Thought I would also do some Summer Sausage....
Purchased some Angus 80-20 at GFS and also the recipe calls 20% pork to be added in the mix.
Awesome, I get to try out the new Grinder.
Started by cubing a pork butt.
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The Grinder....
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Ok....that was easy. Next added the pork and beef together.
I'm using a LEM Product - Backwoods Summer Sausage Seasoning
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After following the instructions.....
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Now to the frig for a over night rest.
Next day...
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1 hour soak in warm water.
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Using my 7lb Weston Stuffer...
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Into the smoker.
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Added smoke for 2 1/2 hours, I continued to heat until the sausage reached 130 degree.
Inside I was heating up a hot bath for the SS.
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Sorry, no pic's of the sausage inside the roaster - I was on the phone with our favorite forum monkey (CRG)
Bought the SS up to 153 degree in the hot bath as I prepared a cold bath.
OK, sausage there and into the cold bath to stop the cooking process.
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Next, I hung the SS to bloom
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The finish Product.
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Ok that's done - time to move on to more items for our Christmas Baskets.
Hog Dang....you done good! Nice job on those SS.
WOW Mark !!! you are a real busy guy right now, the summer sausage looks killer... well what do you think of the grinder now... Merry Christmas...
Looks great!