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.
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
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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...
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 !
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.
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..
DONE.