Summer Sausage

Discussion in 'Sausage' started by sam3, Mar 5, 2012.

  1. sam3

    sam3 Smoking Fanatic

    Welp....I procrastinated long enough, so I jumped in with both feet. I made two 5lbs batches to experiment.
    Here's how it went...

    First one was with a B&P blend.


    3.5 lbs of Venison with 1.5 lbs of ground pork, Jalepeno (ran through the proccesor), cure, blend and water.


    Mixed up and going to rest for a few hours.

    Side Note: The B&P blend has a liquid smoke added to it. You could definitely smell the hickory while mixing.

    Next up, 5 lbs of 80/20 with AC Legg, water and cure.



    Mixed and going for a rest as well.


    The new grinding/stuffing set up.


    The Veni/pork mix with some added Extra sharp Cheddar.


    ROOKIE MISTAKE #1....I didn't check the length and made the first chub too long. I had to cut it in half and make two smaller ones [​IMG]

    Three on the left are GB, four on the right are Veni/pork.


    In the box.


    I applied 2 hours of Hickory and pulled them after 3.5 hours in the box. The IT was 125. Into the poach bath.


    And done....


    Ice bath to an IT of 110.


    Blooming.


    I let these rest for about 2 hours and then into the frig overnight.

    You're gonna have to wait until tonight for the money shots. [​IMG]

    As always, thanks for looking!
     
  2. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Thanks for the Qview,  nice way to wake up in the morning!!
     
  3. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    Nice job . Thumbs Up
     
  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Now the sausage looks good but can we get some sliced pics?
     
  5. Looking good and will wait for the slicing pics!
     
  6. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Looks good Sam
     
  7. gersus

    gersus Smoking Fanatic

    Lookin' good! Love that SS table! 

    Let me know how it tastes! 
     
  8. sam3

    sam3 Smoking Fanatic

    Thanks for your help via PM's Rick. [​IMG]

    I'll snap a few pics tonight when I get home.
     
  9. scarbelly

    scarbelly Smoking Guru OTBS Member

    What a great setup you have - bet those taste great 
     
  10. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Very nice Sam...............[​IMG]

    Joe
     
  11. sam3

    sam3 Smoking Fanatic

    Money shots.

    GB with AC Legg blend.


    Veni/pork with B&P blend, jalapeno and cheddar.


    These slices went fast! [​IMG]



    Wrapped up....some of one's you don't see made it to the upstairs frig for pre-dinner snacks!



    Summary:
    -Next time I will add some Ground Pepper and Mustard seed to both mixes.
    -The liquid hickory in the B&P didn't overpower the Sausage, even though I smoke these with Hickory.
    -I used collagen casings for this batch. I'm going to try fiberous the next time.
    -I think I am going to ramp up the heat quicker next time as well. 130 to 150 to 170. I did my usual 130 to start and then bumped 10 degrees each hour. Seemed like it took a long time to reach 125, with the new mods and all with my Bradley.

    Sam
     
  12. africanmeat

    africanmeat Master of the Pit OTBS Member

    Wow it looks great .bet it taste yummy
     
  13. smokeamotive

    smokeamotive Smoking Fanatic

    Looks good, but I won't know for sure until you send me a roll to evaluate.[​IMG]
     
  14. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Those look great!!  NIce job!
     
  15. thoseguys26

    thoseguys26 Master of the Pit

    thank you for the pics. I think summer sausage is the best thing ever! Maybe it's because when I was 8 yrs old, hunting with my mom in the cold fall/winter, and we had summer sausage sandwiches in our bag for our quick lunch break... it was the best thing in the world!

    Cheers!
     
  16. johnnie walker

    johnnie walker Smoking Fanatic

    Sam, the SS looks great!  Did you use high temp cheese or just regular cheese?[​IMG]
     
  17. sam3

    sam3 Smoking Fanatic

    Johnnie, that was regular store bought Extra Sharp Cheddar that I cubed up. It held up fine.

    Thanks again everyone!
     
  18. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    The sausages look great Sam, what ratio of cheese did you use? It looks a lot cheesier then my 10% mix.
     
  19. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great looking sausage! Nice job!
     
  20. sam3

    sam3 Smoking Fanatic


    Dan, I used 8 oz to 5lb of meat.
     

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