or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Beef Summer Sausage Success
New Posts  All Forums:Forum Nav:

Beef Summer Sausage Success

post #1 of 4
Thread Starter 
Last year I had a failed attempt at Summer Sausage. My daughter asked why I had blistered feet hanging to dry!!!

We mixed up a 4lbs batch of LEMs Summer Sausage kit and 80/20 ground.


Sorry... no mix pics or Q-view smoking time shots.

We stuffed a pound of 21 mm snack sticks and three 1lb chubs.

First I smoked the sticks. 2hr at 120deg, 2 hrs with bourbon barrel chips at 145. 1 hr at 150 no smoke and then 165 for about 2 hr up to an IT of 153. Water bath and hung.


Time for the chubbs. I had them hung up to dry so I only did 1 hr 120deg to dry. The 4hr of bourbon barrel smoke at 145. Then up to 165 until it hit an IT of 153...about 4 hr more. Ice bath and hung for a bit. Finally, in the fridge over night.



Even my daughter and her teenage friends that were at the house this morning said it was good and the first 1/2 chub vanished. The rest I vacuumed sealed... might have been a mistake :)
post #2 of 4

Looking good. Thumbs Up

post #3 of 4
Nice smoke! I actually slice and vac pack our summer sausage. It's easier to hide in the freezer. That's how I get to actually have some!
post #4 of 4

Dang it that looks great very nice job, sure looks like it worked for you this time.

 

A full smoker is a happy smoker

 

DS

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Beef Summer Sausage Success