First Summer Sausage

[disco]

 
great job, Disco !!   Summer sausage is one of my favorites to make ! What dis each of the chubs weigh? about 3 lbs ??

Thanks! It will be one of my favourites from now on. 

Each chub weighed about 2 1/2 pounds.

Disco

 

[bluto]

Very nice! I bought a kit that I'm waiting to use, but definitely putting this on the list to try.

 

[disco]

Very nice! I bought a kit that I'm waiting to use, but definitely putting this on the list to try.

Thanks, Bluto. I hope your kit makes a good sausage.

 

[border city pit]

WOW you make it look easy!! well done and thanks for the great directions!

 

[disco]

 
WOW you make it look easy!! well done and thanks for the great directions!

Thanks, BCP. It actually is pretty easy. It has to be, I made it.

Discc

 

[hoity toit]

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

 

[disco]

 
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

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.

 

[hoity toit]

ok ,well just do the olives and the cheese..and she who must be obeyed will be content...

 

[disco]

 
ok ,well just do the olives and the cheese..and she who must be obeyed will be content...

Which is always a good thing!

 

[Rafter H BBQ]

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... :sausage: :biggrin:

Justin

 

[snorkelinggirl]

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

 

[disco]

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. 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! 

Give sausage making a try. It is easy and allows for a lot of creativity in the ingredients you can choose.

 
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, Clarissa.

I wouldn't want you to think that this is as good as a fermented summer sausage. However, it is way better than anything I have bought in my local supermarket.

As for the fellow in the picture with the LEM, I decided to use a male model this time. I went to the local Legion and closing time and found one that would work for free. I guess it just shows you get what you pay for.

Disco

 

[africanmeat]

This one looks like a great salami (or summer sausage)  .

m_th_sSig_goodjob.jpg

• africanmeat
• Apr 2, 2014

 

[disco]

 
This one looks like a great salami (or summer sausage)  .

m_th_sSig_goodjob.jpg

• africanmeat
• Apr 2, 2014

Thanks. It was a fun and tasty project.

 

[smoke slinger]

Looks really good Disco, I like some good summer sausage. One of my favorite snacks while watching football.

Craig

 

[driedstick]

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 

 

[disco]

 
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. I would like to put some jalapeno in but the missus would balk and I'm not that brave.

 

[samuel trachet]

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!!

 

[disco]

 
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!!

Thanks, Samuel.

I got my Fermento from a sausage supply company, Stuffers. The casings I got from Canadian Tire. If you are in the US, one of the site sponsors carry these, http://www.meatprocessingproducts.com/.

I really recommend giving it a try. I had a sandwich today that was terrific.

Disco

 

[ameskimo1]

That looks fantastic, sausages are on my game plan your recipe and quick technique just moved it high up the list. I don't mind a little spice but many recipes I've seen usually sound like a bit much for our taste.