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.

 

[in. pred]

ok 2 thoughts come to mind.

i never done this with just pork. so maybe try a mini roll first.?

the other is the size. i never done one that large yet. ive wanted to but have concern about it holding shape. the smaller ones get a flat spot on bottom already. you would need to back off the liquid in it so it was stiffer id think. and i dont know how that will work out. again maybe try it on smaller scale. this is were the casing checks in. both of us mite find that its necessary for large diameter logs?

 

[KonaRich]

ok 2 thoughts come to mind.

i never done this with just pork. so maybe try a mini roll first.?

the other is the size. i never done one that large yet. ive wanted to but have concern about it holding shape. the smaller ones get a flat spot on bottom already. you would need to back off the liquid in it so it was stiffer id think. and i dont know how that will work out. again maybe try it on smaller scale. this is were the casing checks in. both of us mite find that its necessary for large diameter logs?

Good advice. I'll go with a 2 inch wide log. Is that the size you use? It's hard to tell from your pics...they look bigger.

 

[in. pred]

yea id guess that.

your fat content will be up a lot more too with strait pork. i have done this with strait ground chuck that was 80/20. seems the more fat that is in it the less flavor i get from the amount of seasonings. i also found different flavors from different batches of store ground beef! guessing the fat content mite have been false. ? thats why test batches are safer. then when you go bigger the flavor can change too i found. even though its all same weight ratio seems to take a bit more when going to 10# batches? all just playing around you know. lol

 

[KonaRich]

yea id guess that.

your fat content will be up a lot more too with strait pork. i have done this with strait ground chuck that was 80/20. seems the more fat that is in it the less flavor i get from the amount of seasonings. i also found different flavors from different batches of store ground beef! guessing the fat content mite have been false. ? thats why test batches are safer. then when you go bigger the flavor can change too i found. even though its all same weight ratio seems to take a bit more when going to 10# batches? all just playing around you know. lol

I only have a 7 lb stuffer, and intend to make sausages of that size or smaller. Probably smaller. Interesting about flavors changing. I guess this is an art as much as a science.

 

[in. pred]

and some luck when dealing with store meats. lol

 

[archeryrob]

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

I make the venison Lebanon Bologna, cured pork and chicken into 3.5" logs and cook for lunch meat. I stopped buying all store lunch meat for the chemical they use to inject water.

I raised 50 chickens and killed 19 rooster and got a couple more to pare down.

 

[in. pred]

I make the venison Lebanon Bologna, cured pork and chicken into 3.5" logs and cook for lunch meat. I stopped buying all store lunch meat for the chemical they use to inject water.

I raised 50 chickens and killed 19 rooster and got a couple more to pare down.

hum now wait. chicken lunch meat! dang that could be good. i didnt think about that.

care to elaborate on the chicken "chubs" process?

 

[archeryrob]

Chicken is here with the recipe and video

Lunch meat Homemade

I have grown extremely annoyed with lunchmeat in the supermarket. The stuff in the sealed packs is trash. Even the deli meat seems heavily processed unless I get salami or pepperoni. The turkey or …

archeryrob1.wordpress.com

I took the allspice and cloves out based on the wifes comments and then it was plain and she didn't eat it. Its going back in.

Lebanon on that blog too.