Christmas Summer Sausage...LEM Seasoning

[SouthernSmoked]

Thought I would also do some Summer Sausage....

Purchased some Angus 80-20 at GFS and also the recipe calls 20% pork to be added in the mix.

Awesome, I get to try out the new Grinder.

Started by cubing a pork butt.



The Grinder....



Ok....that was easy. Next added the pork and beef together.

I'm using a LEM Product - Backwoods Summer Sausage Seasoning


After following the instructions.....


Now to the frig for a over night rest.

Next day...


1 hour soak in warm water.


Using my 7lb Weston Stuffer...


Into the smoker.



Added smoke for 2 1/2 hours, I continued to heat until the sausage reached 130 degree.

Inside I was heating up a hot bath for the SS.


Sorry, no pic's of the sausage inside the roaster - I was on the phone with our favorite forum monkey (CRG)

Bought the SS up to 153 degree in the hot bath as I prepared a cold bath.
OK, sausage there and into the cold bath to stop the cooking process.


Next, I hung the SS to bloom


The finish Product.




Ok that's done - time to move on to more items for our Christmas Baskets.

[Sailor]

  Hog Dang....you done good!  Nice job on those SS.

[ghost9mm]

WOW Mark !!! you are a real busy guy right now, the summer sausage looks killer... well what do you think of the grinder now... Merry Christmas...

[Sam3]

Looks great!