No Name Sausage

[SamuelG]

Thanks!  

It's taking much longer than I thought to get to the 150's.  I'm at 120 as I type and I'm trying to go slow.


SamuelG

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[SamuelG]

I have a stalled sausage!!! Is this a first?

Ahhh I doubt it, Master NePaS new it all along. 

Is this considered a chub?  If so what is a chub?

Thanks,




SamuelG

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[Quarlow]

I beleive a chub refers to a short one about as thick as what you have. I could be wrong though as I have been wrong before and I will be wrong again. ;D

[SamuelG]

Thanks Q.  I should have made chubs no more that 10 inches long. 

Smoke & Learn!


SamuelG

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[SamuelG]

Finally Finished!

Ice Bath


Pat Dry


Cooling/Drying for the next 24-49 hrs



So far these are my notes:

1. Cooked too long and uneven temps caused the bottom to over cook.
2.  Way to long.  Shorter casing next time but same width.
3. Great color and aroma
4.  Not sure it has a good bind, but I'm hoping for the best

Let me know what you all think,

SamuelG

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[pikeman_95]

Well Sam you have an interesting project. only the knife will tell. It does look like two half the length would have worked out better for you. Looking forward to the money shot. What spice flavor were you shooting for??

Kirby

[SamuelG]

Kirby,

I just checked and it was very firm to the touch.  I wad aiming for a pastrami'ish flavor.  The aroma is very good, I just hope it slices nice and thin.

Sam

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[devo]

After a couple of bottles of that wine you have in the back of the fridge who is going to care how it tastes  ;D

Looks good and hope it turns out. Don't feel bad about the lenght, I made Summer sausage and never thought about if it would fit in the smoker. Leasons learnt are good.

[SamuelG]

Devo that is very true.  Those bottles are from my oak barrels that I bottled 1997... More or less.  Had them in oak for over 5 years and that's why I keep them colder then usual.   

I can't wait to slice it!



SamuelG

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[Kevin A]

Looks great, Sam!

I look forward to seeing how it slices & your impressions!
I always enjoy these smoking trips into uncharted waters.... ;D

—Kevin

[SamuelG]

I was trying to get some work done, but could not seem to concentrate...


Could not wait any
longer...






Wow what flavor and texture!  Just made me a sandwich. :)

I wish I would have used the stuffer to get it more compressed, but I cannot complain as it slices very well.  Flavor is that of Pastrami, but it needed a little more salt.  The "hot" factor was probably right on for most, adding some pepper flakes for me would make it perfect.

Coments?  Let me have it. ;)

SamuelG

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[Tenpoint5]

I am thinking it is now GAME ON and everyone will be making this and then the replies will be coming in

[Quarlow]

Wowwie wow wow. That looks wicked. Nice looking sauasage. WE GOT A WINNER HERE.

[Caribou]

Wow!  Looks fantastic, great job :)
I love the look of it sliced, looks compressed to me.
Maybe with those size of chunks a stuffer wouldn't have gotten it any better compressed.

Carolyn

[pikeman_95]

That is great looking sausage.

It looks like you are probably right that your stuffer would have helped you get the meat packed a little tighter. I might have cut the chunks a little smaller to help the spices to distribute them selves a little more but I think it is a great Idea for the those that like pastrami. I would give it a try as I do love pastrami and it looks like you captured that. It looks like your binder worked out great. Very Very good job. I sounds like you are happy with the results and you should be.

Great job Sam

Kirby