Grind and hold.
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Looking to make #25 summer sausage this weekend. I think I’m ok but just checking. Is it ok to grind all of the beef and pork and hold the uncured and unseasoned meat in the fridge over night. Then mix in batches, stuff and hold 12 hours. Then smoking in batches over the next 24 hours?
samspade As long as you are keeping it covered and refrigerated, you should be fine working with it in that time window.
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Looking to make #25 summer sausage this weekend. I think I’m ok but just checking. Is it ok to grind all of the beef and pork and hold the uncured and unseasoned meat in the fridge over night. Then mix in batches, stuff and hold 12 hours. Then smoking in batches over the next 24 hours?
samspade I often do that when I don’t have time to do it all in a day. No issue at all.
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Looking to make #25 summer sausage this weekend. I think I’m ok but just checking. Is it ok to grind all of the beef and pork and hold the uncured and unseasoned meat in the fridge over night. Then mix in batches, stuff and hold 12 hours. Then smoking in batches over the next 24 hours?
samspade
Done that many times. Covered meat lug or bagged. No worries. -
Thanks all. Cant believe I had a restless night thinking about this. Ok it’s a go for this weekend. I’ll try to post some pics.
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It will work make no mistake, but if given the choice naturally mixing the spice and cure and letting it sit would be the best solution, but unfortunately life and time sometimes just will not allow that option, so drive on my smoky brother.
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Thanks all. Cant believe I had a restless night thinking about this. Ok it’s a go for this weekend. I’ll try to post some pics.
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samspade said in Grind and hold.:
Thanks all. Cant believe I had a restless night thinking about this. Ok it’s a go for this weekend. I’ll try to post some pics.
Pics or it never happened LOL!
Dr_Pain yes it going on now. 10#, with encapsulated acid, in the smoker where it’s to dark to take a decent picture. 15# in the fridge curing for tomorrow. Here is tomorrow’s group.
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Dr_Pain yes it going on now. 10#, with encapsulated acid, in the smoker where it’s to dark to take a decent picture. 15# in the fridge curing for tomorrow. Here is tomorrow’s group.
samspade good luck with your smoke.
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cdavis thanks, been fooling around with this since 1500. It’s now 1 am.sitting at 130 temp. No sleep tonight lol
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cdavis thanks, been fooling around with this since 1500. It’s now 1 am.sitting at 130 temp. No sleep tonight lol
samspade when mine stall like that they go in the turkey roaster. Sorry you didn’t get any sleep but you’ll have some good snacking. If it makes you feel any better I didn’t get any sleep either. Working 12hr nights
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Dr_Pain yes it going on now. 10#, with encapsulated acid, in the smoker where it’s to dark to take a decent picture. 15# in the fridge curing for tomorrow. Here is tomorrow’s group.
samspade Nice job. Might not seem like it now, but when you’re eating that sausage the lack of sleep will seem worth it I bet.
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cdavis thanks, been fooling around with this since 1500. It’s now 1 am.sitting at 130 temp. No sleep tonight lol
samspade said in Grind and hold.:
cdavis thanks, been fooling around with this since 1500. It’s now 1 am.sitting at 130 temp. No sleep tonight lol
That’s when ya set the smoker temp to your desired IT and go to bed. Also a good chance to shop for a sous vide setup
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samspade said in Grind and hold.:
cdavis thanks, been fooling around with this since 1500. It’s now 1 am.sitting at 130 temp. No sleep tonight lol
That’s when ya set the smoker temp to your desired IT and go to bed. Also a good chance to shop for a sous vide setup
Jamieson22 yeah had the sous vide set up at 176 for when it hit 140. This thing is great. 140 to 175 in under an hour.
Question. When I pulled from the smoker the casings felt firm and had little signs of wrinkling. After sous vide they were pretty wrinkled but still felt firm. None of the casings split or opened but the water looked like I had cooked hotdogs. Just a little oily on top. It was 50/50 burger and pork with 1.5 lbs high temp cheese and encapsulated citric. Good stepping cook schedule to 140. Then into the bath to 175.
Did I do something wrong or is wrinkling normal?
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Jamieson22 yeah had the sous vide set up at 176 for when it hit 140. This thing is great. 140 to 175 in under an hour.
Question. When I pulled from the smoker the casings felt firm and had little signs of wrinkling. After sous vide they were pretty wrinkled but still felt firm. None of the casings split or opened but the water looked like I had cooked hotdogs. Just a little oily on top. It was 50/50 burger and pork with 1.5 lbs high temp cheese and encapsulated citric. Good stepping cook schedule to 140. Then into the bath to 175.
Did I do something wrong or is wrinkling normal?samspade
You sous vide the sausage til it hit 176 or was that your water temp? -
Jamieson22 yeah had the sous vide set up at 176 for when it hit 140. This thing is great. 140 to 175 in under an hour.
Question. When I pulled from the smoker the casings felt firm and had little signs of wrinkling. After sous vide they were pretty wrinkled but still felt firm. None of the casings split or opened but the water looked like I had cooked hotdogs. Just a little oily on top. It was 50/50 burger and pork with 1.5 lbs high temp cheese and encapsulated citric. Good stepping cook schedule to 140. Then into the bath to 175.
Did I do something wrong or is wrinkling normal?samspade Maybe not stuffed completely, possible fat out, not enough protein extraction when mixing. Did you do a ice water bath when removed from sous vide?
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PapaSop I missed the temp., good catch.
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PapaSop water temp 176. IT 175. And right into the ice water.
Mixed 10 mins in 20lb crank mixer. Thought they were firm but hey first time so IDK for sure. -
Also soy protien binder used.
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PapaSop water temp 176. IT 175. And right into the ice water.
Mixed 10 mins in 20lb crank mixer. Thought they were firm but hey first time so IDK for sure.samspade IT temp should be 160 degrees.
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bocephus ok second batch is going in today. Guess if it’s a procedure I will correct it by stopping at 160. If it’s a prep issue I’ll fix it next time. Couldnt wait here is the product. It tasted good but it seems wet. Never made one before so if that’s not good any advise.
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