Got's some summer sausage a goin

Sailor · October 22, 2011, 08:48:46 AM

Have always used the Hi Melt cheddar and several of you have said you use regular store bought cheddar with good results I figured I would give it a go.

Mixed up 5 pounds of 80/20 and added 8 oz of sharp cheddar.

Casings all soaked and ready to go.

All stuffed and in the Bradley. Will be smoking with Hickory when they dry a bit.

Tenpoint5 · October 22, 2011, 09:04:25 AM

Looks like a good start so far Jim.

classicrockgriller · October 22, 2011, 11:13:20 AM

Needs to make some more summer sausage.

All of mine was ..................... To Go. ;D

The reg cheese has held up great every time I have used it.

OU812 · October 22, 2011, 01:01:21 PM

Thats gonna be gooood.

Sailor · October 22, 2011, 01:12:06 PM

Put on 2 hours and 40 minutes of Hickory. Just emptied the water pan and got to let them get up to IT. Going to finish them in the Bradley this time and not give the the hot water bath. IT is 120 and will be hitting the stall pretty soon. I had a bit of mix left over so I stuffed the excess in a collagen casing. Guess that will be used for my taste testing ;D I used a 2.4 inch by 18 inch fibrous clear casing. First time I have used this size. Says you can get 2 pounds per casing. Since I added the 8 oz of cheese and did a twist on the logs I think I lost some room. I love experimenting :o

OU812 · October 22, 2011, 01:25:48 PM

OH YA!!

Takin on some nice color.

I do sausage with a twist in the middle also, makes for a better presentation when you hand them out.

ghost9mm · October 22, 2011, 04:30:05 PM

Yes Sir I like that color....be some good eatin there...

NePaSmoKer · October 22, 2011, 04:30:53 PM

Nice SS Chubs there Jim ;D

Quarlow · October 22, 2011, 05:22:58 PM

Ok that does it. I have to start makin sausage now. I got the stuffer, the grinder, the cloth bags, the season mix, a great big pork shoulder roast. I hope I have all I need. Know I need some guidance. RICK where are you buddy?

Quarlow · October 22, 2011, 05:23:43 PM

Oh yeah, awesome looking sausage Sailor.

pikeman_95 · October 22, 2011, 09:32:40 PM

Nice looking sausage can't wait for the money shot.. They have taken on a nice color.
KC

Sailor · October 23, 2011, 05:52:01 AM

Didn't get any photos last night when they came off. Put them in the fridge overnight and just cut into one. I had a little fat out >:( Didn't get the cabinet temp over 175 and took the IT to 152. Never have fat out when I do a hot water bath. I was happy with the store bought cheese holding up. It was Publix brand sharp cheddar and not really what I would call good quality but for the price I can afford to eat cheese ;D Very happy with the end product. BTW this was using Kirby's recipe and I upped the amount of garlic powder. I loves garlic. I am also very happy with the size of the log. I think I will be using this size casing from now on.

pikeman_95 · October 23, 2011, 07:18:44 AM

Looks good Jim. The cheese did fine didn't it. ;D
I have started adding 1/3 cup of minced garlic for a 30 pound batch. I think the extra garlic gives it a good kick. I am going to add it to my original recipe. I have started using 1 1/2 inch casings which stuff to 2 inches. We like the size and they water bath well. I agree that you do not get fat-out with the water bath. Your casing probably got a little hotter near the bottom of the smoker. A fan might eliminate that problem as it will move the air more and keep from getting hot spots.

Kirby

OU812 · October 23, 2011, 08:29:29 AM

Love the money shoit Jim.

devo · October 23, 2011, 08:42:07 AM

Those sure do look good with the cheese. I will take a bite of that.

Got's some summer sausage a goin

NePaSmoKer

devo