First Go at Summer Sausage (beef and pork).
This is my first go at summer sausage
Not sure how this will turn out but will be interesting to see.
I started with 6 pounds of very lean veal Hamburg, and 4 pounds of pork butt.
A little heavy on the pork but wanted to use it up.
Added 2 pounds of old cheese to the mix
(http://img849.imageshack.us/img849/633/picture031w.jpg) (http://img849.imageshack.us/i/picture031w.jpg/)
First time using cotton bags picked them up from local butcher for 50 cents a piece
(http://img171.imageshack.us/img171/636/picture033lb.jpg) (http://img171.imageshack.us/i/picture033lb.jpg/)
They make my 5 pound stuffer look small
(http://img811.imageshack.us/img811/3107/picture032xw.jpg) (http://img811.imageshack.us/i/picture032xw.jpg/)
Don't take long to empty the stuffer with these...... Bags all loaded up...
(http://img812.imageshack.us/img812/7987/picture067n.jpg) (http://img812.imageshack.us/i/picture067n.jpg/)
(http://img220.imageshack.us/img220/8707/picture064k.jpg) (http://img220.imageshack.us/i/picture064k.jpg/)
Well they are going to have to sit in the fridge till tomorrow. The wind and snow is blowing
around to much for a decent smoke today.
Looks good. Wanna see how the cheese does in the cloth bags. I been hesitant to do SS-n-Cheese in the cloth.
Dont hot water poach them or you will have mush.
I like cloth SS bags
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC01104.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC01120.jpg)
Hog Dang! Nice looking SS. I also like the cloth bags. I still have a few I got from NEPAS. I need to buy a sewing machine :o
Thanks for the heads up Nepas
I figured poaching was out of the question with cotton bags. I would end up with 4 water logs.
My plan for these is a keep the temp as low as I can when smoking
Going to follow your guide lines on these
1. 130* for 1.5 hrs
2. 140* with smoke 3 to 6 pucks then 3 hrs just the 140
3. 150* for 3 hrs....check IT of chubs
4. 160* for 3 hrs check IT again.................your looking for an IT of 152-155*
5. 170* until your reach your IT......you will have a stall for awhile which is normal
6. 175* if you need to.
I don't plan on going over the 170* (you know how plans work sometimes.)
I think I'm in for a marathon smoke with these and I'm sure I will have a meltdown of
Cheese on the outside of the chub....
Can wait to see the results.
Looking forward to the results.
Sent from my iPhone using Tapatalk
They done yet? ;D
Has anyone used the high temp cheese, that they sale? I just wandered how it was, taste wise. I did make some jerky sticks with some regular sharp cheddar chopped up in about 1/4" pieces. Thay turned out rather good. But, cheddar seems to have a higher melting point, to begin with...
They went in at 7:00 AM today just finished the 2 hour smoke :)
temp is at 140* Time to let the Bradley and pid do its thing.
Had to peek
(http://img191.imageshack.us/img191/6898/picturerh.jpg) (http://img191.imageshack.us/i/picturerh.jpg/)
Question for NePaSmoKer or any sausage Gurus
when the SS hits IT of 152 just wondering if you leave it in the smoker
to cool down with power off or put in the fridge to cool it down
Cloth bags and water don't mix (my thinking)
any suggestion
Quote from: Smoke some on February 13, 2012, 09:05:31 AM
Question for NePaSmoKer or any sausage Gurus
when the SS hits IT of 152 just wondering if you leave it in the smoker
to cool down with power off or put in the fridge to cool it down
Cloth bags and water don't mix (my thinking)
any suggestion
let em hang at room temp to bloom (cool)
Wow! Nice job! Veil and prok Man i'll bet thats a real good combo!
They look gooood, cant wait for the money shot.
Soooo whats the word and where's the $$$.
WOW!!! Looking forward to the results. Love the cloth bags......
where did you purchased them???
Quote from: SouthernSmoked on February 13, 2012, 10:10:51 PM
WOW!!! Looking forward to the results. Love the cloth bags......
where did you purchased them???
From the bag lady ;D ;D :o
Holy S#%* that was a long one
The chubs went in at 7:00 AM
130* for 2 hrs no smoke
140* for 3 hrs with smoke (hickory)
150* for 3 hrs
160* for 3 hrs ( IT at 142)
170* for 3 hrs (stalled at 147 )
175* for 6 hrs (IT finally hit 154)
Total of 20 hrs in smoker
Here's how they looked after 20 hrs in the smoker
You can defiantly see the probe holes in casing. I was loosing faith in my Pid probe
And wanted to double check IT (pid probe was bang on) you can definitely see
Where the cheese came out of probe holes.
