<![CDATA[Dry Edge (rind) on Summer Sausage]]>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?

]]>https://waltonsdev.nodebb.com/topic/5113/dry-edge-rind-on-summer-sausageRSS for NodeFri, 11 Sep 2026 01:16:21 GMTSat, 05 Mar 2022 18:35:25 GMT60<![CDATA[Reply to Dry Edge (rind) on Summer Sausage on Sun, 06 Mar 2022 03:11:42 GMT]]>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?

]]>https://waltonsdev.nodebb.com/post/71931https://waltonsdev.nodebb.com/post/71931Sun, 06 Mar 2022 03:11:42 GMT<![CDATA[Reply to Dry Edge (rind) on Summer Sausage on Sun, 06 Mar 2022 00:05:42 GMT]]>have you checked out the video on summer sausage here ? and looked at the smoke schedule

]]>https://waltonsdev.nodebb.com/post/71892https://waltonsdev.nodebb.com/post/71892Sun, 06 Mar 2022 00:05:42 GMT<![CDATA[Reply to Dry Edge (rind) on Summer Sausage on Sun, 06 Mar 2022 00:02:59 GMT]]>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°?

]]>https://waltonsdev.nodebb.com/post/71890https://waltonsdev.nodebb.com/post/71890Sun, 06 Mar 2022 00:02:59 GMT<![CDATA[Reply to Dry Edge (rind) on Summer Sausage on Sat, 05 Mar 2022 23:58:19 GMT]]>thirdeye what was your cook schedule ?

]]>https://waltonsdev.nodebb.com/post/71888https://waltonsdev.nodebb.com/post/71888Sat, 05 Mar 2022 23:58:19 GMT<![CDATA[Reply to Dry Edge (rind) on Summer Sausage on Sat, 05 Mar 2022 23:55:51 GMT]]>mrobisr
The ratio was 30% ground beef (93/7), and 70% pork butt trimmed a little close, so maybe 80/20.

]]>https://waltonsdev.nodebb.com/post/71886https://waltonsdev.nodebb.com/post/71886Sat, 05 Mar 2022 23:55:51 GMT<![CDATA[Reply to Dry Edge (rind) on Summer Sausage on Sat, 05 Mar 2022 23:04:59 GMT]]>you need to bring the temp. up slowly to avoid rind or fat out

]]>https://waltonsdev.nodebb.com/post/71870https://waltonsdev.nodebb.com/post/71870Sat, 05 Mar 2022 23:04:59 GMT<![CDATA[Reply to Dry Edge (rind) on Summer Sausage on Sat, 05 Mar 2022 22:44:22 GMT]]>What was the fat content?

]]>https://waltonsdev.nodebb.com/post/71865https://waltonsdev.nodebb.com/post/71865Sat, 05 Mar 2022 22:44:22 GMT<![CDATA[Reply to Dry Edge (rind) on Summer Sausage on Sat, 05 Mar 2022 20:11:56 GMT]]>The smoker temp was 100°F at most, and the sous vide temp was154°, so the sausage could not have gotten above that.

]]>https://waltonsdev.nodebb.com/post/71847https://waltonsdev.nodebb.com/post/71847Sat, 05 Mar 2022 20:11:56 GMT<![CDATA[Reply to Dry Edge (rind) on Summer Sausage on Sat, 05 Mar 2022 20:01:38 GMT]]>Might have been hot spot in Smoker

]]>https://waltonsdev.nodebb.com/post/71844https://waltonsdev.nodebb.com/post/71844Sat, 05 Mar 2022 20:01:38 GMT