First Try at SS

[DTAggie]

After talking about it forever, I have jumped into my first attempt at SS this evening.  I am using 80/20 GB.  CRG was kind enough to give me a LEM SS mix for 10 lbs of SS when we met a couple of months back to exchange a few items.  I wanted to start with just 5 lbs to get a hang of this.  Hopefully it works.  I mixed the seasoning and cure packet together and after some help from Rick (NePaS) I hope I have enough of everything mixed in my 5 lbs. 

I mixed the GB and seasoning/cure/water.  Then I cut in half and added fresh diced jalapenos and smoked cheddar in one half and just cheddar i other half.  Did 140* for 1.5 hrs and now in 2 hours of pecan at 175*.  I do not have a pid on my OBS so having to watch temps pretty close.

Question:  To what IT* should I take them?
Can I test IT* by pushing probe into one of the chubs?  Well I have to because I do not have one of the instant read thermometers.



Cheese and jalapenos


Getting ready to stuff


First three with peppers and cheese


All 5 lbs stuffed


hanging ready to go


in the OBS

[Quarlow]

Hey that looks great for the first shot. Nice work. I am still procastinating on my first shot. But I will get to it soon. Hope they come out good.

[squirtthecat]

Hey that looks great for the first shot. Nice work. I am still procastinating on my first shot. But I will get to it soon. Hope they come out good.

Ditto...   I've got the stuff + stuffer, but have been afraid to try it out.

[Tenpoint5]

DT You sure can stick a probe in one of the sausages. Make sure you have it as straight as possible and as centered as much as possible. With the way that you have them tied to the rack I would also suggest rotating the rack front to back. I would say to run the sausage to 152º then dunk them in a ice bath until they get down to 100º. DO NOT LET YOUR PROBE GO FOR A SWIM It WILL die a horrible death!!

[classicrockgriller]

That sure doesn't look like your first rodeo.

That is mighty nice.

I think it is no different than reg sausage so ... 152* IT.

[DTAggie]

Thanks for the quick input.  Here is a pic after 140* no smoke. 2 hrs of Pecan around 175* and 1 hr at 175*.  I rotated front to back and put one probe in one and it is reading 147*.  Just about done I would say.

[classicrockgriller]

They just look like the real deal.

Nice going!

[DTAggie]

Hit 151* IT and I pulled them out.  No ice bath.  Just hung them up in the pantry.  So final tally: Used LEM SS seasoning for 10 lbs but only used about half and made 5 lbs.  140* with no smoke for 1.5 hrs.  2 hrs Pecan at 175* then about 1.5 hrs no smoke until IT of 151*.  They look good.  Hope they taste good.  You can really see the cheese and jalapeno in the three on the left.

Question:  I have the other half of LEM seasoning and cure mixture in air tight container.  Is it safe to use later?

[classicrockgriller]

They look great and the Leftover mix id safe to use later.

Nice going David!

[DTAggie]

Thanks Sonny.  Will let you know how they taste tomorrow.  And a big thank you to Rick for some behind the scenes advice.

[NePaSmoKer]

Them chubs look pretty darn good. Lemme know how the cheese worked for ya.

Great Job

[DTAggie]

Here is the finished product this morning.  They wrinkled just a tad while hanging.  Only had one quick taste on my way out the door this morning.  Not bad.  The piece I had I could not taste the jalapenos.  Hopefully as I get further into it it will be spicier.

Question:  The casing does not peel off easily like store bought SS or the pics NePaS had on one of his posts.  Any suggestions to fix this in the future?

[NePaSmoKer]

Those look like LEM casings.

Sometimes mine dont like to peel good, just take your time.

They look great.

[classicrockgriller]

Pat yourself on the back!

Nice looking SS!

[DTAggie]

Just got home and tried some.  Casing comes off no problem after sitting in the fridge.  Could have used more cheese and jalapenos for sure.  For a first try, pretty darn good I would say.