I just made a batch of summer sausage and it had a gelatin in-between the casing and the sausage. Did they get to hot I finished at 154 but didn’t do a ice bath first time I have had this

twilliams 80/20 venison pork shoulder. Same as I always do the only thing different was I didn’t do am ice bath after

pigman34 I vacuum seal 1 year no problems

Jonathon I used a hi - mountain summer sausage . I’ve had good luck with it. I just bought the onion Caraway here so I’ll see how that works.