summer sausage qview

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ryaninmichigan

Newbie
Original poster
Feb 18, 2008
19
10
Here is some sausage my brother and law and I kicked a couple weeks ago.




ready to sit it out in garage over night.




In the smoker. windy and 20 outside.
 
Turned out great. We make close to 100lbs a year. that was about 22lbs. In some of it we packed pepper jack cheese cubes in the center. rotate the racks about half way through. Ice bath when done. wipe them down, then let them bloom on the counter for few hours. then into the fridge or in the garage if it is winter to settle over night.
 
great job ryan i do a lot of summer sausage i really enjoy it today i am gonna do 15 pounds of salami and cheddar cheese i will post pics and report when i get done again great job on the summer sausage
 
Looks SUPER...2 questions...actually 3
WHY is it called SUMMER sausage??
What's the ice bath for...bring down temp?

WHY is a MAN who makes SAUSAGE drinkin' MICHELOB ULTRA!!???
icon_razz.gif
 
Heh...ice bath chills fat so it remains as chunks and does not render into puddles. Dunno the summer. And it's better than the Miller Lite in one pict. Marginal tho...I agree.
 
Back in the day, which was a Tuesday BTW, It was called summer sausage because it was considered a dry sausage and kept well in the warmer months. Rich is right about the ice bath, it helps keep the fat clump instead of dispersing. It also helps control shrinking. Lastly I do not drink Michelob ultra. That would be my BIL. I live on Miller Light.
 
so if you couldnt find/didn't own any of those sausage cylinder bag things - what would you use instead?

i thought i'd seen someones q-view of a fattie that had bacon wrapped around it, so that one wouldnt have had any non-food wrapping holding it together would it?

help this novice out pls peoples.
 
bbqchris: If you are making a fatty, you don't need to put it in anything, it should hold itself together. You can wrap the outside with bacon or do like I do and put the bacon inside the fatty. Casings are generally used for sausages such as summer sausage or brats and such.
 
Zip ties? I would never have thought to use zip ties to close off the casing. I guess they must survive the smoking temps, or you wouldn't use them??

Looking Good and tasty.
 
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