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.
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.
