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summer sausage the start qview

post #1 of 8
Thread Starter 
this is about a 60/40 mix beef to deer with all the goodies mixed in
peppercorns whole and cracked onion & garlic powder mustard seed tender quick
the yellow ties are stuffed with high temp cheese pepper jack & cheeder.
the red ties have peƱos
and the blue are just ole plain.
this batch will get hickory smoke
more to come later.

post #2 of 8
post #3 of 8

looks graet!

are you using casings inside the netting or just netting?

Can't wait to see the end result.
post #4 of 8
Mmmmm, looking good Morkdach. I'm curious, how do you fill those net style casings and why do you use them vs. traditional style collagen casings? I would like to try them sometime as I think they have more "old world style" appeal. Keep us postedPDT_Armataz_01_34.gif
post #5 of 8
Thread Starter 
i quit using casings a couple of years ago this way i get the smoke pentatration. make sure you use a drip pan. just make a loaf and take a large glass put your netting over it and drop the loaf in.
post #6 of 8
Ok, that makes sense, using the glass. I was sitting here thinking to myself, "how the hell am I going to use this net thing on my stuffing tube" LOL

Do you really notice a difference in the smoke penetration with this method vs. the casings? As soon as thing warm here a bit in MN, I will give this method a try. Thanks Morkdach.
post #7 of 8
Those look fantastic as usual. I really do like the old timey appearance your netting gives them. I have always wondered how you were doing it. Thanks for the tip.
post #8 of 8
Man oh Man there Mork you have made some really good looking sausage but I tell you that I would really like to taste this thing versies looking at it. I still use casing but I'm a real newbie to sausage. I'm in picking everyones brains for differant ideas.
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