Been a while since I made some summer sausage. Was going to make some last weekend but ended up going to Daytona for the 500. SIL is the Marketing director for NASCAR and works out of the Charlotte office and BIL and her invited us to the race so had to put things on hold.
Used 8 pounds of GB 85/15 and 2 pounds poke. Diced up 1 pound of store bought mild cheddar and stuffed into 5 fibrous casings. Had a bit left over and stuffed that into a collegen casing. Got 2 chubs in the back and 3 chubs and the baby hanging in the front. Will put 3 to 4 hrs of Hickory on this. Drying for 1 hr at 130 then roll smoke at 140 and bump cabinet temp 10 degrees every 2 hrs to max temp of 170. Will pull with IT of 152 and give an ice bath then bloom. Then they go into the fridge with the casings on for 24 to 48 hrs before they get vac sealed.
That is my weekend smoke. What is everyone else smoking?
(http://i36.photobucket.com/albums/e25/jcompton1/DSC00265_zps4bf09420.jpg)
No photos of the mixing or stuffing. Will post some shots after the smoke is finished.
I am behind on my SS smoking as I am OUT!
Dang kids robbed me.
I know it is gonna be good.
Quote from: classicrockgriller on March 03, 2013, 07:39:37 AM
I am behind on my SS smoking as I am OUT!
Dang kids robbed me.
I know it is gonna be good.
Nice CSS Jim
Call the pole-ece
shup
Hmmm, cheese in SS......have to give it a try!
Can we get a $$ shot?
Lumpy
Looks great Sailor
OH YA!!!!
The smoke is over and they took on a nice color. IT is 126 so have a while before they is done.
(http://i36.photobucket.com/albums/e25/jcompton1/DSC00266_zpsd1680e84.jpg)
Lookin gooood!!
Cant wait for the money shot
Those do look good.
Sent from my iPhone 5 using Tapatalk
Very nice color Jim. I need to do the same.
KC
Those look great!
I need clear casings for future SS instead of mahogany that hides the goodness.
How long from start to finish in the smoker?
I did hot water bath on my last batch and it took 2 hours from 135 to 153 for the big 3 to 3.5 lb chubs.
looking good
Didn't get any photos of the cold water bath or blooming. Here is the $ shot after an overnight rest in the fridge. Normally I like to keep them in the fridge for 48 hours but I had to get them to my Buddy so they only got a sleep over :o Casing left on the chubs and the baby has collegen so it is now a giant snack stick ;D The mild cheddar cheese held up great. No more using the high melt stuff!
(http://i36.photobucket.com/albums/e25/jcompton1/DSC00317_zps9cc98aa3.jpg)
Quote from: drano on March 03, 2013, 08:52:06 PM
How long from start to finish in the smoker?
I did hot water bath on my last batch and it took 2 hours from 135 to 153 for the big 3 to 3.5 lb chubs.
They went in around 10am to start drying and up to 152 IT at 6pm. So 8 hrs from start to finish in the smoker not counting bloom of 2 hrs.
They look great!
Good lookin money shot!!
Nice job cheese looks good. What brand did you use? was it just a block of cheddar?
Really nice Jim.
Gotta get busy and do some more.
Simply outstanding..
Very Very nice looking $ shot Jim. I have to add some cheese next time. I like a chunk of sharp cheddar with my SS on a Ritz. Very good.
Kirby
If you include cheese in a sausage, and then freeze the sausage, what effect does the freezing have on the cheese? If you freeze a brick of cheese accidentally, such as when winter camping, some kinds of cheese, such as cheddar cheese, will get all cracked up and mealy. Does the same thing happen with the cheese in a sausage?
I was just going to ask that ;D
Quote from: pmmpete on March 04, 2013, 06:26:51 PM
If you include cheese in a sausage, and then freeze the sausage, what effect does the freezing have on the cheese? If you freeze a brick of cheese accidentally, such as when winter camping, some kinds of cheese, such as cheddar cheese, will get all cracked up and mealy. Does the same thing happen with the cheese in a sausage?
I have never used hi temp cheese in my SS and I have froze some and never
really seen any adverse effects. Maybe it's due to to smaller cuts of cheese
and then being able to unfreeze with some fat around it to help draw mositure.
Not for sure, but I didn't see it as a problem.
Quote from: BAM1 on March 04, 2013, 03:16:41 PM
Nice job cheese looks good. What brand did you use? was it just a block of cheddar?
Just a cheap Publix brand. Used 8oz per 5 pounds. Cut in 1/8 inch slabs and used my cheese dicer to cube them in 1/8 inch cubes.
As for freezing cheese in SS I can't speak for using Sharp Cheddar as I have only used Mild Cheddar. Last October I made up several batches of Cheddar Summer Sausage for the Holidays and cut the chubs in 1/2 and left the casings on. I put the 2 halves in a vac bag and vac sealed and threw them all in the freezer. Pulled a few for Thanksgiving and they were fine. No degration with the cheese. Still had some left for Christmas and they were just as good as the day I sealed them. When I pulled them from the freezer I defrosted them in the fridge still vac sealed. Don't know if that saved the cheese or not. Perhaps just using 1/8 cubes is the trick....or if it is just using the Mild and not the Sharp. Guess I could make a small batch with Sharp and freeze and see what happens.
Really great job!
Nice job Jim, thanks for posting!!
Nice job, great $ shot! Gonna definitely try regular cheese next time. I've always used high temp for my SS. Never had a problem after freezing. Wrapped in plastic, then freezer paper or more recently, vac sealed.
Very Nice!!