Made some venison salami/summer sausage from a Eastman kit. It is in the Bradley as I speak. I added some hi temp cheese to it and some jalepeno's to part of it too. I have 15 lbs hanging in there so it could be a long day. I just hope it turns out since this is my first time trying this.
Mark
good luck!
I salivate with you and in anticipation of the pic's!
mld
Into it about 2 hours now. Hear is a pic so far.
Mark
(http://i68.photobucket.com/albums/i37/MRH1962/DSC01077.jpg)
Lookin" good Mark! ;)
I will definitely be watching this thread to see how the finished product turns out.
Good luck & thanks for sharing.
Mike
Looks good Mark.
Ill bring the cheese, crackers and Jack ;D
nepas
Nice looking so far Mark.
I'll be doing some beef jerky today and slim jims tomorrow. The slim jims will by my second shot at stuffing as I did beef sticks two weekends ago.
Mark;
That really looks good. I'll also will be monitoring this thread carefully. That makes the chicken, and chicken wings that I will be making tomorrow awfully bland.
lookin good. Im curious how these will turn out
Just finished them and had to cut one to try, it wasn't too bad! ;) Ok here is what I did. I preheated the smoker and put them in at 140 degrees. Let them go 30 minutes to dry, then put in 4 hours worth of hickory pucks in and let the smoke roll. After the 4 hours was up, I dumped the water bowl and bumped the temp up to 175 degrees. After another 4 hours I pushed the temp up to 200 degrees and right around 12 hours total time they were hitting 152 -155 degrees, out they came. I gave them a ice water dunk to cool them. So here is a picture of the one I tried.
Mark
(http://i68.photobucket.com/albums/i37/MRH1962/salami.jpg)
Looks very good Mark! 8)
Mike
Looks good Mark . I've used the high temp cheese from LEM. worked well. In what form did you use the
jalepeno's ? We've been trying to build heat in our summer sausage...but always come up short. ???
Sausage turns out great , but hardly any heat. I mix 15pd batches. Let me know your results.
Thanks , Coyote
Mark thanks for posting the method you used. The finished product looks good.
Still can't wait until I hear about how Mike's comes out.
Quote from: coyote on February 02, 2008, 11:55:36 PM
Looks good Mark . I've used the high temp cheese from LEM. worked well. In what form did you use the
jalepeno's ? We've been trying to build heat in our summer sausage...but always come up short. ???
Sausage turns out great , but hardly any heat. I mix 15pd batches. Let me know your results.
Thanks , Coyote
Coyote,
I haven't tasted a jalapeno one yet, but I used the pickled ones from a jar. I have a feeling I might be a bit light on them too. I just chopped up about half of the jar (They were listed as hot on the label) I did a 15 lbs batch, all of it had a pound of cheese mixed in then I stuffed 2 with only cheese. And added the jalapeno,s for the rest. I will let you know when I try one with jalapenos.
Mark
Woooo, NICE! A friend of mine dropped off some beef sticks with pepper-jack cubes in them. WOW! Definitely have to try some meat/cheese combos real soon.
-Brian