Made 10 lbs of summer sausage over the weekend in my new MES that I got at Bass Pro on Black Friday.
I rigged up some venting so I could do it in the garage.
50 % Deer 50 % pork. I used Excalibur summer sausage seasoning and about 3/4 lb of high temp pepper jack cheese. I got both of those at my local grocery/butcher shop. The Seasoning comes in bags that will do 25lbs, I split it and the cure down into 5 equal parts that would do 5lbs each.
I ordered the casings from LEM Products 2" x 12" clear collagen which held just about 1 lb each.http://www.lemproducts.com/product/3736/Non_Edible
Smoked for about 8 total hours
140 degrees for an hour w/smoke
150 degrees for an hour w/smoke
160 degrees for an hour no smoke
170 degrees until the internal temp reached 150 (Probably 4 hours) no smoke
Then bumped to 180 until the internal temp reached 158 (Probably 1 more hour) no smoke
Took off and put directly in an ice water bath to cool. By far the best I ever made, smoking it that cool and slow keeps the fat from rendering out. The casings shrink with the meat, so no wrinkles. However the casings were difficult to get off after you sliced it, so I peeled it off the entire rolls then vacuum sealed them,
I rigged up some venting so I could do it in the garage.
50 % Deer 50 % pork. I used Excalibur summer sausage seasoning and about 3/4 lb of high temp pepper jack cheese. I got both of those at my local grocery/butcher shop. The Seasoning comes in bags that will do 25lbs, I split it and the cure down into 5 equal parts that would do 5lbs each.
I ordered the casings from LEM Products 2" x 12" clear collagen which held just about 1 lb each.http://www.lemproducts.com/product/3736/Non_Edible
Smoked for about 8 total hours
140 degrees for an hour w/smoke
150 degrees for an hour w/smoke
160 degrees for an hour no smoke
170 degrees until the internal temp reached 150 (Probably 4 hours) no smoke
Then bumped to 180 until the internal temp reached 158 (Probably 1 more hour) no smoke
Took off and put directly in an ice water bath to cool. By far the best I ever made, smoking it that cool and slow keeps the fat from rendering out. The casings shrink with the meat, so no wrinkles. However the casings were difficult to get off after you sliced it, so I peeled it off the entire rolls then vacuum sealed them,
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