This was my first go at summer sausage. It seems as though EVERYBODY else on this forum has made SS so I figured its abut time. ;)
I've a number of recipes collected, but since I have a bunch of AC Legg's mixes on-hand & time was short, I though I'd give the mix a try.
7 pounds of 85/15 of freshly ground beef from the store, added the mix plus the cure. I also added so ECA to the batch to give it some 'tang.' I stuffed two chubs using clear 70mm x 24 in. fibrous casing.
No pics early on as my son was borrowing my camera when I started. >:(
One hour in the smoker (no smoke) @ 120° to dry the chubs, & then three hours in the smoker with hickory. Started at 135° & amped gradually up to 160.° Pulled the chubs & plunked 'em into the 165° water bath until the IT hit 156°—which only took about 35 minutes.
Night-time poaching again:
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/two_SS_poach.jpg)
I had to make to make some special arrangements for hanging the two sausages in the kitchen as we recently acquired a new 'houseguest' who has shown a real interest (!!) in the sausage making process:
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/lola_1.jpg)
Hang 'em high!
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/two_SS_hanging.jpg)
Ready to eat...but I think I'll let 'em sit in the other fridge for a few days to continue to 'dry out' a bit more.
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/two_SS_postbloom.jpg)
Had to take a SMALL sample before pacing them in the fridge— nice texture, smokey & slightly-sweet/salty tangy flavor!
A few days of fridge-time will only intensify the overall flavor and continue the 'firming up' process...
—Kevin
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/two_SS_sliced.jpg)
A++ again!
Really enjoy your sausage post.
Great Job!
Quote from: classicrockgriller on September 14, 2011, 04:49:43 PM
A++ again!
Really enjoy your sausage post.
Great Job!
X2 and yes that's what I call a big dog...wow..or should I say bow-wow...
I think I made summer sausge??? I don't remember mine looking quite that good though!
Lookin gooood Kevin.
I like to let them hang in the casing in fridge for 48 hr before cutting in,,,,,,,,but thats just me.
Is that critter a Great Dane?
Great Danes are so docile (kinda like a Boxer),,,,a friend of mine has one,,,,,,cool dogs.
Looks good to me to ;D
I bet that pup could eat one or both in no time.
Nice job, Beautiful doggy :)
Quote from: OU812 on September 14, 2011, 06:20:33 PM
Lookin gooood Kevin.
I like to let them hang in the casing in fridge for 48 hr before cutting in,,,,,,,,but thats just me.
Yeah, I'm figure I'll wait at least 2 days before slicing and/or packaging.
Quote from: OU812 on September 14, 2011, 06:20:33 PM
Is that critter a Great Dane?
Great Danes are so docile (kinda like a Boxer),,,,a friend of mine has one,,,,,,cool dogs.
8-month old purebred great dane. My sister-n-law breeds them.
'Mellow' is how I'd describe the breed (besides 'huge'). Even our 2 cats tolerate her.
What a fine looking puppy! Nuttin wrong with those SS. Fridge rest time is a good time. ;D
Quote from: Kevin A on September 14, 2011, 07:57:41 PM
Quote from: OU812 on September 14, 2011, 06:20:33 PM
Lookin gooood Kevin.
I like to let them hang in the casing in fridge for 48 hr before cutting in,,,,,,,,but thats just me.
Yeah, I'm figure I'll wait at least 2 days before slicing and/or packaging.
Quote from: OU812 on September 14, 2011, 06:20:33 PM
Is that critter a Great Dane?
Great Danes are so docile (kinda like a Boxer),,,,a friend of mine has one,,,,,,cool dogs.
8-month old purebred great dane. My sister-n-law breeds them.
'Mellow' is how I'd describe the breed (besides 'huge'). Even our 2 cats tolerate her.
Sweet!
Did I ever mention I love dogs?
Nice lookin SS Kevin, I have a system that looks just like yours for hanging my sausage, mine just isn't as high, cool pup.
Mighty Fine Indeed!!!
Kevin good looking sausage. How does the home crew like it. With your boys I would bet that it won't last long. If you take one slice and cut it into little chunks and feed them to the pup one at a time. I bet he will set some sort of drooling record.
KC
Damn that's some good looking SS. Nice work.
Looks Great Kevin.
Being that this SS was a bit larger in diameter (2.75"), letting the sausage sit for 3-4 days really helped. Firmed up & the flavor developed nicely.
Need to get some smoked cheese & some good crackers to compliment the SS. :)
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/SS_sliced.jpg)
What I like to see here is that the fat near the edges is not rendered out. This is why the water bath works so well. When you have thick sausage the temptation is to turn your smoker temperature up so that you can reach the proper core temperature. This can render out the outside layer of fat. This is why some find fat near the outside edges of their sausage casings. The water bath is kept under the fat rendering temperature so this does not happen.
Very nice work Kevin It looks great.
(http://i943.photobucket.com/albums/ad274/pikeman_95/SS_sliced.jpg)