Now that the wife is on the mend, I was finally able to make some summer sausage.
Here it is, ready to go in the smoker:
(http://i438.photobucket.com/albums/qq101/seemorephoto/100_1191.jpg)
I put it in at 80 degrees for 2 hours, then raised the temp to 120 degrees, and let the smoke roll for 4 hours.
The temp then raised to 165. The IT cooked to 152. Got the recipe from Rytek's book - the venison summer sausage, except I used a mixture of beef and pork.
Here they are out of the smoker:
(http://i438.photobucket.com/albums/qq101/seemorephoto/100_1192.jpg)
I gave them an ice water bath, and then stuck them in the fridge to cool.
Here they are today:
(http://i438.photobucket.com/albums/qq101/seemorephoto/100_1193.jpg)
10.5 called me this am, and MADE me cut the sausage open to see it!
Not bad for a first attempt.
seemore
That's A LIE!!!! I told you you should wait 24 hours so the flavor's could meld and the smoke could start penetrating further into the meat!! I just asked how it tasted because I figured you had already done the taste test. It isn't my fault you cut it in half to taste some. BTW HOW DID IT TASTE? ;D ;D It does look good.
Looks great Mr S!
I just got Rytek's book this week.. Lots of reading to do!
You can make Summer Sausage in Winter ??? ???
::) ;D
Great job Mr.!
bet it taste awesome :)
Carolyn
Looks like a winner there Mr S
Looks fantastic seemore, bet it tastes even better. I like the cheeze idea, I think I'll try that next time. ;D
Thats some good lookin sausage you got there seemore.
I can almost taste it way over here.
Quote from: Tenpoint5 on March 07, 2010, 11:05:10 AM
That's A LIE!!!! I told you you should wait 24 hours so the flavor's could meld and the smoke could start penetrating further into the meat!! I just asked how it tasted because I figured you had already done the taste test. It isn't my fault you cut it in half to taste some. BTW HOW DID IT TASTE? ;D ;D It does look good.
"NOW YOU KIDS GET ALONG". Looks awesome Scott. nice job.
Is that cheese in the sausage? Looks good, if so what kind?
Quote from: Roadking on March 08, 2010, 04:25:59 PM
Is that cheese in the sausage? Looks good, if so what kind?
yes high temp cheder never used it before but it was good I cut up some tonight it was very good
seemore
Now that is gonna be some good eatin'.
Looks great seemore.
First try, yeah right! ;)
Quote from: Roadking on March 08, 2010, 04:25:59 PM
yes high temp cheder never used it before but it was good I cut up some tonight it was very good
seemore
I got to give the cheese thing a try. Really looks good.
That looks damn yummy
I keep reading about summer sausage, now I will have to read the recipe in Ryteks book
Adding the cheese sounds like a great idea too
well done. Inspirational for those of us who have not attempted this yet
How does the smoke get thru the casing?
Hiya slider and welcome to the forum. Glad to have you with us.
Quote from: slider on March 10, 2010, 08:29:39 PM
How does the smoke get thru the casing?
Hey slider and welcome. The casings are porous and the smoke just absorbs through the micro size holes.
Quote from: Quarlow on March 10, 2010, 08:49:47 PM
Quote from: slider on March 10, 2010, 08:29:39 PM
How does the smoke get thru the casing?
Hey slider and welcome. The casings are porous and the smoke just absorbs through the micro size holes.
Geez, thought I type that. ;D
Thanks for the welcome its good to be here. I know that i will learn alot from you guys. And thanks for the info.