Ok folks, it's that time of year again ! I harvested a couple deer a few weeks ago and had some meat left over from making tamales and decided to make a big batch of summer sausage.
I used 37 lbs venison, 17 lbs pork butt, all ground to hamburger size. We mixed the meat, seasoning and cure on Friday night and let it rest 24 hours in the cooler.
The next evening we "rolled in" the Swiss cheese, Cheddar cheese, Green olives, Pimentos, and hand cut pickled Jalapenos(mild).
I used a rolling pin to perform that task so as not to crush or damage the olives and pimento, japs.
We rolled it 1/2 batch at a time turning it over adding stuff and rolling till it looked about right adding some citric acid to it at this point sprinkled evenly. (I only had enough citric for 1/2 the batch but that's OK.
I put some plastic over it when rolling it. I don't know how I came up with this method other than the fact the ones I made last year some of the ingredients got smashed so I decided to give a try this way and it worked.
We then stuffed all of it and hung in the cooler overnight.
Sunday am early we took it out and let it warm a couple hours, wiping the condensation off of the chubs for a couple hours, and then it went into the preheated smokehouse at 120* for an hour with no smoke. Then we gave it sweet hickory smoke for 3 hours raising the temp every hour by 10-15 degrees. Stall hit at 140 as usual. Bumped up to 180 and cooked till IT was 165* and immediately into and ice bath set up and cool. Then out of the ice bath to hang with a fan blowing on them for an hour or so and back in the cooler overnight again.
Vac Packed and finished Monday night.
All toll ended up with 57 pounds after adding all the cheeses and stuff. I did the math not counting labor and it worked out to $8.11 a pound or roughly $25 for each 3lb chub+-. Some of them went closer to 4lbs.
Here is your QVIEW !!!!!!!!!!!
Santa gives these as Christmas presents each year so now my shopping is done.
(click on the pictures to go full size view)
Looks like "Christmas" colors.....
Made it into a log roll for a minute, just for the heck of it !
And this is only 1/2 of what we made.
Finished product has good presentation and tastes great too .
Merry Christmas to all my friends here on SMF !!!!
.
I used 37 lbs venison, 17 lbs pork butt, all ground to hamburger size. We mixed the meat, seasoning and cure on Friday night and let it rest 24 hours in the cooler.
The next evening we "rolled in" the Swiss cheese, Cheddar cheese, Green olives, Pimentos, and hand cut pickled Jalapenos(mild).
I used a rolling pin to perform that task so as not to crush or damage the olives and pimento, japs.
We rolled it 1/2 batch at a time turning it over adding stuff and rolling till it looked about right adding some citric acid to it at this point sprinkled evenly. (I only had enough citric for 1/2 the batch but that's OK.
I put some plastic over it when rolling it. I don't know how I came up with this method other than the fact the ones I made last year some of the ingredients got smashed so I decided to give a try this way and it worked.
We then stuffed all of it and hung in the cooler overnight.
Sunday am early we took it out and let it warm a couple hours, wiping the condensation off of the chubs for a couple hours, and then it went into the preheated smokehouse at 120* for an hour with no smoke. Then we gave it sweet hickory smoke for 3 hours raising the temp every hour by 10-15 degrees. Stall hit at 140 as usual. Bumped up to 180 and cooked till IT was 165* and immediately into and ice bath set up and cool. Then out of the ice bath to hang with a fan blowing on them for an hour or so and back in the cooler overnight again.
Vac Packed and finished Monday night.
All toll ended up with 57 pounds after adding all the cheeses and stuff. I did the math not counting labor and it worked out to $8.11 a pound or roughly $25 for each 3lb chub+-. Some of them went closer to 4lbs.
Here is your QVIEW !!!!!!!!!!!
Santa gives these as Christmas presents each year so now my shopping is done.
(click on the pictures to go full size view)
Looks like "Christmas" colors.....
Made it into a log roll for a minute, just for the heck of it !
And this is only 1/2 of what we made.
Finished product has good presentation and tastes great too .
Merry Christmas to all my friends here on SMF !!!!
.
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