Summer sausage in water to set fat?

[INMT]

I’m smoking summer sausage for the first time right now.

Some recipes I’ve read say to submerge in ice water for 10 minutes when finished to set the fat.

Others say to rest at room temperature for an hour.

What finishing method has worked best for folks?

 

[sccritterkiller]

I put in the fridge for a couple hours as soon as it comes out the smoker never had an issue...

 

[WildWill]

After testing both I much prefer resting at room temp for a few hours then to the fridge to chill before packaging them up. Only time I still use a ice bath is if I wasn't paying enough attention and over shoot the 150 degree mark.

 

[jryoung]

I like to put them in a cool space (50-60 degrees) on a baking rack before the fridge to fully set. But, if I can tell they got a bit too warm, I might go right to the fridge.

I'd never consider water as an option.

 

[ccc23454]

I drop in deep sink full of ice water for 10ish minutes. Then pull and wipe dry to hang for couple days in my garage to dry out sausage before i package and freeze, works great for texture I want.

 

[Addicting]

Same, ice bath, wipe off, then hang dry. It helps set the casing and you don’t get a shrivel. When I just air cool, I’ve had the casing get quite a bit of air gap from the meat. That can lead to freezer burn. If the casing stays tight they can be frozen as is for long term storage.

 

[Jnasa]

Some water chill can help with initial cooling and reduce shrink. Most home refrigerators don’t chill very quickly.

I’d water chiller early on. That way it will evaporate off the water during the remainder of cooling. This also aids chilling through evaporative cooling.

 

[schmalts]

I ice bath, or if possible just roll them in the snow outside if you have any. Just don't hang until cool or you can end up with gravity taking fat to the bottom end like a Wisconsin woman.

 

[Dave N]

Another vote for ice bath. Sink full of cold water if nothing else. Helps set the sausage and bring the temp down quickly. 5-10 minutes is pretty good, then transfer to the fridge.

 

[recon6036]

Another ice bath guy here……I like how firm my sausage gets when I put it in the ice bath.

 

[In2Hntn]

I also put them in a ice bath when they come out of the smoker, about 10 minutes or so. Wipe dry and hang in fridge 24 to 48 hrs to dry. Vacuum seal before freezing.

 

[BlakeA]

We do ours in mid January/ early February and just let them rest outside on racks when finished in the smoker.

 

[INMT]

Thanks for the responses! Did the ice bath and have them in the fridge now. Can’t wait to try them

 

[Nick87]

We do ours in mid January/ early February and just let them rest outside on racks when finished in the smoker.

Yup.

 

[appmtnhntr]

Another vote for ice bath for about 20 minutes to stop the cooking and set the fat.
Then in the fridge overnight.
Then vac seal the next day in 1# pieces of roll.

 

[buckbull]

Another vote for ice bath here.

 

[INMT]

Turned out great!!! Thanks for the advice!