Summer Sausage

[lothar1974]

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.

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• lothar1974
• Feb 15, 2016

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• lothar1974
• Feb 15, 2016

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• lothar1974
• Feb 15, 2016

 

[whistech]

Looking good.    Waiting on your taste test and sliced pictures.

 

[redheelerdog]

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

 

[SmokinAl]

Looks great so far!

What did you use for casings?

Al

 

[lothar1974]

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.

 

[driedstick]

Looking good so far!!!

A full smoker is a happy smoker

DS

 

[HalfSmoked]

  Looking good whens the taste test?

 

[lothar1974]

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

 

[lothar1974]

4 done 2 still on.

 

[1967robg]

Would have never thought of adding blue cheese. Guess imagination is the only true limit. Point for you!

 

[lothar1974]

All is off the smoker and hanging/blooming.

 

[lothar1974]

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

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• lothar1974
• Feb 16, 2016

 

[driedstick]

Looks good so far

DS
 

 

[boykjo]

 

[lothar1974]

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. 

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• lothar1974
• Feb 18, 2016

 

[whistech]

Lothar, they look delicious!   Great job.

 

[mossymo]

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

 

[DanMcG]

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

 

[unclejhim]

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?

 

[lothar1974]

 
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?

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