Ohhhhh Oh that smell!!

Discussion in 'Sausage' started by rio_grande, Nov 20, 2009.

  1. rio_grande

    rio_grande Smoking Fanatic

    Old skynnard song came to mind when I opened the fridge 53 lb of various types of venson summer sausage curing for the impending stuffing in cases tomorrow and smoking they are about to recieve. Smells goood and isn't even in the smoker yet.

    This year recipees so far

    regular
    mustard seed CBP garlic cure and onion salt
    Bold
    All of the above but more of it
    Spicy
    same as above, but with hungarian paparica and red pepper
    Super hot
    all of the above add cyanne pepper and ground jalepenos.

    Trying to decide which one to put the 2 lbs of High temp pepper cheese I have to toss in...
     
  2. mr mac

    mr mac Smoking Fanatic SMF Premier Member

    Ain't it great?!? We did try a mild recipe for some of our venison and it was just great! Next deer we'll make more of a breakfast sausage out of it and roll us a fatty!
     
  3. fire it up

    fire it up Smoking Guru OTBS Member

    Wish I could smell that smell right about now.

    Depending on the heat level in he cheese I would go for adding it to the spicy, especially with the Hungarian paprika and red pepper...Mmmmmm.......
     
  4. rio_grande

    rio_grande Smoking Fanatic

    Put the cheed in the Super hot and regular.
    All cased today and redy for smoke. I am going to do the spicy in the oven I don't have alot of luck with the mohagney casings taking smoke. The colegens do great.
    I cleaned out my casing store for summer sausage. Still have plenty of hog casings though. so maybee the next deer will be link sausage deer.
    I will put some pix up later tonight prommised the deer hunting support team dinner out. :)
     
  5. alx

    alx Master of the Pit OTBS Member

    Sounds err smells awesome too.Love to see the pics.Sounds like a blast as well.[​IMG]
     
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Can't you smell that smell. No I can't smell that smell. But I wish I could it sounds wonderful and really yummy too. I have just got my first meat grinder and the Bible for my b-day and summer sausage is on my list. The wife says only if I can make it as good as jerry did for the gathering. Can you put some of that smell in a jar and sent us some of it.?
     
  7. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    I smell that smell....lol..just got done with 25lbs of SS my self...but I put mine into the casings and have them in the fridge till tomorrow...Do you guys think anything will happen with the casings???? I could start the smoker if I need to.
     
  8. rio_grande

    rio_grande Smoking Fanatic

    Once it is cured there is no hurry. I got mine from the butcher, sat in bags overnight in fridge. I mixed it then back in bags. Today mix again add cheese and into casings and tomorrow afternoon Will start the smoke rolling. I need a smoker dedicated to this 1 month a year where I will so a couple hundred pounds of sausage. I can only smoke about 30lb at a time,,, need to make that about 60.... Or 260,,,,, Thinking a special design is in my future.. No pix, camera is at the parents house.. May get it tomorrow,,, Sorry no kitchen porn.....
     
  9. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Sounds good Jeff can't wait for the Qview [​IMG]
     
  10. raceyb

    raceyb Smoking Fanatic

    I wish I knew a hunter...
     
  11. rio_grande

    rio_grande Smoking Fanatic

    Funny I have done this for years, but I had some downtime today while drying. I realized everyone else runs the temps up really slow. I never did this before. I usually set the temp to about 200 and smoke until meat hits 150ish.
    So today I set to about 160 and got it going. I can already tell that at 160 there is not much smoke. But willing to try something diffrent s in about 4-5 hours we will see how it turns out
     
  12. rio_grande

    rio_grande Smoking Fanatic

    Now that smell is really awsome!!!! Hickory and pecan flavored. It took a long time but I have about half in the fridge blooming. I couldn't wait so I grabbed a chub and sliced into it,,,,,, Now I remembery why (excluding the obvious) that I go hunting!!

    Pix tomorrow. I have 9 more rolls to get in after the morning hunt. Ahhh can life get much better??
     
  13. rio_grande

    rio_grande Smoking Fanatic

    Well as usual I was working to hard and forgot to take pix. I put the second batch in tonight and remembered to take a couple pix, Here is one in the smoker and one of my nephew posing with my deer!!I refused to have my photo taken with it,,,, cause well it is tiny for a 7 pt.
    [​IMG]
    [​IMG]
     
  14. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    It all looks and sounds great Jeff. Looking forward to a couple more Q-views
     

Share This Page