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This weekend's smoke... Swiss Cheese Summer Sausage

post #1 of 9
Thread Starter 
Tanya and I mixeed up a pound of ground pork and 4lbs of ground beef with LEMs summer sausage kit and LEMs 1/2pound Hi-temp Swiss. We ended up with 6 chubs of SS.



Stuffed into 1-1/2 casings




Into the fridge over night to cure


In the morning, into the smoker with Hickory and Oak Whiskey Barrel chips for about 10 hours.


and hung to cool and bloom on the high tech hiking stick and bicycle sausage rack!


Looks like a great smoke!!
Edited by bryceb - 11/9/14 at 7:23pm
post #2 of 9

That looks great! Gotta get me some of those stainless tubes for my LEM.

post #3 of 9
Are you taking names ??? I'll be on your "sausage" list... biggrin.gif
post #4 of 9
Quote:
Originally Posted by DaveOmak View Post

Are you taking names ??? I'll be on your "sausage" list... biggrin.gif

yeahthat.gif

post #5 of 9

That looks great how about a money shot - your killing me here 

 

DS

post #6 of 9
Thread Starter 
Money shot's coming... I had to go make some money. Later tonight when work and family stuff us done, I'll cut one open.
post #7 of 9
Thread Starter 
The money shot




I thought it might be overpoweringly smokey with the depth the smoke one treated but it's mellow and moist.

Good tasting. I should have done an ice water bath because they are wrinkly but that doesn't impact the taste.

Vac-sealed and ready to store for a bit... except the last 1/2 we saved out
Edited by bryceb - 11/10/14 at 7:05pm
post #8 of 9

Nice............................Thumbs Up

post #9 of 9

Looks great!!!

 

DS

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