wondering about maybe just freezing fresh?

That's what I've been doing . Freeze raw , unsmoked with the cure in them , then smoke / cook as needed . I have the best results doing it like that .

 

[SmokinEdge]

I was playing with the idea of either just smoke to 155 or try the sous vide. I have a couple older units I could use. How do you clean the sous vide after? I pulled the meat to do those hot links these week. I was also wondering about maybe just freezing fresh?

Chop has you covered.