Beef Summer Sausage Success

Discussion in 'Sausage' started by bryceb, Nov 2, 2014.

  1. bryceb

    bryceb Smoke Blower

    Last year I had a failed attempt at Summer Sausage. My daughter asked why I had blistered feet hanging to dry!!!

    We mixed up a 4lbs batch of LEMs Summer Sausage kit and 80/20 ground.

    Sorry... no mix pics or Q-view smoking time shots.

    We stuffed a pound of 21 mm snack sticks and three 1lb chubs.

    First I smoked the sticks. 2hr at 120deg, 2 hrs with bourbon barrel chips at 145. 1 hr at 150 no smoke and then 165 for about 2 hr up to an IT of 153. Water bath and hung.

    Time for the chubbs. I had them hung up to dry so I only did 1 hr 120deg to dry. The 4hr of bourbon barrel smoke at 145. Then up to 165 until it hit an IT of 153...about 4 hr more. Ice bath and hung for a bit. Finally, in the fridge over night.

    Even my daughter and her teenage friends that were at the house this morning said it was good and the first 1/2 chub vanished. The rest I vacuumed sealed... might have been a mistake :)
  2. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Looking good. [​IMG]
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Nice smoke! I actually slice and vac pack our summer sausage. It's easier to hide in the freezer. That's how I get to actually have some!
  4. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Dang it that looks great very nice job, sure looks like it worked for you this time.

    A full smoker is a happy smoker


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