Welp....I procrastinated long enough, so I jumped in with both feet. I made two 5lbs batches to experiment.
Here's how it went...
First one was with a B&P blend.
(http://i120.photobucket.com/albums/o164/sam3_album/002-1.jpg)
3.5 lbs of Venison with 1.5 lbs of ground pork, Jalepeno (ran through the proccesor), cure, blend and water.
(http://i120.photobucket.com/albums/o164/sam3_album/003.jpg)
Mixed up and going to rest for a few hours.
(http://i120.photobucket.com/albums/o164/sam3_album/004-1.jpg)
Side Note: The B&P blend has a liquid smoke added to it. You could definitely smell the hickory while mixing.
Next up, 5 lbs of 80/20 with AC Legg, water and cure.
(http://i120.photobucket.com/albums/o164/sam3_album/005-1.jpg)
(http://i120.photobucket.com/albums/o164/sam3_album/006-1.jpg)
Mixed and going for a rest as well.
(http://i120.photobucket.com/albums/o164/sam3_album/007-1.jpg)
The new grinding/stuffing set up. Thank you to whomever showed this on their recent posts. It's a great idea.
(http://i120.photobucket.com/albums/o164/sam3_album/008.jpg)
The Veni/pork mix with some added Extra sharp Cheddar.
(http://i120.photobucket.com/albums/o164/sam3_album/009-1.jpg)
ROOKIE MISTAKE #1....I didn't check the length and made the first chub too long. I had to cut it in half and make two smaller ones :o
Three on the left are GB, four on the right are Veni/pork.
(http://i120.photobucket.com/albums/o164/sam3_album/011-1.jpg)
In the box.
(http://i120.photobucket.com/albums/o164/sam3_album/012-1.jpg)
I applied 2 hours of Hickory and pulled them after 3.5 hours in the box. The IT was 125. Into the poach bath.
(http://i120.photobucket.com/albums/o164/sam3_album/014-1.jpg)
And done....
(http://i120.photobucket.com/albums/o164/sam3_album/016.jpg)
Ice bath to an IT of 110.
(http://i120.photobucket.com/albums/o164/sam3_album/017.jpg)
Blooming.
(http://i120.photobucket.com/albums/o164/sam3_album/018.jpg)
I let these rest for about 2 hours and then into the frig overnight.
You're gonna have to wait until tonight for the money shots. ;D
As always, thanks for looking!
Nice job on the chubs. If you get the length too long sometimes you can shorten the loop enough so they hang higher and will not touch the v tray. Just depends on how full you stuffed them. :o
Nice job Sam, I like your set up!!! Whats under that cover on the shiny table :)
Super,Just Super.Thank You.I'm never to old to learn new tricks.THANKS
Quote from: Sailor on March 05, 2012, 03:55:46 AM
Nice job on the chubs. If you get the length too long sometimes you can shorten the loop enough so they hang higher and will not touch the v tray. Just depends on how full you stuffed them. :o
I smoke 30 inch casings in my smoker but I have to throw a couple of half hitches in the string around the end knot of the casing. It looks like you could have shortened them at least 2-3 inches. It will keep the lower end of your sausage from being over cooked.
Very nice! What are the casings made of? Do you get smoke penetration/flavor with them?
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I use the half hitch and cut 1 inch off the casing. Stuff tight and the sausage will still weigh 3lbs.
lophole
Money shots.
GB with AC Legg blend.
(http://i120.photobucket.com/albums/o164/sam3_album/002-2.jpg)
Veni/pork with B&P blend, jalapeno and cheddar.
(http://i120.photobucket.com/albums/o164/sam3_album/005-2.jpg)
These slices went fast! ;D
(http://i120.photobucket.com/albums/o164/sam3_album/006-2.jpg)
Wrapped up....some of one's you don't see made it to the upstairs frig for pre-dinner snacks!
(http://i120.photobucket.com/albums/o164/sam3_album/007-2.jpg)
Summary:
-Next time I will add some Ground Pepper and Mustard seed to both mixes.
-The liquid hickory in the B&P didn't overpower the Sausage, even though I smoke these with Hickory.
-I used collagen casings for this batch. I'm going to try fiberous the next time.
-I think I am going to ramp up the heat quicker next time as well. 130 to 150 to 170. I did my usual 130 to start and then bumped 10 degrees each hour. Seemed like it took a long time to reach 125, with the new mods and all with my Bradley.
Sam
Quote from: mikecorn.1 on March 05, 2012, 05:31:26 AM
Very nice! What are the casings made of? Do you get smoke penetration/flavor with them?
Sent from my iPhone using Tapatalk
Just saw this Mike. I used collagen casings, they came with the B&P Summer Sausage Kit. And I order some extra collagen casings from TSM.
Definitely got smoke penetration with them.
Going to try the Fiberous casings next time. That was a tip Nepas gave me.
Quote from: Sam3 on March 06, 2012, 08:59:41 AM
Quote from: mikecorn.1 on March 05, 2012, 05:31:26 AM
Very nice! What are the casings made of? Do you get smoke penetration/flavor with them?
Sent from my iPhone using Tapatalk
Just saw this Mike. I used collagen casings, they came with the B&P Summer Sausage Kit. And I order some extra collagen casings from TSM.
Definitely got smoke penetration with them.
Going to try the Fiberous casings next time. That was a tip Nepas gave me.
Cool, thanks. :)
Sent from my iPhone using Tapatalk
Real nice job and the Venison / cheese one looks killer.
Really a nice job Sam, that money shot is killer for sure.....
Great cut shots Sam. It all looks good. If you get that big stuffer going you are going to need a larger smoker.
Kirby
SS looking good Sam.
Nice Job Sam! You have excellent taste in equipment. I noticed a lot of items that are exactly the same as in my kitchen. (Great minds smoke alike ;D) Bet the SS tasted as good as it looked.
Jeff