Finley had some time to do up some summer sausage (had Fri. off) started it Thur. night, had the pork already coarse ground form the last batch cubed up and ready to regrind.(http://i726.photobucket.com/albums/ww263/OU812_bucket/Jun30_0003.jpg)
Next was the deer
(http://i726.photobucket.com/albums/ww263/OU812_bucket/Jun30_0001.jpg)(http://i726.photobucket.com/albums/ww263/OU812_bucket/Jun30_0002.jpg)
This is after the first grind
(http://i726.photobucket.com/albums/ww263/OU812_bucket/Jun30_0005.jpg)
Next was the jalapenos which were added on the second grind
(http://i726.photobucket.com/albums/ww263/OU812_bucket/Jun30_0004.jpg)
This is after the second grind
(http://i726.photobucket.com/albums/ww263/OU812_bucket/Jun30_0006.jpg)
Then comes the Pepper Jack Cheese
(http://i726.photobucket.com/albums/ww263/OU812_bucket/Jun30_0007.jpg)
Started mixing in the cheese
(http://i726.photobucket.com/albums/ww263/OU812_bucket/Jun30_0008.jpg)
Next was the seasonings mixed with 12 oz distilled water.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/Jun30_0009.jpg)
Time to start stuffing
(http://i726.photobucket.com/albums/ww263/OU812_bucket/Jun30_0012.jpg)
All stuffed and hanging to dry. I like to make then into 1.5 lb chubs they look better that way when you give then out.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/Jun30_0014.jpg)(http://i726.photobucket.com/albums/ww263/OU812_bucket/Jun30_0015.jpg)
In the smoker at 120 F for an hr with the vent wide open
(http://i726.photobucket.com/albums/ww263/OU812_bucket/Jun30_0017.jpg)
Then 3 hr of Pecan increasing the temp 10 F every hr till the final cook temp of 170F and an IT of 156 F then a dip in cold water as each one gets to 156F
(http://i726.photobucket.com/albums/ww263/OU812_bucket/Jul01_0004.jpg)
Then let sit over night and remove the casings
(http://i726.photobucket.com/albums/ww263/OU812_bucket/Jul03_0007.jpg)
Sliced up for a snack while I package up the rest
(http://i726.photobucket.com/albums/ww263/OU812_bucket/Jul03_0010.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/Jul03_0009.jpg)
Nice sausage there OU
I am out of venison right now but hunting season is just around the corner, Got 4 tags but may not need them being the deer will be in the back of the property ;D
nepas
Thanks Nepa
Seen a buck in velvet this morning heading right to my little hot spot. Cant wait, I have 2 permits and so does my son for rifle season. Then comes black powder. Cant do archery though, I blew out my shoulder a couple years back form a motorcycle accident.
The Doc made me quit racing after putting me back together three times that year. He said I was getting to old to be doing that kind of stuff and maybe I should get a street bike.
Quote from: OU812 on July 06, 2009, 10:52:58 AM
Thanks Nepa
Seen a buck in velvet this morning heading right to my little hot spot. Cant wait, I have 2 permits and so does my son for rifle season. Then comes black powder. Cant do archery though, I blew out my shoulder a couple years back form a motorcycle accident.
The Doc made me quit racing after putting me back together three times that year. He said I was getting to old to be doing that kind of stuff and maybe I should get a street bike.
Yeah i hear that. I dont archery hunt anymore either. Here is PA they have opened crossbow if you have a dissability.
nepas
Here there OU812..........
Can you tell me why you took the sausage out of the casing.
Lumpy
Lumpy, I have found if you freeze the sausage with the casing on the moisture between the meat and casing tends to make frost crystals and over time will taste like your freezer. The outer surface of the sausage creates its own protective layer after being smoked. This weekend I pulled some sausage out of the freezer that was dated May of 07 and no frost or freezer burn and tasted great. Sometimes things get lost in there.
Nice looking sausages.
I might load up the RV and head to PA for some venison this fall too. Trouble is, I gotta take the kids out of school since they don't close the FL schools for PA's hunting season...
Do you think that vacuum pack might work?
One more thing...........you need to invite me and my carnivore friends over if you still have sausage in your freezer from 2007 ;D
We will clean it out for you.
Lumpy
I have done the vacuum pack thing b4 but that tends to add up the $
When I do it for gifts then I will.
Got it
Thanks..........Mr. full member ;)
Lump
Quote from: lumpy on July 06, 2009, 02:17:57 PM
Got it
Thanks..........Mr. full member ;)
Lump
When did that happen?
Great looking sausage there. Thanks for the tip on removing the casing, I am going to give that a try.
I also can't wait until deer season. Its almost time to start counting down the days with just over 2 months till opening bow season. :)
QuoteI might load up the RV and head to PA for some venison this fall too. Trouble is, I gotta take the kids out of school since they don't close the FL schools for PA's hunting season...
You mean the first day of deer season is not a holiday everywhere? ??? ;D
Quote from: pensrock on July 06, 2009, 05:22:48 PM
QuoteI might load up the RV and head to PA for some venison this fall too. Trouble is, I gotta take the kids out of school since they don't close the FL schools for PA's hunting season...
You mean the first day of deer season is not a holiday everywhere? ??? ;D
Might as well add the Tuesday morning after a (home) MNF game. I block those off on my calendar.... haven't had to in a while..
Holy Crap OU....they look awesome....WOW...well done Mister!! :)
That looks fantastic! I never thought of removing the casing before freezing. It really makes sense because the casing has already done its job. Thanks!
great job will try this some day
seemore..............
Thanks everyone for the comp's.
[/quote]
You mean the first day of deer season is not a holiday everywhere? ??? ;D
[/quote]
It is almost better than Thanksgiving in my eyes. I take the day b4 the season opens, the whole week of the season and the day after it closes off work.
I think it would be best if we all just received hunting off, bow and rifle. So that would be Sept 15 - Jan 15 off for me. Yeah I could live with that. And then of course 4 day work weeks to allow for three days of fishing per week the rest of the year. :)
OU812 those look fantastic! Great job, I bet they taste as good as they look. :)
I don't know how I overlooked this thread...jalapeno/cheese/venison sausage is near and dear to my heart.
I made some last week, too!
Carolyn