First Summer Sausage in the Smoke Hollow 44"

Discussion in 'Sausage' started by bill ace 350, May 16, 2014.

  1. bill ace 350

    bill ace 350 Meat Mopper


    Have had 10 lbs 85/15 beef spiced and curing since Wednsday. Half will be a typical summer sausage, and the other half will attempt to have a pepperoni flavor, with some fennel and anise added.

    Placed 2 1000w hotplates in the smoker. Will use those as opposed to propane, can keep a more even, lower temperature.

    Plan on throwing them in the smoker first thing Sunday morning, Will post pics.
     
  2. bill ace 350

    bill ace 350 Meat Mopper

    Started yesterday afternoon instead.

    Pretty happy with how I can control the temperature.




     
  3. Looks good man!  [​IMG]   Count me in  [​IMG]
     
  4. bill ace 350

    bill ace 350 Meat Mopper

    Thanks! Turned out very well, I think. Temperature did get away from me for a few minutes when I was occupied with something else. Got up to 175, so some of the fat did melt, but nothing too serious. After the internal was 152, gave it a bath....
     
  5. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looks great, are we going to get the money shot now? [​IMG]
     
  6. Those look so professional and fantastic!!!! Great job!!! Cheers! - Leah
     
  7. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    Tell me about the hangers you use . Where did you get that ? pretty neat.
     
  8. bill ace 350

    bill ace 350 Meat Mopper

    Thanks for the compliments.

    Sorry I can't post a "money shot", I got called into some pressing personal business. It was pretty good however, and I WILL post "money shot" of my next project which I plan on being smoked Polska Kielbasa.

    As far as the racks to hang the sausage, it came with the Smoke Hollow.

    Hey Hoity Toit, love New Braunfels, the Schlitterbahn etc.... Have some awesome friends in San Angelo, and was stationsed at Goodfellow AFB and Fort Hood. Been to New Braunfels many times and there was a German restaurant there, I can't remember the name, but the food and beer was pretty good.
     
  9. 42firewalker

    42firewalker Newbie

    Looks great. i love this smoker. Just got mine about, 3 months ago. I like the hot plate idea. Thanks for sharing.
     
  10. jaxrmrjmr

    jaxrmrjmr Smoking Fanatic

    I remember the last time my Smoke Hollow 44 looked that nice and clean........right before her maiden voyage of smoking a turkey.  Hasn't looked the same since.

    How long did it take for you get the summer sausage up to temp?
     
  11. okiecat

    okiecat Fire Starter

    How long in smoker? How come that smoker is clean!? Did you finish with hot plates or propane? That low end temp gives me fits.
     
  12. bill ace 350

    bill ace 350 Meat Mopper

    Whole time with hot plates. About 5 hours. Clean smoker since I've only done 2 bacon smokes, 1 Canadian bacon smoke and the summer sausage. Trust me, it won't stay clean for long.
     

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