First try at summer sausage

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lothar1974

Smoke Blower
Original poster
Jul 22, 2014
136
49
MN
Just doing 10 pounds, 80% beef & 20% pork, using LEM seasoning package. Did one with just LEM mix the other I added high temp cheddar and powder dextrose.

Some chuck from Costco. I had some ground pork from recent.


Cut up ready for the Lem #12 grinder

Ground and in the fridge for the night.

Drying for 3 hours with a fan


In the smoker for and hour & a half at 100 degrees to dry a little more then bumped to 135 for 3 hours. Almost ready to bump to 145.

Will post more As it goes.

Alright, sorry for the wait. Started smoking at about 3 PM didn't get done till 4 AM Tuesday. Just cut them open today to see how they look and taste. I will say I am fairly impressed with the LEM seasoning. The SS tastes darn good very close to stuff I have bought before.


With flash

With out flash, this looks much closer to their true color. Great texture, taste, color, and perfect amount of smoke. Will be doing this again.
 
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Thanks to all for this great forum. Has helped greatly with making all kinds of wonderful sausage! Need to visit the pellet smoker section, been using one for years and do alot of Q. Thanks again all! Thumbs Up
 
I'm one of those stubborn people who thought cheese belonged only on top of summer sausage. I've have been adding cheese to all of it lately. Nice job of smoking and some fine looking sausage!
 
That's some fine looking sausage, what time should I expect mine to arrive

Gary
 
Wow....outstanding looking first attempt. My first try was a dismal failure IMO, although it got eaten. I did all beef and was not happy, finding out I prefer a blend of beef & pork. I must say you are also using top notch ingredients. Beef from Costco is superb IMO. By all means join up in the pellet group and show some your smoking gear. Willie
 
Nice...............
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Took some to work to share, was a big hit. Was actually asked if I could make some for sale. Thumbs Up

Next round will be garlic with pepper cheese. Thanks for all the great comments everyone. :sausage:
 
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