SUMMER SAUSAGE REDEMPTION

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chef willie

Master of the Pit
Original poster
OTBS Member
Dec 31, 2010
3,201
376
Willamette Valley, Oregon
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

 
 
Those look good, and I'll bet they're spicy. I may have to get some hi-temp cheese for my next batch.
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
 
I will be ordering some soon.
drool.gif
 
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