Made 16 lbs of Hi Mountain Summer Sausage.
8 lbs of reg and 8 lbs with added jalapeno and cheese.
The casings were 1 1/2 by 20. I re ringed the open end
then split them in half. Gave me (24) 3/4lb chubbies.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Sausage/Summer%20Sausage%2016%20lbs/SDC12222.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Sausage/Summer%20Sausage%2016%20lbs/SDC12221.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Sausage/Summer%20Sausage%2016%20lbs/SDC12225.jpg)
Hoping to have them done by 10:00 or so.
Nice! ;D
24 is a nice number. Go get em.
Lookee all them lil chubbys :D
nice sonny
The Chubby Monkey
Sonny,
Great job!
I sure hope you didn't burn the back of your head when you layed in the smoler to get that picture from below ;)
Look at all them cute little chubbies. :D
Doin it that ways sure makes for a nice presentation when your handing them out.
Nice job Sonny.
Looking good!
About 5 hours into the smoke including dry time.
Summer Sausages are getting 2 hrs 40 minutes of Pecan.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Sausage/Summer%20Sausage%2016%20lbs/SDC12227.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Sausage/Summer%20Sausage%2016%20lbs/SDC12228.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Sausage/Summer%20Sausage%2016%20lbs/SDC12229.jpg)
Sure smells good around here.
I like the 'bottoms up' smoker shots!
Man sonny those look good. Looks like you made some nice tight casings. Waiting for the final pictures.
kc
Them are gonna be awesome :o Where did you get your casings? I like them upskirt shots too ;D
Quote from: Keymaster on February 16, 2011, 05:07:54 PM
Them are gonna be awesome :o Where did you get your casings? I like them upskirt shots too ;D
Normal casings are 1 1/2 x 12. These were 1/12 x 20 and I got them at Allied Kenco.
www.alliedkenco.com
Just rotated the SS and took a reading on 8 different Sausages. (2 from each rack)
They all read 121*. This smoker has no fan but sure cooks even.
Sonny,
I know that is your home made smoker....but what was it originally?
WOWZA Sonny ... That's a great load of SS :o :o If you have too many of them, you could always roll one my way ;D ;D
Quote from: pfowl01 on February 16, 2011, 06:16:13 PM
Sonny,
I know that is your home made smoker....but what was it originally?
Was an oven or proofer.
This is when I got it:
http://forum.bradleysmoker.com/index.php?topic=14749.0
This is where I did the work on it:
http://forum.bradleysmoker.com/index.php?topic=16686.0
Man CRG they look great, now I want to make some more SS. ;D
Quote from: smoker pete on February 16, 2011, 06:28:49 PM
WOWZA Sonny ... That's a great load of SS :o :o If you have too many of them, you could always roll one my way ;D ;D
X2 ;D
hey CRG, man those look awesome and now I really got the BUG ;D, done summer sausage without casing but really wanna try some with , so here go the questions ,
1) what are the exact casing I would need , looked at the site you mention but looks greek to me and I don't see 1 1/2 x 20 casings ?
2) Do you ring both ends and then tie one end ?
3) what size rings do you use ?
Any other help and hints are greatly APPRECIATED !!! and lastly , yes my mouth is watering and my eyes are bugging out just looking at yours and thinking about doing some !!! Thanks for all your help . Tim
Money shot? ;D
Quote from: cobra6223 on February 17, 2011, 06:40:45 AM
hey CRG, man those look awesome and now I really got the BUG ;D, done summer sausage without casing but really wanna try some with , so here go the questions ,
1) what are the exact casing I would need , looked at the site you mention but looks greek to me and I don't see 1 1/2 x 20 casings ?
2) Do you ring both ends and then tie one end ?
3) what size rings do you use ?
Any other help and hints are greatly APPRECIATED !!! and lastly , yes my mouth is watering and my eyes are bugging out just looking at yours and thinking about doing some !!! Thanks for all your help . Tim
These are the casings.
http://www.alliedkenco.com/catalog/product_info.php/cPath/32_227/products_id/2984
You probably can buy 1 1/2 x 12" locally.
I ringed and put a knotted loop on the open end of the casing while it was still
dry with 3/8 hog rings. I then split them in half. These are fiborious casing and
have to be soaked in warm water for approx an hour before stuffing.
Stuffed them with approx 3/4 lb of stuffing and hog ring the open end again.
No hanging string this time.
I forgot to take these out and let run up to room temp, so I used a longer dry time.
