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Elk Jalapeno Cheddar Summer Sausage.. - Page 2

post #21 of 30

You said 3 hrs hickory & 9 hrs later,what is you total smoking time & after

your hickory do you finish cooking with oak?

post #22 of 30
Thread Starter 
Quote:
Originally Posted by cclements View Post

You said 3 hrs hickory & 9 hrs later,what is you total smoking time & after

your hickory do you finish cooking with oak?


My Bradley OBS. It's electric.

One hour at 130 (no smoke) to dry the casings

Two hours at 140 with smoke

One hour at 150 with smoke

One hour at 160 no smoke

170 until I reach an IT of 152

post #23 of 30

Thanks for being simple and clear with everything. I'm going to give it a try sometime...

 

Where did you get your casings?

post #24 of 30

And do you or anybody else ever give the summer sausage an ice bath right after taking out of the smoker? I heard this prevents the casings from shriveling.

 

Thanks!

post #25 of 30
Thread Starter 
Quote:
Originally Posted by ATS32 View Post

And do you or anybody else ever give the summer sausage an ice bath right after taking out of the smoker? I heard this prevents the casings from shriveling.

 

Thanks!


I get my casings from The Sausage Maker. I like the 2" Mahogany casings myself. Nepas sent me nice 1.5" clear casings which I like a lot as well. They fit right on a cracker. biggrin.gif

 

I don't ice bath, it's just another thing to clean up. I'm not that concerned about the shriveling.

post #26 of 30

Now it makes sense,thanks.

Wasn't thinking electric.

post #27 of 30

9 hours later, and IT of 152, they bloomed for a while in the basement.

 

Bloomed? Is that just hanging around cooling off before going into the refrigerator?

post #28 of 30

Them there do look great, good job.

post #29 of 30
Quote:
Originally Posted by Smoking B View Post
That looks like some great summer sausage!  drool.gif   I need to find a source for more elk now biggrin.gif

Someing B - you are seem like you are pretty ready for some ELK! You mentioned looking for you elk tag in my last elk gyro thread too! biggrin.gif

 

I don't use high temp cheese as of late either. I've great results with super sharp cheese or aged cheese like Parmesan. Adds great flavor but I'll cut the salt a bit to compromise.

post #30 of 30
Quote:
Originally Posted by thoseguys26 View Post

Someing B - you are seem like you are pretty ready for some ELK! You mentioned looking for you elk tag in my last elk gyro thread too! biggrin.gif

 

I don't use high temp cheese as of late either. I've great results with super sharp cheese or aged cheese like Parmesan. Adds great flavor but I'll cut the salt a bit to compromise.

 

I am ready!  Bring on the elk!  drool.gif  

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