Summer Sausage

bmudd14474

Legendary Pitmaster

Original poster

Staff member

Administrator

OTBS Member

★ Lifetime Premier ★

Jun 1, 2008

9,596

3,319

Florida

• Dec 19, 2009

• #1

Last weekend we did 13lbs of venison summer sausage and 13 lbs of beef summer sausage(1/2 with Cheddar).

I only got a picture of the Venison smoking away.



Here's the beef sausage about to go in the smoker.



Cheddar



Beef only




I smoked the venison with oak that has been soaked in wine for 3 years. The beef I used cherry. Got the GOSM to 170 and smoked them for over 5 hours til they were at 156 then into a water bath.

Thanks for looking.

 

DanMcG

Smoking Guru

OTBS Member

SMF Premier Member

Feb 3, 2009

5,682

2,900

Central NY

• Dec 19, 2009

• #2

nice looking sausage Brain, where did ya get the chesse if I might ask?

 

mulepackin

Master of the Pit

OTBS Member

SMF Premier Member

Dec 27, 2007

1,328

13

Central Montana

• Dec 19, 2009

• #3

Great looking chubs.

 

bmudd14474

Legendary Pitmaster

Original poster

Staff member

Administrator

OTBS Member

★ Lifetime Premier ★

Thread starter

Jun 1, 2008

9,596

3,319

Florida

• Dec 19, 2009

• #4

Got it all from Butcher & Packer. I must give them a plug because I ordered the wrong hog clips from them and instead of just shipping what I ordered they called me to make sure it was what I wanted. They then gave me the proper clips and even let me add a few things to the order right then and there to save me on shipping. Great top notch service.

 

DanMcG

Smoking Guru

OTBS Member

SMF Premier Member

Feb 3, 2009

5,682

2,900

Central NY

• Dec 19, 2009

• #5

Cool Brain, I also use Butcher & Packer but the cheese I get is little cubes, yours looks like shredded. And I have to agree they are great to deal with.

 

beer-b-q

Gone but not forgotten. RIP

OTBS Member

May 1, 2007

10,099

40

• Dec 19, 2009

• #6

Those Look Great Brian...

Do you need my shipping address...

 

bmudd14474

Legendary Pitmaster

Original poster

Staff member

Administrator

OTBS Member

★ Lifetime Premier ★

Thread starter

Jun 1, 2008

9,596

3,319

Florida

• Dec 19, 2009

• #7

I added the cheese before the second grind and the cheese was frozen when I added it. Didn't mean it to be. I accidentally put the cheese in the freezer when I got it instead of the fridge. Not sure what I was drinking at the time but it must of been good.

 

rio_grande

Smoking Fanatic

Feb 4, 2009

608

11

INDIANA

• Dec 19, 2009

• #8

Did you like those casings? I use the fiborus and have had great luck with it. Seems like when I used the type you used i had problems getting smoke penetration. How was yours?

 

mballi3011

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Mar 12, 2009

14,477

58

• Dec 19, 2009

• #9

Nice sausage there brian. Man I have to make some summer sausage cause the wife loved thats stuff that Jerry made and had at the gathering. You did a great job and I know that butcher packer is the home for all your sauasge needs. I guess I'll have to is place an order. I see you using your Gosm for smoking low temp I was wondering what you used for a heat source. I want to use my older unit for low temp smoking sausage and bacon.

 

bmudd14474

Legendary Pitmaster

Original poster

Staff member

Administrator

OTBS Member

★ Lifetime Premier ★

Thread starter

Jun 1, 2008

9,596

3,319

Florida

• Dec 19, 2009

• #10

Yes I liked them. The were the mahogany fibrous casings. I went lite on the smoke but there was a nice little smoke ring and melo smoke flavor.

 

bmudd14474

Legendary Pitmaster

Original poster

Staff member

Administrator

OTBS Member

★ Lifetime Premier ★

Thread starter

Jun 1, 2008

9,596

3,319

Florida

• Dec 19, 2009

• #11

Mark I used the propane burner. With the tank barely open and it on low I was able to maintain 170*. top vent closed to the tabs.


Also forgot to mention the sausages were about 1.30lbs each.

 

pineywoods

SMF Hall of Fame Pitmaster

Staff member

Administrator

OTBS Member

SMF Premier Member

OTBS Admin

Group Lead

Mar 22, 2008

28,851

3,940

Florida

• Dec 20, 2009

• #12

Looks good bet they taste good too

 

cbrhunter

Fire Starter

Dec 22, 2009

32

11

Parker, CO

• Dec 22, 2009

• #13

Those look great!

question for you - last batch of summer sausage I did I hung them like that in my smoker and the last 1/5 or so of the sausage closest to the bottom seemed to have cooked a bit and I lost much of the fat in that section of the sausage. Did you do anything with this batch to keep the bottom portion of your sausages from "over cooking"? I used the full casing and did not shorten them up at all.

cheers!