Summer Sausage

[rstr hunter]

When butchering last week made 25# of Summer Sausage. Sorry about lack of pics I had over 130# of different sausages we were trying to get done at the same time. Any we mixed and stuffed the sausages and allowed to hang over night in the cooler.  Smoked them with hickory and oak pellets.

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• rstr hunter
• Nov 27, 2012

We were shooting for a not very hard outside ring we smoked then poached in a water bath.  Due to space limitations of the water bath we had to do in 3 batches.  Personally next time I'll just finish in the smoker.

Water bath to 152 degrees.

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• rstr hunter
• Nov 27, 2012

Then to an ice bath and back to the cooler to finish cooling for the night.  Sorry no finished pics we were late to Thanksgiving supper.  Thanks for looking.

 

[solaryellow]

They look good!

 

[smokinhusker]

They look perfect! Nice job!

 

[rstr hunter]

Thanks they did turn out exactly as they should have.  This was teh first time doing this thanks to some of the other's on this site they helped us have a great result.  We usually would stuff this and send this to the butcher, but after a bad customer service experience there decided we should start doing more of our own stuff in this area.  After we perfect the bacon where we want it I think we should be fairly self sufficient. 

 

[driedstick]

Those look great.

 

[boykjo]

How about some sliced pics..........