SummerSausage

[NePaSmoKer]

Yup

Fermented style (sorta)

Here is my dry.

Back row

Dextrose
Fermento
Cure 1

Front Row

Garlic powder
Coriander
Colemans mustard
Kosher salt.




BBL

[cobra6223]

Nice spices ... but WHERE'S THE BEEF? :D

[Tenpoint5]

Nice spices ... but WHERE'S THE BEEF? :D

Tim I seen the recipe for this this looks like a good one for sure!!

[NePaSmoKer]

Got busy

You need to dice 8oz of poke fat back, skin removed. Set aside you will mix this in by hand.


Here is the poke grind. Beef was added later. My hands were messy and i didnt get a few pics i wanted.


Got the seasoning and poke fat back mixed in. Pack the container and try not to have any air pockets.



Cover with good plastic wrap right down onto the meat, no air pockets. Cover the container and fridge for 2 days.

[Sam3]

Looks good.

[NePaSmoKer]

Cant wait got apps tomorrow so made today.

Did some half rings.



135* no smoke for 1.5 hours. PID taking thru to 175*

[NePaSmoKer]

Done and ready for the fridge.

[Sailor]

Yes Sir!  Looks pretty darn good to me.

[mikecorn.1]

Those look purty. ;D


Sent from my iPhone using Tapatalk

[Smoker John]

Looking good & tasty

[drunknimortal]

Perfect

[Sam3]

Looks great Rick. Were those rounds or Fiberous?

[NePaSmoKer]

Got the half rings of SS ready for vac sealing.


Casing on..................These are non edible ring casings.



Casing off.



Slice shot.



Now vac seal time.



Heading to FLA



Smile, make and eat more sausages. Sorry for yucky pic, had my flash off.

[ghost9mm]

Looks really good Rick, smiley and all...

[NePaSmoKer]

Looks really good Rick, smiley and all...

Thanks g9

I figure the camera out soon....