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15 lbs of Summer Sausage ................ To Go!

Started by classicrockgriller, October 10, 2011, 09:11:34 PM

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classicrockgriller

October 10, 2011, 09:11:34 PM
Used  Lem's Summer Sausage seasoning for 10 lbs of SS.



Made an extra 5 lbs with and added three Tbs of crushed Red Pepper Flakes and a Tbs of Cayene



Smoke starts at Midnight my time.

SiFumar

#1
October 10, 2011, 09:12:54 PM
You have been busy!

northof60girl

#2
October 10, 2011, 09:14:42 PM
Yes, he has...!  All looks good though.  Can't wait to see the finished product.  What is that on the outside of the summer sausage (brown casings?). 

classicrockgriller

#3
October 10, 2011, 09:28:58 PM
Quote from: SiFumar on October 10, 2011, 09:12:54 PM
You have been busy!

I won't stuff anymore Sausage till I get a motor for my stuffer.

Quote from: northof60girl on October 10, 2011, 09:14:42 PM
Yes, he has...!  All looks good though.  Can't wait to see the finished product.  What is that on the outside of the summer sausage (brown casings?). 

Same as the clear. Called mahogany casings.

SouthernSmoked

#4
October 10, 2011, 09:38:10 PM
Dang Sonny! You have been very busy.

Welcome to the Summer Sausage Countdown! ;D
SouthernSmoked
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jiggerjams

#5
October 10, 2011, 09:48:40 PM
10, 9 , 8 , 7 .....

classicrockgriller

#6
October 10, 2011, 11:00:55 PM


cobra6223

#7
October 11, 2011, 12:02:39 AM
Man don't you sleep. Although it is 2 AM here and have 10# of snack sticks in the smoker!! Should be done by 3 AM I hope, I have to work tomorrow. Tim

classicrockgriller

#8
October 11, 2011, 12:09:55 AM
Quote from: cobra6223 on October 11, 2011, 12:02:39 AM
Man don't you sleep. Although it is 2 AM here and have 10# of snack sticks in the smoker!! Should be done by 3 AM I hope, I have to work tomorrow. Tim

You have it as bad as the rest of Us. ;D

Sailor

#9
October 11, 2011, 02:21:49 AM
Sure glad you have a big boy smoker for all that load your doing.  Looking good my friend.


Enough ain't enough and too much is just about right.

Tenpoint5

#11
October 11, 2011, 05:03:42 AM
Quote from: classicrockgriller on October 10, 2011, 09:28:58 PM
I won't stuff anymore Sausage till I get a motor for my stuffer.

The Daughter made you turn your own crank didn't she!! HAHAHA Not only is she a looker she gots some smarts too!! :P :P ;D
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

ghost9mm

#12
October 11, 2011, 06:07:47 AM
WOW!!! might be called summer sausage, but it looks like you are puttin in supplies for the winter...lol
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OU812

#13
October 11, 2011, 07:35:13 AM
Are they done yet Are they done yet Are they done yet Are they done yet Are they done yet
Are they done yet Are they done yet Are they done yet Are they done yet Are they done yet
Are they done yet Are they done yet Are they done yet Are they done yet Are they done yet?  :) :D ;D ::)

classicrockgriller

#14
October 11, 2011, 08:06:16 AM
Quote from: OU812 on October 11, 2011, 07:35:13 AM
Are they done yet Are they done yet Are they done yet Are they done yet Are they done yet
Are they done yet Are they done yet Are they done yet Are they done yet Are they done yet
Are they done yet Are they done yet Are they done yet Are they done yet Are they done yet?  :) :D ;D ::)

They probably got started at 12:30 with an 1 1/2 dry time. 140* and smoke started at 2:00.

They are getting close ............ 148*

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