Weekend summer sausage

[blackbetty61]

I decided it was time for some summer sausage over the weekend made 12 lbs…
50/50 blend…of 90/10 burger and pork butts…made two batches 6lb with ECA and 6 without. Usually I like the ECA but this time I think the batch without is better. Smoked it in my pellet grill till the temp was at 140ish then finished with the water bath in a roaster ( the roaster is way easier to control temp IMO) Took 7-8 hrs from start of the smoking to the end 160° water bath…threw them in a ice bath and let them bloom a couple hrs before putting them in the fridge overnight and packaged them the next day… turned out pretty tasty

[Jonathon]

blackbetty61 They look great and this is a good example of doing this with a pellet gril instead of a vertical smoker. I especially like how round it stayed, I’d guess that is because you either rotated them or moved them to the water before they REALLY started setting up.

What is that orange thing around your temp readout? I’ve never seen that on a GMG before?

Also, nice cutting board!

[Joe Hell]

Jonathon The orange device appears to be an Inkbird IBT-4XP Grill Thermometer…or something like that. Lol

[blackbetty61]

Joe Hell you are correct a little Christmas present to myself I really like it

[blackbetty61]

Jonathon yes I rotated them on the grill and end for ended them also didn’t have to move up the heat much when the logs started to get to temp the grill temp went up kinda weird…ever heard of such a thing?

[Joe Hell]

blackbetty61 I’ve been in the market for one of those for home and work. Time to pull the trigger!

[blackbetty61]

Joe Hell its the cats a$$ I wanted something I could set a low temp alarm and a high temp alarm…the price was decent too $40-$50 on Amazon

[JPAP]

blackbetty61

I haven’t finished any summer sausage in the water bath yet. Do you just put the logs straight into the water or do you put in zip lock bags first? What temp did you have the water at in the roaster?

[blackbetty61]

JPAP straight into the water no bag…but if you ask Jonathon he likes to vacuum pack first if you use a sous vide but I think he’s finally coming to the dark side…LOL my water was around 170-175 once you get the temp set and your meat in it’ll drop a bit but doesn’t take long to get back to temp. I find using a roaster easier to control than say a turkey cooker… the only thing I’ve tried is summer sausage with the water bath finish haven’t tried snack sticks or ring sausage yet but I plan to.

[Jonathon]

blackbetty61 LOL I literally just responded to another comment saying that you don’t need to use a bag.

I blame Parksider for spreading defamatory lies about me! Totally kidding, I did indeed initially say that you should use a bag! After some testing, though I now realize that it is only really necessary in a sous vide circulator.

[Parksider]

blackbetty61 Jonathon It’s all true!!! Jonathon -You started this!! 2020 will be known as the bag free water bath year!