Dont do this

exhaustedspark

Smoking Fanatic

Original poster

May 12, 2011

515

12

Springdale Washington

• Jun 11, 2011

• #1

Well started out OK

used smokehouse brand summer sausage mix for 5 lbs.

This is the final grind with seasonings added onions and Habanero pepper.

Next i put it in the casings using the grinder for a stuffer.

and then hung on racks.

Then the fun begins. Murphy's law kicked in after loading in the big chief went through 1 pan chips 2nd pan plug burnt up. Spider in the wire??

Fixed that restarted smoker. somewhere along the process between 2nd and 4th pan of wood chips smoker got to hot. Can you say fat out. Tried to fix but over done is over done.

The inside was grey but i know that was not cure burn. Crumbly. and even though all went wrong the bottomless pits said it was great.

Well thankfully it was only 5 lbs.

Oh i almost forgot the good part is i did have a kitchen detail that volunteered to clean up.

 

bmudd14474

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• Jun 11, 2011

• #2

That sucks. The bright side is that it was only 5 lbs.

 

BGKYSmoker

Nepas OTBS #242

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• Jun 11, 2011

• #3

Yup that sux

Oh well happens sometimes....Keep on stuffin.

 

alblancher

Master of the Pit

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Mar 6, 2009

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Louisiana

• Jun 11, 2011

• #4

You really do need to watch every step. A small problem can be the difference between delicious and garbage can.

Keep at we've all been there done that

 

jirodriguez

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Jun 5, 2009

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Portland, OR

• Jun 12, 2011

• #5

Yup... those automatic kitchen cleaners can be a life saver!

Bummer on the sausage, but at least the dogs now think you are the best person on the face of the planet! LOL

 

smokeamotive

Smoking Fanatic

Jul 1, 2009

709

15

Lees Summit Mo.

• Jun 12, 2011

• #6

alblancher said:

You really do need to watch every step. A small problem can be the difference between delicious and garbage can.

Keep at we've all been there done that

Click to expand...

Yup, I burned a 20lb batch of venison SS a couple of years ago. Was so mad I thru the ECB halfway across the yard.
 

 

nogoer

Meat Mopper

Apr 30, 2007

153

10

Newtown CT

• Jun 13, 2011

• #7

OH GOD THE NIGHTMARES!

Seriously that final pic looks exactly like my one and only disasterous attempt at summer sausage. I think i had a bad temp probe though because by the time it reached the proper internal temp i could feel the liquid fat in the casing. Like yours there was no saving it and it was gray with a very crumbly texture. Unlike yours though i only sacrificed a pound to the sausage gods. That was a long, long time ago and i still have 4 of the 5 fibrous casing i bought leftover.

 

sunman76

Master of the Pit

Feb 18, 2011

1,421

20

Duncan Oklahoma

• Jun 13, 2011

• #8

bummer thats not good at all....

I have been wanting to try some

 

killnsmoke

Smoke Blower

Dec 20, 2010

98

10

st.louis MO

• Jun 13, 2011

• #9

bummer man, sorry to hear that.  Better luck next time!!!!

 

venture

Smoking Guru

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Aug 1, 2008

6,948

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Central California

• Jun 13, 2011

• #10

Thanks for posting.  Your post might save someone from a similar fate.  If you haven't had a disaster, you aint been cooking long enough.

Good luck and good smoking.

 

exhaustedspark

Smoking Fanatic

Original poster

Thread starter

May 12, 2011

515

12

Springdale Washington

• Jun 13, 2011

• #11

Yep Every step. that is why i use my printer and or book. I need to keep track of the steps.

I love the results though. when it all comes together. I have family that are requesting summer sausage. That makes me feel good. I hope i am not yelling. I did not know i could yell on a comp. But it is nice to know. I may want to yell some time.

Life is grand.

Karl

 

exhaustedspark

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Original poster

Thread starter

May 12, 2011

515

12

Springdale Washington

• Jun 13, 2011

• #12

Smokeamotive said:

Yup, I burned a 20lb batch of venison SS a couple of years ago. Was so mad I thru the ECB halfway across the yard.
 

Click to expand...

Hey smokeamotive your pict. looks almost like smelt. I realize the i do see things blurry but i do miss smoking up some smelt. You just hang them gut feathers and all and enjoy later.

I love smelt. the last time i had some was in petersburg Alaska. I caught the on a line that had 10 hooks. Catch 1 and let it jerk around and the others will load up the line. Lots of fun. Great tasting later.  I do miss Southeast Alaska. esp. Petersburg.

Karl
 

 

Last edited: Jun 13, 2011

boykjo

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• Jun 13, 2011

• #13

looks like the limit was a .08 and you blew a .09.......and had to get the lawyers to clean up the mess...................

...The lawyers always make out the best......

sorry to here your mishap but will be looking forward to your next success....

Joe

 

africanmeat

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Mar 28, 2011

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Cape Town South Africa

• Jun 14, 2011

• #14

nepas said:

Yup that sux

Oh well happens sometimes....Keep on stuffin.

Click to expand...

yes it is