Summer Sausage

Discussion in 'Sausage' started by lothar1974, Feb 15, 2016.

  1. lothar1974

    lothar1974 Smoke Blower

    MN
    Been a while, made 3 five pound batches. Plain with encapsulated citric acid, garlic with pepper jack and jalapeno with blue cheese.

    On at 2 PM at 100 degrees dry, bumped to 135 after 2 hours, currently at 105 internally.



     
    1967robg likes this.
  2. whistech

    whistech Smoking Fanatic SMF Premier Member

    Looking good.    Waiting on your taste test and sliced pictures.[​IMG]
     
  3. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Ohh, Ya! Sounds great. I want to try some of that ECA and see how the flavor is. Let us know how it is.

    [​IMG]
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks great so far!

    What did you use for casings?

    Al
     
  5. lothar1974

    lothar1974 Smoke Blower

    MN
    I used LEM fiberous casings.  Still going smaller ones are at 149 and the larger ones are at 142.  Ice bath afterwards and then hang for a while.
     
  6. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looking good so far!!!

    A full smoker is a happy smoker

    DS
     
  7. halfsmoked

    halfsmoked Master of the Pit Group Lead SMF Premier Member

    [​IMG]   Looking good whens the taste test?
     
  8. lothar1974

    lothar1974 Smoke Blower

    MN
    2 cooled and hanging 4 still smoking, almost done all at about 150.
     
  9. lothar1974

    lothar1974 Smoke Blower

    MN
    4 done 2 still on.
     
  10. Would have never thought of adding blue cheese. Guess imagination is the only true limit. Point for you!
     
  11. lothar1974

    lothar1974 Smoke Blower

    MN
    All is off the smoker and hanging/blooming.
     
  12. lothar1974

    lothar1974 Smoke Blower

    MN
    Just pulled from blooming and in the fridge. Will uploads pics tomorrow of the finished goodness.

     
  13. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looks good so far

    DS
     
     
  14. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    [​IMG]
     
  15. lothar1974

    lothar1974 Smoke Blower

    MN
    Here they are. From left to right, Garlic and Pepperjack, Plain with encapsulated citric acid and Jalapeno with Blue Cheese.  I like all, I would do a little less cheese next round and less citric acid in the plain.  But again pleased over all. 

     
  16. whistech

    whistech Smoking Fanatic SMF Premier Member

    Lothar, they look delicious!   Great job.
     
  17. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Looks great and the flavors you put together sound excellent... nice work!
     
  18. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Jalapeno with blue cheese, now that sounds good!!
    It looks like they came out perfect.
     
  19. unclejhim

    unclejhim Smoke Blower

    Good looking sausage you got there. One question I have regarding summer sausage . In all the different recipes I've seen none call for powdered milk or soy protein. Are these not need as a binder in summer sausage?
     
    Last edited: Mar 3, 2016
  20. lothar1974

    lothar1974 Smoke Blower

    MN
    I sometimes do in regular sausage but not in summer sausage. I have never had bad summer sausage so far, knock on wood. [​IMG]
     

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