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Venison Red Barn /Cheddar SS Round #2

HalfSmoked

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Thanks chop and Winterrider I appreciate them.

Warren
 

ramatack

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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 chopsaw / BGKYSmoker 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 go View 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 good View 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 slicing View attachment 521321
Vacmaster 360
View attachment 521322
Round 2 complete
View attachment 521323
Nice looking sausage, do you just throw
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 chopsaw / BGKYSmoker 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 go View 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 good View 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 slicing View attachment 521321
Vacmaster 360
View attachment 521322
Round 2 complete
View attachment 521323
Yea that's the way it goes right now chop not in the mood to do much just yet.

Warren
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.
 

BGKYSmoker

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Put some them rounds in the dehydrator for RB jerky rounds.
 

Winterrider

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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.
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.
Put some them rounds in the dehydrator for RB jerky rounds.
That sounds like a good idea, may try that.
Wow, phenomenal man!
Thank you, appreciate it. . .
 

Winterrider

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Put some them rounds in the dehydrator for RB jerky rounds.
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?
 

BGKYSmoker

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Yes i have done it many times.
Took about 7 hours, slice about 3/16-1/4. Dehydrate set to 140, being the chub was already cooked.
 

Winterrider

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Thank you Rick, appreciate the info. Going in the Am.
 

chopsaw

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this may turn into a regular around here.
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 .
Something else I do sometimes is wrap a chub in butcher paper and hold in the fridge ( 36 degrees ) for several weeks . This is some Bierwurst I did awhile back .
20211101_072757.jpg
Same chub wrapped in paper and in the fridge 3 or 4 weeks .
20211204_115406.jpg
 

Winterrider

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chopsaw chopsaw , looks good. I have done it with the ground formed bacon before.
In fact I need to do some bacon, Curly's is out of seasoning until Feb. That was the best that I have had . Owen's, Is very good also.
 

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