or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › first ever stuffing
New Posts  All Forums:Forum Nav:

first ever stuffing

post #1 of 19
Thread Starter 

summersausage.JPG 1,656k .JPG file summersausage2.JPG 1,989k .JPG file I made my first ever batch of summer sausage this morning, it was my first time stuffing also. I ground up 7lbs of venison and a 3lb boneless pork butt with a coarse plate. I mixed in a lem premix kit with 2 cups of water. I then ran it through the grinder again with a fine plate. I soaked the casings in warm water while I was doing the grinding and mixing. Then I packed in 5lbs at a time into my new 5lb lem stuffer I got for Christmas. The stuffing went smooth. The casings were clear and I could see what was going on. This really helped being my first time. They are in the fridge now and I plan on smoking them in the morning. I'm not sure whether to hang them or place on racks for the smoke. Besides that, I plan on preheating smoker to 120 then putting them in with no smoke for 2 hours to dry. Then I will add smoke with my amnps, insert meat probes and continue raising the temp 10 degrees per hour till 170 is reached. Then I will pull out the ss once 153 internal temp is reached and put in an ice bath till internal temp drops to 100. Then place in refridgerator to bloom. Does all this sound right? So should I hang them or lay on racks, does it make a difference? smoker is a MES40

 

thanks jeff

post #2 of 19
Sounds like you have a solid plan. I like to hang mine in the smoker rather than lay them on the racks.
post #3 of 19
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Sounds like you have a solid plan. I like to hang mine in the smoker rather than lay them on the racks.
Is there a reason you prefer to hang them or is it just what you always did?
post #4 of 19
Quote:
Originally Posted by ol smoky View Post

Is there a reason you prefer to hang them or is it just what you always did?

When on the rack the chubs tend to turn into ovals as they cook. Hanging they stay round.
post #5 of 19
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

When on the rack the chubs tend to turn into ovals as they cook. Hanging they stay round.
Hanging they will be then! I don't want oval chubs! Thanks
post #6 of 19
Thread Starter 

summersausage3.JPG 482k .JPG file

 

I just pulled them at 153IT. cooled them in ice water to 115. so far they look pretty good. took 9.5 hours to reach 153.

post #7 of 19
Looks like you're well on the way to some good eats!

Looking forward to the sliced shots!
post #8 of 19
Thread Starter 
Quote:
Originally Posted by CrankyBuzzard View Post

Looks like you're well on the way to some good eats!

Looking forward to the sliced shots!
I will post a pic after they cool. Next batch I want to put some cheese and hot peppers in it. I could see how this becomes addicting! I ordered some stuff from sausage maker to make snack sticks
post #9 of 19
Quote:
Originally Posted by ol smoky View Post

I will post a pic after they cool. Next batch I want to put some cheese and hot peppers in it. I could see how this becomes addicting! I ordered some stuff from sausage maker to make snack sticks

It's VERY addictive!

Let us know if you have questions, lots of experience in this group.
post #10 of 19
Thread Starter 
Quote:
Originally Posted by CrankyBuzzard View Post


It's VERY addictive!

Let us know if you have questions, lots of experience in this group.
I have tons of questions, but just have been reading and reading this forum. I will definitely ask if I get stumped. Thanks!
post #11 of 19
Thread Starter 

Here's a question, how come my pictures don't show up automatically like some threads I read. mine you have to click on the link?

post #12 of 19
Are you inserting your photos using the photo button or just posting a link?

http://www.smokingmeatforums.com/t/82034/how-to-post-qview-to-smf
post #13 of 19
Thread Starter 

got it! thanks dirtsailor

post #14 of 19
Thread Starter 
here ya go. Couldn't wait and the kids ate the whole Chubb already. It's pretty good
post #15 of 19
Man that looks great
post #16 of 19
Thread Starter 
Th
Quote:
Originally Posted by c farmer View Post

Man that looks great
thanks! I just followed what I read on this site and it turned out really good. There wasn't any shrinkage of the casing at all. The only thing I notice is it's just a tad difficult to peel. If your not careful some meat will rip off. Maybe because it's not fully rested yet?
post #17 of 19
When the kids scarf if down, you know it's good!

That sliced shot looks great as well.

Several factors can cause the casing to stick. If it isn't too bad, I wouldn't fret over it for now. See how it is on other chubs and then we can ponder it if it's still an issue.
post #18 of 19

Dang it man!!!! Spot on,, Great job 

 

points1.png

 

DS

post #19 of 19
.
Edited by Smokin Phil - 7/22/16 at 8:31pm
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › first ever stuffing