AC Leggs #103... Hot Italian seasoning mix... Final Money.... 2-8-16...

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The smoke is mild....  Does not overpower the flavor of the sausage....    I'll have to test the smoke flavor on something that has less flavor than these sausage...   maybe like cheese or shrimp or fish to get a real handle on what it's flavor is....   

The casings are a little chewy...  they should get better as the moisture from the meat works it's way into them...   My test bite was immediately out of the smoker..  Imagine that...  not even off of the hanging rod and I'm taste testing...     It ain't easy being be me....  especially when Bride is busy and I have no adult supervision....    HA....     I'm alone and in charge.....

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Thanks Dirt.....   I'm getting better at this.....    Between Boykjo's soaking the casings, Todd's AMAZN pellet smoker and his assortment of pellets...   even a guy from eastern Washington can do it...

By the way, Bride likes them smoked....   Just a bit of a turn around on her part....  
 
Two sausage on a wheat roll with mustard, ketchup, horseradish, chow-chow etc....  Pickled cukes and onions, potato soup....   and a football game on the tube.....  

 
The meat is awesome....  the muslin casings were pretty tough to peel off....   The meat lost moisture fairly fast...  these were in the smoker about 12 hours...  8 hours at 150-170...  I had trouble keeping the temperature constant...  The meat is a good salami texture...  the Hot Italian flavor profile is still there...    I like using the muslin casings...  If you purchase muslin, they are inexpensive.....  about $0.30 each for a 36" tube...  $0.10 each for a 12" tube....  I like being able to fill the casing and adjusting it to length while on the stuffer or probably the grinder while stuffing...  (I don't stuff with a grinder... gave that up years ago)

I pulled the sausage when it felt like it was starting to solidify...  I didn't want it too hard and dry...   a touchy-feely thing...   I got lucky.... 

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Dave that is a very good post, sausage looks tasty Thanks for sharing Points

Richie
 
I also like using the muslin casings. I've pretty much given up on trying to re-use the material though. It's pretty hard to get it to come off after smoking. As you mention it's pretty inexpensive anyways.
 
The meat is awesome....  the muslin casings were pretty tough to peel off....   The meat lost moisture fairly fast...  these were in the smoker about 12 hours...  8 hours at 150-170...  I had trouble keeping the temperature constant...  The meat is a good salami texture...  the Hot Italian flavor profile is still there...    I like using the muslin casings...  If you purchase muslin, they are inexpensive.....  about $0.30 each for a 36" tube...  $0.10 each for a 12" tube....  I like being able to fill the casing and adjusting it to length while on the stuffer or probably the grinder while stuffing...  (I don't stuff with a grinder... gave that up years ago)

I pulled the sausage when it felt like it was starting to solidify...  I didn't want it too hard and dry...   a touchy-feely thing...   I got lucky.... 



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Nice thread Dave ! Real informative & that looks like some tasty stuff ! Nice job ! Thumbs Up
 
Thanks for the bump Dave. I had not seen this one before.
 
Thanks for Rich chopsaw chopsaw to pointing me to this. Running some #103 similar to the salami but fermenting it and using fibrous SS size casings. 1% dextrose and T-SPX for 3 days @ 75F. I was a little weirded out how little mix was needed and how little smell or color but a taste of the mix told me it was on point. Goal is something close to the deli meat style "pepperoni" that my daughter likes but better. The deli meat has WAY more color but hoping I get some color during the ferment and cure.
 
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