Well,I got at 'er again wiht the ole plywood box

Discussion in 'Sausage' started by chola, Dec 7, 2009.

  1. chola

    chola Fire Starter

    I decided to take a shot at some summer sausage style chubs..
    I did 2 that were a moose garlic sausage with cubed marble cheese and 20% pork fat.(not real sure how the cheese will hold up)
    They were stuffed 3 inch fibrous casings

    The other was my Italian mix of spices with moose and pork fat. These were stuffed in 2.5 inch fibrous casing.
    Was cool out today. Averaged about -15 celcius during the day,then dipped to -21 towards the last 2 hours of cooking. I was quite surprised as temps were easy to maintain in the plywood box..took about 11 hours start to finish...

    No pics of the mixing process, just a few from the end of the smoke, the icebath and then hanging to bloom...

    Boy, patience sure is a must in this hobby. They stalled out at 138 degrees,but I just left the smoker alone as it was maintaining a nice smooth 168 temp. Before I knew it, the chubs rose to 151...LOL..kinda snuck up on me...
    The best thing I did, was to purchase a couple of digital thermometers.One that was stationary, and the other I could pack the reciever with me in the house..was a huge help to have them
  2. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Those look great, good job.[​IMG]How did they taste?
  3. raceyb

    raceyb Smoking Fanatic

    Wow, you guys make those at home? I love summer sausage!
  4. chola

    chola Fire Starter

    They turned out OK..not great in my opinion.
    The spices/meat have about 50% of the flavour they did when I did a fry test patty. They are OK,but not what I had expected...hmmmm..has me confused.
    The cheese held up fine though...I am going to grind the fat finer too..not a huge fan of the big chunks.

    Will soy protein help in keeping them juicier and a bit plumper ?
    May have to try some of that stuff eventually
  5. oneshot

    oneshot Master of the Pit SMF Premier Member

    Those look great!!! Are those white spots chunks of fat???
    I would grind the fat up finer and that may help with the lack of moisture.[​IMG]
  6. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    Soy protein or some other type of binder will definitely help retain moisture and juiciness. Sometimes flavor seems to be enhanced just with a bloom period and staying away from it for awhile. I get what I call "sausage fatigue". I honestly think after a session of grinding, mixing and smoking, I can't tell how something tastes, so I just don't try it for a day or two after a sausage session, then everything gets back to normal and it tastes right again.
  7. chola

    chola Fire Starter

    Ya, that's my thinking as well...they hung to bloom for a bout 2 hours..I powered out, so placed them in the fridge and then hit the rack.
    Tried them this morning and was only mildly happy with the taste.
    I have to take a sampler over to my dad, he will let me know...he's the taste tester.

    As far as the fat...ya..much finer grind next time..in the bigger chubs, that's a marbled cheese that I cubed up and stuffed....

    It's coming together slowly, it's all still a learning process[​IMG]

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