They had beef roasts on sale the other day and I had a new seasoning I wanted to try so why not make some ring bologna.
The roast was really lean so I added 1 lb pork fat to the mix, here they are hangin to dry and waiting for the smoker to heat up.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_0996.jpg)
Put in the smoker for 1 hr at 120 to dry off the casings then bumped up to 140 and smoked 3 hr with pecan, when the smoke was done bumped it up to 160 for 2 hr then up again to 170 till the IT was 155.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_0999.jpg)
Ice bath then hung to drip dry and bloom. threw in the fridge for 48 hr then had to sample.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_1004.jpg)
All packaged and ready for another day in the fridge then in the freezer they go.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_1006.jpg)
Set aside one package to go in a dish that has yet to be deformed. ::)
Very nice Curt
Amish Curt ;D
Quote from: NePaSmoKer on March 18, 2011, 12:30:24 PM
Very nice Curt
Amish Curt ;D
Amish is close to German.... aint it? :D
Nice going Curt!
looks good.
Nice looking Snausage Curt!! When can I expect mine to arrive?
Quote from: Tenpoint5 on March 18, 2011, 06:02:47 PM
Nice looking Snausage Curt!! When can I expect mine to arrive?
I'll get it in the mail Mon.
Heck Yeah Curt - Very Nice!
Looks awesome OU, I love those casings. Think I might order some from the SM.
Quoteor Dooootchy Cheesy
Hey, that is Swiss dialect for deutsche. Do they say that in PA too?