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°?

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

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

Looks great. I’ve never used the cellulose casings, what is your opinion or pro’s and con’s? Does smoke flavor penetrate? I’ve only used sheep casing on my dogs.

I have made jerky from home corned brisket, but I’m using an equilibrium brine with a salt percentage at 1.5%. Most of the commercial corned beef producers use a stronger cure and a combination method (injecting then into a brine tank). I have made plenty of pastrami from pre-corned brisket flats and I always do a soak-out on them, usually 6 to 8 hours depending on thickness.

Howdy from Wyoming. I’ve been smoking foods, curing meats and making sausages for around 40 years. I cook on a vintage Big Chief smoker, two drum smokers, two Big Green Eggs and a SNS kettle. I joined the community because I never stop learning and like experimenting with different methods.

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?