first ever stuffing

Discussion in 'Sausage' started by ol smoky, Jan 1, 2016.

  1. ol smoky

    ol smoky Fire Starter

       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
     
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Sounds like you have a solid plan. I like to hang mine in the smoker rather than lay them on the racks.
     
  3. ol smoky

    ol smoky Fire Starter

    Is there a reason you prefer to hang them or is it just what you always did?
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    When on the rack the chubs tend to turn into ovals as they cook. Hanging they stay round.
     
    foamheart likes this.
  5. ol smoky

    ol smoky Fire Starter

    Hanging they will be then! I don't want oval chubs! Thanks
     
  6. ol smoky

    ol smoky Fire Starter

    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.
     
  7. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks like you're well on the way to some good eats!

    Looking forward to the sliced shots!
     
  8. ol smoky

    ol smoky Fire Starter

    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
     
  9. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    It's VERY addictive!

    Let us know if you have questions, lots of experience in this group.
     
  10. ol smoky

    ol smoky Fire Starter

     
  11. ol smoky

    ol smoky Fire Starter

    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?
     
  12. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

  13. ol smoky

    ol smoky Fire Starter


    got it! thanks dirtsailor
     
  14. ol smoky

    ol smoky Fire Starter

    here ya go. Couldn't wait and the kids ate the whole Chubb already. It's pretty good
     
    c farmer and driedstick like this.
  15. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Man that looks great
     
  16. ol smoky

    ol smoky Fire Starter

    Th
    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?
     
  17. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    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.
     
  18. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Dang it man!!!! Spot on,, Great job 

    [​IMG]

    DS
     
  19. smokin phil

    smokin phil Smoking Fanatic

    .
     
    Last edited: Jul 22, 2016

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