Summer sausage (in the winter)

[drano]

This was my first hot water bath, and some people are cautious above 165, so I stuck with 160-162.  Now that I know how it holds temp, I can shoot for 163-165 next time. 
I got just a bit of fat on the outside of the casings, but I'd guess thats normal.  Clearly no fat-out from the pics. 
I like the 2 lb casings because they will take less water bath time (at any water temp). 
I removed all the casings, cut them into halves or thirds, and put them in the fridge until they dry a bit.  Then wrap and freeze.  Rather than vacuum pack, I'm going to try tightly wrapping in plastic, then wrap in aluminum foil.   
Thanks again for your inputs, and for everyone's comments. 

[SmokinSignals]

Something new for me, never heard of the water bath.  Will that work for all sausage?

[pikeman_95]

I have had good success with the plastic wrap when wrapped tight and then foiled to keep the plastic wrap in place while in the freezer. I will easily last a year or more in the freezer. It probably will not last that long anyway.

[drano]

Something new for me, never heard of the water bath.  Will that work for all sausage?

I've only done this once, but from other posts, they say it works well on everything except collagen casings--which can let water inside--but others say if you pinch off the end, then smoke, it will seal off well. 
So fibrous, natural, and cellulose casings are good.  Collagen can too, but be careful to ensure the ends are sealed.  Keep water temp 160-165 to prevent melting the fat. 
Pikeman has the Binford 5000 souped up model. 
Here's one thread.  Search should find more.
http://forum.bradleysmoker.com/index.php?topic=30415.0

[SiFumar]

Looks great...I like all the mustard seeds in it.

[STLstyle]

Well done!


Sent from my iPhone

[OU812]

Good lookin sausage!!

I like to let the sausage hang in the fridge, still in the casing, for at least 48 hr before sampling

Helps cut down on the moistness  ;D

[drano]

Thanks guys!
Yea, lots of mustard seed.  When I weighed it out, I was thinking I measured wrong!  But the wife said it doesn't have too much flavor, so no danger is loading it up with mustard seed. 
OU, too late on hanging in casings--they're already naked. :-[
I'll cut one of the chunks Wednesday and see how it is, and wrap/freeze when its ready. 

[pikeman_95]

When we developed this recipe all the participants enjoy lots of mustard seed. It is more for oral entertainment then flavor. We all like the little pop they make when you bite them. How about one more shot after you take it out of the fridge in a couple of days. I just had a few slices of the last of my supply with my Ritz crackers and it just taste great.

[drano]

Here it is after 2 days in the fridge on a cookie sheet. 
Moisture is way down, and I'd say its perfect. 
Flavor is still outstanding.  Time to wrap and freeze most of it, and leave a chunk in the fridge for snacking.
Thanks again for comments and suggestions.

[squirtthecat]

NICE!

[OU812]

Now thats what Im talkin about,,,,,,,,,,,,,great lookin money shot!!

[Tiny Tim]

Not sure if it had anything to do with the stickiness of your mixture, but those chubs usually contain the LFTGB, also known as "Pink Slime" (lawsuit by Tyson Meats in progress), and is low quality compared to the 10 pound clear tubes available at most stores...compared on the same advertised ratios.

The finished product does look great though, and I'm sure tastes great too.