First summer sausage try

[diyelker]

First hour behind me. Just added the amazn smoke. Pics later. Started with coffee, then ill switch to water in a couple hours, then it'll be back to bud light later...for my belly, not the smoker. :yahoo:

SSChubs.jpg

• BGKYSmoker
• Nov 14, 2012

 

[diyelker]

 

[BGKYSmoker]

 

[diyelker]

3 hours in..they're starting to look good. Hopefully they finish out nicely later on today. :sausage:

 

[driedstick]

Lookin good keep it up you will be happy in the end i'm sure remember be paitient.(SP?)

 

[diyelker]

Someone asked about the camo casings. They are 1 pound fibrous casings. I think it looks kinda dumb, but that's all I could find locally, at least in one pounders.

 

[diyelker]

Lookin good keep it up you will be happy in the end i'm sure remember be paitient.(SP?)

I know. I'm generally not a patient person. Just started hour 4. Smoker temp just bumped up to 160. I'm going to keep it there for a couple of hours before bumping it anymore. Does that sound logical?

 

[diyelker]

Just starting hour 7. I'm gonna check the IT in a bit. I'm pretty sure they're not there yet. Getting closer. Finishing smoker temp set for 170-180. My mes thermostat is jank. I see some mods in the future. I'm having to work hard to control the temp. Constant babysitting going on.

 

[BGKYSmoker]

Looking good.

Tip:

Check the IT of the chubs from the top down as far as your probe or insta read can go.

 

[diyelker]

Alrighty. I just checked the IT. 115 is where it's at. :o I didn't hit the panic button, but I did look at it. 115????? Seriously? I have been trying not to get it too hot, and it looks like I've been leaning too cool. I've switched thermos and I'm fairly confident that I'm holding 180 now. My questions are...how long will it take to go from 115 to 155? How long can you leave summer sausage in the smoker? Any danger in having them in there for 10-12 hours??:devil:

 

[diyelker]

Still in there. Ugh. I think I'm headed for at least 12 hrs.

 

[diyelker]

Finally! Most IT were in the 155 range. Some were 160, and had one make it to 165 for some reason. A couple started to fat out a bit. I was probably pushing them too hard at the end. Overall they look good though I think. They're taking a cold bath now. I'll put them in the fridge overnight and package tomorrow. I'll slice one and post a pic sometime.

 

[diyelker]

Q view...:yahoo: I'm REALLY happy. Color, texture, taste seem to be great! Time to let them rest and see how they are in a few days.

 

[boykjo]

They look delicious...Great job for your first try.........................

Joe
 

 

[smokinhusker]

Wow those look great!!! You are really going to enjoy that! 

 

[driedstick]

looks great

 

[diyelker]

Thanks guys! They're pretty good. I sliced into a log of each recipe. 2 I really like, and one is just ok. I almost got them too hot...well, a couple of them did get too hot. If I look real close in those, I can find a little spot here or there that was just beginning to fat out I believe. Not bad though. All will be eaten for sure. I stuffed the one batch with ECA in it overnight, and I see no ill effects or differences in texture from the others. I wouldn't hesitate to stuff with ECA overnight again. Thanks for all the help guys! The family and I appreciate it!

 

[whittlinsam]

After doing quite a bit of reading on summer sausage, I have a couple questions.     Both the chart on Susan Minor's curing salt chart (http://www.susanminor.org/forums/showthread.php?736-Curing-Salts) and the Morton Salt web site say to use 1 1/2 teaspoon per pound of meat.    But a lot of the recipes on here call for 1 tablespoon per pound.     I have been using the 1 tablespoon per pound with good success so far.    It doesn't seem to be overly salty.    Any suggestions as to the correct amount?

Another question, how long is it safe to store the summer sausage in the fridge?     My wife is concerned after 4 to 5 days.    

 

[whittlinsam]

I see the same chart was posted on the Facebook page.

http://www.smokingmeatforums.com/a/curing-salts-for-sausage-making

 

[cfoxtrot]

Love this forum, you guys are great! A lot of good info here, tomorrow I will be trying a couple of lbs of summer

sausage and this info will be very helpful!

Thanks again!