Finally used up the first batch of Summer Sausage and made up another using the left over HM mix. The HM is all used up now and the next batch will be made using a recipe from this site.
First pic showing the sausage coming out of the overnight rest in the fridge next to the back bacon (waiting it's turn for the smoker - in a few more days). The bacon is the same recipe I used last time, with no changes since everyone here liked it the way it turned out.
http://i163.photobucket.com/albums/t310/JZ-bucket/Smoker/Smoker%202/e108.jpg[/img]](http://i163.photobucket.com/albums/t310/JZ-bucket/Smoker/Smoker%202/e108.jpg) (http://[img)
Next is the sausage hanging to warm up to room temp for 2 hrs.
http://i163.photobucket.com/albums/t310/JZ-bucket/Smoker/Smoker%202/e111.jpg[/img]](http://i163.photobucket.com/albums/t310/JZ-bucket/Smoker/Smoker%202/e111.jpg) (http://[img)
And finally the money shot after the smoke / hot bath.
http://i163.photobucket.com/albums/t310/JZ-bucket/Smoker/Smoker%202/e121.jpg[/img]](http://i163.photobucket.com/albums/t310/JZ-bucket/Smoker/Smoker%202/e121.jpg) (http://[img)
The whole in the sausage is from the temp probe. Now I can see that it wasn't in far enough. Oh oh :o
Very nice looking sausage JZ good gob on the processing. Nice tight stuffing job and looks very good.
KC
Looks good JZ :)
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Partner you have been busy...great job...
Good looking sausage!