Thanks! It will be one of my favourites from now on.
great job, Disco !! Summer sausage is one of my favorites to make ! What dis each of the chubs weigh? about 3 lbs ??
Each chub weighed about 2 1/2 pounds.
Disco
Thanks! It will be one of my favourites from now on.
great job, Disco !! Summer sausage is one of my favorites to make ! What dis each of the chubs weigh? about 3 lbs ??
Thanks, Bluto. I hope your kit makes a good sausage.Very nice! I bought a kit that I'm waiting to use, but definitely putting this on the list to try.
Thanks, BCP. It actually is pretty easy. It has to be, I made it.
WOW you make it look easy!! well done and thanks for the great directions!
The cheese is a possibility but if I add any heat to this, She Who Must Be Obeyed will do damage to my tender parts.
try adding some high temp cheddar cheese pieces and some chopped jalapenos next time.. look at my old post from earlier this year.
http://www.smokingmeatforums.com/t/...peno-spanish-olives-pimento-qview-qview-qview
Which is always a good thing!
ok ,well just do the olives and the cheese..and she who must be obeyed will be content...
Thanks. If they come up with a tasting version of this forum, my wife will leave me because I'd be spending all my time on this forum!Very, very nice looking sausage.... Wish we could figure out a way to do samples thru this forum as that looks great & I'll bet real tasty... Gonna get into the game of the sausage making here shortly, just hope I can someday hold a candle to y'all on here... Again nicely done Sir...
Justin
Thanks, Clarissa.
Hey Disco,
Gosh, I'm sorry I missed this thread when it first appeared! I love summer sausage, but like you haven't had the desire to try an actual shelf-stable fermented version. But I like the idea of using Fermento for the tangy flavor. I'll give that a try next time.
Your cross-sectional pictures look fantastic. And who is that handsome devil in the picture with the LEM vertical stuffer?
Thanks for posting, and have a great night!
Clarissa
Thanks. It was a fun and tasty project.
Thanks. I would like to put some jalapeno in but the missus would balk and I'm not that brave.
Disco, That looks great, I just seen this post been off for awhile. I had 5lbs of beef and pork (10lbs) out this weekend I was going to do Japalpeno s/s with and got so busy could not do it so I had to fry it up and use it for meals during the week.
Maybe in a couple of weeks I will try agian. But again yours looks great and texture look like what I have been wanting also.
Job well done
DS
Thanks, Samuel.
Disco--
You have inspired me!! Now I must make SS for my family. Where did you buy your fermento and casings? I cant wait to try this. Thanks!!