15 lbs of Summer Sausage ................ To Go!

Started by classicrockgriller, October 10, 2011, 09:11:34 PM

Previous topic - Next topic

0 Members and 1 Guest are viewing this topic.

DTAggie


NePaSmoKer

Dang gumb it, ya wanna me to come over and crank for ya  :o

Looks good the SS

Sailor

I would say that you have another success to chalk up.  Looks mighty fine.


Enough ain't enough and too much is just about right.

pensrock

looks good, you getting ready for hunting season?  :)

VI_Smoker


pikeman_95

IF we see a dust cloud coming out of Texas it just sonny's butt dragging in the dirt. Looks good man but boy have you been busy. My friends and I are getting ready to do a batch this weekend. It sure sounds like the kielbasa recipe is a good one.

Kirby

classicrockgriller

Pike, You are right, I am a draggin'.

But they say you can rest when you are dead. ;D

As always the Backwoods SS is some good stuff.

Here is the 10lbs of reg SS.





All vak pak'ed up and ready ........... To Go!


classicrockgriller

The Spicy version of this Summer Sausage.

I had added 3 Tbs of red pepper flakes and a Tbs of Cayenne.







What's the phrase of the Day?

All vac pk'ed up and ready .............. To Go!


SiFumar


pikeman_95

Very good looking Sonny. What plate did you use in your grinder. I like the looks of the grind. The second question is how hot was the peppered version? Now go to bed and get some sleep.

classicrockgriller

Pike, I used a fine grind on two fairly lean beef shoulder toast along with

some ground beef and a medium grind on the pork shoulder. The pork shoulder

was a tad bit on the fatty side and the beef was kinda lean so I used a 75/25

beef to pork ratio. The spicy version for 5lbs was dead on. (thanks Chris) If I

was to change it, I might drop the cayenne just a bit and add more red pepper.

Kevin A


Tenpoint5

Quote from: classicrockgriller on October 12, 2011, 07:02:53 AM
Pike, I used a fine grind on two fairly lean beef shoulder toast along with

some ground beef and a medium grind on the pork shoulder. The pork shoulder

was a tad bit on the fatty side and the beef was kinda lean so I used a 75/25

beef to pork ratio. The spicy version for 5lbs was dead on. (thanks Chris) If I

was to change it, I might drop the cayenne just a bit and add more red pepper.

Glad it worked out for you. I am getting the itch to make some sausage one wing or not I think I will get it figured out.
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!