Summer Sausage

[KyNola]

Made a 5 lb batch of summer sausage today thanks to my mentors NePaS, Tenpoint5 and BAM1.
First pic is what the chubs looked like hanging to dry prior to any smoke.

Second pic is the chubs after 3 hours of smoke.

Last pic is of the chubs after taking them to an IT of 152, then into a water bath to cool and now hanging to dry.

The fibrous casings are a little wrinkled but that's ok with me. Will let them rest in the frig for a couple of days prior to slicing if I can hold Jan off that long! :)

[Saber 4]

That looks great Larry, I think you better start making more because that's not going to last until BBQ on the River. ;) :D

[BAM1]

Have you got the crackers and cheese out yet this morning and cut into one of those bad boys

[KyNola]

Have you got the crackers and cheese out yet this morning and cut into one of those bad boys

Believe it or not, no I haven't.  Taking a lot of self restraint though!

[Smoker John]

Sausage looks great, I need to make another batch.

[Saber 4]

Have you got the crackers and cheese out yet this morning and cut into one of those bad boys

Believe it or not, no I haven't.  Taking a lot of self restraint though!

I doubt I could exercise that much self control

[NePaSmoKer]

Larry

You did real good.

[pensrock]

Looks great Larry. Now you'll be hooked.  ;D ;D

[Tenpoint5]

Wasnt too many calls for help during this batch.

[drano]

wow, looks like you did great!
Yep, another dedicated sausage maker joins the addiction.

[pikeman_95]

Looks good Larry. Very nice color.

[cobra6223]

Who cares about wrinkles, trust me you'll never notice them after peeling that casing off. Nice Job Larry.

[Caneyscud]

Larry, I have some rye bread and horeradish waiting.  Man, those look tasty!