Dry Style Summer Sausage.

[BGKYSmoker]

I'm cubing 5 pounds of fresh chuck.

The mix i am using is from curleys. You will need to mix the ECA in by hand later after the grind and just before stuffing then right to the smoker

Mix and cure combined

The cubes are going to get coated with the mix/cure, toss the cubes good.
This will grind tomorrow.

You can see the color change in the meat.
After the grind i will leave covered and fridge for another day. This will marry the grind with the mix/cure

BBL

 

[CFLJOHN512]

Looking good. Love to see more pics along the way.

 

[JckDanls 07]

well ok then... I'll hitch a ride ...

 

[indaswamp]

I'm in...But I don't think all the pork I got today will fit! LOL!!

 

[BGKYSmoker]

And i dont have room in my freezer for any pork...

 

[jcam222]

I’m in for the ride too.

 

[Winterrider]

Got the popcorn

 

[HalfSmoked]

Ok waiting to see the finish. Will it be done on my trip to Fla. leaving 3/6/21.

Warren

 

[BGKYSmoker]

First grind med plate.

Second grind fine plate. Going in container and back in fridge over night.

Keep you grinder parts in rice to keep them from rusting.

 

[BGKYSmoker]

Mixing in the free binder and ECA today, i combine the 2 in a zip lock and mix in by hand.

The free binder is carot fiber and trehalose.

I use an empty lowrys' jar so i can sprinkle in layers.

And a spray bottl so i dont flood the meat, also in layers.

3 chubs for this batch.

In the snoopy smoker with the PID going so i can have better temp control. The pitboss vert has to much heat fluctuations for the ECA.

Dont know if im going to put smoke to these.

 

[WI Smoker77]

Looking good. Looking forward to the finished product pics. I like the way you use a spray bottle to put water in without overdoing. Good tip. Side note question.....you mentioned using this smoker due to not wanting to much heat variance for the ECA. How much heat variance is acceptable if using ECA? Going to try summer sausage soon and my smoker is a LP banjo type burner for the heat source.

 

[BGKYSmoker]

127* Stall
PID just clicked to set time/temp of 155.
More time.
Pecan smoke rolling.

 

[crazymoon]

Rick, I'm in !

 

[daveomak]

I figured the Red Roof smoker was 86'd or something... Haven't seen it for awhile...

 

[BGKYSmoker]

I do think Curley changed to dirctcheapcasingsDOTcom
If you ask them they will break the 10 pound packs down into (2) five pound mix packs

 

[BGKYSmoker]

I figured the Red Roof smoker was 86'd or something... Haven't seen it for awhile...

I could not leave the snoopy smoker anywhere

 

[JckDanls 07]

OK then... Rick.. let me ask about controller/set up ... When programming for a run.. Do you go from (lets say) 130` to 140` in 1 hours time... and the temp slowly rises until it reaches time/set temp together ? ... Or do you get the temp to raise quickly (in 5 min. or so).. and then ride at that temp for an hour before raising it another 10` ? ...

Know what I'm trying to say ??

 

[BGKYSmoker]

Here is my normal, sometimes i will deviate from it.

Here is the temp and time scale i use for most of my sausage making. I use this for chubs and sticks. Please note that YOUR RESULTS MAY VARY. (sticks will not take as long as larger chubs)



Outside weather conditions can also have a big part of how long it takes the meat to target IT.



TRY NOT TO EXCEED SMOKER TEMPS OF 170 (see #6 below)



I do not use a meat probe while smoking, the probe can cause fat cavitation and give false readings. Use a Thermapen to check IT of meat. I know that opening the door is going to increase your time, just the nature of the game.

Hang your stuffed casings at room temp for 2 hours to dry and set. Have your smoker pre heated at 130* I use a TSM with PID and PitBoss vert electric pellet smoker. Keep your top vent open. Closing the vent off will increase moisture inside your smoker and give you an unpleasant discoloration on your product. Remember this is semi dry sausage, not dripping prime rib.
1. Hang in smoker at 130* for 2 hours (no smoke)
2. 140* for 1.5-2 hrs smoke (Use of a water pan is your call)
3. 150* for 2.5 hrs (smoke opt)
4. 160 for 2.5-3 hrs (smoke opt) check meat IT here from the top of the chubs. You may have a stall in this time period.
5. Increase smoke temp to 170* (opt smoke) For 3-4 hrs. Check IT again, You should be close to your target IT of 152/53
6. If needed increase smoker to 172-174* for 1-2 hrs. DO NOT GO HIGHER OR YOU WILL RISK A FAT-OUT. CHECK IT OFTEN
7. If you dont have time to do a complete smoke you can use hot water to finish to your IT. DO NOT EXCEED A WATER TEMP OF 170 AND MOVE THE CHUBS/STICKS AROUND IN THE WATER. Cold water bath after your IT is up to you. If you have a SV the water will circulate.

 

[BGKYSmoker]

These are done. Took IT to 154
Smoker is off and cool and leaving these hang all night in smoker. Low is supposed to be 60.

 

[HalfSmoked]

Looking great Rick as always.

Warren