BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Sausage Making => Topic started by: NePaSmoKer on May 10, 2010, 11:43:09 AM

Title: Mildly Warm Summer Sausage
Post by: NePaSmoKer on May 10, 2010, 11:43:09 AM
Doing 5 pounds of summer chubs today for a slow smoke tomorrow.

Got 1 level t cure #1 mixed into 6oz cold distilled water with 2 T red pepper flakes.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF6250.jpg)

Forgot to take a pic of the mix  :o


All ready to stuff into 3, 1 pound chubs and a 2 pound large chub. The tube is a 1" SS BJT made tube.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF6251.jpg)

(http://i123.photobucket.com/albums/o290/stlthy1/DSCF6252.jpg)


All stuffed and ready for fermenting overnight.
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF6253.jpg)


Hanging for tomorrow......Hey my fridge aint messy  ;D
(http://i123.photobucket.com/albums/o290/stlthy1/DSCF6254.jpg)
Title: Re: Mildly Warm Summer Sausage
Post by: DTAggie on May 10, 2010, 05:21:06 PM
Looks good.  Why two different casing types?
Title: Re: Mildly Warm Summer Sausage
Post by: NePaSmoKer on May 10, 2010, 05:56:28 PM
Quote from: DTAggie on May 10, 2010, 05:21:06 PM
Looks good.  Why two different casing types?

Just need to use them up.