Jalapeno & Cheddar deer summer sausage

[dewer]

Hey fellow smokers. I made 28# of summer sausage this weekend an thought id share the picture. Next time ill post more pics of the process. Thanks for looking.

 

[robbieh]

Sounds good but wheres the pic?  Also, did you use a kit?  If not, share that recipe

 

[dewer]

2013-01-27_14-13-37_831.jpg

• dewer
• Jan 27, 2013

Sorry I forgot to post the pic. Here ya go.

 

[boykjo]

 

[driedstick]

a full smoker always looks good, great job - can't wait to see a sliced up pic.

 

[dewer]

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• dewer
• Jan 29, 2013

Sausage is all cut up and packaged. Ready for the freezer. Time to sit back and enjoy an ice cold PBR. Thanks for looking and the comments.

 

[rad-one]

Looks really nice can you share the details cooking temps,times ice baths? Thinking of making some and can use any advice

Thanks

 

[woodcutter]

Nice looking summer sausage!

 

[dewer]

I used a method that a local butcher supply store had on a recipe. Basically you start at 125° for an hour to dry the casings. The up to 135° 1/4 vent open for 1 1/2.Then 145° for an hour. Then increase temp 5° every 30-40 min until u reach internal temp of 155°. Take out and put in an ice bath. I do 10 min. Someone else on here might be able to tell you better how long. I don't know where I came up with 10 minutes I must've read it somewhere. Put in the frigerator for 2 days uncovered. Take out and enjoy. I started at 2:15pm and finished at 12 am. If you have any more questions don't hesitate to ask. good luck let me know how it turns out.

 

[woodcutter]

I used a method that a local butcher supply store had on a recipe. Basically you start at 125° for an hour to dry the casings. The up to 135° 1/4 vent open for 1 1/2.Then 145° for an hour. Then increase temp 5° every 30-40 min until u reach internal temp of 155°.

That is how I have been doing it also. I made summer sausage a few weeks ago and with 50lbs of sausage, my smoker did that all by itself just trying catch up. That weekend I started hot water bathing until 152 degrees and liked how it turned out.

 

[rad-one]

Thanks guys I'm going to try this wknd will try to put up pics when done does anybody have pics ?

 

[frosty]

Merciful heavens that looks outstanding!  Makes my mouth water! 

 

[driedstick]

Looks great - good job

 

[rad-one]

I thought pork had to be 160 to be done ?

 

[rad-one]

Mixed this up Saturday stuff in casings in the fridge going to smoke Wednesday

image.jpg

• rad-one
• Feb 4, 2013

 

[themule69]

looks great

 

[roller]

You did a good job...

 

[stilllearning]

Hey fellow smokers. I made 28# of summer sausage this weekend an thought id share the picture. Next time ill post more pics of the process. Thanks for looking.

I am a "newbie", but followed this thread because it said "deer".. I guess I must have missed a page or two, or else perhaps you are way more advanced and didn't explain/show some of the details??  Not really "details" just wondering what I am not seeing?  If it is "deer", I am interested in learning.  Have you done venison bacon?  I am still looking for the learning experience of that. 

 

[golson]

Do you dry out the jalepenos in an oven before you mix with meat or just cut it up into little piecess and in the meat? I am making some tomorrow. Need advice...Thanks

 

[lu1847]

Nice lookin summer dogs!! Great job.