summer sausage the start qview

Discussion in 'Sausage' started by morkdach, Jan 17, 2010.

  1. morkdach

    morkdach Master of the Pit OTBS Member

    this is about a 60/40 mix beef to deer with all the goodies mixed in[​IMG]
    peppercorns whole and cracked onion & garlic powder mustard seed tender quick [​IMG]
    the yellow ties are stuffed with high temp cheese pepper jack & cheeder.
    the red ties have peños [​IMG]
    and the blue are just ole plain.[​IMG]
    this batch will get hickory smoke[​IMG]
    more to come later.
  2. brohnson

    brohnson Smoking Fanatic

  3. nickelmore

    nickelmore Smoking Fanatic

    are you using casings inside the netting or just netting?

    Can't wait to see the end result.
  4. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    Mmmmm, looking good Morkdach. I'm curious, how do you fill those net style casings and why do you use them vs. traditional style collagen casings? I would like to try them sometime as I think they have more "old world style" appeal. Keep us posted[​IMG]
  5. morkdach

    morkdach Master of the Pit OTBS Member

    i quit using casings a couple of years ago this way i get the smoke pentatration. make sure you use a drip pan. just make a loaf and take a large glass put your netting over it and drop the loaf in.
  6. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    Ok, that makes sense, using the glass. I was sitting here thinking to myself, "how the hell am I going to use this net thing on my stuffing tube" LOL

    Do you really notice a difference in the smoke penetration with this method vs. the casings? As soon as thing warm here a bit in MN, I will give this method a try. Thanks Morkdach.
  7. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    Those look fantastic as usual. I really do like the old timey appearance your netting gives them. I have always wondered how you were doing it. Thanks for the tip.
  8. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Man oh Man there Mork you have made some really good looking sausage but I tell you that I would really like to taste this thing versies looking at it. I still use casing but I'm a real newbie to sausage. I'm in picking everyones brains for differant ideas.

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