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New batch of Summer Sausage Finished product Q-View Bear View

post #1 of 13
Thread Starter 

I bought a 6 lb eye of round roast for 2.59 and decided to make a batch of summer sausage.  I ground the roast along with 3 lbs of boston butt and mixed the meat well. I took 3 lbs of the mix to make breakfast sausage and used the remaining 6 lbs for Summer Sausage. I used the Hi-Mt Summer Sausage seasoning and cure kit. Then I added chopped jalapenos, cubed cheddar cheese, and red pepper flakes.  I put it in the smoker at 120 for an hour without smoke then cranked up the temp to 150-160 with smoke. I will keep it at that temp for about 4 hrs then bump it up to 175-180 and wait for an IT of 156. Here are pics up to the point of going in the smoker. I will post pics of the final product in the morning.S__0731.jpgS__0730.jpgS__8731.jpgS__8730.jpgS__4730.jpgS__00B1.jpg      

post #2 of 13

That last shot says it all!

 

Great looking SS!

post #3 of 13

Looking good!

 

  Craig

post #4 of 13
Thread Starter 

It came out great. I got an IT of 145 after 5 hrs and it hit 162 at 7 1/2 hrs.   Went in ice water bath for 10 minutes then hung for two hours at room temp before going in the fridge.  Just FYI - I used regular cheddar cheese not hi-temp and it held together fine. S__19B1.jpgS__2DB0.jpgS__6DB1.jpgS__EDB1.jpgS__B070.jpgS__BEF0.jpg 

post #5 of 13

Looks like really good summer sausage.

post #6 of 13

sausage.giflooks great

post #7 of 13

Oh Yeah !!!!

 

That looks Real Nice !!!!

 

Nice BearView too!!!

 

Thanks,

Bear

post #8 of 13

I bet it tastes as good as it looks. Great job!!

post #9 of 13

Great looking sausages!  Great color, great texture, great size, great Qview!  Congratulations!

post #10 of 13

Great job,

It's nice to know regular cheddar will work just fine.

 

Thanks for the SSview thumb1.gif

post #11 of 13

  Awesome looking sausage! I can almost taste it!

 

 

Mike

post #12 of 13

looks great.............................icon14.gif

post #13 of 13

Looks-Great.gif

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