Ok more summer sausage Q’s…..

[Timber II]

I have 20 lbs of meat ready to be ground or made into sausage.

I can only smoke 10 lb a day.

Can I stuff all of it today,(Monday) then smoke 10 lb tomorrow (Tuesday) ……then Wednesday I’m out of town ughhh…..then smoke other 10 lb Thursday? Or is that too long a wait?

I planned on doing first batch in brat size natural casings in 1lb loops.

The second batch would be in the translucent 1.5lb fiberous (non edible) tubes I picked up at butcher place.

Thanks

 

[chopsaw]

That plan works . I've waited 3 days after stuffing . I keep a therm in my fridge to make sure it's at a good temp . I use 36 degrees . Natural casings I keep covered so they don't dry out in the fridge .
I hang at room temp for 60 to 90 minutes after coming from the fridge / before going into the smoker . Lets it start to warm up , and doesn't sweat as much in the smoker .

So mixed up / cured correctly and held at the right temps , you'll have no worries . Actually improves the quality in my opinion . Fully cures and builds flavor before smoking .

 

[Timber II]

Thanks chop, I knew I could count on you man.

And yes I’ve employed many of your ideas from the beginning of this journey, such as 1- cover natural casings in fridge overnight. 2– hang for 90 at room temp before going in smoker.

Thank you

 

[chopsaw]

Post it up when you get it finished . I worked with a guy that did all his deer sausage in hog casings . Then slices into 1/2 inch coins . Good way to do it . Been awhile since I made any .

I've also hung at room temp post smoke . Basement stays around 60 degrees .
Chub post smoke and ice bathed .


Another one ( same batch ) hung at 60 degrees 7 days .


Both good . I do it now in pink butcher paper and in the fridge .

 

[Timber II]

Those look great Chop! I will post here as I get things completed!
I usually stuff Deer SS in hog casings cause it’s easy to pack them on hunts and not have to slice etc…..just take a bite lol
But I saw those 1.5’s and thought it would make a classy gift for a few landowners where I hunt.

 

[zwiller]

Actually improves the quality in my opinion . Fully cures and builds flavor before smoking .

+1

I usually stuff Deer SS in hog casings cause it’s easy to pack them on hunts and not have to slice etc…..just take a bite lol

That's called landjaeger (German hunter sausage). If you want to try something different, try using brat mix for some of that SS.

 

[Timber II]

Got everything stuffed.

And then plans change as they normally do …..so the first batch is in the smoker at 140 for starters.

 

[Timber II]

And the test patty is good even tho I burned it a bit

 

[chopsaw]

Lookin good .

 

[JckDanls 07]

Yes Sir... Good looking stuff right there...

 

[Timber II]

First batch got a little too dark but it’s still edible