Grimpuppy don’t add it to standing water. There is a xhance it will gas out and that can cause a dangerous cloud. Now, if you want to add it to your dry seasoning and drag your meat through it then soak it overnight that will be okay. Just can’t dump large amounts into standing water!
Two smoking sessions to reach temp?
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chippewa Same style here. Though a mod I did for snack sticks allows me to do more. The size of the summer sausage won’t allow for the extra racks.
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
jakeanderton Clever idea
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These were taken to 162 IT. Being this is my first go at summer sausage, I’m pleased. I’d like a finer grind, just for visual appeal.
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Dave in AZ Military Veterans Sous Vide Canning Traeger Power User Arizona Dry Cured Sausage last edited by
jakeanderton great to seebthey came out nice! Congrats!
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jakeanderton they all need to be up to temperature
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Dave in AZ Thanks for the late night support!
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jakeanderton that looks really good!! As far as texture everyone has their own preferences on how big they grind it. That is the fun part of experimenting and finding out how you like it.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening last edited by bocephus
jakeanderton They look very good to me, nice job.
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salmonmaster Washington Canning Sous Vide Regular Contributors Team Camo Gardening Power User last edited by
Dave in AZ great job on posting time- temperature table! People can see that it’s not just an opinion on temperature, it’s a fact.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
jakeanderton congrats. They look great
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