How Long To Bloom Summer Sausage?

Simply hang the sausages by the casing string and let cool air circulate around them to bloom them. This facilitates a number of processes that combine the flavors of the sausage. I split the sticks in half, vacuum seal, and freeze what I won’t consume within the following week once they have bloomed for a few hours.

After-Smoking Care

You’ve taken great care to ensure that your smoked sausage is the best you can make. Its ultimate appearance will depend on how you handle it now that it is ready to be removed from the smoker.

The “taste” of your links won’t be affected by the final two steps of your sausage-making process, but if you want the best-looking links possible, which I’m sure you do, don’t forget to include them.

If you don’t chill your sausage down right away when it reaches the right internal temperature (152 degrees F), the casings will shrink and shrivel.

Once the links are removed from the smoker, this happens extremely quickly, so you need to have everything prepared for the showering procedure.

The most effective technique to shower a large batch of food is using a garden hose. Simply take the racks or smoke sticks off the sausage and give them a quick spray of ice water. The sausage must be cooled as rapidly as possible to 120 degrees.

I discover that it is simpler to remove smaller batches of sausage from the smoker and place them right into a tub or basin of cold water.

My kitchen sink is big and deep, and I’ve found that it works well for amounts up to roughly 15 pounds. I can keep cold water running in the sink, keeping the water bath cool. Using a yard hose and a sizable tub or pail might also work for this.

You should be able to reheat your sausage in a hot water bath to plump it back up if your sausage does shrivel before you can get it cooled down (160-170 degrees F.). However, getting it to cool off properly the first time is much simpler.

Your smoked sausage should be nice and plump at this point, and the wood smoke will have given it a brown hue. You now need to “bloom” your sausage links, though, to ensure an even richer and more consistent hue.

Blooming is just letting your sausage “age” at room temperature while it dries before packaging it for storage.

I immediately place my sausage back onto the smoke stick or racks (whatever I used) and hang them over the backs of a few chairs to bloom. In case the sausages drip a little amount of water before they dry, you might wish to place some newspaper or kitchen towels under them.

The color will get deeper and darker the longer the links are bloomed. In most situations, I find that two to three hours of blooming is about perfect.

There it is—a smoked sausage that has been thoroughly prepared. You should package and chill your links right away.

The sausage you intend to consume soon will keep for three to four days in the refrigerator. The sooner you put it in the freezer if you plan to keep some for longer than that is preferable.

Normally, frozen sausage should be consumed within three months, but I’ve discovered that vacuum-packing the food will extend its shelf life to up to nine months.

Taking an ice bath when blooming?

I’ve seen numerous images of “Summer Sausage” flowering, which involves submerging it in freezing water. I was wondering if you should use the same procedure if you wanted to smoke other varieties of homemade sausage, such as bratwurst, hot dogs, breakfast links, etc. Or is this really a cure for a sausage?

When I hot smoke sausage, I always let it sit in the smoker until the internal temperature reaches 152F. After that, I either take a shower or put it in an ice bath to quickly bring the temperature down to about 120F. As a result, your casings should be lovely and plump and the sausage won’t get all wrinkled. Depending on how much you smoke, it will now have a faint mahogany hue. After another two to three hours of air drying, I finished the bloom, at which point you should be good to go. To be safe, make sure your remedy contains pink salt #1 for this procedure.

That’s right, what Wine Country said. After being chilled in ice water, you should dry off and hang your clothes to bloom. It’s crucial to use the correct ratio of meat to pink salt cure #1.

Making Summer Sausage: Steps

  • In the absence of a meat lug, a sizable container with space for mixing will do. We suggest these if you desire a meat lug but don’t already have one.
  • Add hickory smoke powder, mustard seed, salt, pepper, and garlic. By hand, fully combine.
  • Use a 10mm plate to grind the mixture, then a 4.5mm plate to re-grind it.
  • This is a fantastic option if you don’t own a meat grinder. Better is bigger. Avoid 0.5 hp.
  • Pink salt should be added to ground beef before mixing. For 8 minutes, blend for 1 minute in each direction. Encapsulated citric acid should be added at the end of the mixture to prevent rupture while being mixed.
  • Bonus tastes:
  • For every 5 pounds of mixed meat, add 1 lb of high temperature cheddar cheese (do not use normal cheese or you will have a gooey mess).
  • You can experiment with the quantities or add any other fresh or dried peppers.
  • Make sure the inside and exterior of the summer sausage casing are both wet by soaking it in warm water. Place the sausage casings within, making sure to avoid creating any air pockets. Casing ends should be tied.
  • Sausages should be taken out of the smoker and placed right away in an ice bath for 10 to 15 minutes, or until the internal temperature reaches 80 degrees F. Overnight, put chilled sausages in the fridge.

Please continue reading for important advice, tactics, and FAQs that will help you create the tastiest summer sausage that everyone will want to try.

