BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Sausage Making => Topic started by: ratherbboating on December 24, 2018, 03:14:19 pm

Title: Beef Summer Sausage
Post by: ratherbboating on December 24, 2018, 03:14:19 pm
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.




Title: Re: Beef Summer Sausage
Post by: Gafala on December 24, 2018, 07:42:53 pm
Looks really good.
Title: Re: Beef Summer Sausage
Post by: watchdog56 on December 26, 2018, 05:12:10 am
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.