or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › First summer sausage attempt
New Posts  All Forums:Forum Nav:

First summer sausage attempt

post #1 of 9
Thread Starter 

Decided I would give summer sausage a shot after seeing some of the posts on here.  I tried it with a 65/35 mix, (venison/pork shoulder) + a 10 oz block of sharp cheddar and a "spicy garlic" mix I got for xmas...I took some of it to work and it seemed to go over pretty well :)

 

 

 

 

 

post #2 of 9

DN, Looks like you've got a good batch of SS!

post #3 of 9
Nice looking sausage DrNo!
post #4 of 9

Looks great, you can send me a log !!!

 

 

Gary

post #5 of 9

Looking good. I'd be happy to sample and give you my opinion. :Looks-Great:

post #6 of 9

Looks good from here how did it taste??

A full smoker is a happy smoker


DS

post #7 of 9
Nice looking sticks...
post #8 of 9
Thread Starter 

Thanks for all the comments! They were really mild, not spicy or garlic tasting at all.  I thought that they could have been a little more even in consistency -- I felt that some of them could have been more cohesive, there seemed to be a very small amount of crumbleness to them in the middle -- but no one else commented on that (or even noticed when I mentioned it).  I was really pleased that the cheese didn't melt, though I had issues with my AMZN pellet smoker...it didn't quite catch and keep smoking.  Something to address next time I suppose...

post #9 of 9

Make sure you have enough airflow to keep the pellets going. Try mixing a little longer, that may help with the texture issue.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › First summer sausage attempt