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Summer Sausage Day

post #1 of 16
Thread Starter 
After grinding and mixing the meat and seasoning it was placed in the refrigerator for 2 days. Yesterday we stuffed and smoked it. I separated the meat into two parts and made jalapeño/cheddar and the other jalapeño/Monterey Jack. After smoking it was quickly cooled in a cooler of cold water and then hung where it will remain for 2 or 3 days.
LL
LL
LL
post #2 of 16
looking good goat.............bought the hi mountain summer sausage kit sat.

mine came with mahogeny casings tho........where i see you used clear.........did you know if there if a diff. on which is better/more convenient?
post #3 of 16
Looks awesome goat!! PDT_Armataz_01_34.gif
Did you use some venison in these?
post #4 of 16
Thread Starter 
Dude, the casings make no difference. The mahogany probably makes for a better presentation, but the clear ones allow you to see a little of the product.
post #5 of 16
Thread Starter 
Cowgirl, it is a little less than 50% venison.
post #6 of 16
They sure look awesome!
post #7 of 16
yeah goat.........i was thinking that the clear will help you see if you have a airpocket better, so it can be pricked..........
post #8 of 16
Thread Starter 
Don't you be pricking my sausage, Dude!!!
post #9 of 16
Thread Starter 
That might be "me".
post #10 of 16
heheheh.......yeah........goat suffers from "CHUB" envy.................LMAO
post #11 of 16
damn goat

you sure no how to make a guy hungary i have to go pull some summer sausage out of the freezer it looks great good job
post #12 of 16
Goat, those look real good. Let's see, I can be there by............
post #13 of 16
goat do you smoke them to an internal temp of 155?why do you hang them after smoking? richtee said he let his polishes hang for a couple days also.i havent done this and am wondering what im missing thanks billPDT_Armataz_01_05.gif
post #14 of 16
bill......if i remember correctly......its for them to "bloom".........been doing a lot of researching on the subject..............go check out the other threads under sausage and read.........its where i got most of my info.........reading a book now, called "Home Sausage Making, 3rd edition" by Peery and Reavis.......great read........
post #15 of 16
Thread Starter 
Come on cman. I see that you are in Africa at least part of the time. You could check out my biltong that is looking about right to me. Of course this is the first time for me to try making that South African delicacy.
post #16 of 16
Thread Starter 
I smoke these to a 152*temp. I think that you hang the sausages for them to bloom and to allow for some more fermentation to take place.
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