Nilgai Summer Sausage w / cheese & jalapenos Q-View

Discussion in 'Sausage' started by bobdog46, Jun 3, 2011.

  1. Made a batch of Summer Sausage with 7 lbs of Nilgai & 3 lbs pork. I used the Hi-Mountain seasoning and cure, then added cracked red pepper, jalapenos, & cheddar cheese. Came out delicious.[​IMG][​IMG][​IMG][​IMG]
     
  2. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      Now THAT'S what I'm talkin about!  Great looking sausage.  How long did you smoke it and what temp?

    Mike
     
  3. First had the smoker at about 130 for an hour - Then up to 160 and started the smoke for about 2 hrs - then to 180 w/ smoke for 4 hrs. I bumped the temp to 200 without smoke for 1 hour- that is when I got an internal meat temp of 160.  I then put the sausage in an ice water bath for a rapid cool down and then dried the outside of the sausage. I cut the stuff in to package size chunks for vacuum sealing and freezing. 
     
  4. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Yummy looking summer sausage bobdog........[​IMG]
     
  5. couger78

    couger78 Smoking Fanatic

    Tasty lookin' sausage! A little mustard would go great with those....[​IMG]
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That's some great looking sausage!   [​IMG]
     
  7. africanmeat

    africanmeat Master of the Pit OTBS Member

    Well done it looks great [​IMG]
     
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Great, Bobdog !!!

    Thanks for the Qview---And the BearView !!!

    Bear
     
  9. raptor700

    raptor700 Master of the Pit OTBS Member

    Awesome job on the summer sausage [​IMG]

    Love the cheese  [​IMG]
     

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