(http://img832.imageshack.us/img832/7559/picture020nc.jpg) (http://img832.imageshack.us/i/picture020nc.jpg/)
I let them sit out on racks to cool (4:00 AM time for bed)
Back up this morning and time to take a look at how this SS project turned out
Striped the casing back
(http://img18.imageshack.us/img18/301/picture030lk.jpg) (http://img18.imageshack.us/i/picture030lk.jpg/)
Was happy to see the cheese was visible on the outside of chub not a total meltdown
I used normal old cheese on these 2.5 pounds (not High Temp)
(http://img214.imageshack.us/img214/633/picture031w.jpg) (http://img214.imageshack.us/i/picture031w.jpg/)
OK time to take a look at the inside.
(http://img59.imageshack.us/img59/6186/picture027d.jpg) (http://img59.imageshack.us/i/picture027d.jpg/)
(http://img696.imageshack.us/img696/4462/picture037zq.jpg) (http://img696.imageshack.us/i/picture037zq.jpg/)
(http://img405.imageshack.us/img405/1724/picture039ti.jpg) (http://img405.imageshack.us/i/picture039ti.jpg/)
I'm very happy with the way it came out. I was a little worried about the cheese in it
The half beef and pork mix taste great, and the little extras I threw in the ingredients
Gives it a little snap.
Looks good.
I like the cloth bags that give the old style look.
WoW I really like the looks of that. I also like the cloth bags! May try that for gifts this year. But 20 hrs to cook that seems unreal. Admittedly I usually put mine in smaller casings but that's a big difference. What size or weight of sausages were those? Never the less it takes as long as it takes. And It looks to me like a real winner!
WOW!
20 hours too. Incredible...
Quote from: viper125 on February 14, 2012, 10:20:18 AM
What size or weight of sausages were those? Never the less it takes as long as it takes. And It looks to me like a real winner!
They are roughly 2.7 pounds each after smoking.
That there sausage looks great!
Those look fantastic - NIIIIIIIIICE job!!!
Those SS really do look fantastic! Really nice job—and I do like the cloth bags!
As far as the time involved, 20 hours seems about right for a load that size.
It took just over 16 hours for this one little cloth chub I used for a smoked pork roll...
(http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/porkRoll_stuffed.jpg)
Looks very good. The sausage looks like you got lots of cheese in it. Though the smoke time was a killer. So what would happen if you stuck them in a zip-lock double sealed bag. sucked all the air out of it and head for the hot water bath. You could always stick you temp probe in the bag in with one of them so you could check on the temperature. This way you would not have to raise the temperature above 160 to reach the internal temperature. This would be a little easier on the cheese. Even if it was not as good as having regular fibrous casings in the water I bet it would still drastically cut the processing time. I think someone else thought of this I Just thought I would run it by again.
KC
Thanks for the tip pikeman_95
Definetly going to try the zip lock out next time.
I sure would. Man 20 hours is a bit of a butt dragger.
KC
Quote from: pikeman_95 on February 14, 2012, 06:47:17 PM
I just take it out to the shop and grab my air gun from my compressor. I then aim the tube at the neighbors yard by their Pitbull. A good shot of raw sausage meat gives the dog some killer gas. Or so the neighbor claims. Kind of my revenge. That same dog has been know to steal some deer trimmings from me when I set it out by the garbage. Again bad gas and other things!! ;D ;D
PS I hate that dog.
Had the same problem with the same kinda dog on many occasions with many things.
He was a stray and when he got in my chicken coupe one time,,,,,,,that was the last time. 8)
I love dogs,,,,,,,,,,,,,,,,,but I'm just sayin
Smoke Some......Looks pretty dang good to me. 20 hrs is a long time to do 10 pounds. Do you have a fan in the smoker? Last week I did another 10 pounds of SS and the week before I did 10 pounds. Each 10 pound load was 5 chubs in fibrous casings. I hung them and then turned on the 4 rack OBS (no pre heat) and from the time I hung them to dry to finish was 9 hrs to IT of 152. The fan mod makes a HUGE difference in cook time. Prior to the fan mod I know I had some outlandish some times doing sticks and chubs. Another plus with the fan is that I notice that my chubs take on a darker color and all of them are even in color. Air circulation is the key.
Quote from: Sailor on February 15, 2012, 04:33:28 AM
Smoke Some......Looks pretty dang good to me. 20 hrs is a long time to do 10 pounds. Do you have a fan in the smoker? Last week I did another 10 pounds of SS and the week before I did 10 pounds. Each 10 pound load was 5 chubs in fibrous casings. I hung them and then turned on the 4 rack OBS (no pre heat) and from the time I hung them to dry to finish was 9 hrs to IT of 152. The fan mod makes a HUGE difference in cook time. Prior to the fan mod I know I had some outlandish some times doing sticks and chubs. Another plus with the fan is that I notice that my chubs take on a darker color and all of them are even in color. Air circulation is the key.
Guess its time to install the fan and second heating element
Fan just came in on Monday so time to get off my butt and finish the mods.
will be nice to see how much difference the mods will make
(http://img835.imageshack.us/img835/3498/picture042f.jpg) (http://img835.imageshack.us/i/picture042f.jpg/)
I just installed my fan over the weekend. Going to do some sticks in it shortly to see how it works.
I went with the 900w single element also. :D