Smoked 'n Sous Vide Venison Summer Sausage

[MossyMO]

Did an experiment on some summer sausage and was very pleased with the results. Used 2 pounds of ground venison, 1 pound of ground pork and then added garlic summer sausage seasoning and cure #1 weighed out for 3 pounds of meat, gave it all a good mix and let it set overnight in the fridge. The next day stuffed the meat mix into 2 fibrous casings and into the smoker at 110° for an hour with no smoke, then bumped the heat to 130° and started applying smoke. Smoked with a combination of hickory and apple pellets in the Maze smoker for 3 hours.


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Then placed the summer sausage separately into vacuum sealed bags and into a sous vide set at 155° for 3 hours.



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After the sous vide the summer sausage was placed in a cold water bath and then refrigerated overnight.




The summer sausage turned out excellent, the texture and flavor were perfect!



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Thanks for looking![/FONT]

 

[Crankn]

OMG Can I stay at your house.;:;bowdown

 

[Davey Crockett]

I bet you can't wait to start digging in your lunch box when you get rolling in the morning.

 

[701FishSlayer]

I bet you can't wait to start digging in your lunch box when you get rolling in the morning.

Didn't even make it in the driveway at work and the damn thing was empty again!

 

[Captain Ahab]

If I was around everything you cook, I would travel by waddle and speak in various tones of grunt.

 

[Twitch]

If I was around everything you cook, I would travel by waddle and speak in various tones of grunt.

A waddle might not cut it.... I might have to hire a moving company to push me around on one of them there fancy dollys

 

[Enslow]

Very creative! Nice work mossy!

 

[guywhofishes]

From what I understand, there are a variety of vacuum bags that are better for sous vide than “typical” bags

 

[scrotcaster]

finishing to temp in the sous vide is something I have never heard of before.. Interesting!, Does it leave you with a better product then finishing to temp in the smoker w/o smoke? looks great

 

[riverview]

you made me google sous vide you boil it in a plastic bag???

 

[SDMF]

you made me google sous vide you boil it in a plastic bag???

Where do you live that water boils @ 155 degrees?

 

[guywhofishes]

basically you “poach” the food at what final temp is perfect

it assures the food never goes past the perfect temp

cook a steak at medium rare for two hours if you want - never turns grey - that type if thing

 

[mikef]

I've been looking to try to learn how to make old style german summer sausage. any suggestions. it'd basically be cold smoked i think

 

[SDMF]

I've been looking to try to learn how to make old style german summer sausage. any suggestions. it'd basically be cold smoked i think

If you want to make old German summer sausage, take new German summer sausage and leave it in the bottom of your freezer for whatever amount of time you think it takes to make it old.

 

[riverview]

Where do you live that water boils @ 155 degrees?

you know what i mean ha ha