First Go at Summer Sausage

[SouthernSmoked]

WOW!!! Looking forward to the results. Love the cloth bags......

where did you purchased them???

[NePaSmoKer]

WOW!!! Looking forward to the results. Love the cloth bags......

where did you purchased them???

From the bag lady   ;D ;D :o

[Smoke some]

Holy S#%* that was a long one

The chubs went in at 7:00 AM
 
130* for 2 hrs no smoke
140* for 3 hrs with smoke (hickory)
150* for 3 hrs
160* for 3 hrs  ( IT at 142)
170* for 3 hrs  (stalled at 147 )
175* for 6 hrs  (IT finally hit 154)

Total of 20 hrs in smoker 
Here's how they looked after 20 hrs in the smoker
You can defiantly see the probe holes in casing. I was loosing faith in my Pid probe
And wanted to double check IT (pid probe was bang on)  you can definitely  see
Where the cheese came out of probe holes.



I let them sit out on racks to cool (4:00 AM time for bed)

Back up this morning and time to take a look at how this SS project turned out
Striped the casing back



Was happy to see the cheese was visible on the outside of chub not a total meltdown
I used normal old cheese on these 2.5 pounds  (not High Temp)



OK time to take a look at the inside.







I'm very happy with the way it came out. I was a little worried about the cheese in it
The half beef and pork mix taste great, and the little extras I threw in the ingredients
Gives it a little snap. 

[NePaSmoKer]

Looks good.

I like the cloth bags that give the old style look.

[viper125]

WoW I really like the looks of that. I also like the cloth bags! May try that for gifts this year.  But 20 hrs to cook that seems unreal. Admittedly I usually put mine in smaller casings but that's a big difference. What size or weight of sausages were those? Never the less it takes as long as it takes. And It looks to me like a real winner!

[Sam3]

WOW!

20 hours too. Incredible...

[Smoke some]

What size or weight of sausages were those? Never the less it takes as long as it takes. And It looks to me like a real winner!

They are roughly 2.7 pounds each after smoking.

[OU812]

That there sausage looks great!

[JZ]

Those look fantastic - NIIIIIIIIICE job!!!

[Kevin A]

Those SS really do look fantastic! Really nice job—and I do like the cloth bags!
As far as the time involved, 20 hours seems about right for a load that size.

It took just over 16 hours for this one little cloth chub I used for a smoked pork roll...

[pikeman_95]

Looks very good. The sausage looks like you got lots of cheese in it. Though the smoke time was a killer. So what would happen if you stuck them in a zip-lock double sealed bag. sucked all the air out of it and head for the hot water bath. You could always stick you temp probe in the bag in with one of them so you could check on the temperature. This way you would not have to raise the temperature above 160 to reach the internal temperature. This would be a little easier on the cheese. Even if it was not as good as having regular fibrous casings in the water I bet it would still drastically cut the processing time. I think someone else thought of this I Just thought I would run it by again.

KC

[Smoke some]

Thanks for the tip pikeman_95


Definetly going to try the zip lock out next time.

[pikeman_95]

I sure would. Man 20 hours is a bit of a butt dragger.
KC

[OU812]

I just take it out to the shop and grab my air gun from my compressor. I then aim the tube at the neighbors yard by their Pitbull. A good shot of raw sausage meat gives the dog some killer gas. Or so the neighbor claims. Kind of my revenge. That same dog has been know to steal some deer trimmings from me when I set it out by the garbage. Again bad gas and other things!! ;D ;D

PS I hate that dog.

Had the same problem with the same kinda dog on many occasions with many things.

He was a stray and when he got in my chicken coupe one time,,,,,,,that was the last time.  8)

I love dogs,,,,,,,,,,,,,,,,,but I'm just sayin

[Sailor]

Smoke Some......Looks pretty dang good to me.  20 hrs is a long time to do 10 pounds.  Do you have a fan in the smoker?  Last week I did another 10 pounds of SS and the week before I did 10 pounds.  Each 10 pound load was 5 chubs in fibrous casings.  I hung them and then turned on the 4 rack OBS (no pre heat) and from the time I hung them to dry to finish was 9 hrs to IT of 152.  The fan mod makes a HUGE difference in cook time.  Prior to the fan mod I know I had some outlandish some times doing sticks and chubs.  Another plus with the fan is that I notice that my chubs take on a darker color and all of them are even in color.  Air circulation is the key.