Finishing German Sausage

[callturner]

What are your secrets? Once I get the temp over 100 internally it takes hours and sometimes it greases out before a satisfactory internal temp, Which means ruined sausage! How do you do yours?

[Boss .300 winmag]

I watched a video on this website yesterday, they went into detail on how they do it.

Years ago I did some summer sausage that turned out that great using an oven, these guys use a pellet smoker.

https://beardedbutchers.com/

Go to the DIY recipes library

[Sr15]

I use a method recommended in the Eldon making sausage book where I smoke at 170 to 120 degrees internal then submerge in 170 degree water  bath for about 7-8 minutes to reach 153 internal temp, then immediately submerge in ice water bath to cool and coagulate fat

[callturner]

I use a method recommended in the Eldon making sausage book where I smoke at 170 to 120 degrees internal then submerge in 170 degree water  bath for about 7-8 minutes to reach 153 internal temp, then immediately submerge in ice water bath to cool and coagulate fat

So a coup[e or 3 hrs to get it to 120 then 170 water bath then Ice water? Correct

[callturner]

 

[Sr15]

Yes that is how I do it

[Sr15]

https://www.eldonsausage.com/product-page/Sausage-and-Jerky-Handbook
It can be found on Amazon also

[callturner]

I gave it a shot and it worked pretty good. Thankyou for the tip. I have that book by the way, I guess I should learn to read. Mike.