Summer Sausage

[Gafala]

Started some summer sasuage today I used Zesty Summer Sasuage mix from Spokane Spice, ended up with 24lbs worth. Into the friguator over night then smoke in the morning.

[WoodlawnSmoker]

Nice, can't wait to see the finished product.  I haven't stuffed any large casings yet, just curious, did you need to seal the ends with metal bull clips or just tie them with string?  Looking forward to seeing one cut open.

[Gafala]

Hog rings both ends, string for hanging. I'll post photos when done.

[waycoolcat]

Great looking Summer Sausage. You've certainly posted some great threads on sausage making. I hope that dog of yours doesn't sneak off with one when you're not looking. ;D

[Gafala]

In the smoker for 4 hours of smoke 1hour hold at 100- then to 130 for a hour and then to 160 for four hours or till IT of 155.

[Gafala]

Smoked bagged and in the refrigerator to Bloom.

[Gafala]

We opened the small sausage and made a few slices, the better half said this is a keeper and I agree with that completely.

[smoke em if you got em]

Zesty summer sausage. I like the sound of that. Does it have a nice tangy taste to it?

Mike

[Gafala]

It does have a mild tangy taste not over powering. ;D

[WoodlawnSmoker]

That looks really, really good!  What's your preferred method of serving?  I've got to try this.

[Gafala]

With cheese and crackers. Thats the best way.

[Saber 4]

Another fine sausage run!!!

[Rooftop777]

I have done these and not as good as your recipe there. Lately I also pack real hog casing to it's max with pepperoni mix with a cure, then make each ring the size of a steering wheel. Then freeze them if I make like 80 lbs.
Then what I do if family out or events, I thaw them and smoke or put on top rack of oven and they turn red. Right out of oven hot with cheese, crackers, my kids and family loves it. Worth a try if ever you want, just an idea for you and others and hope it helps. I make lots of sausages.