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Hand rolled sticks
Have a nice load of hand rolled beef sticks and a few venison hot sticks on the smoker this morning. Also a couple summer sausage and a batch of beef jerky. This will probably be my last smoke for a bit as deer season opens here in NY next weekend. I hand rolled my sticks because I don't have a... -
Summer sausage take 2
Ok this is the finished product. My daughter and myself went through half a stick with some Ritz crackers and some 3x sharp cheddar cheese. Not to bad for my first edible attempt.Planning my next batch already and possibly cold smoking some 7x or 10x cheddar here soon. -
Summer sausage take 2
The lowest temp I could get was 170 but I made it work. It came out great color and good texture also. Only issue is I got is Its a tad to spicy for my taste. But I think if I just change the burger to 2# and keep the rest the same it will be perfect. -
Summer sausage take 2
Turned 4 times..gonna pull it shortly and finish in oven for safety sake. Been windy and a pain to keep a consistent temperature. -
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Summer sausage take 2
Thank you Dave.I remember peeling back the cheesecloth to get at my gramps ss and being told to close it back up. I guess I'm trying to get a old memory back. With the cheesecloth I found I could hang it also. With my bad batch I smoked it just to see if it would work and it kept shape and... -
Summer sausage take 2
Well 3 hours in and I've rotated it twice figuring the smaller it is the more it should be turned. Its getting firmer and a nice color so far. I am having issues keeping temp...it's either to hot or cold. I adjust the damper but I just remove at add charcoal.I'm hoping for at least 8 hours but... -
Summer sausage take 2
Everything's going good so far. I forgot to put in my receive before. 1# 85 lean burger 1 heaping tsp tender quick 1 tsp garlic powder 1 tsp onion powder 1 tsp black pepper 1/2 tsp white pepper 1 tsp dinosaur dry rub 1tsp Italian seasoning Mix salt and beef thoroughly for several minutes. Add... -
Summer sausage take 2
821 and the smokers fired up.my first attempt went bad before it even made it to the smoker.this time everything's going good so far. I'm using a kingsford smoker and starting at 150° with constant hickory/misquote smoke.These are small sticks about big around as a fifty cent piece and about a... -
Bad summer sausage?
This is my first attempt at summer sausage. I started with 1 pound 96% lean ground beef.this is the receipe I used and cut down to accomidate just 1 pound for my first attempt. BEEf STICK 5 lb. lean ground beef 5 rounded tsp. Morton Tender Quick salt 2 1/2 tsp. mustard seed 2 1/2 tsp. garlic...- Woodzman
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- Forum: Food Safety
