First Deer Sausage Run - 10bs Jalo / Chedder

[STLstyle]

First off thanks to Sailor for the recipe (recipe site), and to 10.5 for the sausage rack idea!
I used my Cabelas Grinder to Stuff these.  It fairly well.  I had to do it by myself.  The foot pedal attachment was key.

I just started the dry off stage:



More pics to come...

[Tenpoint5]

Nice start you will really like the sausage hanger when you go out and give it a 1/4 turn every hour. Open Spin Close its that fast!! While your just getting started I would suggest tying your strings shorter to raise your sausage higher up and away from the heating element. So it doesn't over heat and fat out the bottom of the sausage.

Might help if you turn the smoker on too!! ;D ;D

[STLstyle]

If you look close I broke one of my hooks off like you before I realized what I was doing.   :(.

Any recommedations on temp schedule?

I'm at 130 for an hour to dry
then crank to 150 for first hour of smoke
160-170 for the remainder???

Thoughts?  I have 8-10 hours to kill.

[NePaSmoKer]

If you look close I broke one of my hooks off like you before I realized what I was doing.   :(.

Any recommedations on temp schedule?

I'm at 130 for an hour to dry
then crank to 150 for first hour of smoke
160-170 for the remainder???

Thoughts?  I have 8-10 hours to kill.

130
140
150
160
170
175 If you need to get the IT. Try not to exceed 180 if you can

[STLstyle]

Almost 4 hours in.  Running 155 in the cabinet and sausage is at 115.  Gotta feeling this is gonna take a while...

[STLstyle]

10 hours in and the sausage is only at 137 degrees.  I'm now running at 175 degrees in the box.  I did not plan for this long of a process.  For 10lbs is this typical?  I was thinking 8-10 hours and I'd be done.  After the sausage IS done (153-155), what steps do I need to do?

Water bath?
bloom?

Can I store in fridge until tomorrow or do I need to vac seal right away?

Thanks in advance for the help!

[Tenpoint5]

Yep water bath then bloom will be fine in the fridge over night

[STLstyle]

Alright!

13 hours and here we are 152-153 degrees I pulled them.

Into a ice water bath for 5 minutes:

My buddy Leroy is ready for a taste!

Bloom pic:


Money shot to come...

[STLstyle]

Thanks for everyone's help! 

[Consooger]

very nice go around for your first run. I'm itching to start this whole process but the wife "needs me to do this, and go there, christmas this, tree that, sigh, gotta love it"

[mikecorn.1]

Man, that looks good! Nice work!


Sent from my iPhone 5 using Tapatalk

[STLstyle]

Thanks guys.  I think next time I'll add the cheese right before I stuff.  It kind of lost its consistency on the overnight wait.  Don't know if it would make a difference, but only one way to find out!

[Tenpoint5]

That looks great!! Well done for a first shot out of the gate. As the chubs cool over night in the fridge the cheese should come back close to its original consistency. If you used regular cheese and back to normal if you used High temp cheese

[Robert Rose]

Yeah, I was gonna say "Thought you said Jal/Cheese, Where's the cheese" Looks good though. Wish I had some.

[NePaSmoKer]

Yup thats good.

Thanks for posting pics