• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

happyness is a full smoker

salmonclubber

Master of the Pit
OTBS Member
1,286
20
Joined Jul 3, 2005
hello everyone

i just did 25 pounds of jalapino and jack cheese summer sausage and 15 pounds of salami i used premixed seasonings fron ps seasoning they allways turn out graet here are before and after pics
d625d7a5_vbattach10490.jpg

32694877_vbattach10489.jpg
 

Dutch

Smoking Guru
Staff member
Administrator
OTBS Member
SMF Premier Member
OTBS Admin
Group Lead
7,038
223
Joined Jul 7, 2005
Nice job salmonclubber. What was the ratio of jalapeno peppers and Jack cheese to meat? Nice bloom on the sausage too!
 

smoksignlr

Smoke Blower
SMF Premier Member
85
22
Joined Jan 6, 2006
Wow That looks good salmonclubber. Bet it will taste even better. Lovely! Lovely! Gary
 

salmonclubber

Master of the Pit
OTBS Member
1,286
20
Joined Jul 3, 2005
hello

i used a package from ps seasoning with the peppers allready mixed with the seasoning so i could not tell how much pepper is in there but i would have used more for a hotter sausage the cheese i added a 2 pound block of monteray jack that i ground it up with the meat it was a 25 pound batch i used 17 pounds of deer meat and 8 pounds of ground pork in the summer sausage for the salami i used 10 pounds of elk and 5 pounds of ground pork they both turned out great talk to you guys later
salmonclubber
 

robert

Newbie
14
10
Joined Jan 5, 2006
looks real nice. How long do you smoke for summer sausage and at what temp.? again looks very nice
 

dacdots

Master of the Pit
OTBS Member
1,154
11
Joined Jul 3, 2005
Salmon,those sausages look like something I might do.Ive been working so much lately I havnt had time to make any,but things are slowing down at work finally.Im gonna make some snack sticks and some bologna.Ive read about emusifying meat so it has the texture of store bought bologna.Have you ever tried this or know anything about it.We have a large food processor,which is what they say to use and run the meat through it for about five minutes adding a little water at a time until the texture is to your liking.If you or anyone has tried this please let me know about it,thanks,David
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.