Stuffing Summer Sausage is Slow Work

[JZ]

Thanks Kirby I needed the encouragement. I was feeling a little down after realizing my screw up and the possibility that the sausages may be throw away.

Gonna get up early tomorrow and get the smoker going and warm up the chubs before they go into the DBS. I hope you are right about it still being good. If they are then I will have a lot of sausage to consume before I make the next batch and I bet I won't make that mistake next time.

[pikeman_95]

JZ
Do you have the ability or the equipment to do the hot water bath system. It might help the low moisture issue you might have. Many finish their sausages it a turkey roasted with a water bath held at 160 F. If you do this do not let the water temp to go over 165. Do your best to keep it at 160 F. I will bet you will still will end up with moist sausage. All you have to do is get a good smoke on the sausage and then head for the water bath. I only put a heavy smoke on my sausage for around two hours and then head for the hot water bath. I am going to give you a PM to show you something. check your Personal message

Kirby