I might look it up on YouTube first and give a homemade rig a go first if not too complicated.

Sous vide is great because you have precise control over temperature and a bit more quicker cooking from convection from the water circulation. However, you really can get by fine just by poaching. It’s more hands-on, but it’ll probably give you a better idea if you like what sous vide does for your product.

Sometimes there can be hot spots in a smoker. Electric smokers with exposed elements are bad about high heat in the vicinity of the element. Need to keep sausage away from heating elements or put in a shield to diffuse the heat.

denny66 said in Summer sausage is there a stall?:

TexLaw

Give me more info please in case hardening or where I might find more info. Thanks

Case hardening is the term used to describe when the casing and a layer of surface meat dries and hardens too quickly early in the thermal processing cycle. When the case hardened layer forms, it interferes with the transfer of smoke flavor into the product and can interfere with the transfer of moisture out of the product that is needed for slow, controlled drying of the interior meat at the center of the casing.

Case hardening typically happens when the temperature in the smoker starts out too high and the humidity is to low, all of which dries the casing surface and the layer of meat just under the surface. This is why you usually see smoke schedules start out at low temps and are raised gradually over a period of time.

That maybe what’s happening to me. I know I start my temps out correct (by a calibrated thermometer)but every time I make SS I seem to develop a slight rind under the casing. Somewhat tougher and dryer in nature than the rest of the sausage. Probably slightly over 1/8” thick.
So it must come down to moisture in my smoker. I don’t have to ever add any water to my very small water pan. Maybe I need to try the sponge method shown in Jonathan’s video?

TexLaw

Give me more info please in case hardening or where I might find more info. Thanks

Case hardening is the term used to describe when the casing and a layer of surface meat dries and hardens too quickly early in the thermal processing cycle. When the case hardened layer forms, it interferes with the transfer of smoke flavor into the product and can interfere with the transfer of moisture out of the product that is needed for slow, controlled drying of the interior meat at the center of the casing.

Case hardening typically happens when the temperature in the smoker starts out too high and the humidity is to low, all of which dries the casing surface and the layer of meat just under the surface. This is why you usually see smoke schedules start out at low temps and are raised gradually over a period of time.

smokinbubba said in Summer sausage is there a stall?:

If you want a quick result. Bump temp up slow. When it gets to 130deg ,finish in sous vide. You will never experience a stall ever again and can get a good nights sleep to boot.

I don’t know if I can do something I can’t pronounce!!! Isn’t specialized (read expensive) equipment needed here?

While the sous vide systems are really nice, people have been using hot water to cook and process sausage for a long time before the recent surge in their popularity.

You can use a large kettle and a heat source like a propane burner or stove top to accomplish the same thing. You need to manually monitor temperatures and stir the kettle from time to time.

The sous vide systems use controls and automation to do the same thing which offers convenience you don’t get with a simple kettle and burner.

If you want a quick result. Bump temp up slow. When it gets to 130deg ,finish in sous vide. You will never experience a stall ever again and can get a good nights sleep to boot.

I don’t know if I can do something I can’t pronounce!!! Isn’t specialized (read expensive) equipment needed here?