Sous Vide Summer sausage help - round 2 update

[Roosevelt Mark]

On 11/13/2018 at 11:24 AM, Vowell said:

Well I think I nailed it today on the sausage, it came out excellent. I followed the YouTube video that I posted earlier. It talks about getting the proteins to set up, and temp setting. 

I did not use their kit (hi country) this time, I visited my buddy at the pork shop in Queen Creek and he mixed a standard sausage mix for me that I used.

things that I did differently: 

mixed 15% fat to the venison

porkshop sausage mix

ground the meat more corse 

cooked for 130 degrees for 1.5 hours

then 150 degrees for 2 hours

then smoked at 180 degrees until internal ten hit 155 degrees

Right on, looks fantastic.  I didn't know he sold seasoning.

[PRDATR]

On 11/12/2018 at 7:11 PM, Vowell said:

I’m on round 2 tonight, a buddy just got back from Texas with 7 deer that he got. He gave me 2 of them. Wish I saw that powder milk tip yesterday. Ha ha

How did he end up with seven? Guess I need to make a trip there one day.

[Rag Horn]

Round 2

50/50 mix

elk / pork shoulder 

Seasoning and cure + cup of powder milk

3 hours @ room temp 3 hours @ 100 degree smoke on my grill 3 hours in SousVide @150 degrees. I cut into the log prematurely that’s why my cheese didn’t re set up but the teaser taste slice was good. 

[Non-Typical Solutions]

15 hours ago, Rag Horn said:

Round 2

50/50 mix

elk / pork shoulder 

Seasoning and cure + cup of powder milk

3 hours @ room temp 3 hours @ 100 degree smoke on my grill 3 hours in SousVide @150 degrees. I cut into the log prematurely that’s why my cheese didn’t re set up but the teaser taste slice was good. 

There better be some left when I come down next weekend!!!!

[Curtis Reed]

looks great. I have 2 whitetail in the freezer just waiting to be made into sausage and jerky. hard to find time... maybe Christmas vacation.