first try on summer sausage

[redheelerdog]

Looking forward to seeing the finished product.

 

[mr crab]

Looking forward to seeing the finished product.

Me too. Im a little too excited about this...lol

 

[mr crab]

Also....thanks to all you guys here. I dont post very much, but i do quite a bit of meat processing and use this site for reference all the time. Tons of knowledge here. I have fished with eman a couple times. He's the guy that told me about this forum. Is there a way to "tag" him?

 

[mr crab]

My bad, I really wasn't too clear there was I ? sorry all!

I knew exactly what you meant. Thanks for the tip. I am going to take your advice

 

[mr crab]

1482595440030640318586.jpg

• mr crab
• Dec 24, 2016

 

[mr crab]

Letting them air dry for a lil bit in this southeast texas christmas eve weather. Bout 70 degrees here

 

[mr crab]

1482596866480-1652075970.jpg

• mr crab
• Dec 24, 2016

Drying with no smoke at 100 for an hour or so

 

[mr crab]

1482603785553-1635272991.jpg

• mr crab
• Dec 24, 2016

Hickory smoke is rollin

 

[mr crab]

1 hour in

14826044600621638012222.jpg

• mr crab
• Dec 24, 2016

 

[crankybuzzard]

Are you smoking those at 200+ degrees? You may have a fat out issue.

 

[BGKYSmoker]

Agree

Nock the temp down to between 165-170

 

[mr crab]

Nah guys, the smaller numbers in the pic are the smokehouse temp and the IT of the sausage

 

[wrwoelfel]

Would love a supply of Pecan.

 

[crankybuzzard]

Nah guys, the smaller numbers in the pic are the smokehouse temp and the IT of the sausage

I'm late, it still glad to hear that!

 

[crankybuzzard]

Surely these are done by now. :laugh1:

 

[mr crab]

They came out darn good. I will use fermento or ECA next time tho. These didnt have that sour tast i hoped for. Very good still tho.