Summer sausage question

[Steve H]

Soooo, after a long, long wait. Here are the results. They look, smell, and feel right.

 

[Steve H]

Next batch will be started before I go to bed!

 

[TomKnollRFV]

I'll gladly take some of that ;)

 

[R Blum]

I've taken to a few pounds of ice in a cooler with water to rapidly drop the temp.

I usually make my SS in the winter and just put them in the snow.Snow gets deep here. My wife doesn't like the grease in her sink.Can't say I blame her. Happy wife, happy life.

 

[TomKnollRFV]

I usually make my SS in the winter and just put them in the snow.Snow gets deep here. My wife doesn't like the grease in her sink.Can't say I blame her. Happy wife, happy life.

Snow is actually an insulator when ya do that. Though since the idea is to drop the Sausage before 120f, I doubt it matters in this case. But just one of them odd tidbits of nature!

 

[Waterville Jesse]

I smoke my SS for around 6 hours, until I like the color, and then finish it to 155 in a hot water bath. Don't over heat the water temp, or it will fat out on ya. Then into the ice bath to stop the cooking. Just my way

 

[Steve H]

Take 2! Mixed up 5 pounds of 80/20. And used The Sausage Makers smoked pepperoni salami seasoning kit last night. This afternoon I'll be stuffing it into 3" fibrous casings and use the oven for this batch overnight. I hope this will come out better. It sure seems fattier.

 

[TomKnollRFV]

Take 2! Mixed up 5 pounds of 80/20. And used The Sausage Makers smoked pepperoni salami seasoning kit last night. This afternoon I'll be stuffing it into 3" fibrous casings and use the oven for this batch overnight. I hope this will come out better. It sure seems fattier.

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Let me know whatcha think of that blend..it's on my list of things I think I'd enjoy having. Just not sure if it is meant more for snack sticks..or going on pizza.

 

[Steve H]

Let me know whatcha think of that blend..it's on my list of things I think I'd enjoy having. Just not sure if it is meant more for snack sticks..or going on pizza.

I'll let you know as soon as I have had a piece.

 

[TomKnollRFV]

I'll let you know as soon as I have had a piece.

Sounds good! I'm setting up to probably order off them soon; I'm running low on the fibrous casings and I figured if I get a pack or two of them and some seasonings I'll hit the 50 dollar mark no problem.

 

[Steve H]

I just got done with my next go at this. I used The Sausage Makers smoked pepperoni salami seasoning kit. After 14 hours, much shorter this time. I pulled and chilled in ice water until it dropped to 110. Now I have it hanging until it goes down to 75 or so. Then in the fridge. I'll taste test it tonight or tomorrow. My first impression is that this time by using 80/20 ground. There is very little separation between the meat and casing. The casing feels moist and pliable. Not brittle and dry like the last batch. The smell is demanding me to eat now! I do believe I got it this time.

 

[Steve H]

Well, I had to cut it in half to get it in the fridge. So I just had to taste it. It is good. And it is nice and moist! I'm betting that after it sits over night it will be better.

 

[crazymoon]

SH, It looks very good,you got a winner !