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Making Summer Sausage and other stuff

post #1 of 4
Thread Starter 

This started out with about a 10 pound pork butt and a 2.5 pound chuck roast.  The summer sausage is a Lem's kit. I added about a pound of sharp ceddar cheese to it.  The buck board bacon is Bear's recipe.  I added a litte smoke chipotle chile pepper, onion power and garlic power to it.  I ran out of casing for the summer sausage so I used some 22 mm stick casing for the rest of it.  My small fridge is a little too cold now, have the get the temperature up to around 38 degrees.  Everything but the bacon will be smoked either today or tomorrow.  I had about 1.5 pounds of left over ground pork butt, so I made some breakfast sausage with that.  It shoud all be good.

 

post #2 of 4

Looks good from here :drool  I'm In :beercheer:

post #3 of 4
Thread Starter 

It's almost done.  Sausage temperature is at 147 now.

 

post #4 of 4
Thread Starter 

The summer sausage is done and tastes good too.

 

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