Summer Sausage Day

Discussion in 'Sausage' started by goat, Dec 31, 2007.

  1. goat

    goat Smoking Fanatic OTBS Member

    After grinding and mixing the meat and seasoning it was placed in the refrigerator for 2 days. Yesterday we stuffed and smoked it. I separated the meat into two parts and made jalapeño/cheddar and the other jalapeño/Monterey Jack. After smoking it was quickly cooled in a cooler of cold water and then hung where it will remain for 2 or 3 days.
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  2. walking dude

    walking dude Smoking Guru SMF Premier Member

    looking good goat.............bought the hi mountain summer sausage kit sat.

    mine came with mahogeny casings tho........where i see you used clear.........did you know if there if a diff. on which is better/more convenient?
     
  3. cowgirl

    cowgirl Smoking Guru OTBS Member

    Looks awesome goat!! [​IMG]
    Did you use some venison in these?
     
  4. goat

    goat Smoking Fanatic OTBS Member

    Dude, the casings make no difference. The mahogany probably makes for a better presentation, but the clear ones allow you to see a little of the product.
     
  5. goat

    goat Smoking Fanatic OTBS Member

    Cowgirl, it is a little less than 50% venison.
     
  6. cowgirl

    cowgirl Smoking Guru OTBS Member

    They sure look awesome!
     
  7. walking dude

    walking dude Smoking Guru SMF Premier Member

    yeah goat.........i was thinking that the clear will help you see if you have a airpocket better, so it can be pricked..........
     
  8. goat

    goat Smoking Fanatic OTBS Member

    Don't you be pricking my sausage, Dude!!!
     
  9. goat

    goat Smoking Fanatic OTBS Member

    That might be "me".
     
  10. walking dude

    walking dude Smoking Guru SMF Premier Member

    heheheh.......yeah........goat suffers from "CHUB" envy.................LMAO
     
  11. salmonclubber

    salmonclubber Master of the Pit OTBS Member

    damn goat

    you sure no how to make a guy hungary i have to go pull some summer sausage out of the freezer it looks great good job
     
  12. cman95

    cman95 Master of the Pit SMF Premier Member

    Goat, those look real good. Let's see, I can be there by............
     
  13. minn.bill

    minn.bill Smoking Fanatic SMF Premier Member

    goat do you smoke them to an internal temp of 155?why do you hang them after smoking? richtee said he let his polishes hang for a couple days also.i havent done this and am wondering what im missing thanks bill[​IMG]
     
  14. walking dude

    walking dude Smoking Guru SMF Premier Member

    bill......if i remember correctly......its for them to "bloom".........been doing a lot of researching on the subject..............go check out the other threads under sausage and read.........its where i got most of my info.........reading a book now, called "Home Sausage Making, 3rd edition" by Peery and Reavis.......great read........
     
  15. goat

    goat Smoking Fanatic OTBS Member

    Come on cman. I see that you are in Africa at least part of the time. You could check out my biltong that is looking about right to me. Of course this is the first time for me to try making that South African delicacy.
     
  16. goat

    goat Smoking Fanatic OTBS Member

    I smoke these to a 152*temp. I think that you hang the sausages for them to bloom and to allow for some more fermentation to take place.
     

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