I would not bloom overnight. Hang 'em for a couple hours at room temp. to let them cool, and then refrigerate. Post a slice picture after they have cooled....then you will know what ya got.Can I bloom overnight ? What’s the longest allowable time to bloom?
I don't see fat out. would show some craters of empty pockets. Not enough fat IMO. Added Beef can be tricky to get right. Always use fresh not frozen meat. Get to know your smoker. Check for hot spots. More open space (less mass) and sausage will cook faster. More sausage( more mass) and less space sausage will take longer to cook. With cured sausage don't start out with cold sausage directly into the smoker. Let it hang for a couple hrs. The sausage starts cooking when it come out of the fridge. I would bag it and fridge for a day and taste it again. Still looks good and edible. I'd buy that for a dollar! My 2 centsGreat flavor so not a total bust but definitely fat out. Thanks for all the help guys. Next time I’m going to 120 followed by sv or the clock method mentioned earlier.
Yep....not enough fat.Thanks! Good info. I don't have a grinder yet so I bought ground meat from the butcher. I should have added some additional fat.
Great advice on this one. Plumped them right up. Tasted great.Get a pot of water and bring it to a simmer . Take a couple of the links and give them a 90 second or so dip . See if that doesn't plump them up and take the wrinkles out .
I forgot I had these in the smoker . You can see the shrivel .
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Fully cooked , but a 60 to 90 second dip in 180 degree water brings them back .
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I agree with not enough fat to start .
Good deal . Yeah , it works . I do it with summer sausage too if needed .Plumped them right up.