Chipotle & CBP Chubs w/Que View

Discussion in 'Sausage' started by redheelerdog, Jan 23, 2016.

  1. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Chipotle & CBP Chubs w/Que View:

    Used 20lbs Elk and mixed in a 7.5lb pork butt to make Twenty, 1-3/8lb spicy summer sausage chubs.

    Started a base seasoning of: One 18.5oz  bag of AC Legg #116 and Sodium Nitrate

    Added:

    Ground Chipotle Pepper

    Whole and Cracked Black Pepper Corns

    Anise Seed

    Fennel Seed

    Hickory Smoke Powder

    Jalapeño Flakes

    1/3 of the batch receive Butcher and Packer High Temp Chipotle Cheese





    Stuffed in Butcher & Packer Fibrous Casing for Summer Chub (2.20 in. x 16 in.) (FC116M) 




    Drying in the hot-rod shop


    Fry test came out great, nice season with a little Chipotle kick


    Smoke with apple in the MES tomorrow.
     
  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    That looks great, can't wait for more pics....

    I'm not much of a car guy unless they are older & classic... What kinda car ya have there, looks nice !
     
  3. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    RHD, Keep us in the loop !
     
  4. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    1967 Dodge Coronet 500 - Thanks
     
  5. whistech

    whistech Smoking Fanatic SMF Premier Member

    That is a classic for sure.   I would love to see some more pictures of your car.    Your sausage looks wonderful.    I bet it is spicy hot.
     
  6. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    Everything looks great.. Is that a 1/2 hp grinder from Cabelas ?? I have the same one if so... it's flawless....
     
  7. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    It is a Cabelas 3/4hp and it is a great grinder, I love it!
    Thanks! Here are a couple pics...

    and a video of my "Other Smoker" here: http://www.smokingmeatforums.com/t/237778/camaro#post_1502379


     
  8. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    dang it RHD both snausages and car looks awesome!!!! Your 3/4 grinder looks like a small throat on it""I have the 3/4hp cabelas with #22 maybe just the pic ???? we will be doing fresh snausage next weekend with some cold smoke links (no cure) smoked in apple wood,, weather is just fine this time of yr 

    Yours looks good cant wait for the MS 

    DS
     
  9. smokinal

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

    I agree with DS!

    Both the car & the sausages look awesome!

    Great job!

    Al
     
  10. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Thanks DS - It is a 3/4hp
    Thanks Al

    I've got the second load in the smoker now and a load in the poacher. These are really turning out nice.



     
  11. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    That's looking good. I haven't tried the chipotle cheese, but it sounds like I need to!

    Nice ride as well.
     
  12. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Awesome,,,, I need to pick me up one of them poacher thingy mcbobs 

    Cant wait for the money shot 

    DS
     
     
  13. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Looking good RHD............. Love the 1967 Dodge Coronet 500 .......... Sweeet!!!!
     
  14. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    We got it all cut and packed up tonight.

    Our samples came out fantastic, not to spicy, just right with a cheese and cracker.

    Some money shots...





     
    driedstick, boykjo and tropics like this.
  15. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Looks real nice RD. .........................[​IMG]

    [​IMG]
     
  16. bena

    bena Meat Mopper

    I have some more research to do I guess - can somebody explain the steps for the poaching?
     
  17. bena

    bena Meat Mopper

    and now I know.  Great tool that search function is. [​IMG]
     
  18. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looks awesome Red,, POINTS!!!!

    A full smoker is a happy smoker 

    DS
     
     
  19. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Some will smoke for a few hours then put in 170* Water or so and bring temp up to 160* IT 

    Everyone has a different way,, I never poach this is just one of the posts I have read on. - Should get you started 

    A full smoker is a happy smoker 

    DS
     
     
  20. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    RHD sorry for being late to this party great job on the Sausage.I had a 1966 Coronet 500

    Points for the Sausage 

    Richie
     

Share This Page