New batch of Summer Sausage Finished product Q-View Bear View

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bobdog46

Meat Mopper
Original poster
Sep 11, 2010
273
16
Ponchatoula Louisiana
I bought a 6 lb eye of round roast for 2.59 and decided to make a batch of summer sausage.  I ground the roast along with 3 lbs of boston butt and mixed the meat well. I took 3 lbs of the mix to make breakfast sausage and used the remaining 6 lbs for Summer Sausage. I used the Hi-Mt Summer Sausage seasoning and cure kit. Then I added chopped jalapenos, cubed cheddar cheese, and red pepper flakes.  I put it in the smoker at 120 for an hour without smoke then cranked up the temp to 150-160 with smoke. I will keep it at that temp for about 4 hrs then bump it up to 175-180 and wait for an IT of 156. Here are pics up to the point of going in the smoker. I will post pics of the final product in the morning.
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It came out great. I got an IT of 145 after 5 hrs and it hit 162 at 7 1/2 hrs.   Went in ice water bath for 10 minutes then hung for two hours at room temp before going in the fridge.  Just FYI - I used regular cheddar cheese not hi-temp and it held together fine.
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Great looking sausages!  Great color, great texture, great size, great Qview!  Congratulations!
 
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