This was my first go at summer sausage.
I've a number of recipes collected, but since I have a bunch of AC Legg's mixes on-hand & time was short, I though I'd give the mix a try.
7 pounds of 85/15 of freshly ground beef from the store, added the mix plus the cure. I also added so ECA to the batch to give it some 'tang.' I stuffed two chubs using clear 70mm x 24 in. fibrous casing.
No pics early on as my son was borrowing my camera when I started.
One hour in the smoker (no smoke) @ 120° to dry the chubs, & then three hours in the smoker with hickory. Started at 135° & amped gradually up to 160.° Pulled the chubs & plunked 'em into the 165° water bath until the IT hit 156°—which only took about 35 minutes.
Night-time poaching again:
I had to make to make some special arrangements for hanging the two sausages in the kitchen as we recently acquired a new 'houseguest' who has shown a real interest (!!) in the sausage making process:
Hang 'em high!
Ready to eat...but I think I'll let 'em sit in the other fridge for a few days to continue to 'dry out' a bit more.
Had to take a SMALL sample before pacing them in the fridge— nice texture, smokey & slightly-sweet/salty tangy flavor!
A few days of fridge-time will only intensify the overall flavor and continue the 'firming up' process...
—Kevin
I've a number of recipes collected, but since I have a bunch of AC Legg's mixes on-hand & time was short, I though I'd give the mix a try.
7 pounds of 85/15 of freshly ground beef from the store, added the mix plus the cure. I also added so ECA to the batch to give it some 'tang.' I stuffed two chubs using clear 70mm x 24 in. fibrous casing.
No pics early on as my son was borrowing my camera when I started.
One hour in the smoker (no smoke) @ 120° to dry the chubs, & then three hours in the smoker with hickory. Started at 135° & amped gradually up to 160.° Pulled the chubs & plunked 'em into the 165° water bath until the IT hit 156°—which only took about 35 minutes.
Night-time poaching again:
I had to make to make some special arrangements for hanging the two sausages in the kitchen as we recently acquired a new 'houseguest' who has shown a real interest (!!) in the sausage making process:
Hang 'em high!
Ready to eat...but I think I'll let 'em sit in the other fridge for a few days to continue to 'dry out' a bit more.
Had to take a SMALL sample before pacing them in the fridge— nice texture, smokey & slightly-sweet/salty tangy flavor!
A few days of fridge-time will only intensify the overall flavor and continue the 'firming up' process...
—Kevin
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