SV German Farmer Style-Summer Sausage

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KBFlyer

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Mar 7, 2018
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Ontario Canada
Like most of the North we were no spared the cold.
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Started out with just over 4 pounds of ground pork butt. Added just over 2 pounds of ground beef.
Mixed together by hand and refriderated over night.
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Two ingrediants I added from the main recipe are high lighted here
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Gave it 4 hours of smoke and 4 hours in the sous vide machine then cold water soak.
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End result is very good. Using one of my last two 4 inch baloney casings is the perfect size for lunchen meat.
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Thanks for looking.
 
Looooking good. I'll skip the cracker and just take the sausage and cheese please.

Point for sure
Chris
 
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Reactions: Steve H and KBFlyer
Looks great, nicely done!!!
I need to get some of those 4" casings.
These are the ones I bought.
 
Looks great! You guys are turning out some great looking sausage!

Ryan
 
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Reactions: KBFlyer
Love me some super sized summer sausage and that looks AWESOME!

I haven't tied finishing my SS in the sous vide, I see that coming soon!
This was the first SS I have done sous vide and found out a few things
READ MY SOUS VIDE MANUAL .
I uplugged it once and it went back to default values. So here I was waiting for it to get to 150F it wanted 135F
In the end it all worked out.
 
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