Well here it goes. This has been in the works for about 3 years. I have been making my own jerky and that is AWSOME. Never bought another bag in the store since. Now for the summer sausage. I am tired of the usual ground burger and ground sausage since my processor does not make link sausage I had bought the LEM 5# stuffer and figured why not go for it when I had a few days off work. To me this turned out to be a 3 day process. 1st day I mixed the meat and stored in the fridge overnight. Next morning I stuffed into the cases and back in the fridge to set up a little
Next they were smoked on my Traeger TExas grill for a little over 3-1/2 hours
Once the internal temp reached 155-160 I took them off and shocked them in a college of ice and water until the internal came back down to around 70-80 degrees.
now back into the fridge overnight to let everything settle and dry out properly. Ok I couldn't wait this is my taste test after the ice bath and I must say it came out pretty dang good