Summer sausage thermal help
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Sounds like a success story with a happy ending. I was wondering about the lack of drying while vacuum sealed. Some of that controlled drying could probably take place after cooking and once removed from the vacuum sealed bag at room or cooler temperatures, if needed at all.
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processhead The time I did snack sticks this way I then had to put them in a dehydrator for about 6 hours so I figured it wasnt worth it but after Hosshess successful run on this method we should look at it again.
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It looks really good, you have nice color and good particle definition. When you cut into it, how “wet” is it? Did it dry out at all? It looks perfect but can’t always tell from a photo. Thanks for posting your experiment, it might nudge us back into trying this again.
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The outside was “glistening” but the sausage itself was what I would say perfect. Moist but zero excess.
I feel that in the absence of a functioning and controllable smokehouse this is a very viable option!Hosshess said in Summer sausage thermal help:
The outside was “glistening” but the sausage itself was what I would say perfect. Moist but zero excess.
I feel that in the absence of a functioning and controllable smokehouse this is Avery viable option!It may have been that you had a very good quality emulsion or additives that helped to bind all the available water in the mix.
Under less than optimum conditions, I could see where not having any external drying could lead to a less than ideal outcome.
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Thanks Paul I don’t disagree. I think the suregel likely helped to a large extent. I was vacillating between carrot fiber and suregel. I have not had enough experience with them to contrast.
Hosshess You definately want Sure Gel in something cured like that. Carrot fiber is great for fresh sausage, but Sure Gel is much better for getting the protein extraction you want for something cured.
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Hosshess
It’s better than the other option 
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