SV German Farmer Style-Summer Sausage

[KBFlyer]

Like most of the North we were no spared the cold.

Started out with just over 4 pounds of ground pork butt. Added just over 2 pounds of ground beef.
Mixed together by hand and refriderated over night.

Two ingrediants I added from the main recipe are high lighted here

Gave it 4 hours of smoke and 4 hours in the sous vide machine then cold water soak.

End result is very good. Using one of my last two 4 inch baloney casings is the perfect size for lunchen meat.

Thanks for looking.

 

[Culinary Otter]

I'd take that in a sandwich, looks amazing.

 

[Winterrider]

That's a keeper for sure. Looks tasty. . .

 

[gmc2003]

Looooking good. I'll skip the cracker and just take the sausage and cheese please.

Point for sure
Chris

 

[02ebz06]

Looks great, nicely done!!!
I need to get some of those 4" casings.

 

[KBFlyer]

Looks great, nicely done!!!
I need to get some of those 4" casings.

These are the ones I bought.

Jumbo Red Fibrous Sausage Casings | LEM Products

Bologna lovers rejoice! These fibrous casings are perfect for stuffing bologna and other larger sized sausages. Casings for Any Type of Sausage - The Choice Is Yours! LEM Products | The Leader In Game Processing

www.lemproducts.com

 

[02ebz06]

Tnx

 

[Brokenhandle]

Looks great! You guys are turning out some great looking sausage!

Ryan

 

[Steve H]

Looooking good. I'll skip the cracker and just take the sausage and cheese please.

Point for sure
Chris

Me too! this looks good!

 

[crankybuzzard]

Love me some super sized summer sausage and that looks AWESOME!

I haven't tied finishing my SS in the sous vide, I see that coming soon!

 

[KBFlyer]

Love me some super sized summer sausage and that looks AWESOME!

I haven't tied finishing my SS in the sous vide, I see that coming soon!

This was the first SS I have done sous vide and found out a few things
READ MY SOUS VIDE MANUAL .
I uplugged it once and it went back to default values. So here I was waiting for it to get to 150F it wanted 135F
In the end it all worked out.

 

[DRKsmoking]

Looks like a nice tight bind,
sliced up and in a bun with some mustard and cheese . Perfect

David

PS: congrats on the carousal ride

 

[Timber II]

Looks excellent!!
Cool green frog too! My mom had one when I was a kid

 

[Rafter H BBQ]

That looks phenomenal, nicely done! Congrats on the spinner ride… well deserved!

 

[Culinary Otter]

haven't tied finishing my SS in the sous vide, I see that coming soon!

Try it for sure! It's a complete game changer.

 

[Gonna Smoke]

That sure looks good. Here soon, I'll be attempting something like that...

 

[crazymoon]

KBF, Good looking sausage, I too love the smoke /SV combo.

 

[thirdeye]

I like using a SV finish too

 

[millerbuilds]

Looks great! Nicely done.

- Jason