A few pictures from this last weeks smoke. Venison Jerky first, then the summer sausage with Olives,Cheese, Pimento, Jalapeno.
26 hrs on the jerky @ 120 degrees, and 12 hr on the summer sausage.., took it to 152-155 a little at a time.
jerky in fancy gold vac bags from one of the sponsors on SMF
Now for the SS
Rytek Kutas book supplied my recipe., and I might add it is stable and consist ant.
80/20 mix venison/pork fat trimmings
Drained the water and juice off the jalapenos, olives and pimentos,folded them in gently last.
The venison here was ground twice while almost frozen,
I had pre ground the fat and froze again, wanted to add it frozen so it would not "smear" when mixing.
Ran out of fermento so I substituted powdered buttermilk for my binder.
All mixed and ready to stuff right away.
Just 5 chubs - plenty of work for one person here.
The best part is yet to come.
Todds little "gadget" as he calls it.
Many hours later into the ice bath till it cools to about 110 or so.
After resting for 24 hrs in the cooler see below.
Now for the money shots:.....
not crumbly at all, in fact it was quite moist and no fat-out at the bottom of the casing.
These were 2-1/2" casings
the gold vac seal bags came from one of SMF sponsors. I might add that they seal just fine on my cheapo sealer
poor lighting in this one, sorry.
thank you in advance for kind comments folks. Merry Christmas to ALL.