25lb of Jalapeno Cheddar Summer Sausage + Modded a Cooler for Sous Vide
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Real professional job there. Great pics
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Pulled them all out of the cold water and wiped them down to dry. They are all now in fridge on a dry towel.
Will say I’ve seen a lot of pics from summer sausage smokes with very wrinkly casings from fat outs (not on Meatgistics as you all are pros). Have to say am pretty happy how tight these are.
Jamieson22 great looking summer sausage now the best part….eat it
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Jamieson22 That is awesome and this was an awesome post! I have to say there really isn’t much that I would say you could have done that you didn’t do to make the best possible product from a home processors side, really impressed! Also, I see your clamps in the background of that 1st picture, that was the first thing I ever tried differently that made a big difference. At some point when our vendor wakes up we will have suction cup feet that will work well with that stone island you have there and that helps even more as you can move it where ever. Also, you could just go on amazon.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Pulled them all out of the cold water and wiped them down to dry. They are all now in fridge on a dry towel.
Will say I’ve seen a lot of pics from summer sausage smokes with very wrinkly casings from fat outs (not on Meatgistics as you all are pros). Have to say am pretty happy how tight these are.
Jamieson22 man awesome job
. They came out great 
. Congrats -
Pulled them all out of the cold water and wiped them down to dry. They are all now in fridge on a dry towel.
Will say I’ve seen a lot of pics from summer sausage smokes with very wrinkly casings from fat outs (not on Meatgistics as you all are pros). Have to say am pretty happy how tight these are.
Jamieson22 Those are some very nice logs, very professional looking
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Pulled them all out of the cold water and wiped them down to dry. They are all now in fridge on a dry towel.
Will say I’ve seen a lot of pics from summer sausage smokes with very wrinkly casings from fat outs (not on Meatgistics as you all are pros). Have to say am pretty happy how tight these are.
Jamieson22 SEXY!!!
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Jamieson22 That is awesome and this was an awesome post! I have to say there really isn’t much that I would say you could have done that you didn’t do to make the best possible product from a home processors side, really impressed! Also, I see your clamps in the background of that 1st picture, that was the first thing I ever tried differently that made a big difference. At some point when our vendor wakes up we will have suction cup feet that will work well with that stone island you have there and that helps even more as you can move it where ever. Also, you could just go on amazon.
Jonathon said i:
Jamieson22 Also, I see your clamps in the background of that 1st picture, that was the first thing I ever tried differently that made a big difference. At some point when our vendor wakes up we will have suction cup feet that will work well with that stone island you have there and that helps even more as you can move it where ever. Also, you could just go on amazon.
Appreciate the kind words! To be fair, I learned pretty much all of it from the Meatgistics community.
As for suction cups, I think I prefer the clamps for my setup. Hold my 15lb stuffer firm enough to do everything without a helper - even snack sticks.
Also, the corner I attach too is perfect as it leaves me room to coil and I can easily slide finished coils to the side of stiffer once done (I just wet counter down so the slide like on ice). Helps a lot my island is 32" on the short end and then 68" after bend plus 38" wide all around as I can have 50lb batches going with room to spare. Def one of may favorite parts of house! Now if only I had a sink big enough to wash a meat lug without getting water all over the floor and me.
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All done! Now to dump the cooler and fill with cold water to chill them.
Also this is what the sous vide water looked like after an hour or so.
Jamieson22 - Very Nice Job!
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Loaded up and started the drying phase. Nice fall colors setting the mood.
Jamieson22 Looking good, let us know how it turns out.
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No complaints from me!
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No complaints from me!
Jamieson22 Looks AWESOME! Save me a couple of slices please!
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No complaints from me!
Jamieson22 Excellent appearance, looks good enough to eat LOL
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Yeah I am suddenly not questioning how people deal with these 2.4x20" - 3lb chubs. May not make it to Friday!
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Yeah I am suddenly not questioning how people deal with these 2.4x20" - 3lb chubs. May not make it to Friday!
Jamieson22 BOOYAH!! Nailed it!! Great job!!
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No complaints from me!
Jamieson22 man they will look as good on the inside as it does on the outside. Congrats
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No complaints from me!
Jamieson22 said in 25lb of Jalapeno Cheddar Summer Sausage + Modded a Cooler for Sous Vide:
No complaints from me!
Awesome job. They look great!
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No complaints from me!
Jamieson22 My mouth is watering. They look great.
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No complaints from me!
Jamieson22 looks great. Im glad they turned out for you. Its a lot of work, but so rewarding. There are going to be some happy people if they are gifted those.
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No complaints from me!
Jamieson22 said in 25lb of Jalapeno Cheddar Summer Sausage + Modded a Cooler for Sous Vide:
No complaints from me!
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No complaints from me!
Jamieson22 that’s some awesome looking definition looks better than store bought….you knocked that one outta the park
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