summer sausage the start qview

[morkdach]

this is about a 60/40 mix beef to deer with all the goodies mixed in

peppercorns whole and cracked onion & garlic powder mustard seed tender quick

the yellow ties are stuffed with high temp cheese pepper jack & cheeder.
the red ties have peños

and the blue are just ole plain.

this batch will get hickory smoke

more to come later.

 

[brohnson]

YUMMY!

 

[nickelmore]

are you using casings inside the netting or just netting?

Can't wait to see the end result.

 

[meat hunter]

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

 

[morkdach]

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.

 

[meat hunter]

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.

 

[mulepackin]

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.

 

[mballi3011]

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.