Elk Summer Sausage

Discussion in 'Sausage' started by eppbbq, Sep 19, 2015.

  1. I got a new Smoke Hollow 44" gasser and broke it in Labor Day with a few chickens.  Everything went well, except it ran a little hot for sausage, so I added a needle valve.  Now I think I can run a steady 150F, so I thought I would prove it out with some Elk summer sausage.  I have been using a Nepas recipe, which is great.... but I can't leave well enough alone.  This time, I added 2T of red pepper flakes, and 1/2C of butter milk powder instead of the full 2C of powered milk.....Oh, and lots of minced garlic.

    Anyhoo....here goes:

    I ground 2lbs CSRs in the Kitchen Aid.

    Then mixed all the dry stuff.

    Then I mixed it all up with the meat.  I did 4 batches on LOW in the KA 2.5lbs at a time.

    Then stuffed it in 4 logs....all different sizes.  2 pretty full and 2 half full.  I am always surprised that my Gander Mountain stuffer makes it though another batch.  It just feels like it's gonna fall apart any second. [​IMG]

    Into the fridge.  Smoke starts 1st thing in the morning.  We'll pick it up then.


  2. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Looking good!  I'll be watching.

  3. reinhard

    reinhard Master of the Pit OTBS Member

    So I take it that you have 8 pounds of elk and 2 pounds of pork?  Just asking because there is no elk mentioned in the post.  That 2 T of red pepper flakes should add some heat.  I'll have to try some of that buttermilk powder next time I make salami.  I use powdered milk as well as a binder.  I'll be watching as well.  good luck.
  4. Yes!  Sorry about that.  The processer added 5% pork sausage to the Elk.  So I have 8 lbs of elk with a little sausage, and then I added 2lbs of CSRs.

    So....I got the logs out this morning and let them sit at room temp for and hour.  Then at 9:00 into the smoker at 130-135 for an hour and a half.  Calm and chilly out, so I held 130 no problem.

    Then I bumped up the temp to 150.  (I can actually float between 150-160)  and added smoke via my new AMNTS filled with apple pellets.  I also added some salmon at this point.  This smoker is HUGE!

    IT right now is 99.  I'm gonna try to bump it up to 170 around 2 (Grand Rapids Time).

    This is a pic of my Needle Valve Mod.  It is working GREAT!

    Shot of the product

    The AMNTS smoking along.  This is great.  My AMNPS would not stay lit in this smoker.  I know they don't work well in gassers due to the combustion of the LP robbing them of O.

    So far so good.  I am very pleased with this latest set up.  Very versatile.

    Hopefully pics of the final product tonight!


  5. I finally finished at 3:00am.  I had to bump the temp up to 190 to get that last 3 degrees to 152.  The finished product is good, but a little dry....probably because is stayed at 149 IT for 4 hours...and that was after I bumped it up to 180.  Is it even possible to hit 152 IT when the cooking temp is 170?  I welcome any advice on that one.

    The red pepper flakes were the perfect amount of heat.  I think this version of the recipe is the best yet.  But I have to figure out how to keep it from drying out, and finishing a little faster.  This total cook time was 16 hours for 2-1/2 diameter sticks.  Maybe I need to add a little more water?  I used 1/2 cup for 10 lbs.

    Here is a pic of the finished product.  I brought it to work for our "bait pile" table in our office.  One stick lasted about 10 minutes. [​IMG]

    Our knife is very dull.  Would have been better to use a plastic butter knife.
    crazymoon likes this.
  6. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Nice job!! Looks great 

    A full smoker is a happy smoker

  7. reinhard

    reinhard Master of the Pit OTBS Member

    Looks great!!!  Reinhard
  8. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    EPP, looks like a real winner ![​IMG]
  9. Thanks guys! I did some reading today and a lot of rytek recipes have 2 cups of water for 10lbs. That will be my tweak for the next batch.


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