Made up a 5 pound batch of Kirby's Summer Sausage but kicked it up a notch. I took 10 fresh Jalapenos and washed them and cut the stems off. Then sliced them and put them in the chopper to dice up. Mixed in 8 oz of High Temp cheddar. Put 2 hours of hickory to them and brought them to 152 IT in the Bradley. I took the left over mix from the stuffer tube and the bottom of the stuffer and made a tiny roll and smoked it along with the chubs. They just came out and cooled down and are now blooming. The tiny test roll is gone! I could not resist taking a testing sample and forgot to take a photo of it before it went down the hatch. Will bloom for a few hours and then into the fridge overnight. Will take a shot tomorrow when I break them open.
Just came in from outside.
(http://i36.photobucket.com/albums/e25/jcompton1/DSCI0875.jpg)
Hanging to bloom.
(http://i36.photobucket.com/albums/e25/jcompton1/DSCI0877.jpg)
Hi Sailor,
I am new to the forum and trying to learn..
Could you tell me what blooming is? :)
Also those look really yummy.. could you tell me the type of casing?
thanks
ig
Great Looking SS Sailor, Don't tell me your #1 lets you hang the sausage in the laundry room to bloom!! :o
Quote from: bundy on November 25, 2010, 06:10:44 PM
Great Looking SS Sailor, Don't tell me your #1 lets you hang the sausage in the laundry room to bloom!! :o
Shhhhhhhh ;D It is the best place that I have found. The AC vent is right above and blows right on them. She kinda frowned when I tried to put two chairs on the dinning table.
Quote from: Sailor on November 25, 2010, 06:19:41 PM
Quote from: bundy on November 25, 2010, 06:10:44 PM
Great Looking SS Sailor, Don't tell me your #1 lets you hang the sausage in the laundry room to bloom!! :o
Shhhhhhhh ;D It is the best place that I have found. The AC vent is right above and blows right on them. She kinda frowned when I tried to put two chairs on the dinning table.
Secrets are good.......Mine bloom in the laundry room too ;D
Quote from: islandgirl on November 25, 2010, 05:34:29 PM
Hi Sailor,
I am new to the forum and trying to learn..
Could you tell me what blooming is? :)
Also those look really yummy.. could you tell me the type of casing?
thanks
ig
Welcome to the forum!
My understanding is that blooming just brings out the color of the smoked sausage gives it a deep smokey color.
The casing that I am using for these chubs is the fibrous 2 1/2 inch by 20 inch casing. You peel the casing off and you will have a nice dark rind. I ordered these here https://www.lemproducts.com/product/3854/Fibrous_Casings
Hey Rick, She won't let me keep the chips on the shelf like you do though ;D
Quote from: islandgirl on November 25, 2010, 05:34:29 PM
Hi Sailor,
I am new to the forum and trying to learn..
Could you tell me what blooming is? :)
Also those look really yummy.. could you tell me the type of casing?
thanks
ig
Sailor is right
Small chub casings, normally clear, But you can get them in Mahogany color too.
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7643.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7646.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7651.jpg)
Quote from: Sailor on November 25, 2010, 06:27:43 PM
Hey Rick, She won't let me keep the chips on the shelf like you do though ;D
I try to hide the chips but she finds em and puts em on the shelf like she is saying...HA......I found them again :D
Those sound like they are going to be real spicey to me.
Those look great Sailor
How did the test sample taste. Take a few pictures when you cut into one of those babes tomorrow. I have been busy making stuffer parts and it has been real cold so am holding up on making any sausage for a while. Besides I have another hunting season starting this next Wed. This is a slug and black powder season and goes on until the 15th of January. It is cold hunting but can be profitable. Looking forward to putting some meat in the freezer. Then it is sausage time. I am out of SS and getting low on jerky.
check on you tomorrow.
Kirby
Out of the fridge this morning and took the casings off. Sliced up some for my snacking and vac them with the little portable vac using ziplock bags. Cut the other chubs in hunks and vac sealed them for the freezer. I think resting in the fridge took some of the "bite" (spicy) out of them. They had a very nice flavor. I just gave a slice to my official taste tester and she said "yep you got winner". I asked if they were too hot (she is not a big spicy person) and she said no they are fine. I will be making them again.
Out of the casing and ready to slice.
(http://i36.photobucket.com/albums/e25/jcompton1/DSCI0879.jpg)
Money shot.
