German Farmer Style Summer Sausage with Elk..

Discussion in 'Sausage' started by sam3, Dec 30, 2014.

  1. sam3

    sam3 Smoking Fanatic

    I was inspired to make this when I saw rgautheir20420's  post about this. This is a Len Poli recipe, it can be found at his webpage.

    A few things about this recipe..
    -I substituted Elk meat in lieu of the ground beef
    -He mentions "incubating" the sausage for 48 hrs in an 80 degree environment prior to smoking. This is obviously to get the PH down and create a nice Tang in the sausage. However, he didn't mention a starter culture in his recipe.
    I emailed him and asked for clarification, but didn't get a reply back.

    I didn't have F-LC starter culture like rgautheir20420 used in his, so I just used .6 ounce of ECA prior to stuffing.

    Hangin..


    Dried and ready for some Hickory smoke.


    Smoked these for 3 hours and pulled when I reached an IT of 153.
    Ice bath, bloom in the basement for a few hours and then off to the refrig for a 24hr rest.

    Looks good.


    Sliced shots.



    I like the caraway in these, it's really good.
    It could use more pepper and garlic though. Definitely going to bump that up next time. But it's certainly good as it is.

    The slices are screaming to be put on a cracker with some stone ground mustard. 

    Thanks for looking.
     
  2. c farmer

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

    Looks great Sam.
     
  3. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    looks real nice Sam. Think I'm going to make some SS here real soon......Joe
     
  4. sam3

    sam3 Smoking Fanatic

    Thanks Adam. This was a pretty easy one to make.
    Thanks Joe. 40 degree weather at the end December is something you have to take advantage of in these neck of the woods. LOL
     
  5. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Looks like another winner there Sam.
     
  6. sam, those look good to me! I found the same thing with the recipe in regards to the spice and garlic. How was the tang with your substitution?
     
  7. sam3

    sam3 Smoking Fanatic

    Thanks Rick, I gotta head over to FB and make a post about it.
     
  8. sam3

    sam3 Smoking Fanatic

    I found the Tang to be real nice, I'll probably continue to do it this way.

    Yea, garlic and pepper need to bumped up a bit. But it was a fun smoke, I'll get another round going soon.
     
  9. Glad I could inspire Sam!
     
    sam3 likes this.
  10. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Thanks for the review of the recipe, I'll put it on the todo list!
    Looks great too!!!!
     
  11. chef willie

    chef willie Master of the Pit OTBS Member

    Looks totally YUM......and inspiring to me as I must try again....had me with stone ground mustard & crackers......Willie
     
  12. That looks Elkelicious!!!


    Nice job!!!!



    =Martin=
     
  13. sam3

    sam3 Smoking Fanatic

    Thanks everyone. [​IMG]
     
  14. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks tasty Sam! Nice smoke and

    POINTS!
     
  15. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Dang it Sam that looks great

    DS
     
  16. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Stunning sausage, Sam. Well done.

    Disco
     
  17. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    This looks awesome !
     

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