Summer Sausage Stuff and Smoke - Day 2 - 26 pics Q-View

mossymo

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Glenburn, North Dakota

• Sep 11, 2010

• #21

stircrazy said:

did you think about going with a bigger casing?

Click to expand...

My wife and I make cotto salami using a sandwich size casing - http://stores.curleyssausagekitchen.com/-strse-23/We-carry-several-types/Detail.bok

These are about a 18 hour smoke/cook time to bring the product to temperature. One casing will hold about 12 to 13 pounds. http://www.smokingmeatforums.com/forum/thread/91219/cotto-salami

Princess said:

Did you just grab them from the hardware store then?

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Yes, Harbor Freight tools have descent priced variety packs with assorted colors.
 

 

Last edited: Sep 11, 2010

aeroforce100

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Dec 31, 2009

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Beautiful downtown Birdsong, AL

• Sep 11, 2010

• #22

Thank You for  the tutorial.  Would someone please make this and the day one phase a sticky?

 

DanMcG

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• Sep 11, 2010

• #23

Great tutorial Princess, that should make a lot of peoples first go at it a little bit simpler

 

beer-b-q

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• Sep 11, 2010

• #24

Great looking sausage Princess... I give you my coveted 5 pepper rating on your sausage and sausage making abilities...
http://s63.photobucket.com/albums/h151/pkcdirect/emoticons/?action=view&current=5-pepper-rating.gif

 

blzafour

Smoke Blower

Aug 5, 2008

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S. Central Wi

• Sep 11, 2010

• #25

MossyMO said:

Scarbelly

Allowing the cure to saturate thoroughly overnight into the ground meat is good practice to ensure all the meat is "cured". The second grind mixes the cure even more and gives summer sausage a finer grind.

One tip I can mention on tying off the casing with string if you do not use hog rings is to use plastic zip ties. They are inexpensive, easy to use, hold up fine under 200º temperatures and if you are smoking different seasoned summer sausages you can purchase them in different colors to color code your summer sausages.

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That is a good idea on using plastic zip ties. I use butcher string to tie mine and i think zip ties might be a better way to go!

                  Blzafour

 

boykjo

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Apr 28, 2010

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• Sep 11, 2010

• #26

Please...... do not respond to this reply.

Nice job on the post and the summer sausage. Very well done. A pat on the back is in order

Can't wait to see your next project

Cheers and enjoy

 

mythmaster

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Guthrie, OK

• Sep 11, 2010

• #27

Thank you for all of this, Princess!  It's very inspiring to those like me who have yet to attempt making any kind of sausage but certainly want to try it.

I'll bet that the zip-ties would work great (I use them to tie together computer cables).  You can find them at a computer parts store or maybe somewhere like Office Depot, too.  They usually come multi-colored in a pack of 100 or so.

 

mythmaster

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Guthrie, OK

• Sep 11, 2010

• #28

I'd like to see them both concatenated along with her future final post on this project and placed into the WIKI.
 

aeroforce100 said:

Thank You for  the tutorial.  Would someone please make this and the day one phase a sticky?

Click to expand...

 

princess

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Jul 28, 2010

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Lafayette, Indiana

• Sep 12, 2010

• #29

Whoa!! Thanks, Beer-B-Q!! :)  I feel pretty special!!

Beer-B-Q said:

Great looking sausage Princess... I give you my coveted 5 pepper rating on your sausage and sausage making abilities...
http://s63.photobucket.com/albums/h151/pkcdirect/emoticons/?action=view&current=5-pepper-rating.gif

Click to expand...

 

princess

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Lafayette, Indiana

• Sep 12, 2010

• #30

Thanks for all the great compliments and tips, everyone!! 

It occured to me this morning that I asked Santa for a Smoker so that I could make better (different?) sausage.  I've never smoked a fraction of the things you folks have. Brisket? Ha! Are you *kidding* me?!? That looks like real work! :)  Other than come Canadian Bacon, a whole ton of ABT's and ONE turkey breast, it's all been sausage for me. 

I do have a brisket or two in my freezer from the cow I bought. ::starts to look at wikis::  Maybe that will be my October project...

 

smokeamotive

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Jul 1, 2009

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Lees Summit Mo.

• Dec 9, 2010

• #31

Just read thru this tonight (yeah I'm a bit slow) Great post though. I have a few suggests

1. Don't know what hog rings you got. If the loose ones, they are a pain to get on and closed good. Try the automatic pliers. Makes it nice and easy to close the ends and you can get alot closer to the end of the casings....Less waste.

2. Try putting your grinder up on some kinda stand. I use a kitchenaid stand mixer w/grinder attach. Lets me put a large 8-12 qt SS stock pot under it to catch the meat.

3 If you have problems (vertically) with getting all your sausage in the smoker, Drape the strings over your dowel and pin to the sausage with a toothpick. It may drip a little juice but I have never noticed any comprimise with the finished product.

I never seem to be able to keep enough summer sausage on hand. All my friends and coworkers rave about it. One of my friends won't let me in the house during the holidays without it. LOL

 

princess

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Jul 28, 2010

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Lafayette, Indiana

• Dec 9, 2010

• #32

I am sold on the zipties idea to close them off from here to forever. :) Color coded by flavor, snipped to be tiny and tight, they look pretty and professional.  Also, if I pre-loop them loosely, I can do it all myself.

I am also kinda on the shorty side.

  If I made my grinder any taller, I could not manage to operate the plunger. LOL.

As for the string it and pin it thing... I am having trouble picturing it. Do you have a picture of it?
 

Smokeamotive said:

Just read thru this tonight (yeah I'm a bit slow) Great post though. I have a few suggests

1. Don't know what hog rings you got. If the loose ones, they are a pain to get on and closed good. Try the automatic pliers. Makes it nice and easy to close the ends and you can get alot closer to the end of the casings....Less waste.

2. Try putting your grinder up on some kinda stand. I use a kitchenaid stand mixer w/grinder attach. Lets me put a large 8-12 qt SS stock pot under it to catch the meat.

3 If you have problems (vertically) with getting all your sausage in the smoker, Drape the strings over your dowel and pin to the sausage with a toothpick. It may drip a little juice but I have never noticed any comprimise with the finished product.

I never seem to be able to keep enough summer sausage on hand. All my friends and coworkers rave about it. One of my friends won't let me in the house during the holidays without it. LOL

Click to expand...

 

smokeamotive

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Jul 1, 2009

709

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Lees Summit Mo.

• Dec 9, 2010

• #33

Sorry, I don;t have a pic of that. Last time I made Summer Sausage had about 50 things going at once,,,,no time to take pics. I just take the string and run it over the top of the dowel and back down the side of the sausage then pin thru top of string loop to side of sausage.