Summer Sausage Sous Vide

[bill ace 350]

My Anova Nano arrives tomorrow.
My first try will be a summer sausage.
Weather permitting, I will cold smoke 12+_ hours first

Here is the recipe I came up with:



5 pounds ground beef 80/20
5 teaspoons Morton's Tender Quick
3-1/2 teaspoons mustard seed
2-1/2 teaspoons coarse ground black pepper
2-1/2 teaspoons crushed red pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 teaspoons hickory smoked salt
1 teaspoon Accent
1 tablespoon dark brown sugar
1 to 1-1/2 cup cultured buttermilk

 

[SmokinAl]

Sounds like an interesting experiment, but why not just do it the normal way with your MES?
I don't think you will get that deep color you get when you bring the temp up slowly in your smoker.
But will be very interested in your results. Keep us posted!
Al

 

[bill ace 350]

Sounds like an interesting experiment, but why not just do it the normal way with your MES?
I don't think you will get that deep color you get when you bring the temp up slowly in your smoker.
But will be very interested in your results. Keep us posted!
Al

Curiosity, mainly.

 

[SmokinAl]

Yea I know, you gotta try out the new toy!!
Al

 

[bill ace 350]

Yea I know, you gotta try out the new toy!!
Al

Absolutely!.

Second project will be some ribeyes!

 

[daveomak]

I think you will find the sausage has a lot of moisture in it... Wet SS so to speak...
Think about hanging in the smoker at 140 ish for several hours until..... When you squeeze it, it feels like it's firming up to the texture you are looking for... Then put in the SV to finish the cook if you wish... Depending on the casing you are using, vac pack or freezer zip bag to keep the meat from absorbing water...

 

[bill ace 350]

Unit finally got here.

Testing right now.

Very easy to connect via Bluetooth, range covers my whole first floor. will try upstairs tomorrow.

Sausage in smoker now, temperature going to drop below freezing tonight, so I have a hot plate set to low, should be fine.

Picked up a couple of bone-in ribeyes at the commissary today.

Sous Vide steak and a baked potato for supper tomorrow.

 

[tom987]

How did it turn out?

 

[Bearcarver]

Sounds interesting Bill.

I'm sure it won't hurt, but:
However I would change the TQ to 7 1/2 tsp (1 1/4 ounce), or (2 1/2 TBS) for 5 pounds of Ground Meat.
As TQ should be 1/2 TBS (1/4 ounce) per pound of ground meat, and there are 3 tsp in 1 TBS.

Be back to see your results & Pics.

Bear

 

[murraysmokin]

I have found the sous vide to be my go to for bringing SS up to temp. Typically smoke between 120 & 140 for 6 - 8 hrs then freezer bag & overnight (out of convenience) @ 155 i the sous vide. Then cold water bath & freeze what will be frozen & eat the rest.