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

post #21 of 33


 

Quote:
Originally Posted by stircrazy View Post

did you think about going with a bigger casing?

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

Quote:
Originally Posted by Princess View Post

Did you just grab them from the hardware store then?

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

post #22 of 33

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

post #23 of 33

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

post #24 of 33

Great looking sausage Princess... I give you my coveted 5 pepper rating on your sausage and sausage making abilities...

Photobucket
post #25 of 33
Quote:
Originally Posted by MossyMO View Post

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.



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

post #26 of 33

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

post #27 of 33

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.

post #28 of 33

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

Quote:
Originally Posted by aeroforce100 View Post

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

post #29 of 33
Thread Starter 



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

Cheers!

 

Quote:

Originally Posted by Beer-B-Q View Post

Great looking sausage Princess... I give you my coveted 5 pepper rating on your sausage and sausage making abilities...

Photobucket
post #30 of 33
Thread Starter 

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...

post #31 of 33

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

post #32 of 33
Thread Starter 

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. rolleyes.gif  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?
 

Quote:
Originally Posted by Smokeamotive View Post

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

post #33 of 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.

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