First Go at Summer Sausage

Smoke some · February 12, 2012, 09:37:27 AM

First Go at Summer Sausage (beef and pork).

This is my first go at summer sausage

Not sure how this will turn out but will be interesting to see.

I started with 6 pounds of very lean veal Hamburg, and 4 pounds of pork butt.

A little heavy on the pork but wanted to use it up.

Added 2 pounds of old cheese to the mix

First time using cotton bags picked them up from local butcher for 50 cents a piece

They make my 5 pound stuffer look small

Don't take long to empty the stuffer with these...... Bags all loaded up...

Well they are going to have to sit in the fridge till tomorrow. The wind and snow is blowing

around to much for a decent smoke today.

NePaSmoKer · February 12, 2012, 10:02:11 AM

Looks good. Wanna see how the cheese does in the cloth bags. I been hesitant to do SS-n-Cheese in the cloth.

Dont hot water poach them or you will have mush.

I like cloth SS bags

Sailor · February 12, 2012, 10:14:13 AM

Hog Dang! Nice looking SS. I also like the cloth bags. I still have a few I got from NEPAS. I need to buy a sewing machine :o

Smoke some · February 12, 2012, 10:47:40 AM

Thanks for the heads up Nepas

I figured poaching was out of the question with cotton bags. I would end up with 4 water logs.
My plan for these is a keep the temp as low as I can when smoking
Going to follow your guide lines on these
1. 130* for 1.5 hrs
2. 140* with smoke 3 to 6 pucks then 3 hrs just the 140
3. 150* for 3 hrs....check IT of chubs
4. 160* for 3 hrs check IT again.................your looking for an IT of 152-155*
5. 170* until your reach your IT......you will have a stall for awhile which is normal
6. 175* if you need to.

I don't plan on going over the 170* (you know how plans work sometimes.)
I think I'm in for a marathon smoke with these and I'm sure I will have a meltdown of
Cheese on the outside of the chub....

bundy · February 12, 2012, 06:47:12 PM

Can wait to see the results.

mikecorn.1 · February 12, 2012, 07:17:38 PM

Looking forward to the results.

Sent from my iPhone using Tapatalk

Sailor · February 13, 2012, 06:48:57 AM

They done yet? ;D

NePaSmoKer · February 13, 2012, 07:04:02 AM

Quote from: Sailor on February 13, 2012, 06:48:57 AM
They done yet? ;D

X2

Sgood · February 13, 2012, 07:30:41 AM

Has anyone used the high temp cheese, that they sale? I just wandered how it was, taste wise. I did make some jerky sticks with some regular sharp cheddar chopped up in about 1/4" pieces. Thay turned out rather good. But, cheddar seems to have a higher melting point, to begin with...

Smoke some · February 13, 2012, 08:29:13 AM

They went in at 7:00 AM today just finished the 2 hour smoke :)

temp is at 140* Time to let the Bradley and pid do its thing.

Had to peek

Smoke some · February 13, 2012, 09:05:31 AM

Question for NePaSmoKer or any sausage Gurus

when the SS hits IT of 152 just wondering if you leave it in the smoker
to cool down with power off or put in the fridge to cool it down
Cloth bags and water don't mix (my thinking)

any suggestion

NePaSmoKer · February 13, 2012, 10:01:15 AM

Quote from: Smoke some on February 13, 2012, 09:05:31 AM
Question for NePaSmoKer or any sausage Gurus

when the SS hits IT of 152 just wondering if you leave it in the smoker
to cool down with power off or put in the fridge to cool it down
Cloth bags and water don't mix (my thinking)

any suggestion

let em hang at room temp to bloom (cool)

viper125 · February 13, 2012, 12:58:26 PM

Wow! Nice job! Veil and prok Man i'll bet thats a real good combo!

OU812 · February 13, 2012, 01:07:25 PM

They look gooood, cant wait for the money shot.

JZ · February 13, 2012, 09:07:01 PM

Soooo whats the word and where's the $$$.