Chipotle & CBP Chubs w/Que View

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redheelerdog

Master of the Pit
Original poster
SMF Premier Member
Dec 4, 2011
2,036
666
Montana - Big Sky Country
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.
 
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 !
 
Everything looks great.. Is that a 1/2 hp grinder from Cabelas ?? I have the same one if so... it's flawless....
It is a Cabelas 3/4hp and it is a great grinder, I love it!
 
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.
Thanks! Here are a couple pics...

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


 
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
 
 
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
Thanks DS - It is a 3/4hp
 
I agree with DS!

Both the car & the sausages look awesome!

Great job!

Al
Thanks Al

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



 
Looking good RHD............. Love the 1967 Dodge Coronet 500 .......... Sweeet!!!!
 
Looks real nice RD. .........................
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points1.png
 
 
I have some more research to do I guess - can somebody explain the steps for the poaching?
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
 
 
RHD sorry for being late to this party great job on the Sausage.I had a 1966 Coronet 500

Points for the Sausage 

Richie
 
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