- Joined
- Jan 14, 2006
- Location
- At home on the range in Wyoming
Cervelat is about any mildly seasoned, cured, smoked, semi-dry sausage that includes most "Summer sausage" formulations. I wanted to take it to a new level so I went a tick spicier on pepper, added hi-temp cheese and some pickled jalapeno peppers. My goal with this batch was to enjoy it chilled with crackers, or fried up for a sandwich (think bologna) or even as a breakfast meat. My blend was 70% pork butt and 30% beef. On smoking day, my ambient temps were around 0°F so I had to use some heat to achieve cold smoking :shocked:.
Using my Big Chief with the lid blocked gave me a smoker temp in the 40°F to 50°F range, and over two days I put in around 10 hours total of smoke time. Finish was in a 154° sous vide bath for 3.5 hours followed by a ice bath.
Using my Big Chief with the lid blocked gave me a smoker temp in the 40°F to 50°F range, and over two days I put in around 10 hours total of smoke time. Finish was in a 154° sous vide bath for 3.5 hours followed by a ice bath.
