Hot Beer Summer Sausage

[driedstick]

Well this recipe called to put these in 32 natural hog casings but I decided to put in some fibours casings and get some stock made up for this yrs elk camp (Starts in one month cant wait) Got the seasoning from Spokane Spice in Spokane Wa great place and great service and the cheapest Hi temp cheese I could find, Did not add cheese to this recipe thogh. Well enjoy - Steve

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• driedstick
• Jul 28, 2012

Sorry about the pics bad cell phone

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• driedstick
• Jul 28, 2012

stuffed and ready to go to fridge smoker at 120 for 1 1/2 hrs or so before smoke.

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• driedstick
• Jul 28, 2012

The larger ones in the back are 21/2" X 24 Long we have 20 lbs in her and could get anouther 30 easy

Well, I will let you know in a couple of hrs how the amps is doing See ya later - getting hot here today should be around 94 I

sure wish I had a cold beer

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• driedstick
• Jul 28, 2012

 

[driedstick]

Well here is the amps loaded with some pitmasters blend tope with some JD pellets

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• driedstick
• Jul 28, 2012

 

[michael ark]

Looks like a great time.:biggrin:

 

[driedstick]

well they are at132 waiting for 152 then cold bath

the ol amps doing the job, back row burnt and just chugging along

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• driedstick
• Jul 28, 2012

 

[scarbelly]

Looking good so far 

 

[driedstick]

well after 8 hrs of slow andlow they are at 152 did a cold bath and they are blooming now I will have a q-view later, just stuffed anouther 10lbs of pepperoni sticks  for tomorrow after the cheese comes out. by the way the amps is still going after I pulled the s/s that thing is AWESOME!!!!!!!! will do the tube tomorrow with the sticks and cheese thou. thanks everyone enjoy hey I found a COLD BEER   imagine that

 see ya all later

Steve

 

[boykjo]

Looks great steve............... Will be waiting for an open shot......

Joe

 

[driedstick]

Thanks Scarbelly & Joe - well can't have summer sausage with out Smoked cheese right!! so put the chees in this morn with the ampts loaded with pitmasters blend agian,.

going in for 3hrs or so smoker this morn is at 59 degrees will be watchin the temps thou.

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• driedstick
• Jul 29, 2012

I know I will take wrappers off as soon as they are done LOL

 

[driedstick]

Cheese came out good, got a little hot on one peice, you can see that forum over in the cold smoking cheese section.

waiting 2 weeks than those will get opened up. Yummy

 

[smokinhusker]

Outstanding! Did you use a kit or your own recipe! Our archery elk starts Aug 25...woohoo!

I saw a thread by NEPAS and he used regular cheese in his sticks or summer sausage, so I've been using it since then. No need to buy the hi temp waxy stuff. 

Good luck with the hunting!