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Weekend plans.

Discussion in 'General Discussion' started by Steve H, Aug 10, 2018.

  1. Steve H

    Steve H Smoking Fanatic SMF Premier Member

    I'm gonna be a busy boy come Sunday. Got some supplies from the Sausage maker. Not sure what I'll try first. And I really need to do that double smoked ham that @Bearcarver posted. Downside, the ham wasn't free!

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  2. bx3m

    bx3m Newbie

    WOW! That's fantastic! I wish I could find a nice looking ham like that around...
    Best of luck, have fun and post some pics :)
     
  3. SmokinAl

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

    Looks like somebody is going to have some fun this weekend!!
    Al
     
  4. Jeff Wright

    Jeff Wright Meat Mopper SMF Premier Member

    Gonna smell good around your place...Enjoy!
     
  5. tallbm

    tallbm Master of the Pit

    Looks like a jam packed weekend. I suggest starting small and only try 1 sausage at a time.
    If you are learning you will need to figure out grinding, stuffing, fighting with castings, smoking, etc, etc. It is best to try and focus on 1 sausage type/flavor while you get the process down or else you will be killing yourself and navigating through 5 different areas to learn at once :)
     
  6. oldsmokerdude

    oldsmokerdude Smoking Fanatic SMF Premier Member

    Looks like a fun weekend. Haven't had the time yet to try sausage but I've let the wife know I'm going to try it soon (that got me a fairly large eye-roll.) What is that in the background of your first picture....a cordless phone? Do people still use those? :D
     
  7. Steve H

    Steve H Smoking Fanatic SMF Premier Member

    True, I have made sausage before, brats, and they came out good. I'm only going to do 5 pounds this weekend. I'm just not decided whether it will be summer sausage. Or pepperoni. I got a very unexpected weekend off. So that'll lighten lighten the load some.
     
  8. Steve H

    Steve H Smoking Fanatic SMF Premier Member

    Haha, yeah, we do. But only because we have relatives overseas. And Vonage is cheap!
     
  9. Steve H

    Steve H Smoking Fanatic SMF Premier Member

    P8101262.jpg I decided it will be summer sausage. With 4 pounds of "London broil" With a pound of fatty pork butt.
     
    tallbm likes this.
  10. Steve H

    Steve H Smoking Fanatic SMF Premier Member

    Meat ground up, mixed and stuffed. Now in the smoker.

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  11. ab canuck

    ab canuck Master of the Pit ★ Lifetime Premier ★

    Nice, I'll be watching and waiting....
     
  12. Steve H

    Steve H Smoking Fanatic SMF Premier Member

    The Summer Sausage is done. The taste is great. Though a touch dry. Perhaps after it sits that will improve. The ham is now in the smoker.

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  13. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    SH, The ham will be tasty, IMHO I would have gone all pork back fat w/your 4 pounds of beef to make your SS less lean/dry. We still need a money shot of your sliced SS ! :)
     
  14. Steve H

    Steve H Smoking Fanatic SMF Premier Member

    I wish I could have. I have not been able to find fat back of any kind. It's not horribly dry. But it could have been better with more fat in it to be sure. The flavor is very good.

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  15. That looks delicious.

    George
     
    Steve H likes this.
  16. chopsaw

    chopsaw Master of the Pit SMF Premier Member

    Steve do the directions say to add nfdm and some kind of moisture ? I have alot of Sausage maker seasonings ( not the kits ) some say to add some dont . I add it in even if it's not called for , if I don't it comes out to dry for my taste . I have the smoked Pepperoni seasoning , and was not a fan of it . However I made some sticks with it quit awhile ago seems the longer they sit ( vac'd and frozen ) the better they are .
     
  17. Steve H

    Steve H Smoking Fanatic SMF Premier Member

    No, it didn't say to add that. Just the seasoning pack, cure, water, and liquid smoke. How much would you add per 5 pound batch?
     
  18. Steve H

    Steve H Smoking Fanatic SMF Premier Member

    And here is the ham. It is almost done. Just 20 degrees to go. This will be a nice dinner. It looks much juicier then I've ever seen from a store bought ham before. The bacon will be on a BLT tomorrow!

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  19. Steve H

    Steve H Smoking Fanatic SMF Premier Member

    And it is! Thanks! Just a tad dry.
     
  20. chopsaw

    chopsaw Master of the Pit SMF Premier Member

    Alot of the recipes I look at say 1 cup of nfdm per 5lbs . I use around 1/2 of that . I measure it out , then start mixing it in until I get a sticky " clean " mix . For me it's different every time . Depends on the grind I think . I know some of the SM mixes all ready contain binders , but I add more to it .

    That ham comes out fantastic , and yours looks great .
     
    Steve H likes this.