I went 2 hrs at 120* with no smoke, 2 hrs at 130* no smoke. 3 hrs at 140* smoke applied
2 hrs at 150*, 2 hrs at 160*, then went to 170* till sausage reached 152* and that was at
3 this morn. Gave then a cool water bath to bring down the IT and a cpl hours to dry and
finish the bloom.
Quote from: OU812 on February 17, 2011, 07:03:12 AM
Money shot? ;D
Here Curt! ;D
On the 8lbs with Cheese and Jalapeno, I used 15 oz of reg. Coldby Jack cheese
and a McCormick bottle of dried dice Jalapeno. It probably needed more Jalapeno
and a little less cheese, but it is still good. This was also a dbl grind which I had
never done before.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Sausage/Summer%20Sausage%2016%20lbs/SDC12230.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Sausage/Summer%20Sausage%2016%20lbs/SDC12231.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Sausage/Summer%20Sausage%2016%20lbs/SDC12236.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Sausage/Summer%20Sausage%2016%20lbs/SDC12232.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Sausage/Summer%20Sausage%2016%20lbs/SDC12233.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Sausage/Summer%20Sausage%2016%20lbs/SDC12234.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Sausage/Summer%20Sausage%2016%20lbs/SDC12235.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Sausage/Summer%20Sausage%2016%20lbs/SDC12237.jpg)
That looks excellent Sonny, I think I'll try the cheese and Jalapenos next time :)
Most exellent!!
Maybe cut the cheese smaller next time? ;D
Sonny Sonny the sausage man
Hot Damn thats who i am :D
AKA the pusher man
Looks great Sonny
Quote from: OU812 on February 17, 2011, 11:00:49 AM
Most exellent!!
Maybe cut the cheese smaller next time? ;D
I cut them 1/8 to 1/4 cubes. Probably need to do a better job of separating/mixing them.
I am still Happy.
Wifey will love it for Pizzas.
Yep those are definitely money shots all right. Get yourself a CRB and cheers yourself for a job well done!!
Quote from: jiggerjams on February 17, 2011, 11:17:21 AM
Yep those are definitely money shots all right. Get yourself a CRB and cheers yourself for a job well done!!
CR/DP for Me? Thanks!
I'm doing it right now! ;D
Quote from: classicrockgriller on February 17, 2011, 11:26:29 AM
Quote from: jiggerjams on February 17, 2011, 11:17:21 AM
Yep those are definitely money shots all right. Get yourself a CRB and cheers yourself for a job well done!!
CR/DP for Me? Thanks!
I'm doing it right now! ;D
Crown Royal/Diet Pepsi? Still a little early on the West side, The Booze bell might be a ringin here shortly ;D Tryin to figure out what I'm gonna smoke in the next four days off ???
Quote from: Keymaster on February 17, 2011, 11:41:50 AM
Quote from: classicrockgriller on February 17, 2011, 11:26:29 AM
Quote from: jiggerjams on February 17, 2011, 11:17:21 AM
Yep those are definitely money shots all right. Get yourself a CRB and cheers yourself for a job well done!!
CR/DP for Me? Thanks!
I'm doing it right now! ;D
Crown Royal/Diet Pepsi? Still a little early on the West side, The Booze bell might be a ringin here shortly ;D Tryin to figure out what I'm gonna smoke in the next four days off ???
Crown/DrPepper
Always been a Dr Pepper drinker.
Use to do Jack and Dr Peppers and called them PepperJacks.
4 days off? .... Smoke it all.
WOW !
I think you caught the disease, Sonny.
Those look awesome !
Quote from: classicrockgriller on February 17, 2011, 11:06:38 AM
Quote from: OU812 on February 17, 2011, 11:00:49 AM
Most exellent!!
Maybe cut the cheese smaller next time? ;D
I cut them 1/8 to 1/4 cubes. Probably need to do a better job of separating/mixing them.
I am still Happy.
Wifey will love it for Pizzas.
Aint nothin wrong with them there sausages.
I'd down a couple in no time.
If'n you give your wifey the go ahead to use them sausages maybe she'll clean up your mess. :D :D
Quote from: BuyLowSellHigh on February 17, 2011, 02:03:30 PM
WOW !
I think you caught the disease, Sonny.
Those look awesome !
Ditto that x3
I think there be a new sheriff in town :D
Awesome Avatar Rick, Ilmao
Rick, with that avatar you belong on the Oscar Meyer Weiner team. ;) ;D
All you need is the car ...
(http://i284.photobucket.com/albums/ll27/divedaddy/weiner.jpg)
Well isn't that a strategic place to stand to get a picture taken. :D :D
hope he doesn't have a weiner whistle too! ;D