I have been working on this Summer Sausage off and on for almost a week. I started out with 3 chuck rolls about 25lbs each. One I cut into chuck roasts and a few chuck steaks. 40 lbs was used for sausage. The price of beef is going crazy so I bought the primal cuts. Also picked up a case of pork butts for this summer sausage and formed bacon which is next. Here are a few pictures.
One of the chuck rolls.
Fat
I coarse ground the chuck and pork and mixed the summer sausage kit, 1lb extra mustard seed, 8 cups of nonfat powdered milk and 1 cup of water to a 50lb batch.
Here is the fine ground batch and where I made a mistake by adding the mustard seeds. I wanted them whole in the sausage when you slice and couldn't see them any more after grinding. I should have added them when I added the cheese before stuffing.
Clear fibrous casings soaking in water.
I divided everything into 4 small batches and added heat restrained cheddar cheese.
After mixing the mustard seeds showed up! They made it through the grinder plate whole.
This was my grandpa's stuffer and when I got it this home made handle came along with it. The other day I compared it to the original and it is 2 1/2" longer than the original. It equates to a lot more power than the original.
I used and old drip pan to keep the chub level and sliding while stuffing. The chubs look like they are "corn fed"....lol
Hanging to dry before the smoker.
Here is 8 hours into the smoke. The smoker temp was 156 and the chubs were 134. I used apple pellets in the AMNPS and black cherry hunks in the chip pan. It took 14 hours in the smoker to finally get the IT to 152.
Here they are after an ice water bath to stop the cooking. Blooming.
They turned out very good! Texture is moist and not rubbery. Casing peels off like it should and there is no hard meat under the casing.
Thanks for looking!
One of the chuck rolls.
Fat
I coarse ground the chuck and pork and mixed the summer sausage kit, 1lb extra mustard seed, 8 cups of nonfat powdered milk and 1 cup of water to a 50lb batch.
Here is the fine ground batch and where I made a mistake by adding the mustard seeds. I wanted them whole in the sausage when you slice and couldn't see them any more after grinding. I should have added them when I added the cheese before stuffing.
Clear fibrous casings soaking in water.
I divided everything into 4 small batches and added heat restrained cheddar cheese.
After mixing the mustard seeds showed up! They made it through the grinder plate whole.
This was my grandpa's stuffer and when I got it this home made handle came along with it. The other day I compared it to the original and it is 2 1/2" longer than the original. It equates to a lot more power than the original.
I used and old drip pan to keep the chub level and sliding while stuffing. The chubs look like they are "corn fed"....lol
Hanging to dry before the smoker.
Here is 8 hours into the smoke. The smoker temp was 156 and the chubs were 134. I used apple pellets in the AMNPS and black cherry hunks in the chip pan. It took 14 hours in the smoker to finally get the IT to 152.
Here they are after an ice water bath to stop the cooking. Blooming.
They turned out very good! Texture is moist and not rubbery. Casing peels off like it should and there is no hard meat under the casing.
Thanks for looking!
