summer sausage

piker

Smoke Blower

Original poster

Feb 11, 2009

126

22

Barnwell Alta

• Jan 17, 2010

• #1

Here are some pics of a venison/pork summer sausage I just finished. I added mac. and H.T. cheese. Due to the size I did them in the oven @ 170f for 7 hrs. until an i.t. of 154 F tasted very good. Must have ate a 1/2 lb. while slicing. Piker

 

fire it up

Smoking Guru

OTBS Member

Feb 24, 2009

5,167

14

South Jersey

• Jan 17, 2010

• #2

Looks good! Always used to love ordering summer sausage from The Swiss Colony, would love to make my own.

 

mulepackin

Master of the Pit

OTBS Member

SMF Premier Member

Dec 27, 2007

1,328

13

Central Montana

• Jan 17, 2010

• #3

They look real good, but what, no smoke?

 

piker

Smoke Blower

Original poster

Thread starter

Feb 11, 2009

126

22

Barnwell Alta

• Jan 17, 2010

• #4

I am gradually getting used to the taste of smoke. The only I really like it on is fish. I am gradually doing more smoke but I made these ones too big for my smoker. I will have to cut them shorter next time. Piker

 

brohnson

Smoking Fanatic

Jan 11, 2010

351

10

Michigan

• Jan 17, 2010

• #5

YUMMY!

 

got14u

Master of the Pit

OTBS Member

SMF Premier Member

Oct 12, 2008

1,936

10

WYOMING

• Jan 17, 2010

• #6

No you just need a BIGGER smoker...lol

 

DanMcG

Smoking Guru

OTBS Member

SMF Premier Member

Feb 3, 2009

5,682

2,900

Central NY

• Jan 17, 2010

• #7

Mac.? Not as in mac and cheese is it?

Look real good, I've been known to do sausage in the oven just don't tell anybody.