How long is the sausage bloomed?

Simply hang the sausages by the casing string and let cool air circulate around them to bloom them. This facilitates a number of processes that combine the flavors of the sausage. I split the sticks in half, vacuum seal, and freeze what I won’t consume within the following week once they have bloomed for a few hours.

How long is homemade sausage good for?

The shelf life of summer sausage in the refrigerator For up to three weeks, homemade summer sausage can be kept in the refrigerator. You must keep it in an airtight container.

How long should summer sausage be allowed to rest?

Once the meat has been ground, measure out the required amount of pounds for your spices according to the instructions on the LEM seasoning packets. The sizes of our Summer Sausage packages are 5 and 25 lbs. If you’re using the 5 pound version/fat combination, combine one seasoning packet with the provided Cure in 5 ounces of water until it dissolves before adding it to your meat and mixing until tacky. Make sure you finish the water process so that the seasoning will be distributed evenly throughout the finished product. If you intend to add cheese, do it right away. Try various pairings if you like; we like our hi-temp cheddar cheese with our jalapeño summer sausage spice.

Make sure you press the meat into the sausage stuffer firmly enough to squash out any air pockets. To fill the fibrous casing, fasten it to the sausage stuffer’s nozzle and turn the machine. Do not overfill the casings; instead, pack them securely. Overfilling could result in the casing bursting during cooking.

Roll the sausages back and forth to expel any remaining air after stuffing and sealing the ends. So that the flavors can meld, let the sausage rest in your refrigerator for the night. You should cook in the oven or smoker the following day. Set the oven to 185 degrees Fahrenheit for an oven finish. Sausage should be baked in the oven until it reaches a temperature of 165 degrees Fahrenheit. Cool after removing. To finish in a smoker, heat the smoker to 145°F, then open the dampers, add sausage logs that are at room temperature, and let them dry for the first hour. Then preheat the smoker to 180°F, add the wood chips, and smoke the food for two to three hours. Raising the temperature to 185degF, adding water to your smoker, closing the dampers, and cooking the sausage until the internal temperature reaches 165degF are the final steps. Cool after removing. Put your sausage logs in cold water for five to ten minutes to quickly cool down. This will lower the temperature and halt the cooking. Additionally, this will reduce the amount of creasing in the casing, improving the appearance of the casing skins.

Put the finished product in the fridge or freezer. Break out the summer sausage, pour a cool one, and enjoy the next time you’re in the mood!

What is the smoking time for summer sausage?

How long is summer sausage smoked? Summer sausage should not be overcooked because that will make it crumbly and dry. The sausage should be cooked until it reaches a temperature of 155 degrees on the inside. Normally, this takes four hours.

What happens if summer sausage is overcooked?

Having said that, the length of time it takes to cook something relies on a variety of variables, including the method you use, your tastes, the temperature, etc.

Use a low or medium heat for cooking summer sausage. Higher cooking temperatures cause the fat to dissolve, resulting in tasteless, dry meat.

The sausages should ideally be cooked for about 10-15 minutes at low to medium heat. Remember to flip them over frequently to make sure they cook evenly.

At medium to high heat, grilling summer sausage usually takes 12 to 15 minutes. In order to get an even level of doneness, turn them regularly during cooking.

Depending on your preferences, you can alternatively bake or fry summer sausage in the oven. Even though summer sausage is designed to be eaten raw, it can give every dish a little extra taste.

How long should a summer sausage ice bath last?

Your ice bath for summer sausage should last 10 to 15 minutes. Get the summer sausage into an ice bath as soon as it comes out of the smoker. The interior temperature should be reduced from 155 F, which is the final temperature, to 80 F, or roughly by half.

The cooking process is stopped and the casings are set by cooling the sausage in an ice bath. Place the sausages in the refrigerator for the night after removing them from the bath.

How long should summer sausage be left to hang after smoking?

If possible, hang the links from a clothes rack. I hang them on the clothing rack rods using “S” rings that you can get from a hardware store. Your connections must now be fermented while remaining warm and moist.

In order to achieve this, I place a humidifier beneath the dangling sausages and tent the entire setup with large waste bags that I have slit open on one end. I sprinkle my sausages with water a few times a day as well. By doing this, the casings are kept from hardening. For three days, hang your sausages at room temperature (65 to 80 degrees Fahrenheit) with an approximate 85% humidity level.

Three days at room temperature, yes. For this reason, starting culture and curing salts are required. It’ll be alright. Here, you can stay for as long as five days or as little as two. I think the ideal number is three.

What degree of cooking should summer sausage reach?

Bake in the oven for 3 to 5 hours, or until the sausage reaches 145°F in the center. Continue cooking the sausage until it reaches a center temperature of 155 degrees Fahrenheit or higher for drier or more flavorful results.