Just mixed up and stuffed some Lem summer sausage. This is the last kit I had at home and my first try at the Lem kit, hope it turns out good.
I started with 8lbs ground chuck and then added 2lbs ground butt. I also added some extra cracked pepper, paprika,ground mustard,red pepper flakes and some ground habenero peppers. The casings for the chubs were 1lbers. there smaller than I,m used to, but I think it going to be easier to smoke than the 3lb chubs that I,ve used in the past. I hope this is my last smoke without a pid controller(santa hasn,t come yet). Can,t wait to try the pid on a sausage or butt roast smoke, gess I have to wait. The chubs are the ice box till tomorow morning, I,ll post the finished pics tomorow. ;D
(http://i686.photobucket.com/albums/vv230/darrenbondy/rivercookies016.jpg)
all mixed up
(http://i686.photobucket.com/albums/vv230/darrenbondy/rivercookies018.jpg)
reground and ready for the stuffer
(http://i686.photobucket.com/albums/vv230/darrenbondy/rivercookies019.jpg)
ran out of big casings so i put the extra mix in a small snack stick casing
(http://i686.photobucket.com/albums/vv230/darrenbondy/rivercookies020.jpg)
Those should warm you up on a cold day!
Looking forward to end results.
Looookin Gooood
Did you right down the amount of the extras you put in there?
I do the extra meat in a snack stick thing also.
We will be waiting to see the finished product.
Hi OU I did wright down the extras, It was 2.5 tbls. cracked pepper, 2 tbls. paprika, 2,5tbls. ground mustard, 1tbls. red pepper flakes. 1t. ground habenero. I don,t think I going to be too hot but it will have a bit of a bite. It is close to what I have added to The HM kits I,ve done. I might even have to do another batch before xmass because this one is going to disapear fast. With this batch I,ve done a total of forty pounds this month so far. Between family and friends its all gone, so I hope to keep this batch around a little longer. ;D
Good to here you are takeing notes, they really help later on when you get hooked on making something else and go back to making sausage.
Sounds like you are on a roll, 40 lb and all gone, keep up the good work.
??? Hi dbondy. Never have used Lem mixes always make own. Your additional additives sound great i think you will love it. I have a question. Hot or sweet paprika? Ground mustard, Colemans? Brown? Let us know how it comes out. I have 10# to make after Xmas to take to MN for Granddaughters Wedding in January.
FT
Hi FT I used sweet paprika, I can,t find the hot stuff around here and I also think that that there is plenty of other pepper in the mix. My next batch of sausage will be from scatch, I just haven,t had time to place a order to the sausage maker yet. The ground mustard was yellow and its made by Keens, its what I had on hand. I did try hole mustard seed last time and had good results, but I found that there was the odd hard seed in the sausage which was hard on the teeth. :)
Chubs look real nice. The LEM seasonings are real good.
nepas
Thanks NEPAS, just got the chubs out of the fridge and the bradly is warming up at the moment. I will post more pics as the day goes on. :)
Looking good so far.
Quote from: dbondy on December 17, 2009, 05:13:36 AM
I will post more pics as the day goes on. :)
Cant wait.
I've got some new pics, the sausage is not done yet, but it has some nice colour. It,s been in for 6hours so far, maybe another 5-6 more to go.
I smoked it with 2.5 hours of hickery, now it,s the waiting game till finish time. Its cold out so hopefully it won,t run to long into the night. :)
(http://i686.photobucket.com/albums/vv230/darrenbondy/002-3.jpg)
(http://i686.photobucket.com/albums/vv230/darrenbondy/001-4.jpg)
I,ll post more when i,m finished.
Looookin Gooood
Is it done yet?
Is it done yet?
Hu? Hu?
Is it done yet?
Nice transformation!
db, that is pretty. looking forward to the finish pics.
Finally done, I did the ice bath and bloom. It took about 10 hours to smoke and cook, faster than I thought. I should of pulled them out a little earlier because there a little over done. I,ve got to get a new probe for my maverick, it seemed to be stuck at 145. When I checked with my thermapen the IT temp was 165. All is not lost because they turned out pretty good. I,m still not sure if I like the HM kits or the LEM better yet. It seems that the Lem kit is a little to salty. I did add extra spices when I made this batch, but no extra salt. All in all I would do the Lem kit again, but next time I,ll try it from scratch. I think I,ll try the Rytek recipe. ;D
(http://i686.photobucket.com/albums/vv230/darrenbondy/003-2.jpg)
(http://i686.photobucket.com/albums/vv230/darrenbondy/004-3.jpg)
I think the family will scoop these up pretty quick. ;)
If they don't I will! ;D
Thats some dam nice lookin sausage dbondy, dam nice.
The color looks prefect.
I'm sure it will go fast.
Just tried another peace this morning and it tastes better than I thought. My taste buds must have been off a little last night. I agree with NEPAS the lem kits are better than the hm kits. Now its time to think about my turkey and ham I,ve got for xmass diner. Both of them will see the bradly for a little smoke. ;D
After looking at the finished product and rereading the post, I do see something WRONG ......
They are not at my House!
They look great db !
Quote from: dbondy on December 18, 2009, 05:42:57 AM
Just tried another peace this morning and it tastes better than I thought. My taste buds must have been off a little last night. I agree with NEPAS the lem kits are better than the hm kits. Now its time to think about my turkey and ham I,ve got for xmass diner. Both of them will see the bradly for a little smoke. ;D
I like to let the sausage sit in the fridge for at least 24 hr before I cut into them, just to let the flavors blend.
Thanks guys, I think the 24hrs in the fridge did the trick OU. ;D
NICE
Yeah they get better when they sit for a few days.