So i just got done with my 30 lb batch of ss from the buck i got last week:
This was the high mountain hunter's blend summer sausage kit, its good! Has the right amount of pepper but I'm looking for a recipe or kit for some sweet bologna?
Anyone have a go to recipe or kit?
I gotta say, never understood what members were saying about it being juicy..
Now i do! This stuff is juicy, I'm gonna age/bloom it in the fridge for a couple days before vaccum sealing it and freezing, how long would you recommend for that, i like sausage that has a little toughness for a...
Alright so checked them and 90% of them were hitting between 144 and 148.. started counting and after 30 minutes into ice water bath:
After 10 or so minutes in it out to dry and cool down more... how long do you guys bloom it? In fridge or not?
Alright off smoker into oven
Snack sticks are done, some are way higher than I'd like but after a taste test or two, no fat separation... my oven only goes as low as 170 so I'll have to keep an eye on it, what internal temperature should i be shooting for?
Alright up before sunrise:
Tell you what, ryobi is becoming a great brand! I love all my cordless tools i got from them!
This thing makes cleaning the pellet grill a breeze!:
It took up alot more room than i thought...
Plan is to keep smoker on the p setting for a couple...
Alright so i decide with the recent buck harvest i got, to make up a banch of summer sausage. And why do 5 lbs, 10lbs or 15... just do the whole 30lb!
Its about 9 lbs of pork butt to 21 lbs of venison. Grinded it all through the bigger plate then mixed in the cure and seasonings and water...
Alright so 6 lbs worth of backstrip steaks, 1lb of the fish and a roast from a ham( gave the other to the wives grandparents, its their land anyway) heading to the freezer:
, i have been thinking and i think I'm gonna redo my plan i had with the rest of the meat
Here's a hint: