While I haven't posted in a while, I still troll here to see what is going on.
I tried a new recipe (for me) and it came out very good. It was Len Poli's Smoke Beef Summer Sausage. I followed the amounts very close and the only thing I had different was I used pork fat instead of Beef trim. And another comment I have on it: the mustard seeds, I tried crushing them, next time I will put them in my coffee grinder for a second or two. I pulled the sausage from the smoker when I got ITs of 154 to 158 in four different places
Ready to go into smoker:
(http://em-farms.com/pictures/readytocook.jpg)
Out of the smoker and after cooling down:
(http://em-farms.com/pictures/sasuage%20finished.jpg)
Slice and ready for freezer:
(http://em-farms.com/pictures/packaged.JPG)
This tasted very good.
I also made bierwurst (from Rytek Kutas's book) recently. It turn out good, but forgot to take pictures while making.
And today I bottled a blond ale, will have to wait now for a couple of weeks to taste and see how it turned out.
Looks really good.
When I make venison sausage I use whole mustard seeds. I really like it that way. Going to have to try beef summer sausage one day. Looks good.