Nice looking sausage, do you just throwTime for round 2 of Red Barn Summer Sausage.
Switching it up slightly going with cheddar instead of pepperjack.
7# venison
5.5 # pork butt
Red Barn Seasoning/cure for 12.5# ( Owens )
Amesphos 1/8 to 1/2 tsp per # of meat
2 cups ice /garlic water
3 tbls mustard seed ( all I had )
Shredded cheddar 1#
Muslim bags (4 )
Pork and venison sliced for grinder
View attachment 521312
Just used the KA grinder for this small batch
View attachment 521313
Mixed ingredients, fry test ( good ) , added cheese, mixed again. Stuffed in soaked muslim bags ( thanks chopsaw / BGKYSmoker ) and fridged overnight.
View attachment 521315
Smoke day, -3° slight breeze.
Smoker heated to 200° and settled back in at 140°
Sterilize thermometers and sausage ready to goView attachment 521316
After 1 hr , added tray with LJ maple / hickory / cherry pellets ( microwaved )
Temp bumped to 150°
1 hr bumped to 160°, quite cool out so bumped to 165°
5 hrs in temps looking goodView attachment 521317
Temp of sausage to 145°, held for 45 mins.
Total time this go-around was a little over 8 hrs ( because of colder temps and wind )
Let cool, and fridge overnight.View attachment 521318
Peeled bags off and started slicingView attachment 521321
Vacmaster 360
View attachment 521322
Round 2 complete
View attachment 521323
Time for round 2 of Red Barn Summer Sausage.
Switching it up slightly going with cheddar instead of pepperjack.
7# venison
5.5 # pork butt
Red Barn Seasoning/cure for 12.5# ( Owens )
Amesphos 1/8 to 1/2 tsp per # of meat
2 cups ice /garlic water
3 tbls mustard seed ( all I had )
Shredded cheddar 1#
Muslim bags (4 )
Pork and venison sliced for grinder
View attachment 521312
Just used the KA grinder for this small batch
View attachment 521313
Mixed ingredients, fry test ( good ) , added cheese, mixed again. Stuffed in soaked muslim bags ( thanks chopsaw / BGKYSmoker ) and fridged overnight.
View attachment 521315
Smoke day, -3° slight breeze.
Smoker heated to 200° and settled back in at 140°
Sterilize thermometers and sausage ready to goView attachment 521316
After 1 hr , added tray with LJ maple / hickory / cherry pellets ( microwaved )
Temp bumped to 150°
1 hr bumped to 160°, quite cool out so bumped to 165°
5 hrs in temps looking goodView attachment 521317
Temp of sausage to 145°, held for 45 mins.
Total time this go-around was a little over 8 hrs ( because of colder temps and wind )
Let cool, and fridge overnight.View attachment 521318
Peeled bags off and started slicingView attachment 521321
Vacmaster 360
View attachment 521322
Round 2 complete
View attachment 521323
Do u just put the muslin bags in the washer when your done, also why the Amos in s.s.. , isn't it to wet/ soft? Thanks. Gona try the red Barn seasoning.Yea that's the way it goes right now chop not in the mood to do much just yet.
Warren
Bags need to be cut off the sausage and discarded. The Amos I think keeps it from drying out. Just preference I guess. I just started using recently.Nice looking sausage, do you just throw
Do u just put the muslin bags in the washer when your done, also why the Amos in s.s.. , isn't it to wet/ soft? Thanks. Gona try the red Barn seasoning.
That sounds like a good idea, may try that.Put some them rounds in the dehydrator for RB jerky rounds.
Thank you, appreciate it. . .Wow, phenomenal man!
Kinda curious if you had actually done this before ? Think I'm gonna try it with a couple. Approx. how long did you dehydrate for?Put some them rounds in the dehydrator for RB jerky rounds.
I've used pastrami and GFB for this . Makes great jerky . .Kinda curious if you had actually done this before ?
I had some homemade / cured pastrami that I was getting tired of , so threw the last if it in the 360 . Came out great . The best for me was the ground formed bacon . Further dried int jerky is really good .this may turn into a regular around here.