Oryx Summer Sausage!!!! (with pictures)

muzzletim · November 02, 2009, 07:07:36 PM

Made some Summer sausage this weekend using the Rytek Kutas recipe from Great Sausage Recipes and Meat Curing! Came out super but do not like the synthetic casings.

Mixing the meat, you can see some of the slight frozen pieces as they are redder because they will not accept the seasoning very well til they thaw.

First two done, the casings are for Christmas!

The mess!! That is the only slightly aggravating part of sausage making!

Sausage hanging, waiting to make sure they are dry before they go in the smoker.

Sausage in the smoker!

Sausage stacked waiting for the smoker to warm up!

In the refrigerator for a couple of days to let the fermento work!

Great tasting sausage with some cheese and a Bud Lite! Good recipe, I would reccomend!

Tim

classicrockgriller · November 02, 2009, 07:15:55 PM

Tim, think I see my name on one of them red ones. Looks fantastic.

Sausage, cheese, and a cold beer. Ring the bell, Supper is ready.

muzzletim · November 02, 2009, 07:17:48 PM

On the way, I know I have your address some place!

dbondy · November 04, 2009, 05:38:52 AM

Hey looks great, bet it tastes even better. Ive got the Rytec and was also thinking of tring his recipe. I bet that corona in the frigde would go good with some of that sausage.

classicrockgriller · November 04, 2009, 05:44:33 AM

Tim, you know you could post that recipe and no one would get mad.

Tenpoint5 · November 04, 2009, 06:48:10 AM

Looks real good Tim. Those the one pound chubs or the two?

muzzletim · November 04, 2009, 07:11:11 AM

Ten Point!!

They come out to just a little over a pound! I will post the recipe tonight!

classicrockgriller · November 04, 2009, 07:13:52 AM

Thanks Tim....Gonna make some tin can Salami next week that I think everyone will enjoy.

Caneyscud · November 04, 2009, 10:12:03 AM

That look's good!

Not something you will see on WallyWorld's or Kroger's shelve very often!

OU812 · November 04, 2009, 03:27:03 PM

That looks delish Tim

Ya the clean up is a pain, it seems to take longer to clean everything than to make the sausage.

I have thought of using those holiday casings but havent jumped for them yet. They have some that look like a football, baseball bat and a couple others.

Have you ever thought about investing in a set of hog ring pliers and some hog rings? Sure speeds things up when you are tieing them off.

classicrockgriller · November 04, 2009, 04:19:51 PM

I keep coming back looking to see if mine is still there or if it is on its way. That is great looking SS Tim.

muzzletim · November 05, 2009, 07:07:00 AM

CRG - I am still looking for your address I know I put it somewhere!!!! ??? ???

OU812 - I have looked at them for some time, do they work well?

muzzletim · November 05, 2009, 07:09:44 AM

I did not get a chance to post the recipe at home last night, I will try and remember today! :-[

OU812 · November 05, 2009, 07:25:09 AM

Quote from: muzzletim on November 05, 2009, 07:07:00 AM
OU812 - I have looked at them for some time, do they work well?

They work great, I use the 3/8" for summer sausage. Get the cheep pliers and put a rubber band around the handles close to the pivot point this will hold the hog ring in place. I can buy a lot of rubber bands for what they want in price difference for the pliers with the spring built in.

muzzletim · November 05, 2009, 07:37:03 AM

Thanks for the tip, I will be honest I could not justify buying the expensive ones for the summer sausage I make each year. I am going to get the cheap ones and some rubber bands and I will be in business.