Alright,
So this week I decided to try my hand at summer sausage. I was so excited about the process that I jumped the gun without consideration for timing. I started the sausages yesterday in the early afternoon, and they were into the fridge curing by about 2. Anyway, I have too much stuff going on today, and all the way till midnight tonight to get them smoked and what not.
I'm using a "Backwoods" (LEM) packet for this, and other than adding some more seasoning for spice I followed the packet to the T. Anyway, I didn't want to leave them curing all the way till Saturday morning, so based on the fact that just baking without smoking them was an option on the packet I did a search and found that others have successfully done Sous Vide Summer Sausage, though all I could find also smoked them first. I don't have the time for that, so here we are at the Sous Vide experiment.
Based on one thread I found here, Dave O had linked a pager that estimated I would need 2.5 hours at 152, and since Dave hasn't let me down before that's what I'm going with! The sausages are literally under my desk at work cooking at this very moment.
Here is my process yesterday. Like I said, I used the packet from Backwoods, but to half of the sausages I added Oakridge BBQ "Habanero Dust" to get some spicy ones in there.
Ill keep you guys posted. Also if there is anything wrong with my calculations or the process, let me know.
Ill be pulling it out in just a bit, so for the most part what's done is done.
So this week I decided to try my hand at summer sausage. I was so excited about the process that I jumped the gun without consideration for timing. I started the sausages yesterday in the early afternoon, and they were into the fridge curing by about 2. Anyway, I have too much stuff going on today, and all the way till midnight tonight to get them smoked and what not.
I'm using a "Backwoods" (LEM) packet for this, and other than adding some more seasoning for spice I followed the packet to the T. Anyway, I didn't want to leave them curing all the way till Saturday morning, so based on the fact that just baking without smoking them was an option on the packet I did a search and found that others have successfully done Sous Vide Summer Sausage, though all I could find also smoked them first. I don't have the time for that, so here we are at the Sous Vide experiment.
Based on one thread I found here, Dave O had linked a pager that estimated I would need 2.5 hours at 152, and since Dave hasn't let me down before that's what I'm going with! The sausages are literally under my desk at work cooking at this very moment.
Here is my process yesterday. Like I said, I used the packet from Backwoods, but to half of the sausages I added Oakridge BBQ "Habanero Dust" to get some spicy ones in there.
Ill keep you guys posted. Also if there is anything wrong with my calculations or the process, let me know.
Ill be pulling it out in just a bit, so for the most part what's done is done.