Early Christmas Summer Sausage

[BGKYSmoker]

Thats what you do at 3am on Christmas morning right?

Stuff summer sausage...ha

 

[pineywoods]

Fun fun but I'll bet it's gonna taste very good when it's all done

 

[daveomak]

 

[BGKYSmoker]

130* smoker temp for an hour. PID working at 10* ramp ups every 2 hours.
Smoke going at the 140* mark.

 

[SmokinAl]

Looks great so far rick!
Al

 

[pa42phigh]

130* smoker temp for an hour. PID working at 10* ramp ups every 2 hours.
Smoke going at the 140* mark.

View attachment 383521

How
Many ours do you actually add smoke ?

 

[crazymoon]

Rick, I'm in!

 

[BGKYSmoker]

How
Many ours do you actually add smoke ?

I start smoke at 140* for 2-3 hours.

Watching my smoker and pid. Arlo wifi cam.
Looks like my PID shows 15 but its at 150*

 

[HalfSmoked]

Looking good Rick waiting to see the fantastic finish as usual.

Warren

 

[BGKYSmoker]

Been cooling now for about an hour. Pulled at meat IT of 151.

 

[BGKYSmoker]

Ready for the fridge.

 

[bmudd14474]

Looks awesome

 

[RRR]

Very nice looking!

 

[HalfSmoked]

Awesome absolutely great looking. You must have another fridge the one in the camper won't hold all you been doing lately.

Warren

 

[BGKYSmoker]

Awesome absolutely great looking. You must have another fridge the one in the camper won't hold all you been doing lately.

Warren

You mean 5th wheel right...lol
Camper is what you put on the back of your pickup...HA

Not bad for a rookie....EH

 

[crazymoon]

Rick, Nice job as always,they look spot on!

 

[HalfSmoked]

You mean 5th wheel right...lol
Camper is what you put on the back of your pickup...HA

Not bad for a rookie....EH

View attachment 383654

Yup 5th wheel I don't have that luxury mine is a 29ft travel trailer. LOL

Warren

 

[BGKYSmoker]

Got some of the summer sausage i made the other day and some dry shelf stable summer sausage chubs on the bottom.

Some cut summer sausage

 

[Scott Eisenbraun]

Very nice!

 

[RRR]

130* smoker temp for an hour. PID working at 10* ramp ups every 2 hours.
Smoke going at the 140* mark.

View attachment 383521

With out giving away any secrets what in involved in making sausage. What do you use for the casing?