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Summer Sausage w/Cheese/Jalapeno/Spanish Olives/ & Pimento ( QVIEW - QVIEW - QVIEW)

hoity toit

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I had already ground it once last year , so a slow defrost in the walk-in for a couple of days and here we go. Mixed the meats together and added Riteks recipe with a little twist, always wanted to do a little different for presentation so I bought a bunch of spanish olives, spend a couple hours slicing them up and set aside. Mixed the seasonings with a cup of water and blended well using a 1/2" drill and a mud mixer like I did last year. I added a little Ms. Dash Spicy Hot to it, covered and let it rest for the night in the cooler. dang I am glad I made that cooler last year. Sure comes in handy. Anyway, got up this morning, added the no melt cheddar and a couple cups of the olives and hand mixed till I thought it looked right. Stuffed in 20" casings averaging about 3 lbs per casing. Let 'em hang an hour or so and into the MES40 for the LONG SMOKE/. Believe me., This happened last year same way and I should have known better loading it up so full. I Should have put half in the 40and the other half in the MES 30 ,.but I didn't.!3 Hours later here we are. Finally done. Started off at 130 BC the MES temp is off about 20*d, raised it to 140 then to 160, then to 170 and wait.,Lots of Steam and added smoke from Todds pellet smoker..I gave it 5 hrs light hickory & Alder. I had to eventually bump it to 190+ for an hour to get over the stall not knowing if I was going to render the fat,,all the time taking into consideration the t-stats are off...thats why I put in 2 of the Mavs to monitor the IT. Got-erDone and into the cold water bath a bit ago and now hanging in the garage blooming. Before going to bed in an hour I will transfer into the walk-in at 45* to coast her down and set up. Money shot is tomorrow when I slice it , but here now are the pictures(QVIEW) from today.......

ShoneyBoy, Disco, Boykjo...y'all gonna like this one, lets hope the cut looks good tomorrow !!!

Dexter aka Hoity Toit
start

olives and cheese




ready to go in



fixin to pullem


Cold Water bath


in the water bath (cold)


cooling off


In the cooler for the night...........


AND HERE are some sliced views..>>>>



 And of course,,,,The Money Shot !!

 
Last edited:

GaryHibbert

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My Man

Those are truly professional grade looking sausages.  I'm just sitting here drooling, drooling, drooling...................

Gary
 

hoity toit

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My Man

Those are truly professional grade looking sausages.  I'm just sitting here drooling, drooling, drooling...................

Gary
Thank You Sir ! I am going to cut into one this morning to see what it looks and tastes like. Can't wait to see the olives and how they set in the meat.
 

woodcutter

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I can't wait for the sliced view! Do you use starter culture or ECA for that savory tang?
 

driedstick

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Man that looks great, - this will be interesting. can't wait for the pics
 

webowabo

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Looks great. That batch wouldnt last long in my house! ;) I to wanna see some sliced view as well. I like the olive touch!
 

hoity toit

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Looks great. That batch wouldnt last long in my house! ;) I to wanna see some sliced view as well. I like the olive touch!
Okay, I just posted some sliced views at the end of the post. They taste good, could use a little more tang and perhaps a little less fat, this mix was 50/50.
 

SFLsmkr1

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Nicely done there HT, Chubs look awesome.
 

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