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happyness is a full smoker

Discussion in 'Sausage' started by salmonclubber, Jan 15, 2006.

  1. salmonclubber

    salmonclubber Master of the Pit OTBS Member

    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
  2. Dutch

    Dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    Nice job salmonclubber. What was the ratio of jalapeno peppers and Jack cheese to meat? Nice bloom on the sausage too!
  3. smoksignlr

    smoksignlr Smoke Blower SMF Premier Member

    Wow That looks good salmonclubber. Bet it will taste even better. Lovely! Lovely! Gary
  4. salmonclubber

    salmonclubber Master of the Pit OTBS Member


    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
  5. looks real nice. How long do you smoke for summer sausage and at what temp.? again looks very nice
  6. dacdots

    dacdots Master of the Pit OTBS Member

    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