Spicy Summer Sausage

[Doctor Woody]

Made some wonderful (all beef) summer sausage Wednesday.  Cured it for 4 days with tender quick salt and loaded with lots of spice.  Removed from smoker when the internal temp reached 146.  First time using fibrous casings.  I did the ice bath and the bloom.  They really turned out great.  I only wish I had done more than 10 lbs!

[Keymaster]

Awesome, when you get a chance give us a money shot of it sliced up ;D

[Doctor Woody]

Awesome, when you get a chance give us a money shot of it sliced up ;D

Hahaha  "Money Shot".   ;D  I sure will!

[mikecorn.1]

That's some good looking snausage. Only one thing I c missing. ---------the $$ shot.  :-)


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- Mike.
Sent from my iPhone using Tapatalk

[Doctor Woody]

That's some good looking snausage. Only one thing I c missing. ---------the $$ shot.  :-)


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- Mike.
Sent from my iPhone using Tapatalk

It won't be missing for too long.  I haven't cut into the ones with casing yet because I had a little leftover meat so I made one without casing (which works just fine).  So I am eating through that one first.  When I post the $$ shot, I want to make sure it's nice, perfectly round pieces.   8)

[Keymaster]

Im sure it's very good summer sausage!!! I♥mypid too ;D Ok back to stackin farwood :o

[Doctor Woody]

Im sure it's very good summer sausage!!! I♥mypid too ;D Ok back to stackin farwood :o

That PID rocks!

[ghost9mm]

Doc... that is some really nice lookin summer sausage, and yes I love my PID too...

[Doctor Woody]

Doc... that is some really nice lookin summer sausage, and yes I love my PID too...

Thanks and I like your quote!

[Doctor Woody]

The money shot!

This was the first time I used fibrous casing to make this type of sausage.  The box temp ranged from 140 at the beginning to 160 to complete the cure.  When I tore the casing off, I noticed that there were areas of built-up fat on the outside of the sausage, which to me means that it was smoked at too high of heat.  Thoughts?  My heat sensor was up near the top of the hanging sausages.

Other than the fat build up on the outside of the meat, there were no other problems with the sausage (if you could even call that a problem).

[Habanero Smoker]

Having the temperature probe above the meat will create a higher temperature at below the lowest rack. It is better to place the probe underneath the lowest rack. In your case, since the sausage was hung, the probe should of been just below the lowest point of the sausage.

[Doctor Woody]

Having the temperature probe above the meat will create a higher temperature at below the lowest rack. It is better to place the probe underneath the lowest rack. In your case, since the sausage was hung, the probe should of been just below the lowest point of the sausage.

I'll do that next time.  The sausage did seem to get done quicker than I expected.  The smoke generator was also showing a temp that was about 25 degrees higher than the PID.