Summer Sausage mistake

[lothar1974]

I split a package of seasoning for 100 pounds into four amounts (25 pounds each). I meant to split one of the 25 pound packages into half to do two 12.5 batches. My mom called me and needed a ride to the doctor unexpectedly. Needless to say when I got back a couple hours later I forgot to split it. So each 12.5 pound batch got seasoning for 25 pounds. Is it toast? I already loaded it in the casings. Meh what a blunder. :(

Grinding up 2 pork shoulders on the LEM #12 Big Bite Grinder

Here is 10 lbs of 80/20 beef from RD and then 2.5 lbs of ground pork (due to my blunder I had to do this times 4)

Final mix of first 25 lbs batch

My new toy which I love, LEM Big Bite 20 lb. Motorized Stuffer

Waltons Summer Unit #107 Seasoning

Waltons Summer Unit #107 Seasoning with Pepper Jack High temp cheese

Pepper jack blend in the MES40 1st gen on since 9 AM

Plain in the MES40 2.5 gen on since 9 AM

Will be moving to Sous Vide soon to finish.

Fisnished last batch at 10:30 PM , cold bath for all and in fridge.

This is a small chub of the non cheese. Taste is light, not as strong as I thought it should be but still good. Will add less meat or more spice next time. Over all pleased after everything that happened.

 

[dirtsailor2003]

Take it out of the casing add more meat to make it right and stuff again.

 

[lothar1974]

Take it out of the casing add more meat to make it right and stuff again.

Thought about that, I'd have to buy 20 more pounds of ground beef and 5 pound of pork. If I went this route mix in with plain water to help get everything more even?

 

[tallbm]

Thought about that, I'd have to buy 20 more pounds of ground beef and 5 pound of pork. If I went this route mix in with plain water to help get everything more even?

I think that would work but I don't think it would take much water, you just need a thorough mixing.

You will have a lot of summer sausage this year :)

 

[dirtsailor2003]

Wouldn’t add anymore water, unless the meats not binding.

Mix well, run through grinder again. Let it sit in refer again stuff and smoke.

 

[dward51]

Some packaged spices for SS are a little mild flavored anyway. I would pull a little out and test fry it for flavor and then make a decision on what to do with the rest of the meat. Or smoke one chub and see how it comes out holding the remainder in the fridge. That way if the flavor is off and you need to add more meat you still can to most of the batch.

 

[lothar1974]

I did a fry test, as I thought, it was very strong tasting. I went to RD and picked up 20 pounds of 80/20 and already had 5 pounds of pork shoulder. Mixed it up with needed cure and some water. The split it in half and added to the previous two batches (that I removed from casings). All mixed up and re-stuffed into casings, in the fridge till morning. Till then, thanks all. Will post pics tomorrow.

 

[lothar1974]

Almost ready for Sous Vide.

 

[ol smoky]

Almost ready for Sous Vide.

can you explain your process from going from smoker to sous vide? How long do you smoke before sous vide? Do you place directly in water? Do you cut them up, vac seal and them place them in the sous vide? what temps and time are you running the sous vide etc. I'm going to start going this route with summer sausage and all the information you could give me would be greatly appreciated. your chubs look great by the way and hopefully your mom is ok

 

[hondabbq]

Thats a lot of summer sausage.
I made 10 lbs once and I sliced and froze it. when it came out of the freezer to use it had a different taste, almost like it tasted old. It was only in the freezer a few months under vacuum. When it was fresh it was out of this world good.

How do you store yours? whole? chubs? sliced?

 

[lothar1974]

can you explain your process from going from smoker to sous vide? How long do you smoke before sous vide? Do you place directly in water? Do you cut them up, vac seal and them place them in the sous vide? what temps and time are you running the sous vide etc. I'm going to start going this route with summer sausage and all the information you could give me would be greatly appreciated. your chubs look great by the way and hopefully your mom is ok

Hello, I smoked to about 135 internal temp then vacuum sealed 2 chubs to a bag and put in a cooler with water already up to temp of 153 with sous vide running. Let it go for 3 hours. Then cold water bath and back into meat tubs in the fridge until I can cut it all up and re-vacuum seal in smaller portions.

 

[lothar1974]

Thats a lot of summer sausage.
I made 10 lbs once and I sliced and froze it. when it came out of the freezer to use it had a different taste, almost like it tasted old. It was only in the freezer a few months under vacuum. When it was fresh it was out of this world good.

How do you store yours? whole? chubs? sliced?

I cut up into smaller portions and vacuum seal it up and freeze. I have had stuff in the freezer for 6 month and never notice a different taste.

 

[driedstick]

Looking good so far,,,,, Can't wait to see finished product

A full smoker is a happy smoker,,,, yours looks happy happy happy

 

[BGKYSmoker]

Well?

How does it taste.

 

[lothar1974]

Well?

How does it taste.

It's good, could use a little more seasoning but it's good.

 

[lothar1974]

Ok, I am changing my opinion. After eating some more I think the flavor is stronger than what I originally thought. Really liking it.

 

[tallbm]

Sounds like the flavors are really melding together. I find my smoked food is as good or better the next day. Especially my brisket!!!

 

[donaltman3]

I agree.. never judge for the first few days.. I find with summer sausage it is best to let sit in the refrigerator a few days for the flavors to come together then I vacuum seal and toss in the freezer.

 

[lothar1974]

My last batch I did was LEM brand seasoning, I could really taste it the day it came off the smoker. But agree as others said, a day or so in the fridge makes a difference with smoked food. My pulled pork always tastes more smokey a day later after its been in the fridge. This SS is spot on, nice garlic taste as well. Brought some into work and all said its really good. Got asked to process a deer and make SS, ha!