Author Topic: Summer Sausage Question Help  (Read 2685 times)

Offline Turkeyman

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Summer Sausage Question Help
« on: September 23, 2006, 05:34:11 PM »
I am using some venison and pork mixture I ran out of hickory to smoke them with and the stores around me are out so I thought about using Maple. Has anyone else smoked Summer Sausage with Maple?

Thanks

Offline iceman

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Re: Summer Sausage Question Help
« Reply #1 on: September 23, 2006, 05:41:15 PM »
Go easy on the maple, just a bit less than hickory. It's a good flavor but a few degrees up from hickory. Next batch you can always kick it up if need be.

Offline Turkeyman

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Re: Summer Sausage Question Help
« Reply #2 on: September 23, 2006, 05:53:54 PM »
You say go easy I have 14lbs of sausage so how much maple and how long?

Offline MWS

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Re: Summer Sausage Question Help
« Reply #3 on: September 23, 2006, 07:51:14 PM »
Go easy on the maple, just a bit less than hickory. It's a good flavor but a few degrees up from hickory. Next batch you can always kick it up if need be.

I thought maple was mid range and hickory is stronger than maple.
Mike 

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Offline Habanero Smoker

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Re: Summer Sausage Question Help
« Reply #4 on: September 24, 2006, 05:47:42 AM »
Every one's tastes are different, but I also find that maple is "milder" than hickory. I have been using maple more and more on pork and chicken. Now if Bradley would only come out with peach bisquettes.


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Offline Oldman

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Re: Summer Sausage Question Help
« Reply #5 on: September 24, 2006, 07:07:10 AM »
Quote
Now if Bradley would only come out with peach briquettes

Naw... citrus is what is lacking....

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Offline West Coast Kansan

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Re: Summer Sausage Question Help
« Reply #6 on: September 24, 2006, 03:40:08 PM »
Olds, great idea generator... in the smoker now are scallops with Bacon wrap, scallops with the maple syrup soak someone suggested and the idea you gave we with the citrus comment.

Had three large Oysters - I cut oranges in half and hollowed them out making cuts in the side of the peel so they can spread out as they cook. Layed bacon in the bottom, oyster on top of that, spicy pepper, garlic seasoning, a small amout evoo, and touch of butter on top. The orange peel boat is opening up just like planned. Oyster sitting o the bacon looking proud

Giving them two hours of smoke, alder/ maple alternating. Have been trying to think of things a little different for upcoming wedding. Just goes to show you cant be too careful what you say.

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NOW THAT'S A SMOKED OYSTER (and some scallops)

Offline asa

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Re: Summer Sausage Question Help
« Reply #7 on: September 24, 2006, 10:54:29 PM »
Wow! Sounds spectacular. Can you send us photos of the oysters in the orange shells??? And please let us know how they turned out.
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Offline Turkeyman

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Re: Summer Sausage Question Help
« Reply #8 on: September 25, 2006, 05:09:33 PM »
Well my Summer sausage did not turn out. I ended up getting pissed off after 13 hours and threw it out.  I came back to the forum and serched everything I could find on summer sausage. I think it did not turn out for a couple of reasons.

1) I don't think that I let the sausage dry enough before smoking  HOW LONG SHOULD IT DRY FOR BEFORE SMOKE

2) I had a pan of water in for the hole time        AM I SUPPOSE TO HAVE A WATER PAN IN THERE ?

3) Not sure about the vent had it open about 1/8" the hole time.       HOW MUCH SHOULD THE VENT BE OPEN?
 
Now does any of this sound like it was my problem.

I am going to try again this weekend so if you have any ideas that would help me fire away. Thanks