SUMMER SAUSAGE REDEMPTION

Discussion in 'Sausage' started by chef willie, Jan 23, 2015.

  1. chef willie

    chef willie Master of the Pit OTBS Member

    Some of you may recall I was dismally disappointed by my first/last attempt at SS. Mostly my fault, as opposed to it being a bad recipe. I found I like a blend of beef/pork, went back to adding NFDM and combined much recipe research into my own 'signature' SS. It's spicy hot, great flavor, good texture and also makes a helluva snack stick or small diameter SS using 38/42 MM hog casings. Those babies stretch! With pre-stuck fibrous casings I could not poach to finish so it was a longggggg smoke of 22 hours for the chub to be done. The hog cased ones took 14 hours to hit 160 IT. Used a mix of about 80% apple chunks and 20% hickory chips. Hung for about 3 hours after stuffing to dry some, then into the Smokin' It at 150 for an hour to dry with no smoke about 1400 hours. Added the wood & left it at 150 overnight to chug away. Therm said 122 IT in chub at 0600, so just let it ride. So, here it is....Jalapeno Pepper Jack Summer Sausage




    so much better looking this time...that's a clear casing, SS took on a good, deep color


    Love these 38/42 MM's from Waltons


    hi temp pepper jack from Waltons was used


    my kinda snack stick size...you know you're biting into something there

     
  2. woodcutter

    woodcutter Master of the Pit OTBS Member

    They did take on some nice color. The hog casings especially have a nice deep mahogany on them. Nice work!
     
  3. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Chef Willie nice job on the SS they do show some real nice color.
     
  4. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Those look good, and I'll bet they're spicy. I may have to get some hi-temp cheese for my next batch.
     
  5. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Great job Willie those look great. 

    A full smoker is a happy smoker 

    DS 
     
  6. chef willie

    chef willie Master of the Pit OTBS Member

    my first time with the cheese....the dice size is perfect IMO. $9.99 a pound, 4 ounces to a 5# batch so, to me, worth it. Two small cans of the diced Japs looked like a lot but, I'm thinking the long smoke took some of the heat out as they are not overpowering...just right to me.....Willie
     
  7. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    I will be ordering some soon. [​IMG]
     
  8. Willie

    That is some fine looking sausage. I would say you have it under control now.

    Happy smoken.

    David
     

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