Used Lem's Summer Sausage seasoning for 10 lbs of SS.
(http://i1109.photobucket.com/albums/h440/halfcajun/Sailors%20Jalapeno%20Cheddar%20Sausage/SDC13346.jpg)
Made an extra 5 lbs with and added three Tbs of crushed Red Pepper Flakes and a Tbs of Cayene
(http://i1109.photobucket.com/albums/h440/halfcajun/Sailors%20Jalapeno%20Cheddar%20Sausage/SDC13348.jpg)
Smoke starts at Midnight my time.
You have been busy!
Yes, he has...! All looks good though. Can't wait to see the finished product. What is that on the outside of the summer sausage (brown casings?).
Quote from: SiFumar on October 10, 2011, 09:12:54 PM
You have been busy!
I won't stuff anymore Sausage till I get a motor for my stuffer.
Quote from: northof60girl on October 10, 2011, 09:14:42 PM
Yes, he has...! All looks good though. Can't wait to see the finished product. What is that on the outside of the summer sausage (brown casings?).
Same as the clear. Called mahogany casings.
Dang Sonny! You have been very busy.
Welcome to the Summer Sausage Countdown! ;D
10, 9 , 8 , 7 .....
(http://i1109.photobucket.com/albums/h440/halfcajun/Sailors%20Jalapeno%20Cheddar%20Sausage/SDC13349.jpg)
(http://i1109.photobucket.com/albums/h440/halfcajun/Sailors%20Jalapeno%20Cheddar%20Sausage/SDC13350.jpg)
Man don't you sleep. Although it is 2 AM here and have 10# of snack sticks in the smoker!! Should be done by 3 AM I hope, I have to work tomorrow. Tim
Quote from: cobra6223 on October 11, 2011, 12:02:39 AM
Man don't you sleep. Although it is 2 AM here and have 10# of snack sticks in the smoker!! Should be done by 3 AM I hope, I have to work tomorrow. Tim
You have it as bad as the rest of Us. ;D
Sure glad you have a big boy smoker for all that load your doing. Looking good my friend.
Very Nice CRG!!!
Quote from: classicrockgriller on October 10, 2011, 09:28:58 PM
I won't stuff anymore Sausage till I get a motor for my stuffer.
The Daughter made you turn your own crank didn't she!! HAHAHA Not only is she a looker she gots some smarts too!! :P :P ;D
WOW!!! might be called summer sausage, but it looks like you are puttin in supplies for the winter...lol
Are they done yet Are they done yet Are they done yet Are they done yet Are they done yet
Are they done yet Are they done yet Are they done yet Are they done yet Are they done yet
Are they done yet Are they done yet Are they done yet Are they done yet Are they done yet? :) :D ;D ::)
Quote from: OU812 on October 11, 2011, 07:35:13 AM
Are they done yet Are they done yet Are they done yet Are they done yet Are they done yet
Are they done yet Are they done yet Are they done yet Are they done yet Are they done yet
Are they done yet Are they done yet Are they done yet Are they done yet Are they done yet? :) :D ;D ::)
They probably got started at 12:30 with an 1 1/2 dry time. 140* and smoke started at 2:00.
They are getting close ............ 148*
(http://i1109.photobucket.com/albums/h440/halfcajun/Sailors%20Jalapeno%20Cheddar%20Sausage/SDC13355.jpg)
very nice
Dang gumb it, ya wanna me to come over and crank for ya :o
Looks good the SS
I would say that you have another success to chalk up. Looks mighty fine.
looks good, you getting ready for hunting season? :)
Wow, those look good!
IF we see a dust cloud coming out of Texas it just sonny's butt dragging in the dirt. Looks good man but boy have you been busy. My friends and I are getting ready to do a batch this weekend. It sure sounds like the kielbasa recipe is a good one.
Kirby
Pike, You are right, I am a draggin'.
But they say you can rest when you are dead. ;D
As always the Backwoods SS is some good stuff.
Here is the 10lbs of reg SS.
(http://i1109.photobucket.com/albums/h440/halfcajun/Sailors%20Jalapeno%20Cheddar%20Sausage/SDC13374.jpg)
(http://i1109.photobucket.com/albums/h440/halfcajun/Sailors%20Jalapeno%20Cheddar%20Sausage/SDC13376.jpg)
All vak pak'ed up and ready ........... To Go!
(http://i1109.photobucket.com/albums/h440/halfcajun/Sailors%20Jalapeno%20Cheddar%20Sausage/SDC13377.jpg)
The Spicy version of this Summer Sausage.
I had added 3 Tbs of red pepper flakes and a Tbs of Cayenne.
(http://i1109.photobucket.com/albums/h440/halfcajun/Sailors%20Jalapeno%20Cheddar%20Sausage/SDC13378.jpg)
(http://i1109.photobucket.com/albums/h440/halfcajun/Sailors%20Jalapeno%20Cheddar%20Sausage/SDC13379.jpg)
(http://i1109.photobucket.com/albums/h440/halfcajun/Sailors%20Jalapeno%20Cheddar%20Sausage/SDC13380.jpg)
What's the phrase of the Day?
All vac pk'ed up and ready .............. To Go!
(http://i1109.photobucket.com/albums/h440/halfcajun/Sailors%20Jalapeno%20Cheddar%20Sausage/SDC13381.jpg)
Are they "to going" my way by chance? :D
Very good looking Sonny. What plate did you use in your grinder. I like the looks of the grind. The second question is how hot was the peppered version? Now go to bed and get some sleep.
Pike, I used a fine grind on two fairly lean beef shoulder toast along with
some ground beef and a medium grind on the pork shoulder. The pork shoulder
was a tad bit on the fatty side and the beef was kinda lean so I used a 75/25
beef to pork ratio. The spicy version for 5lbs was dead on. (thanks Chris) If I
was to change it, I might drop the cayenne just a bit and add more red pepper.
Good lookin' sausages!!
:P :P
Quote from: classicrockgriller on October 12, 2011, 07:02:53 AM
Pike, I used a fine grind on two fairly lean beef shoulder toast along with
some ground beef and a medium grind on the pork shoulder. The pork shoulder
was a tad bit on the fatty side and the beef was kinda lean so I used a 75/25
beef to pork ratio. The spicy version for 5lbs was dead on. (thanks Chris) If I
was to change it, I might drop the cayenne just a bit and add more red pepper.
Glad it worked out for you. I am getting the itch to make some sausage one wing or not I think I will get it figured out.