Elk Jalapeno Cheddar Summer Sausage..

cclements

Newbie

Feb 19, 2013

4

10

• Jul 24, 2013

• #21

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

your hickory do you finish cooking with oak?

 

sam3

Smoking Fanatic

Original poster

Thread starter

Jan 24, 2012

817

67

Byram Twp., New Jersey

• Jul 24, 2013

• #22

cclements said:

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

your hickory do you finish cooking with oak?

Click to expand...

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

IMG_03341_zps32510d96.jpg

• sam3
• Jul 24, 2013

 

ats32

Smoking Fanatic

May 25, 2012

310

21

Michigan

• Jul 24, 2013

• #23

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

Where did you get your casings?

 

ats32

Smoking Fanatic

May 25, 2012

310

21

Michigan

• Jul 24, 2013

• #24

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!

 

sam3

Smoking Fanatic

Original poster

Thread starter

Jan 24, 2012

817

67

Byram Twp., New Jersey

• Jul 24, 2013

• #25

ATS32 said:

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!

Click to expand...

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.

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

 

cclements

Newbie

Feb 19, 2013

4

10

• Jul 24, 2013

• #26

Now it makes sense,thanks.

Wasn't thinking electric.

 

flounderhead

Fire Starter

Mar 12, 2009

48

15

• Jul 24, 2013

• #27

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

IMG_03621_zps1154256e.jpg

• sam3
• Jul 24, 2013

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

 

driedstick

Smoking Guru

OTBS Member

★ Lifetime Premier ★

Nov 3, 2011

6,027

665

N. Central Idaho

• Jul 25, 2013

• #28

Them there do look great, good job.

 

thoseguys26

Master of the Pit

Jan 4, 2012

1,341

60

Aspen Valley

• Jul 25, 2013

• #29

Smoking B said:

That looks like some great summer sausage! 

   I need to find a source for more elk now

Click to expand...

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!

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.

 

Last edited: Jul 25, 2013

smoking b

Smoking Guru

OTBS Member

Sep 20, 2012

5,095

486

Middle of Nowhere, South Central PA

• Jul 25, 2013

• #30

thoseguys26 said:

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!

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.

Click to expand...

I am ready!  Bring on the elk!