Summer Sausage, Cheese & Butter My Oh My!!!!

Discussion in 'Sausage' started by driedstick, Sep 30, 2013.

  1. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Well, Sunday Morn, 8:30am Looked like the temp was going to be just right for some smoking Today during the Seahawks game.


    Decided to do Some summer sausage, 80/20 beef just butchered last week.


    Zesty, will be a good one to do it says to add pork but I decided to go all beef.


    All stuffed up in 2 1/2" X18" Clear fibours casings.


    Since I stuffed, mixed this morning, there was no need to do one hr room temp so smoker is up and going at 115* and holding steady, I will put these in at 10a.m for 1hr then bump up 10* each hr till 165* or so. and wait for the IT to 152*.

    Using Hickory on this one in the amps.


    With the cool weather did not need to microwave the pellets at all they lit and stayed lit.

    Now with the start of the Cheese, and butter, two batches.

    1st batch

    Apple in the ampts. each batch about 3hrs and the tube just made the time never had to refill.


    Gouda, Habanaro, Chipolte, Havarati Dill, and Chipolte Jack





    It was a very busy day and very good game.



    1st batch came out with some good color.

    Batch #2


    2 1/2hrs In I went and checked oh! oh!

    Thought 2 1/2 is good so took cheese off and wrapped and put the rack with butter on it into the fridge to get the butter hard again, had a little heat spike, when I checked it was at 70* inside, only 64 outside temp but If I would have ad a frog matt or Matt from Todd I don't think this would have been as bad.


    Well all in all it came out good, the summer sausage took way way longer that it has in past I checked temps with 3 different thermometers and all 3 red same, could not get sausage past 145 when I checked at 9pm LAST NIGHT, so I said hell with it and left it in overnight at 162* not trying to get it dried out, this morning, yanked them out at 6:45 and they were right at 152** I gave them a quick shower bath in Ice and thru them in the fridge, It does not look like I got "fat out" but I think they may be a bit dry?????

    Almost 21hrs or so in smoker, just a stall I guess.

    Well thanks for looking I will try to post more pics of the final product tonight when I vac Pac them.
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great DS. Looking forward to seeing the sliced pics an hearing how the SS turned out after the long smoke. I have about 20 pounds of cheese going in this week!!!!!!
     
  3. Those look great. What do you do with the smoked butter?

    -Bill
     
  4. It all looks GREAT! it is going to get cool here this weekend. I already have cheese waiting for the smoke.

    Happyu smoken.

    David
     
  5. woodcutter

    woodcutter Master of the Pit OTBS Member

    I like the clear casings as well. What did you think of the SS mix?
     
  6. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Thanks DS - wow that's a lot of cheese, all in one batch?
     
  7. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Smoked butter is the best,,,,, put it on baked spud, toast, corn on the cob or what ever very good stuff, kids love it.

    Thanks - Steve
     
  8. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

     Thanks David, yep I think fall in in the air, Snowing here in the mt's already, going to be a long winter I think
     
  9. kathrynn

    kathrynn Smoking Guru OTBS Member

    Yummy!  Love smoked cheese!  Haven't done the butter yet.  BUT...I do like making my own butter when I can get fresh milk.

    Kat
     
  10. I was just looking at the Buttermilk Smoked Turkey recipe (with Fall coming up and all...) and thinking about making the Garlic butter to stuff under the skin - now with this post I think I'll smoke that butter before mixing the garlic in with it! Should be awesome!!
     
  11. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Thanks will be trying them tonight but I'm betting on the dry end of it with the long smoke.
     
  12. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Thanks Kat, we love it to most of this will be stock for gift baskets for X-mas
     
  13. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Yep! going to try and fit it all in there! We give it as holiday gifts so getting the stock pile started!
     
  14. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Ya that sounds great. good luck.
     
  15. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Very nice DS.....................................[​IMG]
     
  16. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Thank you very much

    [​IMG]
     
  17. webowabo

    webowabo Master of the Pit SMF Premier Member

    Great looking spread. . Cant go wrong with butter.. cheese.. and some SS...
     
  18. idaho

    idaho Fire Starter

    Looks great. What part of Idaho? I am North of CDA. I am looking forward to making some summer sausage. My smoker has not been built yet so may be a little while.
     
  19. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Thanks Idaho, I am just south of you in Lewiston. Good luck on your smoker, if you need any help just let us know here on the forum and someone will help ya. [​IMG]
     
  20. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    That looks mighty good!
     

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