Dry Edge (rind) on Summer Sausage

[thirdeye]

I tried the sous vide finish demonstrated in the venison summer sausage video following a 2 hour cool smoke. One of my logs had a noticeable dry edge about 1/8" thick. What can cause this?

[akdave]

Might have been hot spot in Smoker

[thirdeye]

The smoker temp was 100°F at most, and the sous vide temp was154°, so the sausage could not have gotten above that.

[mrobisr]

What was the fat content?

[craigrice]

you need to bring the temp. up slowly to avoid rind or fat out

[thirdeye]

mrobisr
The ratio was 30% ground beef (93/7), and 70% pork butt trimmed a little close, so maybe 80/20.

[craigrice]

thirdeye what was your cook schedule ?

[thirdeye]

craigrice
Well, the sous vide bath brings the temp up gently. On some of my early bologna experiments, I cold smoked it, then moved to a 125° SV. Over the next 90 minutes I bumped the water temp to 154°. Maybe… I went longer than needed because I looked at the pasteurization tables instead of pulling it as soon as the IT was 154°?

[craigrice]

have you checked out the video on summer sausage here ? and looked at the smoke schedule

[mrobisr]

thirdeye said in Dry Edge (rind) on Summer Sausage:

mrobisr
The ratio was 30% ground beef (93/7), and 70% pork butt trimmed a little close, so maybe 80/20.

Sounds like the fat was good enough and the temp was slow and steady, so I’m thinking maybe and air pocket. Did you pin stick it, yes you cannot say the actual word?