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Summer Sausage stock up time - Page 2

post #21 of 27
Quote:
Originally Posted by driedstick View Post

Well with Archery season just around the corner I thought I would replenish my supply of summer sausage to we would have enough in Elk camp this yr. We usually take first week off over labor day and hunt it but this yr we are taking the last 10 days off of Sept. see if we have any better luck. 

Hope this lasts that long. LOL  We really like the flavor of this in a snack stick so this time I went to the 2 1/2" X 12" long fibours casings. 

I stuffed them on Saturday afternoon and let them sit in the fridge overnight. Next morning 7am took them out and let them hang in room temp for 1hr while the smoker came up to temp. 

Put them in the smoker at 120* for 1hr with dampers open and no smoke till they became somewhat tacky. then I bumped up to 130* with smoke for the next hr. After that I kept the AMPTS going the whole time. and continues to bump up the temp of the smoker 10* each hr till smoker temp got to 170* and waited for the IT of the sausages got to 152* This took about 10hrs. I pulled at 154* 

This is 50% beff (80/20) and some ground pork (50%)  I bought from butcher that does his own summer sausage also and told him I wanted it ground for summer sausage and he hooked me up. 

Thanks for looking.

DS 




In the fridge gettin happy 










It's not that cheap anymore they raised it quite a bit cause it is such a popular item with great flavor. 




I like mustard seeds so I added a handful or so. 




Cure in the packet with the seasoning. 




Cure to be dissolved in the water, then add seasonings to water and mix well then blend into the meat till tacky. 









You will know when it is mixed right when you can get about a baseball size of meat to sick to your and upside down and it doesn't fall off. 

then this is the first time I have used this so I will let you know on the results 1 cup per 5lbs so I did 2 cups in the final mix.




then - good ol Mr. Reliable ready for work. BEST purchase I have made yet in my sausage making, tried with the cabela's grinder stuffing attachment NEVER AGAIN!!! PITA 




Ready to start stuffing the fibours casings. 




One stuffed more to go these are each to hold one pound of meat. 







got 9 of them ready to go to the happy fridge with the beer then to the happy smoker tomorrow 

What a happy happy day 




Next morning hanging in the house at room temp for 1hr BOY does it smell good in here. 





Sorry I did not get any pics of them in the smoker cause if your looking your not cookin. 

Happy time in the Happy Ice Bath to stop the cooking I took them out at 154* and Ice bathed them till they were down to 90* wiped them off (NO FAT OUT!!!!sausage.gif ) and put them in the fridge over night to cool .





Over all they are very good, great flavor not too fatty, I looks crumbly but really not, maybe a finer grind on the pork next time. 

Very happy with the results. 








Thanks for looking. 

A full smoker is a happy smoker 

DS 
I'm not too far away. HERE I COME!
post #22 of 27
Thread Starter 
Quote:
Originally Posted by pighog View Post
 

Come on over and bring some of that elk meat!! 

 

 A full smoker is a happy smoker

 

DS 

post #23 of 27
Quote:
Originally Posted by driedstick View Post

Come on over and bring some of that elk meat!! 

 A full smoker is a happy smoker

DS 
lol very tempting
post #24 of 27
Thread Starter 
Quote:
Originally Posted by pighog View Post


lol very tempting

What part of Washington??

post #25 of 27
Quote:
Originally Posted by driedstick View Post

What part of Washington??
Moses lake, I assume your in cda/post falls?
post #26 of 27
Thread Starter 
Quote:
Originally Posted by pighog View Post


Moses lake, I assume your in cda/post falls?

Nope, Lewiston, down across river from Clarkston WA. 

post #27 of 27
Oh ya!! A guy I once knew lives there. I used to haul aluminum ingots to the bullet factory down there. I like it there.
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