Good Day To All,
I tried a new recipe that is a compilation of a few recipes. giving credit where credit is due, this is loosely based on parts of recipes I have seen on this site comparing what was common and then making the changes/additions to suit us, so thank you Chef Willie, Dried Stick and Dirt Sailor for your unknowing input. Summer Sausage is a fine product but for many years my butcher buddy (in Medford) made these and they were in such demand that you were put on a list (as with all his other goodies) and you got them when you got them. my clients for years looked forward to them from us every Christmas (had to order these for next year when I picked up my Xmas order due to quantity) what a happening operation,,,everything pre sold just churn it out anything left over was put in the cold case for walk ins.
enough of this now what I and Mrs Oregon Smoker put together,
I cubed up sharp cheddar then tossed into the freezer (think individually flash frozen)
diced up 2 1/2 cups of jalapeno some what pack with juice, sorry no picture
I cut up 1lb Pork belly butter fat then froze and let defrost about half way to grind
I then mixed the cure and other ingredients to marry
we then ground the beef, pork 50/50 plus the butter fat
then I ran it thru the grinder the second time to evenly distribute the beef, pork and butter fat
here in meat mixer with liquid gold , cheese and jalapeno added
we then loaded it into the stuffer, this is the point you think ...almost done but really only halfway there, all most brew/cocktail time
casings stuffed and ready for the cooler then 24hrs later into the smoker
now we finally get them in the smoker. I ran them two hour with out smoke then ran smoke the entire duration. Hickory in the Big Kahuna and some apple in the bottom of the smoke box. started at 120 degrees for 2 hours and then brought the temps up 10 degrees every hour until the box was running 165-175 (this pesky heat wave) I did have one temp spike of 50 degrees early on (only 20-30 minutes) but maybe 20-30 minutes too long (time will tell)
now it is watch and wait. they finally held steady at 152 so I pulled them at 3:00 in the morning and placed them in the ice bath. got the IT temps down to below 90 and set them into the refer for the next wait (money shot/taste) the last picture is fresh out of the smoker.
I hope this has not been to drawn out and if any one wants the recipe I would be happy to post/share it.