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SUMMER SAUSAGE REDEMPTION

post #1 of 8
Thread Starter 

Some of you may recall I was dismally disappointed by my first/last attempt at SS. Mostly my fault, as opposed to it being a bad recipe. I found I like a blend of beef/pork, went back to adding NFDM and combined much recipe research into my own 'signature' SS. It's spicy hot, great flavor, good texture and also makes a helluva snack stick or small diameter SS using 38/42 MM hog casings. Those babies stretch! With pre-stuck fibrous casings I could not poach to finish so it was a longggggg smoke of 22 hours for the chub to be done. The hog cased ones took 14 hours to hit 160 IT. Used a mix of about 80% apple chunks and 20% hickory chips. Hung for about 3 hours after stuffing to dry some, then into the Smokin' It at 150 for an hour to dry with no smoke about 1400 hours. Added the wood & left it at 150 overnight to chug away. Therm said 122 IT in chub at 0600, so just let it ride. So, here it is....Jalapeno Pepper Jack Summer Sausage

 

 

 

 

 

 

 

 

so much better looking this time...that's a clear casing, SS took on a good, deep color

 

Love these 38/42 MM's from Waltons

 

hi temp pepper jack from Waltons was used

 

my kinda snack stick size...you know you're biting into something there

post #2 of 8

They did take on some nice color. The hog casings especially have a nice deep mahogany on them. Nice work!

post #3 of 8

Chef Willie nice job on the SS they do show some real nice color.

post #4 of 8

Those look good, and I'll bet they're spicy. I may have to get some hi-temp cheese for my next batch.

post #5 of 8

Great job Willie those look great. 

 

A full smoker is a happy smoker 

 

DS 

post #6 of 8
Thread Starter 
Quote:
Originally Posted by chewmeister View Post
 

Those look good, and I'll bet they're spicy. I may have to get some hi-temp cheese for my next batch.


my first time with the cheese....the dice size is perfect IMO. $9.99 a pound, 4 ounces to a 5# batch so, to me, worth it. Two small cans of the diced Japs looked like a lot but, I'm thinking the long smoke took some of the heat out as they are not overpowering...just right to me.....Willie

post #7 of 8

I will be ordering some soon. :drool

post #8 of 8

Willie

That is some fine looking sausage. I would say you have it under control now.

Happy smoken.

David

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