My first summer sausage!! Q-Views including the money shot!!

Discussion in 'Sausage' started by fpnmf, Jul 29, 2011.

  1. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    First--- many thanks to Piney Woods for the great things he gave me and Nepas for the help he gave me tweaking the recipe.

      I love the new grinder...ground up 8 lbs venison and 5 lbs pork but in less than 5 minutes. First the large plate then added the Leggs 114 mix  folded in and then cure mixed with 2 cups water.  Then hand mixed for a while. Reground thru the small plate and mixed it up with a little more water til sticky.

    Off to the fridge for an overnite.

    Then stuffed the big casings and some 35/38 hog casings. Then back to the fridge for a bit.

    Cranked the MES to 100 and hung them to dry for an hour.

    Then maple pellets in the amazen added.

    Raised the temp 20 every couple hours to 170. Got the IT to 152...then out.

    Rinsed with cold water then hung in front of the fan.

    I gotta tell we we very suprised at just how tasty this is. First time using a store boght type mix.

    Anyway here's the pics!!

      Have a great day!!

    Super secret kielbasa next....hahahhahahahahaha

      Craig

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  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    That looks Perfect Craig !!!!

    Nice Job---I'll bet it tastes GREAT !

    Nice BearView too!

    Thanks,

    Bear
     
  3. WOW! That really is all I can say Craig...WOW! I don't know where Ponce De Leon is

    in relation to Naples, but I'm gonna have to make a trip one day and meet you. Those

    are some fantastic looking gems...James [​IMG]
     
  4. roller

    roller Smoking Guru SMF Premier Member

    WOW !!!! Great job bet it was good..I love summer sausage...
     
  5. Ponce is in the panhandle. Pick me up on your way up the state!

    I'm in Clearwater. [​IMG]
     
  6. jak757

    jak757 Smoking Fanatic Group Lead

    I see you are putting that new grinder to good use!  That looks like some great summer sausage.  
     
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That summer sausage looks delicious Craig!

    Nice job!          [​IMG]
     
  8. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Thanks for all the nice words...

    I am really happy with this..and I forgot to add some of the jalepenos and sharp cheddar  ddddooooohhhhhh!!

    Next batch I will jazz up some...but gonna do the kielbasa next..

    I am planning on the Nov gathering so will prolly bring a cooler of stuff.

    Have a great day!!

        Craig
     
  9. chef willie

    chef willie Master of the Pit OTBS Member

    some awesome looking SS there Craig....nice to see you keeping busy & off the streets!
     
  10. venture

    venture Smoking Guru OTBS Member

    You hit it Craig!

    Good luck and good smoking.
     
  11. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Craig try grinding just once thru the small plate and mix the spices. I have done it both ways and like this way better.

    That looks great.
     
    Last edited: Jul 29, 2011
  12. meateater

    meateater Smoking Guru SMF Premier Member

    Looks great Craig. [​IMG][​IMG]
     
  13. shtrdave

    shtrdave Smoking Fanatic

    Looks very good, what did you use in the summer sausage, meat/spice wise?
     
  14. alaskanbear

    alaskanbear Smoking Fanatic SMF Premier Member

    [​IMG]  marvelous job there.

    Rich
     
  15. What can i say you nailed it [​IMG]
     
  16. shortend

    shortend Meat Mopper

    Pretty damn good ain't it? I've used that Legg #114 for summer sausge a couple of times and it's really good. Got some help from nepas on the amount og ECA to use. You'll make it again, won't you? I know I will. 
     
  17. africanmeat

    africanmeat Master of the Pit OTBS Member

    Man this looks great well done. now you did it now you are  [​IMG]
     
  18. bearcarver

    bearcarver Smoking Guru OTBS Member

    LOL---I prefer the final grind-----The one I do with my teeth!  [​IMG]

    Bear
     
  19. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Thanks fellas!!

    I am quite happy with it..even better today after a little time in the fridge...
     
    Dave..I used 8 lbs venison and 5 lbs pork butt. I weighed the Leggs mix and measured out the recommended amount for 13 pounds.

      Have a great day!!

      Craig
     
  20. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    It looks great Craig and bet it tastes even better.
     

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