first ever stuffing

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ol smoky

Smoke Blower
Original poster
Dec 24, 2015
104
31
new jersey
   I made my first ever batch of summer sausage this morning, it was my first time stuffing also. I ground up 7lbs of venison and a 3lb boneless pork butt with a coarse plate. I mixed in a lem premix kit with 2 cups of water. I then ran it through the grinder again with a fine plate. I soaked the casings in warm water while I was doing the grinding and mixing. Then I packed in 5lbs at a time into my new 5lb lem stuffer I got for Christmas. The stuffing went smooth. The casings were clear and I could see what was going on. This really helped being my first time. They are in the fridge now and I plan on smoking them in the morning. I'm not sure whether to hang them or place on racks for the smoke. Besides that, I plan on preheating smoker to 120 then putting them in with no smoke for 2 hours to dry. Then I will add smoke with my amnps, insert meat probes and continue raising the temp 10 degrees per hour till 170 is reached. Then I will pull out the ss once 153 internal temp is reached and put in an ice bath till internal temp drops to 100. Then place in refridgerator to bloom. Does all this sound right? So should I hang them or lay on racks, does it make a difference? smoker is a MES40

thanks jeff
 
I just pulled them at 153IT. cooled them in ice water to 115. so far they look pretty good. took 9.5 hours to reach 153.
 
Looks like you're well on the way to some good eats!

Looking forward to the sliced shots!
I will post a pic after they cool. Next batch I want to put some cheese and hot peppers in it. I could see how this becomes addicting! I ordered some stuff from sausage maker to make snack sticks
 
I will post a pic after they cool. Next batch I want to put some cheese and hot peppers in it. I could see how this becomes addicting! I ordered some stuff from sausage maker to make snack sticks

It's VERY addictive!

Let us know if you have questions, lots of experience in this group.
 
Here's a question, how come my pictures don't show up automatically like some threads I read. mine you have to click on the link?
 
Th
Man that looks great
thanks! I just followed what I read on this site and it turned out really good. There wasn't any shrinkage of the casing at all. The only thing I notice is it's just a tad difficult to peel. If your not careful some meat will rip off. Maybe because it's not fully rested yet?
 
When the kids scarf if down, you know it's good!

That sliced shot looks great as well.

Several factors can cause the casing to stick. If it isn't too bad, I wouldn't fret over it for now. See how it is on other chubs and then we can ponder it if it's still an issue.
 
Dang it man!!!! Spot on,, Great job 

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DS
 
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