It was time for a small SS batch and I had a new mix to try. I found an un-opened container of TSM summer sausage seasoning that I forgot I had ordered earlier. Rooting around in the freezer I found a bag of cubed top round, and a bag of bacon fat. The combination of these two bags would give around an 82/18 lean to fat. Since the ingredients listed fermento, no additional tang was added. Since the bacon fat had been cured, I did not use its weight in calculating seasonings or cure.
Medium grind twice, mix in seasonings/cure, stuff, and hang in fridge overnight. 1 hour no smoke @ 100. 1 hour each of 120,130,140,150,160. Apple smoke was added for the first 3 hours. I pulled at internal temp of 120, which was about 5.5 hours in smoker. Sous vide at 154 until 151 temp was reached. Ice bath, air dry at room temperature, and rest in fridge overnight.
My thoughts... Great flavor with the right amount of tang. Slight hint of bacon flavor. I will up the percentage of bacon fat next time,
while reducing beef fat by the same amount. Thanks for looking!!
Medium grind twice, mix in seasonings/cure, stuff, and hang in fridge overnight. 1 hour no smoke @ 100. 1 hour each of 120,130,140,150,160. Apple smoke was added for the first 3 hours. I pulled at internal temp of 120, which was about 5.5 hours in smoker. Sous vide at 154 until 151 temp was reached. Ice bath, air dry at room temperature, and rest in fridge overnight.
My thoughts... Great flavor with the right amount of tang. Slight hint of bacon flavor. I will up the percentage of bacon fat next time,
while reducing beef fat by the same amount. Thanks for looking!!
