Summer Sausage

[Sam3]

Welp....I procrastinated long enough, so I jumped in with both feet. I made two 5lbs batches to experiment.
Here's how it went...

First one was with a B&P blend.


3.5 lbs of Venison with 1.5 lbs of ground pork, Jalepeno (ran through the proccesor), cure, blend and water.


Mixed up and going to rest for a few hours.

Side Note: The B&P blend has a liquid smoke added to it. You could definitely smell the hickory while mixing.

Next up, 5 lbs of 80/20 with AC Legg, water and cure.



Mixed and going for a rest as well.


The new grinding/stuffing set up. Thank you to whomever showed this on their recent posts. It's a great idea.


The Veni/pork mix with some added Extra sharp Cheddar.


ROOKIE MISTAKE #1....I didn't check the length and made the first chub too long. I had to cut it in half and make two smaller ones  :o

Three on the left are GB, four on the right are Veni/pork.


In the box.


I applied 2 hours of Hickory and pulled them after 3.5 hours in the box. The IT was 125. Into the poach bath.


And done....


Ice bath to an IT of 110.


Blooming.


I let these rest for about 2 hours and then into the frig overnight.

You're gonna have to wait until tonight for the money shots.  ;D

As always, thanks for looking!

[Sailor]

Nice job on the chubs.  If you get the length too long sometimes you can shorten the loop enough so they hang higher and will not touch the v tray.  Just depends on how full you stuffed them.   :o

[Keymaster]

Nice job Sam, I like your set up!!! Whats under that cover on the shiny table :)

[slowpoke]

Super,Just Super.Thank You.I'm never to old to learn new tricks.THANKS

[pikeman_95]

Nice job on the chubs.  If you get the length too long sometimes you can shorten the loop enough so they hang higher and will not touch the v tray.  Just depends on how full you stuffed them.   :o

I smoke 30 inch casings in my smoker but I have to throw a couple of half hitches in the string around the end knot of the casing. It looks like you could have shortened them at least 2-3 inches. It will keep the lower end of your sausage from being over cooked.

[mikecorn.1]

Very nice!  What are the casings made of? Do you get smoke penetration/flavor with them?


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[lophole]

I use the half hitch and cut 1 inch off the casing. Stuff tight and the sausage will still weigh 3lbs.

lophole

[Sam3]

Money shots.

GB with AC Legg blend.


Veni/pork with B&P blend, jalapeno and cheddar.


These slices went fast!  ;D



Wrapped up....some of one's you don't see made it to the upstairs frig for pre-dinner snacks!



Summary:
-Next time I will add some Ground Pepper and Mustard seed to both mixes.
-The liquid hickory in the B&P didn't overpower the Sausage, even though I smoke these with Hickory.
-I used collagen casings for this batch. I'm going to try fiberous the next time.
-I think I am going to ramp up the heat quicker next time as well. 130 to 150 to 170. I did my usual 130 to start and then bumped 10 degrees each hour. Seemed like it took a long time to reach 125, with the new mods and all with my Bradley.

Sam

[Sam3]

Very nice!  What are the casings made of? Do you get smoke penetration/flavor with them?


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Just saw this Mike. I used collagen casings, they came with the B&P Summer Sausage Kit. And I order some extra collagen casings from TSM.
Definitely got smoke penetration with them.
Going to try the Fiberous casings next time. That was a tip Nepas gave me.

[mikecorn.1]

Very nice!  What are the casings made of? Do you get smoke penetration/flavor with them?


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Just saw this Mike. I used collagen casings, they came with the B&P Summer Sausage Kit. And I order some extra collagen casings from TSM.
Definitely got smoke penetration with them.
Going to try the Fiberous casings next time. That was a tip Nepas gave me.

Cool, thanks. :)


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[JZ]

Real nice job and the Venison / cheese one looks killer.

[ghost9mm]

Really a nice job Sam, that money shot is killer for sure.....

[pikeman_95]

Great cut shots Sam. It all looks good. If you get that big stuffer going you are going to need a larger smoker.
Kirby

[NePaSmoKer]

SS looking good Sam.

[josbocc]

Nice Job Sam!  You have excellent taste in equipment.  I noticed a lot of items that are exactly the same as in my kitchen.  (Great minds smoke alike  ;D)  Bet the SS tasted as good as it looked.

Jeff