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German Farmer Style Summer Sausage with Elk..

post #1 of 17
Thread Starter 

I was inspired to make this when I saw rgautheir20420's  post about this. This is a Len Poli recipe, it can be found at his webpage.

A few things about this recipe..
-I substituted Elk meat in lieu of the ground beef
-He mentions "incubating" the sausage for 48 hrs in an 80 degree environment prior to smoking. This is obviously to get the PH down and create a nice Tang in the sausage. However, he didn't mention a starter culture in his recipe.
I emailed him and asked for clarification, but didn't get a reply back.

 

I didn't have F-LC starter culture like rgautheir20420 used in his, so I just used .6 ounce of ECA prior to stuffing.

Hangin..


Dried and ready for some Hickory smoke.


Smoked these for 3 hours and pulled when I reached an IT of 153.
Ice bath, bloom in the basement for a few hours and then off to the refrig for a 24hr rest.

Looks good.


Sliced shots.



I like the caraway in these, it's really good.
It could use more pepper and garlic though. Definitely going to bump that up next time. But it's certainly good as it is.

The slices are screaming to be put on a cracker with some stone ground mustard. 

Thanks for looking.

post #2 of 17

Looks great Sam.

post #3 of 17

looks real nice Sam. Think I'm going to make some SS here real soon......Joe

post #4 of 17
Thread Starter 
Quote:
Originally Posted by c farmer View Post
 

Looks great Sam.

Thanks Adam. This was a pretty easy one to make.

 

 

 

 

Quote:
Originally Posted by boykjo View Post
 

looks real nice Sam. Think I'm going to make some SS here real soon......Joe

Thanks Joe. 40 degree weather at the end December is something you have to take advantage of in these neck of the woods. LOL

post #5 of 17

Looks like another winner there Sam.

post #6 of 17

sam, those look good to me! I found the same thing with the recipe in regards to the spice and garlic. How was the tang with your substitution?

post #7 of 17
Thread Starter 
Quote:
Originally Posted by nepas View Post
 

Looks like another winner there Sam.

Thanks Rick, I gotta head over to FB and make a post about it.

post #8 of 17
Thread Starter 
Quote:
Originally Posted by rgautheir20420 View Post
 

sam, those look good to me! I found the same thing with the recipe in regards to the spice and garlic. How was the tang with your substitution?

I found the Tang to be real nice, I'll probably continue to do it this way.

 

Yea, garlic and pepper need to bumped up a bit. But it was a fun smoke, I'll get another round going soon.

post #9 of 17

Glad I could inspire Sam!

post #10 of 17
Thanks for the review of the recipe, I'll put it on the todo list!
Looks great too!!!!
post #11 of 17

Looks totally YUM......and inspiring to me as I must try again....had me with stone ground mustard & crackers......Willie

post #12 of 17
That looks Elkelicious!!!


Nice job!!!!



=Martin=
post #13 of 17
Thread Starter 

Thanks everyone. Thumbs Up

post #14 of 17
Looks tasty Sam! Nice smoke and

POINTS!
post #15 of 17

Dang it Sam that looks great

 

DS

post #16 of 17

Stunning sausage, Sam. Well done.

 

Disco

post #17 of 17
This looks awesome !
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