hi guys. i,m making my first batch of summer sausage. i have 4 3lbs casings in right now. i put them in at 120 to dry for a hour,then turned temp up to 140 and started to apply smoke. then turned temp up to 155 after hour 2. after 2 hours of smoke turned off generator, then brought temp up to 170. internal temp of sausage is already at 142 and intend to pull out at 156. it seems to me that internal temp is rising pretty fast compared to an earlier post that said it him almost 10 hours. igot a remote maveric in the cabinent, and also using a thermapen to check. every thing looks great, so not worried. i will try to post pics when done. wish me luck. any info on ruff estamate on cooking time would be greatfull. thanks
I find as the cabinet temp and the sausage temp get closer it takes longer to increase the sausage temp. So when the cabinet is at 170 and the sausage is at 90 there is a temp difference of 80, now the sausage is at 142 the is only a difference of 28, so sausage will take longer to increase its internal temp. Don't increase the cabinet temp or you will turn the fat to a liquid and lose it all. Don't forget to ice bath them when you remove the sausage and then let them bloom for a couple of hours.
Mike
thanks for the info. i did notice the temps seem to stalling a little.i also have a cool ready with ice water for the bath. intend to bring internal temp down to 100 after in ice bath. thanks
dboundy, sounds like you have the plan to make some good sausage, might want to rotate the front to back as the back is a bit hotter than the front.
Keep us posted and good luck.
Here are some pics of my first summer sausage. It came out excellant. I think i,ll try to do another 15lbs next weekend, but with venison. Tomorows opening day for deer season, so should have fresh by friday.
(http://i686.photobucket.com/albums/vv230/darrenbondy/cookingpics003.jpg)
(http://i686.photobucket.com/albums/vv230/darrenbondy/cookingpics005.jpg)
(http://i686.photobucket.com/albums/vv230/darrenbondy/cookingpics007.jpg)
(http://i686.photobucket.com/albums/vv230/darrenbondy/cookingpics010.jpg)
(http://i686.photobucket.com/albums/vv230/darrenbondy/cookingpics012.jpg)
Wow dbondy the sausage turned out great. How many hours did it take? I like your idea for hanging the sausage, stick in the wall.
Mike
Those look really good, all you need is some smoked cheese, crackers and a few cold ones. ;D
Looks great dbondy
HI pensrock, my wife having a wine and cheese party next sat. So will defenentaly will put out smoked chedder and some sausage to go along with the wine.
Hi mikeradio. It took about 7.5hrs, then 25 mins in water bath to cool off, then let bloom for 3hrs. Since it was my first try, I used the himountain kit with extra pepper corns. Came Out great, a few tubes went missing right away(must of been the in laws) . Next time I,ll add more pepper corns ,garlic and some fermento from the sausage maker. I like alittle more tang to my sausage, so hope this might help.
Are you sure this is your first time? ;)
They look great well done.
HR
Hey HR, this was my first summer sausage attemp. I did do some fresh pork sausage many years ago with my father. Couldn,t of did it with out reading all of the great info from you guys on this sight. Thanks ::)
Excellent looking sausage - making me hungry for a sandwich!
Ok dbondy thats it now a stuffer is definitely on the list. Damn that's some fine looking stuff there.
I am just putting 10 summer sausage in the smoker as I speak! Yours look great. I hope I have as good smoking as you did!
Hi Quarlow. A stuffer is the only way to , I got very lucky on mine. I got it from my mother, she said it came from my great grandad. Its an old enterprize stuffer, its not pretty but works awsome. :D
dbondy,
that looks awsome, especially for a first batch!
I've used a few High Mt kits also and really liked them, but now I've switched to Friscos in Omaha.
You'll like a nice stuffer. I've got a 11 lb Cabelas (and now with a motor on it). I think I made one batch w/out a stuffer.
I seems like it takes longer to get my sausage up to temp than 7.5 hours, and I only put 3 in at a time. Next time I'm using 1.75 lb casings that are smaller in diameter, so they should cook thru quicker.
Now you can make snack sticks, brats, kielbasa, italian sausage, . . .
get smokin
drano
dbondy hang on to that stuffer I have seen them go for $600 at auctions for the big ones. especially if you have both plates and the fruit juicer
Great looking sausage there. Hard to believe that's your first try at it. ;D
Great job on the suasage db
When doing deer sausage I like 60% deer and 40% pork butt, works great.
Quote from: dbondy on November 01, 2009, 07:00:00 AM
Hi mikeradio. It took about 7.5hrs, then 25 mins in water bath to cool off, then let bloom for 3hrs. Since it was my first try, I used the himountain kit with extra pepper corns. Came Out great, a few tubes went missing right away(must of been the in laws) . Next time I,ll add more pepper corns ,garlic and some fermento from the sausage maker. I like alittle more tang to my sausage, so hope this might help.
I've used that kit a couple times. Never thought to put peppercorns or cracked pepper in it but should have. Only thing I added was mustard seeds.
What temp did you smoke at?
Here's a book you should get RAF128 fantastic book, you can get it at anyone of these sites:
1. http://www.amazon.com/Great-Sausage-Recipes-Meat-Curing/dp/0025668609/ref=sr_1_1?ie=UTF8&s=books&qid=1257298387&sr=1-1
2. http://www.sausagemaker.com/71200greatsausagerecipesandmeatcuringbyrytekkutas.aspx
Quote from: dbondy on November 01, 2009, 02:27:12 PM
Hi Quarlow. A stuffer is the only way to , I got very lucky on mine. I got it from my mother, she said it came from my great grandad. Its an old enterprize stuffer, its not pretty but works awsome. :D
Does stuffer look anything like this? This is over 100 years old and works great.
(http://img.photobucket.com/albums/v481/candlelake/Picture265.jpg)
Hi RAF128, yep thats the same stuffer as mine. I also have the smaller juicing plate, strainer and origanal box. Its not as pretty looking as yours, but works fine. I was suprized that 10.5 said it was worth that much. I will make sure it stays in the family. Thanks ::)