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BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Sausage Making => Topic started by: josbocc on December 13, 2009, 05:02:30 AM

Title: Summer Sausage Suggestions
Post by: josbocc on December 13, 2009, 05:02:30 AM
Hey Everybody,

Smoking 25# of Summer Sausage today for Christmas gifts (after the 2 whole chickens are done).  Anyone have a suggestion, or prior experience with what flavor of wood pucks to use?  Your suggestions are appreciated!!!

Thanks,
Jeff
Title: Re: Summer Sausage Suggestions
Post by: KevinG on December 13, 2009, 05:41:12 AM
Quarlow did a nice write up on the potency of the Briquettes here. I've never done summer sausage myself, but have tried it three different ways, hickory, oak, and mesquite. Liked all three.

http://forum.bradleysmoker.com/index.php?topic=12945.0 (http://forum.bradleysmoker.com/index.php?topic=12945.0)
Title: Re: Summer Sausage Suggestions
Post by: josbocc on December 13, 2009, 05:58:38 AM
Thanks Kevin.  I've pretty much got the different woods down as far as potency, but I've only done summer sausage once before, and I'll be dipped if I can remember which pucks I used. 

I'm hoping someone has a favorite that goes over well for all different types of folks.  If not, guess I'll stick to the lower end of the potency scale, so as to not "offend" anyone.

Thanks for the assistance,

Jeff
Title: Re: Summer Sausage Suggestions
Post by: squirtthecat on December 13, 2009, 06:28:14 AM

I don't know how much smoke soaks into those things, but I've found that an Apple/Pecan mix goes good with poultry, as it really 'sponges' up the smoke..

Let us know how it turns out, that's quite a load!
Title: Re: Summer Sausage Suggestions
Post by: Tenpoint5 on December 13, 2009, 07:27:49 AM
HICKORY is the flavor for me and I believe is most common for commercial products. but don't quote me on that one. I would still use hickory though.
Title: Re: Summer Sausage Suggestions
Post by: josbocc on December 13, 2009, 09:31:53 AM
10.5,

While I share your enthusiasm for Hickory, and Mesquite (don't tell WTS), I'm giving almost all of the 9 sausages away for X-Mas gifts.  (plus I have three full boxes of Alder and only 1 1/2 of Hickory). 

I'm going with the Alder so as to keep then palatable for all, but I think I'll extend the overall smoke time a touch.

Thanks for the Input everyone, and Happy Holidays,

Jeff
Title: Re: Summer Sausage Suggestions
Post by: NePaSmoKer on December 13, 2009, 09:38:59 AM
Most bags will absorb smoke to an extent. The meat will only take 1/8 to 3/16" of smoke thats why mix may contain smoke flavor or you can add liquid smoke.
Title: Re: Summer Sausage Suggestions
Post by: josbocc on December 13, 2009, 05:41:31 PM
The nine bags are basking in their ice bath right now.  I'll let you know how they turned out.  Thanks for all the input.

Jeff
Title: Re: Summer Sausage Suggestions
Post by: Tenpoint5 on December 13, 2009, 05:54:05 PM
Pictures???
Title: Re: Summer Sausage Suggestions
Post by: josbocc on December 20, 2009, 05:32:34 AM
10.5,

Sorry..., no pics.  Momma has my digital, and my cell doesn't have a camera.  I can proudly say that the 25# of alder smoked summer sausage was a huge success, so much so that I just put another 25# in the DBS6 at 7AM this morning.  GOOD STUFF!!!

Jeff
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