Labor day weekend Summer Sausage

Sailor · September 04, 2011, 09:38:45 AM

Youngest daughter phoned yesterday and pleaded for me to make her some summer sausage. Went to Costco yesterday to pick up some ground beef and got 2 packages that each weighed about 5.5 pounds. I figures I will vac seal 1 pound and freeze. Got up this morning and got my mix going and the fibrous casings soaking. Went out to the beer fridge and got the two packs of ground beef and plopped them in my mixing tub. Poured the mix in and hand mixed it all up. Then I had the Oh Duh! I forgot to take 1 pound out. So I mixed up 11 pounds using a 10 pound recipe. I fried up and bit and did a taste test. Tasted pretty good so I figures I will just go ahead and stuff it all and smoke and see what happens.

Just finished stuffing and in the OBS to dry

Been drying for about 1 1/2 hours and casings are tacky and ready for smoke. PID readings as the smoke is starting.

Smoke is just starting to fill the OBS

Smoking starting to roll out the vent

Going to put 2 hrs of Hickory. Temps will be ramped 140 for 2 hrs, 150 2 hrs, 160 2 hrs, 170 2 hrs and 175 until IT is 152.

Be back after the smoke for updated photos. I understand the "no photos it didn't happen" rule ;D

classicrockgriller · September 04, 2011, 09:41:30 AM

Looks like it's happening to me!

SouthernSmoked · September 04, 2011, 10:38:45 AM

Lookin gooood!!

OU812 · September 04, 2011, 04:49:04 PM

Lookin good so far. ;D

Just a thought, did you add more cure to account for that extra lb of meat?

Sailor · September 05, 2011, 06:45:49 AM

Quote from: OU812 on September 04, 2011, 04:49:04 PM
Lookin good so far. ;D

Just a thought, did you add more cure to account for that extra lb of meat?

Yep. added just a little less than 1/4 tsp for the extra pound.

pikeman_95 · September 05, 2011, 07:25:45 AM

Looks good Sailor. Now for the smoke shot.

OU812 · September 05, 2011, 08:42:04 AM

Quote from: Sailor on September 05, 2011, 06:45:49 AM
Quote from: OU812 on September 04, 2011, 04:49:04 PM
Lookin good so far. ;D

Just a thought, did you add more cure to account for that extra lb of meat?
Yep. added just a little less than 1/4 tsp for the extra pound.

Your the man.

Is it done yet Is it done yet Is it done yet Is it done yet? ;D

Sailor · September 05, 2011, 09:07:10 AM

Yep they got done. Was just too lazy to upload the pics ;D

Just after the smoke ended

Cold bath and bloomed and this is after an overnight in the fridge hotel

All vac sealed and in the freezer. But here is a $ shot of the sample test.

Quarlow · September 05, 2011, 09:18:06 AM

Awesome. That is it just awesome.

classicrockgriller · September 05, 2011, 01:03:01 PM

Oh My.

That's pretty.

hawg dang the sausage pusher man

pikeman_95 · September 05, 2011, 08:39:34 PM

Sailor
Your cut shot looks great. I like all the mustard seed and cracked black pepper. It looks a lot like some I just had on crackers.

Kirby

Sailor · September 06, 2011, 04:54:46 AM

Quote from: pikeman_95 on September 05, 2011, 08:39:34 PM
Sailor
Your cut shot looks great. I like all the mustard seed and cracked black pepper. It looks a lot like some I just had on crackers.

Kirby

Guess I did good then. It was your recipe ;D

OU812 · September 06, 2011, 07:10:06 AM

The money shot looks gooood!

I could go for a sammie with a bunch of that sausage, some mustard and a big slab of onion.

NePaSmoKer · September 06, 2011, 08:22:42 AM

Nice SS there Sailor ;D

Tenpoint5 · September 06, 2011, 08:31:25 AM

Jim that is some great looking sausage. Did it pass the daughter test?

Labor day weekend Summer Sausage

NePaSmoKer