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Summer sausage and SALAMI

Discussion in 'Sausage' started by hoity toit, Oct 3, 2013.

  1. hoity toit

    hoity toit Master of the Pit OTBS Member SMF Premier Member

    going to make a batch of summer sausage and salami this weekend...if the meat thaws by then...qView as usual to follow. Got then grand kids involved again this year, cleaning out he freezer. It should prove o be fun.. Shoney Boy I'm back fella..bout 75 lbs this time...

    going to stat prep tomorrow night and do the do sat and go from there. [​IMG]
    kel krause likes this.
  2. [​IMG]

    I'm in.

    Happy smoken.

  3. disco

    disco Legendary Pitmaster OTBS Member SMF Premier Member

    I want to try both. Please keep posting!


  4. hoity toit

    hoity toit Master of the Pit OTBS Member SMF Premier Member

    As promised, here is the QView !!! I did a mix of Jalapeno Cheese Summer Sausage and the other half was plain Ole Salami. On the Salami I am DRY Curing 1/2 of it and the othe 1/2 I smoked/cooked using TODDS Pitmaster pellet Mix in the Amazing Smoker. A cold front came through last night late as I was finishing so that was good for hanging it all in the cooler to rest. I just checked this morning and the cooler is 40 with 90% humidity. Enjoy the pictures as it was a long day yesterday even though I did have a couple people show up to assist me.

    Of course, just like my screen name,,I went to Hoity Toit University here on SMF to learn all this knowledge.!!!

    and you can't get there from here without a six pack is the motto


    60 lbs of venison & pork , all pre-ground from last years season, cleaned out the freezer.

    Some no-melt cheddar and extra fat to add in.

    This is the bible, the book of law on sausage making.

    My home made walk in cooler

    I tricked the a/c using a Johnson Control thermostat and a little re-wiring on the window unit so the fan will run all the time

    The next are a couple pics of my stuffer and set-up.

    The 30" and 40" on the porch pre-heating to 130

    Break Time

    Cutting up the fat and fixing to grind it.

    Soaking the fibrous casing and below is grinding the fat.

    Then a BLIMP flew over the house pretty low and I snapped a pic of it, nothing to do with the sausage making, but I thought I would add this just cause.....

    The next are the meat after adding fat and the mixing of the same. I use a 1/2" Dewalt cordless drill teamed up with a drywall mud paddle to do the heavy work. It keeps my hand out od the COLD meat and does a good job. !!

    Below is after stuffing and letting them hand a few hours to get close to room temp before moving to the smoker.

    by the way ,,,20" long is max you can get in the Master-built 40. I added a extra rail at the top of the smoker to gain 3-1/2" in length, you can see that in one of the pictures.

    Now we are smoking baby....started it at 130 for a couple hour then raised he temp 10 degrees every hour till I got to 165. I did bump it once to 22 for 30 mins to get over the stall.

    NEXT UP ------->>>> SALAMI as seen below...[​IMG]

    [​IMG]Had to change the stuffing tube out after washing and cleaning from the summer sausage.

    Casings ready to go

    I loop tied the first ones just because I wanted to have that look !


    [​IMG]Thank goodness my helpers showed up today, I does make it easier and it is fun to teach newbies how it is done and pass it down to the next generation.

    In the cooler to dry cure, I am shooting to hold the temp around 40 - 45* with humidity at 80%. Here in the Texas Hill country humidity is always pretty high., so it should not be an issue.

    OK, Folks its all DONE, and is put to bed. I am going to sample some of the Summer Sausage in 24 hrs....I am confident that the abilities I learned here on SMF won't disappoint me.

    [​IMG]I have a "sausage CAM" set up inside the cooler so that I can check the temp and see whats going on without opening the door. 

    I had a "link" to the camera listed but the SMF moderators say I violated Terms of Service by posting the link to my IP address of my personal web camera.,not sure whats thats all about but I have therfore removed the link to make everyone happy. I did not put the cam up to violate anything. It was meant to be educational and thats it.

    I forgot these 2 pics.....the ICE bath and the last one is this morning after arranging them again and making some temp adjustments.

    This is this morning..

    Last edited: Oct 13, 2013
    kel krause likes this.
  5. s2k9k

    s2k9k AMNPS Test Group

    WOW!!! That's a really nice setup you have!!! Great looking cooler and with a cam too!!! Oh yea the sausage looks Awesome too!!! Can't wait to see some slices and hear how it tastes!!!
  6. disco

    disco Legendary Pitmaster OTBS Member SMF Premier Member

    I bow to the Supreme Sausage maker. I love your drying chamber. 

    The problem on my mountain in Canada is I would also need a heater as well as a cooler. Many months of the year, I would also have to add humidity. However, you have inspired me. Maybe one day!

  7. hoity toit

    hoity toit Master of the Pit OTBS Member SMF Premier Member

    It is easy to get obsessed with all of this......so far I haven't had to add a humidifier to the cooler...if need be I open the door and spray the garden hose in there briefly and close it back up. The humidity generally stay pretty high most of the year here in S. Texas. I am 30 miles North of San Antonio and 30 miles South of Austin, TX
  8. Last edited: Oct 17, 2013
  9. hoity toit

    hoity toit Master of the Pit OTBS Member SMF Premier Member

    Sure, I am using a FOSCAM IP camera. It can be used either wired or wireless.  They are readily available on eBay for around $125-150.  Easy set up and reliable. I have used this one for several years without any problem, I especially like to use it to watch either my smoker OR the inside of the cooler. In bad weather or at night I can check it from the comfort of my computer without having to go outside.,or if you are cooking and need to keep and eye on temperature while you run errands or to the store, you can look at it from any smartphone as well. I just place it where I can see the thermometer or whatever. In administration mode you can pan and tilt so that is a big plus. Hope this answers your question.
    Last edited: Oct 6, 2013
  10. hoity toit

    hoity toit Master of the Pit OTBS Member SMF Premier Member

    I am now on day 2, holding at 41 degrees and 89% humidity.......
  11. thoseguys26

    thoseguys26 Master of the Pit

    Looks like a great time! Love the great pics. Thanks for sharing! If I have questions, I'm grabbing a six pack and heading your way!
  12. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    looking great Dex....................[​IMG]     The SBI (sausage bureau of investigation) was keeping a close eye from above ...LOL    Will be looking forward to your finished product..........[​IMG]

  13. hoity toit

    hoity toit Master of the Pit OTBS Member SMF Premier Member

    41 degrees and 94% humidity on day 4 ...almost too humid .,..they are doing good

  14. looks good . the blimp was doing the play by play like they do at major sporting events( thats my story and im stickin to it)
  15. woodcutter

    woodcutter Master of the Pit OTBS Member

    Everything looks real good!
  16. Really nice set-up.

    Tried your CAM link.  Now that's cool!

    What humidistat are you using?
  17. kathrynn

    kathrynn Legendary Pitmaster OTBS Member

    This is a great thread!  I totally enjoyed it!

  18. Wow, very impressed.

  19. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    Very impressed.......I'm left speechless.......
  20. hoity toit

    hoity toit Master of the Pit OTBS Member SMF Premier Member

    [​IMG]I got this Accurite on AMAZON and also this one[​IMG]

    Both on Amazon cheap. 
    Last edited: Oct 13, 2013