My second try at summer sausage

[dbondy]

Hey guys just put 15lbs in the bradly. I used the HiMountin kit again, but added more spice this time. I,ve got 5lbs ground butt, 8lbs of ground venison, and 2lbs pounds ground goose breast. As far as the spice goes, I added 3tbl spoons craked black pepper, 1tbl spoon cyanne, 2tbl spoons granulated garlic, 2tbl spoons musterd seed, 2tbl spoons paprika. Going to start to smoke for 3Hours with chery as soon as the sausage drys. Going to start at  120 then ramp temps slowly every hour till I reach 170. Then hold temp there till internal temp of the sausage is 152, then ice bath, then let hang to bloom.
     Here are some pics so far.






  I,ll post more pics later on. ;D ;D ;D

[squirtthecat]

Looks great.   And you are keeping properly hydrated as well.

You guys have Farm & Fleet up there in the Great White North?? 

[Tenpoint5]

dbondy,

Pay real close attention to your chubs during the smoke!! With the V tray being removed like that there is a good chance of burnign the meat in the casings at the bottom. Make sure you rotate them often. I would put the larger ones to the front and the single smaller chub to the back to try and avoid and burning or at a minimum fatting out the bottom of your sausages.

[dbondy]

  Tanks STC, yes hydration is a must. The farm and fleet store is fairly new here, but we,ve had TSC (tractor supply store) for a few years now.
They also carry most of the bradly stuff to. I think its going to be a long day because the high temp out side is only going to be 35 with a chance of snow.

[dbondy]

  Thanks 10.5 I,ll make the changes as soon as go out side.

[NePaSmoKer]

Them chubs look good.

I  have to agree with 10.5. Keep an eye on the bottom of the chubs so they dont burn.


nepas

[dbondy]

  Thanks NEPAS ,I did some moving around. I now have more space away from the element. Also the view form the pic shows the chubs closer to the element than they were. Have you guys smoked without the v shield befor, the only reason I left it out is because the chubs were to long.

[NePaSmoKer]

  Thanks NEPAS ,I did some moving around. I now have more space away from the element. Also the view form the pic shows the chubs closer to the element than they were. Have you guys smoked without the v shield befor, the only reason I left it out is because the chubs were to long.

When i smoke chubs, sticks, jerky & cheese i dont use the v-tray. I only v-tray when i smoke something that is going to drip into the pan.


nepas

[dbondy]

Thanks again NEPAS, I,ll keep a eye on it. I just turned the SG on, so hope every thing will be ok. This is when I wished I got the six rack.

[Quarlow]

Or you could just make your salami's shorter next time.

[Tenpoint5]

. Have you guys smoked without the v shield befor, the only reason I left it out is because the chubs were to long.

We understand Dbondy. We have been there ourselves just trying to help you out so you dont have a bad experience during your maiden voyages in the world of sausage.

I too have ran without the v tray.

[dbondy]

Thanks Quarlow, I would of but I only had 5 casings left, and didn,t want to risk running short.

[dbondy]

Thanks again 10.5, you guys are a great help and insperation. Exspecialy after seeing those big chubs. Buy the way was it hard to controll the fatting out on that big guy.

[NePaSmoKer]

On this batch i did use the v-tray because its all pork smoked kielbasa.




nepas

[smokeitall]

You guys are making me way to hungry...wow great pics, I can't wait to start my snack stick and summer sausage weekend.
SIA