Summer Sausage UMAi Style

Mixed the meat with 80/20. No added water.

Used the KA with dough hook.


Cover and fridge for couple hours while i clean up and get smoker going @140*


Ok now

Stuffing time.

I take the meat to the end of the tube, eliminates air pocket at the tied end.


One chub stuffed. The casing are pre punched with very small holes along 1 side. I tried to make an air pocket between meat and casing and i had 0.


Went with a supplied zip tie on one chub.


Rings on the others. I still like the rings.


So on a 5lb batch of SS using the UMAi casings i got 3 & 3/4 chubs.


Smoker time @140* for 1.5 hours (no smoke at this temp)