Summer sausage take 2

[Woodzman]

821 and the smokers fired up.my first attempt went bad before it even made it to the smoker.this time everything's going good so far. I'm using a kingsford smoker and starting at 150° with constant hickory/misquote smoke.These are small sticks about big around as a fifty cent piece and about a foot long each I wanted to keep it small to ensure it's all done on the smoker and not in the oven...I hope. Also I have been reading all the articles here and for my first batch made just 2 so I can see the difference in bloom time as far as flavor and such. I will keep this updated as we go.

 

[Woodzman]

Everything's going good so far. I forgot to put in my receive before.
1# 85 lean burger
1 heaping tsp tender quick
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
1/2 tsp white pepper
1 tsp dinosaur dry rub
1tsp Italian seasoning
Mix salt and beef thoroughly for several minutes. Add all other dry ingredients mix well .cover and refrigerate for 24 hours. At 24 hours Mix again for several minutes and form roll. Or as in my case 2 rolls. I don't have a stuffer or casings so I went with making rolls and wrapping in cheesecloth. From my childhood I remember yearly my grandfather having venison summer sausage wrapped in cheesecloth and it was unbelievable.it as larger than a hard salami slice .I'm starting on a smaller scale and size. I'm hoping to get to the same size and flavor my grandfather use to have.

 

[Woodzman]

Well 3 hours in and I've rotated it twice figuring the smaller it is the more it should be turned. Its getting firmer and a nice color so far. I am having issues keeping temp...it's either to hot or cold. I adjust the damper but I just remove at add charcoal.I'm hoping for at least 8 hours but we will see. I unfortunately got over 150 and fatted out a little. But otherwise all's going good.

 

[daveomak]

Looks good to me... Good idea with the cheese cloth...

 

[Woodzman]

Thank you Dave.I remember peeling back the cheesecloth to get at my gramps ss and being told to close it back up. I guess I'm trying to get a old memory back. With the cheesecloth I found I could hang it also. With my bad batch I smoked it just to see if it would work and it kept shape and smelled awesome but was sour smelling when I took it out smoking day. So it was thrown out. But a did make a great batch of jerky that day.

 

[Woodzman]

 

[Woodzman]

6 hours in and turned 4

 

[Woodzman]

Turned 4 times..gonna pull it shortly and finish in oven for safety sake. Been windy and a pain to keep a consistent temperature.

 

[daveomak]

Once you got smoke, the oven is a life saver... I use my oven to finish stuff.. it's can be a lot easier and on occasion, makes a better finished product, if you oven will operate at a low enough temp.....

 

[Woodzman]

The lowest temp I could get was 170 but I made it work. It came out great color and good texture also. Only issue is I got is Its a tad to spicy for my taste. But I think if I just change the burger to 2# and keep the rest the same it will be perfect.

 

[Woodzman]

Ok this is the finished product. My daughter and myself went through half a stick with some Ritz crackers and some 3x sharp cheddar cheese. Not to bad for my first edible attempt.Planning my next batch already and possibly cold smoking some 7x or 10x cheddar here soon.

 

[cbat]

Nice Getting hungry just reading

 

[Woodzman]

Nice Getting hungry just reading

Ty. Building a cold smoker for tomorrow and have mixed 6# meat for summer sausage again