Old Fashion Summer Sausage

[NePaSmoKer]

Getting the cloth bags ready for some old Amish style SS.

[Tenpoint5]

Looks like the start of something good

[wkahler]

Will be following this one!!!  I am sure this will turn out good can't wait to see the report!

[NePaSmoKer]

Mixed this morning.




Bagged and in the fridge. No time for stuffing.smoking, got some things to get before the bbq.

[wkahler]

Looking good!!

[NePaSmoKer]

Stuffed and bagged.







PID 130-170 with some hickory in about 1.5 hours.

[Tenpoint5]

I can't wait to try them at the KOA Smoke Out

[NePaSmoKer]

This is the Poli smoked beef SS recipe.

[NePaSmoKer]

Fibrous chubs are done.

[wkahler]

I have got to find your camp ground LOL!

[NePaSmoKer]

Cloth bagged SS is done. Smoker/PID is off and going to leave these in all night.

[NePaSmoKer]

Here is one the cloth SS chubs

[pmmpete]

NePaSmoker, what differences do you find between summer sausage stuffed in cloth bags and summer sausage stuffed in fibrous casings?  Can you bring sausage stuffed in fibrous casings up to temperature in a water bath, or do the sausages get too soggy?

[KyNola]

Looks great Rick!

[NePaSmoKer]

NePaSmoker, what differences do you find between summer sausage stuffed in cloth bags and summer sausage stuffed in fibrous casings?  Can you bring sausage stuffed in fibrous casings up to temperature in a water bath, or do the sausages get too soggy?

The cloth lets the smoke penetrate about 1/8" into the meat over fibrous casings. I have not tried hot water with cloth as it could get mushy. Im not much of hot water the chubs. More members that do this can answer that better.