rolled a couple yesterday(sausage)

[in. pred]

i tossed in some kick with rosemary and cayenne. wife mite not like these though. lil warm not hot though. they have a slimjim taste to them.
roll n smoke maaan

more fake summer sausages to chow this weekend :) buddy havin a deer party.

 

[Compulsive Smoker]

Yeah!! I'd be at that party for sure!

 

[Brokenhandle]

From your title, I'm wondering how many will misinterpret it!

 

[Steve H]

From your title, I'm wondering how many will misinterpret it!

That makes two of us!

 

[in. pred]

well its a meat forum so. lol

 

[in. pred]

there i edited it for the dopers.

 

[KonaRich]

i tossed in some kick with rosemary and cayenne. wife mite not like these though. lil warm not hot though. they have a slimjim taste to them.
roll n smoke maaan View attachment 742800
View attachment 742802
more fake summer sausages to chow this weekend :) buddy havin a deer party.

I'm lovin' your casingless approach to chubs. I'm gonna try that for a full-size summer sausage later.

 

[in. pred]

rolled a deer hart summer sausage log yesterday. tossed it in the oven this morning. cant wait to taste this one. hoping the hart flavor comes threw. 1# deer hart and 1/4# lean sausage.

 

[in. pred]

I'm lovin' your casingless approach to chubs. I'm gonna try that for a full-size summer sausage later.

thanks. i do the shorter 1#ers because the longer ones are harder to handle. no casing has its benefits and drawbacks like everything. harder to handle but faster to make and takes on more smoke in smoker.

tip:
as you can see in my avatar i use to make longer ones. i just used a flexible cutting board to transport them to the plastic wrap and smoker rack. the smaller ones allows for more friends n family sharing also.

 

[in. pred]

well i just tasted the hart log. its a good summer sausage chew but the hart flavor didnt come threw. we will see if tastes different after being chilled. could probably use about any meat for these things. chicken anyone? naw lol

 

[in. pred]

cut shot so i dont hear it again. lol

 

[KonaRich]

thanks. i do the shorter 1#ers because the longer ones are harder to handle. no casing has its benefits and drawbacks like everything. harder to handle but faster to make and takes on more smoke in smoker.

tip:
as you can see in my avatar i use to make longer ones. i just used a flexible cutting board to transport them to the plastic wrap and smoker rack. the smaller ones allows for more friends n family sharing also.

I'll be making mine with pork butt. I will create the chub on the kitchen counter, then lay out my plastic wrap on the counter and roll the chub on to it, which will pick up the warp and pull it over. I'm thinking of 3 lb chubs that are 3 inches thick.

After chilling, I'd unwrap and put it on my fine mesh drying rack and into the smoker for progressive drying/smoking. Please let me know of any of this sounds wrong.