My first summer sausage!! Q-Views including the money shot!!

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fpnmf

Gone but not forgotten. RIP
Original poster
OTBS Member
Jul 19, 2010
7,283
82
Fl
First--- many thanks to Piney Woods for the great things he gave me and Nepas for the help he gave me tweaking the recipe.

  I love the new grinder...ground up 8 lbs venison and 5 lbs pork but in less than 5 minutes. First the large plate then added the Leggs 114 mix  folded in and then cure mixed with 2 cups water.  Then hand mixed for a while. Reground thru the small plate and mixed it up with a little more water til sticky.

Off to the fridge for an overnite.

Then stuffed the big casings and some 35/38 hog casings. Then back to the fridge for a bit.

Cranked the MES to 100 and hung them to dry for an hour.

Then maple pellets in the amazen added.

Raised the temp 20 every couple hours to 170. Got the IT to 152...then out.

Rinsed with cold water then hung in front of the fan.

I gotta tell we we very suprised at just how tasty this is. First time using a store boght type mix.

Anyway here's the pics!!

  Have a great day!!

Super secret kielbasa next....hahahhahahahahaha

  Craig

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That looks Perfect Craig !!!!

Nice Job---I'll bet it tastes GREAT !

Nice BearView too!

Thanks,

Bear
 
WOW! That really is all I can say Craig...WOW! I don't know where Ponce De Leon is

in relation to Naples, but I'm gonna have to make a trip one day and meet you. Those

are some fantastic looking gems...James
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WOW! That really is all I can say Craig...WOW! I don't know where Ponce De Leon is

in relation to Naples, but I'm gonna have to make a trip one day and meet you. Those

are some fantastic looking gems...James
77.gif
Ponce is in the panhandle. Pick me up on your way up the state!

I'm in Clearwater. 
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Thanks for all the nice words...

I am really happy with this..and I forgot to add some of the jalepenos and sharp cheddar  ddddooooohhhhhh!!

Next batch I will jazz up some...but gonna do the kielbasa next..

I am planning on the Nov gathering so will prolly bring a cooler of stuff.

Have a great day!!

    Craig
 
Craig try grinding just once thru the small plate and mix the spices. I have done it both ways and like this way better.

That looks great.
 
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Pretty damn good ain't it? I've used that Legg #114 for summer sausge a couple of times and it's really good. Got some help from nepas on the amount og ECA to use. You'll make it again, won't you? I know I will. 
 
Thanks fellas!!

I am quite happy with it..even better today after a little time in the fridge...
 
Looks very good, what did you use in the summer sausage, meat/spice wise?
Dave..I used 8 lbs venison and 5 lbs pork butt. I weighed the Leggs mix and measured out the recommended amount for 13 pounds.

  Have a great day!!

  Craig
 
It looks great Craig and bet it tastes even better.
 
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