Last year I had a failed attempt at Summer Sausage. My daughter asked why I had blistered feet hanging to dry!!!
We mixed up a 4lbs batch of LEMs Summer Sausage kit and 80/20 ground.
Sorry... no mix pics or Q-view smoking time shots.
We stuffed a pound of 21 mm snack sticks and three 1lb chubs.
First I smoked the sticks. 2hr at 120deg, 2 hrs with bourbon barrel chips at 145. 1 hr at 150 no smoke and then 165 for about 2 hr up to an IT of 153. Water bath and hung.
Time for the chubbs. I had them hung up to dry so I only did 1 hr 120deg to dry. The 4hr of bourbon barrel smoke at 145. Then up to 165 until it hit an IT of 153...about 4 hr more. Ice bath and hung for a bit. Finally, in the fridge over night.
Even my daughter and her teenage friends that were at the house this morning said it was good and the first 1/2 chub vanished. The rest I vacuumed sealed... might have been a mistake :)
We mixed up a 4lbs batch of LEMs Summer Sausage kit and 80/20 ground.
Sorry... no mix pics or Q-view smoking time shots.
We stuffed a pound of 21 mm snack sticks and three 1lb chubs.
First I smoked the sticks. 2hr at 120deg, 2 hrs with bourbon barrel chips at 145. 1 hr at 150 no smoke and then 165 for about 2 hr up to an IT of 153. Water bath and hung.
Time for the chubbs. I had them hung up to dry so I only did 1 hr 120deg to dry. The 4hr of bourbon barrel smoke at 145. Then up to 165 until it hit an IT of 153...about 4 hr more. Ice bath and hung for a bit. Finally, in the fridge over night.
Even my daughter and her teenage friends that were at the house this morning said it was good and the first 1/2 chub vanished. The rest I vacuumed sealed... might have been a mistake :)
