okay..........i used about a 50% venison.....40% butt....and 10% fatback
i used the highmountain summer sausage kit..........its abit salty for me, and after i use up all this, will do a homemade recipe
first grind and mix
i don't have a second grind pic but this is us hand stuffing the casings
i used a canning funnel to help get the meat into the casing
the kit said it would do 30lbs of meat........and included 10 casings.......so i figured then that each casing would hold 3 lbs of meat...........NOT! ! !
i have some left over after stuffing 3 casings.......so i stuffed another casing, but then tied it off twice, so i could cut it, and still have another smaller casing to use later
all the meat stuffed waiting to be smoked
here is how i hung em, using paper clips to hang from the rack in my ecb
since my ecb wasn't deep enuff to hang these in......i had to do a RICHTEE, (thankx for your pics of your ecb squared setup dude)........i have 3 reg. old ecbs.........so i used one to set on top........the legs fit perfect inside my ecb gourmet......if fit VERY tightly.......so no worries of either the wind or happenstance of it tipping over
i added heat at 120 for a hour to dry the casings.....then added smoke and raised temps to 140 for a hour, then 160 for a half hour, then 180-200 to finish to internals of 153........fighting to stabilize temps, all in all, bout 7 hour total smoke
i washed in hot water to clean the casings, then a icewater bath to reduce internal temps to 100, then hung for 2 hours before placing in the refridgerator overnite
i didn't want to slice the small one in half just to show a pic.......so here is a slice........i need a better digi-cam as you can see
all in all, a GREAT learning expericence......wasn't happy with the texture.....but that was my fault, since i forgot to fine grind the fatback.......if i had, i wouldn't of needed a second finer grind.........
but i vacuumed packed two of the three, one of them for my moms birthday gift, one for later.........and the small one and one of the larger ones, for us to munch on during the coming days.......
enjoy
i used the highmountain summer sausage kit..........its abit salty for me, and after i use up all this, will do a homemade recipe
first grind and mix
i don't have a second grind pic but this is us hand stuffing the casings
i used a canning funnel to help get the meat into the casing
the kit said it would do 30lbs of meat........and included 10 casings.......so i figured then that each casing would hold 3 lbs of meat...........NOT! ! !
i have some left over after stuffing 3 casings.......so i stuffed another casing, but then tied it off twice, so i could cut it, and still have another smaller casing to use later
all the meat stuffed waiting to be smoked
here is how i hung em, using paper clips to hang from the rack in my ecb
since my ecb wasn't deep enuff to hang these in......i had to do a RICHTEE, (thankx for your pics of your ecb squared setup dude)........i have 3 reg. old ecbs.........so i used one to set on top........the legs fit perfect inside my ecb gourmet......if fit VERY tightly.......so no worries of either the wind or happenstance of it tipping over
i added heat at 120 for a hour to dry the casings.....then added smoke and raised temps to 140 for a hour, then 160 for a half hour, then 180-200 to finish to internals of 153........fighting to stabilize temps, all in all, bout 7 hour total smoke
i washed in hot water to clean the casings, then a icewater bath to reduce internal temps to 100, then hung for 2 hours before placing in the refridgerator overnite
i didn't want to slice the small one in half just to show a pic.......so here is a slice........i need a better digi-cam as you can see
all in all, a GREAT learning expericence......wasn't happy with the texture.....but that was my fault, since i forgot to fine grind the fatback.......if i had, i wouldn't of needed a second finer grind.........
but i vacuumed packed two of the three, one of them for my moms birthday gift, one for later.........and the small one and one of the larger ones, for us to munch on during the coming days.......
enjoy
