I used Apple for the cheese so I'm smokin the summer sausage with Apple too. ;D
8 oz mild cheddar and 8 oz monetary jack.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_1504.jpg)
All diced up.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_1505.jpg)
8 lb ground deer.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_1506.jpg)
2 lb ground beef fat,,,,,from a brisket I did a wile back.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_1507.jpg)
The dry stuff mixed with 1 1/4 cup ice water.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_1508.jpg)
The cure mixed with 1/4 cup ice water.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_1512.jpg)
The deer mixed with the fat.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_1510.jpg)
The cheese.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_1513.jpg)
All mixed in.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_1514.jpg)
The cure mixed in then the spices and ready for the stuffer.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_1515.jpg)
Wile gettin the stuffer ready I broke the O ring,,,,,, #### ##!!!!!!!!!!!!!!!
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_1517.jpg)
Luckely I still had the old one. ;D
All stuffed and ready for the smoker.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_1516.jpg)
Here we go.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_1518.jpg)
To be continued. :D
Freaking nice Curt
Must be a SS-N-Cheese day ;D
Dang!!! Curt they sure look pretty hanging in there, and we live primarily on vension...will be lookin for the finish...
Quote from: ghost9mm on July 16, 2011, 01:21:19 PM
Dang!!! Curt they sure look pretty hanging in there, and we live primarily on vension...will be lookin for the finish...
Same here, about the only red meat I eat is deer and all of my sausage and snack sticks are made with deer.
Along with pizza, meatloaf, lasagna and about every thing made with ground beef.
Just dont tell my wife. ;D
She thinks she dont like deer. ::)
Got a call about 3:45 and now were goin to a ball game at 7:00,,,,,,,,,,,,,,,, CRAP!
Checked the sausage and the IT was at 130 F,,,,,,,,,,,,,,,,CRAP!
So I borke out this thingy, cranked it up to 160 F and got the sausage in. ;D
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_1519.jpg)
The IT is at 147 now,,,,,,,,,,,,,,, I think I'm gonna make it. :o
I think. ;D
way to improvise
I made it!
There bloomin now.
Gotta go!
Heck Yeah Curt...looking good!!
A shot of them after the bloom and before Taby put them in the fridge.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_1520.jpg)
Will cut one open tonight.
I like to wait 48 hr before removing from the casing and slicing, helps the flavors blend and lets the smoke sink in.
Stay tuned. ;D
Oh Ya our team won,,,,,,, 9 to 4 it was a close game till the 7 inning,,,, then the bats were on.
Nice finish! (and 'W'!)
Dang, I'd eat the mix, But the SS looks good too ;D
Didnt get the taste test done last night,,,,,,,,,,got a call to go to a birthday party.
By the time I got home, mama was drivin, I was in no shape to do a fair taste test. ::)
Got them un wrapped.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_1526.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_1527.jpg)
The one on the left was half stuffed by hand from what was left in the stuffer and horn.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_1528.jpg)
So it became the tester.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_1529.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_1530.jpg)
Needs more black pepper, I put over 1/4 cup in this batch, maybe 1/2 cup next time.
Well it sure looks good, it sure would make a great sammie with some horseradish and hot mustard, and a slice of onion...
Quote from: ghost9mm on July 20, 2011, 05:33:53 PM
Well it sure looks good, it sure would make a great sammie with some horseradish and hot mustard, and a slice of onion...
Gotta have the spicy mustard.