Time for som Cheddar Summer Sausage

[Sailor]

Been a while since I made some summer sausage.  Was going to make some last weekend but ended up going to Daytona for the 500.  SIL is the Marketing director for NASCAR and works out of the Charlotte office and BIL and her invited us to the race so had to put things on hold.

Used 8 pounds of GB 85/15 and 2 pounds poke.  Diced up 1 pound of store bought mild cheddar and stuffed into 5 fibrous casings.  Had a bit left over and stuffed that into a collegen casing.  Got 2 chubs in the back and 3 chubs and the baby hanging in the front.  Will put 3 to 4 hrs of Hickory on this.  Drying for 1 hr at 130 then roll smoke at 140 and bump cabinet temp 10 degrees every 2 hrs to max temp of 170.  Will pull with IT of 152 and give an ice bath then bloom.  Then they go into the fridge with the casings on for 24 to 48 hrs before they get vac sealed. 

That is my weekend smoke.  What is everyone else smoking?


No photos of the mixing or stuffing.  Will post some shots after the smoke is finished.

[classicrockgriller]

I am behind on my SS smoking as I am OUT!

Dang kids robbed me.

I know it is gonna be good.

[NePaSmoKer]

I am behind on my SS smoking as I am OUT!

Dang kids robbed me.

I know it is gonna be good.

Nice CSS Jim

Call the pole-ece
shup

[lumpy]

Hmmm, cheese in SS......have to give it a try!

Can we get a $$ shot?

Lumpy

[Tenpoint5]

Looks great Sailor

[OU812]

OH YA!!!!

[Sailor]

The smoke is over and they took on a nice color.  IT is 126 so have a while before they is done.

[OU812]

Lookin gooood!!

Cant wait for the money shot

[mikecorn.1]

Those do look good.


Sent from my iPhone 5 using Tapatalk

[pikeman_95]

Very nice color Jim. I need to do the same.
KC

[drano]

Those look great!
I need clear casings for future SS instead of mahogany that hides the goodness. 
How long from start to finish in the smoker? 
I did hot water bath on my last batch and it took 2 hours from 135 to 153 for the big 3 to 3.5 lb chubs. 

[beefmann]

looking good

[Sailor]

Didn't get any photos of the cold water bath or blooming.  Here is the $ shot after an overnight rest in the fridge.  Normally I like to keep them in the fridge for 48 hours but I had to get them to my Buddy so they only got a sleep over  :o  Casing left on the chubs and the baby has collegen so it is now a giant snack stick  ;D  The mild cheddar cheese held up great.  No more using the high melt stuff!

[Sailor]

How long from start to finish in the smoker? 
I did hot water bath on my last batch and it took 2 hours from 135 to 153 for the big 3 to 3.5 lb chubs.

They went in around 10am to start drying and up to 152 IT at 6pm.  So 8 hrs from start to finish in the smoker not counting bloom of 2 hrs.

[SiFumar]

They look great!