Another batch of Thuringer with jalapenos was on the agenda,
here's the farce after a day in the fridge. P&S Seasoning plus one jar of Mt Olive diced jalapenos and one cup of powdered buttermilk for "tang". Double ground through a 1/4 inch plate.
Here are my favorite tools for stuffing.A tape measure to make sure your sticks fit in the smoker and sous vide container.A sausage pricker for air pockets, spring loaded hog ring pliers,one stuffing tube pusher to get all the meat out and a pre- tied loop for hanging my sausage.
My 61mm x 24 fibrous casings are soaking in warm water for 30 minutes with another bowl of luke warm water on top to hold the casings submerged.
Into the smoker at 120 * for a 1.5 hour dry and then added hickory chips for 3 hours at 150*
I vac sealed each stick and put in my sous vide container at 140* for a little over 4 hours. This is Baldwin's time for the size/temp plus one hour.
I love this method because I have a set time when my sausage will be done. I have my great smoke flavor with a consistent product everytime ! I let the sausage cool by hanging in my cellar for 3-4 hours before putting it in the fridge overnight. I cut it up/vac sealed this AM for some great hunting camp snacks. Thanks for looking . CM
here's the farce after a day in the fridge. P&S Seasoning plus one jar of Mt Olive diced jalapenos and one cup of powdered buttermilk for "tang". Double ground through a 1/4 inch plate.
Here are my favorite tools for stuffing.A tape measure to make sure your sticks fit in the smoker and sous vide container.A sausage pricker for air pockets, spring loaded hog ring pliers,one stuffing tube pusher to get all the meat out and a pre- tied loop for hanging my sausage.
My 61mm x 24 fibrous casings are soaking in warm water for 30 minutes with another bowl of luke warm water on top to hold the casings submerged.
Into the smoker at 120 * for a 1.5 hour dry and then added hickory chips for 3 hours at 150*
I vac sealed each stick and put in my sous vide container at 140* for a little over 4 hours. This is Baldwin's time for the size/temp plus one hour.
I love this method because I have a set time when my sausage will be done. I have my great smoke flavor with a consistent product everytime ! I let the sausage cool by hanging in my cellar for 3-4 hours before putting it in the fridge overnight. I cut it up/vac sealed this AM for some great hunting camp snacks. Thanks for looking . CM