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So 30 lbs of sausage later?

indaswamp

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So let's say 144 to 150, for a hold of 30 minutes, does this include carry over as well?
What I do is once the sausage reaches 144*F, I start the clock. After 30 minutes, I pull them. The temp may continue to rise, and that;s ok. But at that point it's safe to eat.
 

smokinq13

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Alright so checked them and 90% of them were hitting between 144 and 148.. started counting and after 30 minutes into ice water bath:

20211023_154516.jpg


After 10 or so minutes in it out to dry and cool down more... how long do you guys bloom it? In fridge or not?
 

chopsaw

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Looks great . It might pick up more smoke flavor as it sits . Mine usually does .
You nailed the texture . That's the most important part in my opinion .
I store a chub to snack on in the fridge , wrapped in pink butcher paper . The longer it sits the better it gets . Got that tip from a meat cutter I go to . Told me it has to breath .
 

smokinq13

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Looks great . It might pick up more smoke flavor as it sits . Mine usually does .
You nailed the texture . That's the most important part in my opinion .
I store a chub to snack on in the fridge , wrapped in pink butcher paper . The longer it sits the better it gets . Got that tip from a meat cutter I go to . Told me it has to breath .
I gotta say, never understood what members were saying about it being juicy..
Now i do! This stuff is juicy, I'm gonna age/bloom it in the fridge for a couple days before vaccum sealing it and freezing, how long would you recommend for that, i like sausage that has a little toughness for a skin/outside of it too
 

chopsaw

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I'm gonna age/bloom it in the fridge for a couple days before vaccum sealing it and freezing, how long would you recommend for that,
I've done it all different ways . You need to hold it in uncoated butcher paper or a paper bag so it can breath . I keep the fridge I do this in at 36 degrees . I have a therm in there to read the temp .
Here's a thread I did on a test to further dry the chubs . https://www.smokingmeatforums.com/threads/semi-dried-sausage.295866/

The german bologna I have in there now has been in pink paper since Oct. 2nd .
 

HalfSmoked

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Awesome by using a jerky gun. Nice looking finish.

Warren
 

smokinq13

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That "slice" pic is a money shot! Very nice looking sausage!
Thanks! I gotta say i was afraid of going all in with this kit, just in case i didn't like it or it didn't turn out right, but 30 lbs of meat later, I'm making plans for another batch for my next deer
 

HalfSmoked

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smoking13 Thanks for the like I appreciate it.

As said that is the great thing about this forum is you can always learn something new,

Warren
 

crazymoon

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Thanks! I gotta say i was afraid of going all in with this kit, just in case i didn't like it or it didn't turn out right, but 30 lbs of meat later, I'm making plans for another batch for my next deer
S13, Nice job on your SS,some high temp cheese and chopped jalapeno( 1 jar of Mt. Olive per 10 #) would be nice additions to your next batch!
 

bauchjw

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That is impressive. As a guy who hasn’t got into making my own sausage yet this is always impressive to see!
 

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