first summer sausage

[mvincent42]

Ok so first time...got the hi mountain kit since I had a bass pro gift card. I have never used these giant "mahogany" casings before. The kit says to soak in warm water for an hour then stuff. What I am curious about is does anyone out there have an easy method for stuffing? I am not sure if I should use my stuffer or just ram the meat in there with a spoon. Any advice?

 

[fagesbp]

I used my stuffer and it went fine the one time I used those big fibrous casings. Just have to feel it filling just like with any sausage stuffing.

 

[BGKYSmoker]

Ok so first time...got the hi mountain kit since I had a bass pro gift card. I have never used these giant "mahogany" casings before. The kit says to soak in warm water for an hour then stuff. What I am curious about is does anyone out there have an easy method for stuffing? I am not sure if I should use my stuffer or just ram the meat in there with a spoon. Any advice?

Using a spoon you can make some good sized air pockets in the meat that you may not see because the pockets will be in the middle or close to the outter surface of the meat. Do however soak the casings for an hour before you stuff, cold or lukewarm water, fill the insides also.

IMHO i would use a stuffer.

 

[mvincent42]

That's what I was afraid of it just seems so big to use with my stuffer. I am sure after it softens it will seem more normal. Tanks guys.

 

[diggingdogfarm]

I'd definitely use the stuffer!
It ain't a big deal.
Check out this video.
Starting at 3:15


~Martin

 

[diesel]

You will be fine.  Just push the casing all the way up on the stuffer tube.  Hold your index finger and thumb around the casing about two inches from the end and apply some pressure.  The sausage will fill the casing up and it will slowly slide off.  The casings are pretty tough so don't worry about them breaking.  You will get the hang of it pretty quickly.  Fill them up tight.  The first time I made SS I didn't fill enough.

Hope that helps a little.

Aaron.

 

[mvincent42]

Great tips guys. Video answered my question. I will post pics during the process. Thanks!

 

[doctord1955]

They got ya taken care of!!!

 

[ifitsdeadsmokeit]

If your kitchen aid stuffer isnt working very well and you want to borrow my vertical stuffer, just let me know.

 

[mvincent42]

Thanks for the offer, man. I will hit you up if I need to. I am going to start with just about 3lb so I am going to just try one so I should be fine.

 

[mvincent42]

So....used the high mountain kit for the first time tonight. Followed the directions to the letter except I added a little extra garlic as I am a garlic addict. 1 lb 4 oz chuck, 1 lb round and 12 oz pork butt. Soaked the casing for an hour as directed. Ground the meat and added seasoning and cure per the directions. Boy when they say they hold 3 lb of meat they mean right to the edge! Had to take some out to tie which I used a rubber band as it was handy. Starting the 12 hour curing process. Going to smoke tomorrow per the directions, and I will make a little loaf out of the leftovers to maybe get a little loaf of spam. Can't wait for it to finish. Looks good so far!

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• mvincent42
• Jan 22, 2013

 

[driedstick]

Looks good so far I WOULD TIE THAT END NOT RUBBERBAND IT before you put it in smoker  use butcher twine or something else you may have a mess on the bottom of your smoke when you open door just sayin??

 

[mvincent42]

Yeah the directions said to use the excess string from the other end. It doesn't look to me like there is any extra. I will figure something out. Rubber band was just handy and I figured I would be undoing it anyway to put my probe in and have to refasten it somehow. Wish I had some rings.....didn't think ahead on that one.

 

[mvincent42]

Probe inserted and end tied. Guess there was enough string for me to use some of it. Brought back to room temperature (ish) for 2 hours. In smoker now for 1 hour at 120* to dry before I start smoke. All this is according to package directions.

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• mvincent42
• Jan 22, 2013

Put my little "spam log" on foil with holes punched in it. We will see what happens!

 

[mvincent42]

Well...dried at 120* for an hour, smoked at 140* for an hour, smoked at 160* for 30 min and smoked at 180* until it hit 164*. Directions said 156 but it stalled at 151* and all of a sudden was at 164*. "Spam log" looks good. Have it all in the fridge to cool. Seems like a successful first run but I will let you know when I try it!

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• mvincent42
• Jan 22, 2013

 

[hoity toit]

Well...dried at 120* for an hour, smoked at 140* for an hour, smoked at 160* for 30 min and smoked at 180* until it hit 164*. Directions said 156 but it stalled at 151* and all of a sudden was at 164*. "Spam log" looks good. Have it all in the fridge to cool. Seems like a successful first run but I will let you know when I try it!

2013-01-22_16-45-04_762.jpg

• mvincent42
• Jan 22, 2013

I throw mine in an ice chest with ice water for 15-20 mins when I pull it from the smoker..Seems to keep the casing from shriveling up and stops the cooking.

 

[mvincent42]

That makes sense to throw it in an ice bath. Might try it next time.

 

[mvincent42]

Well the "spam log" turned out delicious. A little dry because it wasn't in a casing and I just chilled it in the fridge overnight and tried it today. Flavor is dead on though. Going to save my actual salami for the super bowl. Slice it up and serve it with some smoked cheese I've been saving for a special occasion. The casing definitely wrinkled up so I will try cooling it in an ice bath next time for sure. Thanks for all the advice everyone! I really appreciate it!