My first Summer Sausage:
When I got my LEM stuffer, the best buy I could find was the 5# stuffer, with a whole sausage stuffing kit.
One of the things in the kit was a premix for 10 pounds of "Backwoods" Summer Sausage. It came out real good. I would do it again, but I would add something for more flavor---I just don't know what yet. I guess I have to do some experimenting. Don't get me wrong--it was real good, probably the best Summer Sausage I ever had, but it could have been better.
All Hickory Dust
No water in pan.
Exhaust vent open full.
130˚ with No smoke for 1 1/2 hours.
130˚ with smoke for 3 hours.
150˚ with smoke for 1 hour.
160˚ with smoke for 1 hour.
170˚ with smoke for 2 1/2 hours.
180˚ with No smoke for 2 hours.
190˚ with No smoke for 1 hour, when they were all over 165˚ internal.
Here it is below:
Also testing an A-MAZE-N-SMOKER prototype:
Ten pounds of hand rolled Summer Sausage after 1 1/2 hours drying. Just put AMNS in.:
Close shot of logs. They sagged over night in fridge----They taste just as good OVAL:
After 12 hours in the smoker & 7 1/2 hours of a good amount of Hickory smoke:
All wrapped for freezing, except one log seemed to get lost:
Thanks for lookin',