Christmas Sausage
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Did you smoke these as well? If so what was your schedule? Example 1 hour at x° no smoke then higher temp with smoke for x amount of time etc…? Thanks in advance! Looks great! I sous vide quite a bit but haven’t done summer sausage yet but want to try.
scottyo70 yes, I did smoke them. My smoker only goes down to 150. I cracked the door slightly for an hour and kept it about 140. The 150 for an hour. 160 for an hour, then finished in sous vide at 175 until the internal temp reached 160. Cold bath to cool them down, then placed in my smoker outside all night to dry and bloom since the temp was low 30s all night.
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GWG8541 Awesome looking and I’ll bet it tasted great! Do you put mustard seed in your SS?
Bob Stehlik the Ton’s has some in it.
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I made a few Christmas gifts this weekend. I made venison summer sausage using Ton’s seasoning and high temp Cheddar. The ratio was 50% pork butt, 30% venison, and 20% beef Chuck Roast. First of all, I used less deer and subed with the Chuck, for some people at work who have never tried venison. I try to break them in slowly. Second, I really liked the Ton’s seasoning with the deer.
twilliams this sous vide shot is for you
Merry Christmas!GWG8541 You do still have my address, right? Or were we supposed to do an inspection for you & get paid, site views for sausages? Very nice.
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I made a few Christmas gifts this weekend. I made venison summer sausage using Ton’s seasoning and high temp Cheddar. The ratio was 50% pork butt, 30% venison, and 20% beef Chuck Roast. First of all, I used less deer and subed with the Chuck, for some people at work who have never tried venison. I try to break them in slowly. Second, I really liked the Ton’s seasoning with the deer.
twilliams this sous vide shot is for you
Merry Christmas!GWG8541 They better be happy or you can send it may way and I will be appreciative.
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Bob Stehlik the Ton’s has some in it.
GWG8541 great looking job.
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I made a few Christmas gifts this weekend. I made venison summer sausage using Ton’s seasoning and high temp Cheddar. The ratio was 50% pork butt, 30% venison, and 20% beef Chuck Roast. First of all, I used less deer and subed with the Chuck, for some people at work who have never tried venison. I try to break them in slowly. Second, I really liked the Ton’s seasoning with the deer.
twilliams this sous vide shot is for you
Merry Christmas!GWG8541 beautiful. I gotta try my hand at some summer sausage. Got all the stuff just haven’t done it yet.
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I made a few Christmas gifts this weekend. I made venison summer sausage using Ton’s seasoning and high temp Cheddar. The ratio was 50% pork butt, 30% venison, and 20% beef Chuck Roast. First of all, I used less deer and subed with the Chuck, for some people at work who have never tried venison. I try to break them in slowly. Second, I really liked the Ton’s seasoning with the deer.
twilliams this sous vide shot is for you
Merry Christmas! -
I made a few Christmas gifts this weekend. I made venison summer sausage using Ton’s seasoning and high temp Cheddar. The ratio was 50% pork butt, 30% venison, and 20% beef Chuck Roast. First of all, I used less deer and subed with the Chuck, for some people at work who have never tried venison. I try to break them in slowly. Second, I really liked the Ton’s seasoning with the deer.
twilliams this sous vide shot is for you
Merry Christmas! -
Looks awesome well done!!! Just as a matter of interest with the beef Pork and Venison what percentage of fat do you foresee in this blend.
Ciao Andrew South AfricaAndrew sorry it took so long to catch this. I used Chuck roast for the beef and pork shoulder. I would estimate the fat around 30%, but that is a guess, since I didn’t use whole muscle.
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@dennyo Walton’s Ton’s Summer Unit.
https://www.waltonsinc.com/tons-summer-unit
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