Smokehouse Summer Sausage and Backwoods Trail Bologna

Discussion in 'Sausage' started by disco, Oct 5, 2015.

  1. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    My buddy and I went to Edmonton to go to a BC Lions football game. Sadly the Edmonton Eskimos won but it gave me a chance to go to Cabelas and Bass Pro. I was wanting to try some sausage in my new Louisiana Grills Pellet Smoker. So, I picked up some Smokehouse Summer Sausage Seasonings and a Backwoods Trail Bologna

    Each kit called for 5 pounds of meat. I had 4 pounds of moose left in my freezer and I used pork shoulder to make up the difference. I ground the meat for the summer sausage with a medium plate and the trail bologna with a fine plate.

    The Smokehouse seasonings don't include cure and I don't feel comfortable doing a long smoke without cure. Also, the colour wouldn't be as good. So I added 1/4 ounce of cure to the seasoning mix. I then mixed that and 1 cup of water into the meat.

    The Backwoods seasonings included cure. They call for mixing the cure and seasonings with 5 ounces of water. Then you mix the slurry with 5 pounds of meat.

    When the meat was mixed, I pulled out the LEM sausage stuffer. I put the Summer sausage in 3 inch fibrous casings that hold 2 1/2 pounds each. I put the Trail Bologna in 2 inch casings that came in the kit.

     I put the sausage in the fridge overnight. Then I put them on racks for an hour to make sure they were dry.

    I put the sausages in the Louisiana Grills smoker not turned on with the A-MAZE-N pellet smoker filled with oak. I propped the cover open a bit to give good air flow and cold smoked the sausages for 3 hours.

    Then I smoked the sausages at 180 F on the pellet smoker until the internal temperature was 157 F.

    The Trail Bologna took 3 1/2 hours to get to temperature and the summer sausage took 4 1/2 hours. When the sausages reached temperature, I put them in an ice water bath to stop the cooking.

    Then I put the sausage on racks to get more colour.

    I put them in the fridge overnight to let the smoke even out and cut.

    Here are the final products.

    Summer Sausage

    Trail Bologna

    The Verdict

    The Smokehouse Summer Sausage has a nice sweet, smoke, salty balance with just a touch of pepper spice. It is a nice product I will make again.

    The Backwoods Trail Bologna was something I have never tried before. It is wonderful. This is not your parents bologna. There is a nice spice complexity but the best part is a slow mellow heat that develops as you eat. Not burning hot, just a nice mellow heat. I really like it.

  2. aprilized

    aprilized Fire Starter

    That looks great! Congrats

  3.  Looks great as usual Disco. Good pics and well written. [​IMG]

  4. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Disco that is another fine looking sausage you have made.


  5. disco that looks great, as usual. nice looking thread also.[​IMG]

  6. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks! It tasted fine too.
    Hey Chuck! Thanks for the point!
    Thanks for the point, Richie. Now I just have to resist eating it too quickly.
    The point is much appreciated, Danny.

  7. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    More great sausage from Disco.

  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Great Looking Sausages Disco!

  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Awesome, Disco!![​IMG]------------------------[​IMG]

    How about frying me up a mess of that Tasty looking Sausage----- I'll bring the Eggs!!![​IMG][​IMG]

    You've come a long way since making my Unstuffed Bear Sticks!![​IMG]

  10. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Morning Disco.... Looks awesome... perfect sausage....

  11. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Disco, Disco, Disco!!!! Nice job, them look great,,, What size casing was that like 1 3/4 - 2" dia?? 

    A full smoker is a happy smoker

  12. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    That's my kind of sausage right there!  Looks great!
  13. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Adam. I appreciate the point!
    Very kind, Case! Thanks for the point.
    Har. I just pulled some sticks from the freezer, Bear. A lot of all my efforts are your fault and you'll have to answer to She Who Must Be Obeyed. Thanks for the point.
    Thanks, Dave. They were tasty.
  14. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    The summer sausage was 2 1/2 inch and the trail bologna was 1 3/4 inch. Thanks for the kind words.
    Thank you, Buzzard!
  15. twoalpha

    twoalpha Smoking Fanatic

    Disco Great post and nice smoke on that new unit.      [​IMG]

    Thanks for sharing.
  16. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks for the point, twoalpha.
  17. Looks Great!!!

    [​IMG]Nice Job on the sausage and the step by step,

  18. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thank you for the point, OS.
    reinhard likes this.
  19. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Disco, very nice job for sure ! Looks really tasty & another on the list to try.... I'm losing that battle though, as soon as I try one new thing, I add three more... :biggrin: Oh well, the ever growing list just keeps going ! Haha
  20. Looks good Disco,  You came a long way.  Great pictures..    Would you make the Summer Sausage again or do it differently the next time?      You earned the points..  [​IMG]


Share This Page