Well, I figured I like Jalapeno & Cheese summer sausage so much that it has to be better with even more peppers, right? So along with jalapeno's I also put in red & green bell peppers, habanero, and some Anaheim peppers that I had dehydrated from my garden a couple years ago.
20 lbs = 60/40 mix beef/elk and pork.
Dehydrated Pepper Qty:
1 C. japs
3/4 C. each Red & Green Bell Peppers
1/2 C. Habanero
1 C. Anaheim
The test patty was awesome: pretty good heat that lingered and grew at the back of your mouth with each successive bite. I've noticed that heat changes considerably from the test patty to fully cooked though.
This was also a first with finishing summer sausage with the SV machine. I finally re-purposed a cube cooler just for this. This really up-ends my regular sausage process.
And this is where I had a some questions. I'm hoping some members can chime in here since I'm still trying to grasp the SV gig.
1) I smoked/cooked these pretty heavy for about 7 hours. Is there a guideline for what the IT temp should be before putting into the SV? Or does it even matter except for how much "smokiness" you want?
2) Do you need to bloom the sausage from the smoker before the SV? This is letting the IT temp drop considerably.
3) Do you need to ice water bath after the SV? I found a couple different answers online...(My guess would be NO - and I didn't)
4) I noticed that after the SV that there was some juice that collected inside the vac bags. (just like from doing a steak) I don't mind but it's an aesthetic thing...it didn't look like rendered fat though. Not sure but would it help if I staggered the SV temps up gradually? (like a smoker)
Hope these questions make sense if I elaborated enough. Any help / insight would be appreciated.
I would say that this is by far the moistest sausage I have produced. That's why so many questions above so I can hone my SV methods...
Mixture:
Stuffed:
Before:
After Smoking:
Blooming:
Before the SV:
Packaged (Before SV):
Into the SV:
After SV
Fully finished:
Thanks for looking!
20 lbs = 60/40 mix beef/elk and pork.
Dehydrated Pepper Qty:
1 C. japs
3/4 C. each Red & Green Bell Peppers
1/2 C. Habanero
1 C. Anaheim
The test patty was awesome: pretty good heat that lingered and grew at the back of your mouth with each successive bite. I've noticed that heat changes considerably from the test patty to fully cooked though.
This was also a first with finishing summer sausage with the SV machine. I finally re-purposed a cube cooler just for this. This really up-ends my regular sausage process.
And this is where I had a some questions. I'm hoping some members can chime in here since I'm still trying to grasp the SV gig.
1) I smoked/cooked these pretty heavy for about 7 hours. Is there a guideline for what the IT temp should be before putting into the SV? Or does it even matter except for how much "smokiness" you want?
2) Do you need to bloom the sausage from the smoker before the SV? This is letting the IT temp drop considerably.
3) Do you need to ice water bath after the SV? I found a couple different answers online...(My guess would be NO - and I didn't)
4) I noticed that after the SV that there was some juice that collected inside the vac bags. (just like from doing a steak) I don't mind but it's an aesthetic thing...it didn't look like rendered fat though. Not sure but would it help if I staggered the SV temps up gradually? (like a smoker)
Hope these questions make sense if I elaborated enough. Any help / insight would be appreciated.
I would say that this is by far the moistest sausage I have produced. That's why so many questions above so I can hone my SV methods...
Mixture:
Stuffed:
Before:
After Smoking:
Blooming:
Before the SV:
Packaged (Before SV):
Into the SV:
After SV
Fully finished:
Thanks for looking!
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