Made a new batch of SS the other day, tweeked it some,,,,,,,,,,again. The good stuff
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_2845.jpg)
5 lb course ground deer, 1 lb ground beef fat and 4 lb course ground pork butt. Had a jar of jalapenos on the shelf, drained and threw that in there too
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_2846.jpg)
Grind again
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_2847.jpg)
Add the good stuff, mix well and stuff
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_2848.jpg)
Here we go
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_2849.jpg)
Hangin to drip dry and get to room temp wile the smoker heats up
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_2850.jpg)
In the smoker, temp set at 120 F to dry the casings for an hr then bumped the temp up to 130 F and started 3 hr Pecan.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_2851.jpg)
Bumped the temp up 10 F every hr till the smoker hit 170 F and held it there till the IT hit 150 F
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_2853.jpg)
Straight outta the smoker to hang at room temp, no ice bath on these.
Then in the fridge till they firmed up a bit.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_2859.jpg)
Oh Ya
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_2860.jpg)
Gooood Stuff
Yeah, I'll take some of that with some crackers and some of that smoked cheese you made too. ;D
I'll bring the beer!
Nicely done! :)
How's the heat in those from the peppers?
Kevn
He shoots....He SCORES! Nice job Curt! $ shot looks good as always.
Quote from: Kevin A on July 09, 2012, 10:59:55 AM
Nicely done! :)
How's the heat in those from the peppers?
Kevn
You could taste the peppers but there was no heat
When doing Jalapeno Swiss SS I add 1 lb drained peppers to 10 lb meat, this mighta been 1/4 lb.
Very nice!
It does look like gooooood stuff forsure!
Looks good Curt
Y'all really know how to hurt a guy :'(
nother fine job my friend !!My mouth is watering sooooooooo BAD. New schedule at work again and now I can't wait to get back making some sausage and Curt guess what Karen wants right away............yup your ham sticks LOL..........great job on the SS .
I could use some of that right now! Those look delicious.
:)
Curt
Very nice job. I like the texture they look great. I like all the mustard seed. I put plenty in mine.
Kirby
Nice!
Looks great ! Q: Why no water bath thing for those? Trying to decode the art of smoked sausage making .. so far seems like a water bath is standard? Just curious!
Nothing but MONEY!! That looks killer!
Nice job Curt!!
Quote from: sjmcdowall on July 16, 2012, 05:56:39 AM
Looks great ! Q: Why no water bath thing for those? Trying to decode the art of smoked sausage making .. so far seems like a water bath is standard? Just curious!
I wanted this sausage to be more firm.
The ice bath stops the cooking process, no ice bath the sausage keeps cooking deep inside making for a firmer sausage
Looks great, nicely done