Hello all,
This is my second attempt at posting this. The first time it all went into the ozone when I clicked the "Post" button. I have made a couple of batches of the "Hi Mountain" sumer sausage and decided to try the Cabelas mix this time. A couple of observations. The High mountain mix had a handy little chart that helped you make different size batches if you wish. The Cabelas mix did not. The high mountain mix can be purchased locally for around $18.00 and will make 30 pounds of sausage. The Cabelas mix, after shipping, cost me $30.00 and will make 25 pounds. When all was said and done, I think I like the taste of the high mountain mix better but that's me.
In this batch I used 15 pounds of Costco pork butt and 10 pounds of Costco hamburger. The fat content was just about perfect for my taste.
Pork butts cut up and ready for a little stay in the freezer before grinding.
(http://i1194.photobucket.com/albums/aa376/tdadair/DSCN0857.jpg)
First grind
(http://i1194.photobucket.com/albums/aa376/tdadair/DSCN0860.jpg)
Second grind
(http://i1194.photobucket.com/albums/aa376/tdadair/DSCN0868.jpg)
Into the mixer, 25 pounds maxed out this mixer. In this photo I had maybe 6 pounds loaded.
(http://i1194.photobucket.com/albums/aa376/tdadair/DSCN0869.jpg)
Mixed and ready for an overnight stay in the fridge.
(http://i1194.photobucket.com/albums/aa376/tdadair/DSCN0873.jpg)
Into the smoker
(http://i1194.photobucket.com/albums/aa376/tdadair/DSCN0876.jpg)
Money shots
(http://i1194.photobucket.com/albums/aa376/tdadair/DSCN0880.jpg)
(http://i1194.photobucket.com/albums/aa376/tdadair/DSCN0884.jpg)
25 pounds of chubby love vacuum packed and ready for the freezer.
(http://i1194.photobucket.com/albums/aa376/tdadair/DSCN0888.jpg)
This was fun and the first time I have made summer sausage in my new Bradley. I'm going to smoke up some cheese and nuts and I'll have Christmas presents all taken care of. Oh, I ordered a turkey roaster for my next batch. The hot water bath method sounds like an awesome way to speed up the process!
Want my address? ;D Looks good to me.
Tater,
Nice looking sausage even if it is more spendy. You did a very nice job. Now that it is snowing in our neck of the woods there is lots of time for this fun vice.
Lon
Tater that summer sausage looks really good, just a great job my friend...
Very nicely done. I can't wait to try some summer sausage.
That there SS looks great!
Ya done good Tater.
Good job. I have used the hot water method and it saves a lot of time and the sausage stays nice and plump. I see Target in our area(Minnesota) has the roasters on sale this week for $27. Good price if anyone needs one,I have one already.
Thats how ya do it ....EH
Nice work!
Nice Job, good texture and all of that. Our local Walmart has the roasters on sale for $24.95. The water bath does save a lot of time. Waiting for the venison then will do the ss.
Very nice job on that SS.
Tater that's some good looking SS. You need to get in touch with Kirby (Pikeman_95) he is up there in Montana you boys. He makes some water powered stuffers that makes things even easier yet
Thanks everyone for the compliments
Tenpoint5, I have been in touch with Kirby. I will be doing some business with him and meet him as soon as I get Christmas out of the way. Anyone know how many Montanans are on the forum?
Nice job,. I'm going to make some to but have a couple of questions for you. How long did you smoke it and at what temp ? How do you snuff the big casings and what size casing did you use? Did you finish them off in water?
Djkost, It was below freezing so I had a little difficulty getting the temp up but I smoked them at 140 for 4 hours with Hickory, then turned the temp up to 160 for probably another 8 hours or so. I wasn't really paying attention to the time as much as I was watching the internal temp. I stuffed them with a 5 pound stuffer that I bought at Northern Tool. I did not finish them off in water this time because I hadn't read how to do it yet. Next time I will be finishing off in water for sure!
I used 2.5 inch casings this time but I have used 3 inch casings as well. I prefer the 3 inch casings for this type of sausage.
That looks very nice! We don't know locations because for some strange reason people don't fill in their profiles. I for one wish it was mandatory when you log on. Just to know where people are from is interesting. I was wondering if you have seen the recipe site? If not I will include link at the bottom. I have found I like to mix my own. Than you can change it to whatever you like. Plus for us poor country boys it is a lot cheaper.
Keep up the good work.
Bradley Recipe Site:
http://www.susanminor.org/forums/forumdisplay.php?180-Our-Time-Tested-and-Proven-Recipes&s=24fcd812d68528455223a95af8124ffc
Viper 125,
Thank you for the link, I have actually spent a great deal of time there learning and getting hungry looking at all the great recipes. Like you, I like to mix my own but am fairly new new at making smoked sausages and I did not understand about curing salts and the curing process. Thanks to this forum I am now confident that I won't kill anyone if I mix my own and will do so from now on.
Tim
Really nice looking SS!! Great stuffing job, nice and tight!
I gotta get me a batch going.
Quote from: smokeNcanuck on November 16, 2011, 05:34:26 PM
Really nice looking SS!! Great stuffing job, nice and tight!
X2 ............... Great Job!
Great Job Tater. That is very good looking ss. If you come down to Missoula bring a small sample and we will trade samples. I like to try others efforts.
You made a good looking batch for the first time. Are you a hunter? You live in some good hunting country.
I think we have 5 members in Montana. I am glad some are starting to join. Lon [MTFiddler] came over tonight and brought some pork that we had his dad pick up in Butte. I went ahead and ground the pork and put it away in the freezer. He gave me a sample of the peperoni that he made. I thought it was great but I haven't eaten too much as I want to try it on a Pizza.
I'm not much of a hunter these days. My wife and I taught our boys to hunt from the time they could take hunter's safety. They learned well and fill every tag they can get their hands on. I process all the meat they bring home for a share of it. I pretty much quit hunting the year they brought home a moose, an elk, 4 deer and 5 antelope. That was a lot of work!