(http://i36.photobucket.com/albums/e25/jcompton1/DSCI0880.jpg)
Vac sealed and going into the freezer.
(http://i36.photobucket.com/albums/e25/jcompton1/DSCI0881.jpg)
Look Really Good Jim! Now I have to go find the recipe again I cant remember if I wrote it down or not.
very nice texture
Jim
Great pictures and boy they look good. I have never doctored the recipe but I am going to give it a try. When you say high temp cheese can you expand on that. Is it something special???
Kirby
High melt cheese will withstand 400 degrees without melting out. http://www.alliedkenco.com/catalog/advanced_search_result.php?keywords=high+melt+cheese&imageField.x=5&imageField.y=5&osCsid=undefined
In some of my smokes I used a shredded cheddar and the oil separated. Nepas said that he uses regular cheddar but he dices it in his cheese cutter and it does not separate. He has used Jack also and it was fine according to him. Mozzarella will not separate out. I ordered a bag of the high temp and still have several pounds of it so until it is gone that is what I am using. I will try the regular cheddar again when I run out of high temp. I will need to fine a cuber to cube it up in 1/4 cubes.
This is the cuber cutter i use for my cheese when i add to SS. Makes perfect 1/4 X 1/4 squares.
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7224.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7096.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7102.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/DSCF7103.jpg)
Nice looking SS, Sailor ;D
Do you remember where you picked you cuber up?
Quote from: Sailor on November 26, 2010, 07:44:13 AM
Do you remember where you picked you cuber up?
Got it at QVC a few years ago. Checked their site and cant find it now
I would guess a potato french fry maker would work to some extent. at least it would make the sticks and you could cut them into cubes.
:-\
I was thinking the same thing. I have searched the net and can't find the Genillis brand and I don't want to pay hundreds of dollars to by a commercial cuber. Still looking on the web for a cuber. If I find one I will post the link but I am not hopeful at this time.
did you need my address to ship me some
Quote from: Sailor on November 26, 2010, 09:11:17 AM
I was thinking the same thing. I have searched the net and can't find the Genillis brand and I don't want to pay hundreds of dollars to by a commercial cuber. Still looking on the web for a cuber. If I find one I will post the link but I am not hopeful at this time.
This looks like the one Nepas has.
Tribest CP-OVC Vegetable Dicer (http://www.amazon.com/Tribest-CP-OVC-Vegetable-Dicer/dp/B002B5EXPU)
yes it does. I am going to order this before it gets away. Thank you for the find. I guess I was not doing a correct search.
Real nice job on the SS. Three things I love all rolled in to one, meat ,cheese and jal's.
Think my next batch I may just have to try this.
Quote from: Sailor on November 26, 2010, 09:34:22 AM
yes it does. I am going to order this before it gets away. Thank you for the find. I guess I was not doing a correct search.
If you haven't ordered A cuber yet, heres one for $20.00 New http://cgi.ebay.com/NICER-DICER-SEEN-TV-KITCHEN-CHOPPER-GIFT-NEW-NIB-/110606529148?pt=LH_DefaultDomain_0&hash=item19c0a9b27c
That is a good price. I had not ordered yet. Thank you!
This is the one I have used for 3 years. Works great, got it from the grocery store, Don't know who has them now.
(http://www.google.com/imgres?imgurl=http://greggsgal.files.wordpress.com/2009/09/dscf5523.jpg%3Fw%3D640%26h%3D480&imgrefurl=http://www.halleethehomemaker.com/page/73/&usg=__cIzACsrfVSrYc_P2D_bf2_ELwO0=&h=480&w=640&sz=84&hl=en&start=20&zoom=1&tbnid=_Opv4rqVtXKd7M:&tbnh=144&tbnw=216&prev=/images%3Fq%3Donion%2Bdicer%26hl%3Den%26sa%3DX%26rlz%3D1T4GGLL_enUS386US386%26biw%3D1508%26bih%3D468%26tbs%3Disch:10%2C380&itbs=1&iact=hc&vpx=1223&vpy=86&dur=152&hovh=194&hovw=259&tx=180&ty=118&ei=PlDwTNCvIoaksQOzh_DSCw&oei=K1DwTLquG5S6sAPPzZCYDA&esq=2&page=2&ndsp=14&ved=1t:429,r:6,s:20&biw=1508&bih=468)