bubba_mcnabb That’s a whole lotta sausage you got there & good looking too. You also have a fine helper too & perhaps a taster.
Christmas Sausage
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans last edited by
I made a few Christmas gifts this weekend. I made venison summer sausage using Ton’s seasoning and high temp Cheddar. The ratio was 50% pork butt, 30% venison, and 20% beef Chuck Roast. First of all, I used less deer and subed with the Chuck, for some people at work who have never tried venison. I try to break them in slowly. Second, I really liked the Ton’s seasoning with the deer.
twilliams this sous vide shot is for you
Merry Christmas!"You never really die until you end up on the wall at a Cracker Barrel"
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Very nice wish I worked with you
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GWG8541 Looks great!
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GWG8541 your making me cringe with the sous vide shot on sausage, but looks really good. Great job. I gotta get me that tank
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wdaly Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling last edited by
GWG8541 That’s great looking sausage. You’re going to be pretty popular with a gift like that.
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GWG8541 very nice. Merry Christmas
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GWG8541 That sounds like just what I want for Christmas!
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GWG8541 Looks like there will be some happy people at work.
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Did you smoke these as well? If so what was your schedule? Example 1 hour at x° no smoke then higher temp with smoke for x amount of time etc…? Thanks in advance! Looks great! I sous vide quite a bit but haven’t done summer sausage yet but want to try.
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GWG8541 very nice gift! Looks great too!
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Bob Stehlik Team Blue Power User Veteran Canning Traeger Regular Contributors Military Veterans last edited by Bob Stehlik
GWG8541 Awesome looking and I’ll bet it tasted great! Do you put mustard seed in your SS?
Improvise, Adapt and Overcome! Semper Fi
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Very nice!
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans last edited by
scottyo70 yes, I did smoke them. My smoker only goes down to 150. I cracked the door slightly for an hour and kept it about 140. The 150 for an hour. 160 for an hour, then finished in sous vide at 175 until the internal temp reached 160. Cold bath to cool them down, then placed in my smoker outside all night to dry and bloom since the temp was low 30s all night.
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans last edited by
Bob Stehlik the Ton’s has some in it.
"You never really die until you end up on the wall at a Cracker Barrel"
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GWG8541 You do still have my address, right? Or were we supposed to do an inspection for you & get paid, site views for sausages? Very nice.
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
GWG8541 They better be happy or you can send it may way and I will be appreciative.
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cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
GWG8541 great looking job.
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Surg Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributors last edited by
GWG8541 beautiful. I gotta try my hand at some summer sausage. Got all the stuff just haven’t done it yet.
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GWG8541 wish I was on your Christmas list
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Looks awesome well done!!! Just as a matter of interest with the beef Pork and Venison what percentage of fat do you foresee in this blend.
Ciao Andrew South Africa
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