Summer Sausage

[Kevin A]

Being that this SS was a bit larger in diameter (2.75"), letting the sausage sit for 3-4 days really helped. Firmed up & the flavor developed nicely.
Need to get some smoked cheese & some good crackers to compliment the SS.  :)

[pikeman_95]

What I like to see here is that the fat near the edges is not rendered out. This is why the water bath works so well. When you have thick sausage the temptation is to turn your smoker temperature up so that you can reach the proper core temperature. This can render out the outside layer of fat. This is why some find fat near the outside edges of their sausage casings. The water bath is kept under the fat rendering temperature so this does not happen.

Very nice work Kevin It looks great.