Author Topic: 1st Summer Sausage  (Read 1071 times)

Norwester

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1st Summer Sausage
« on: May 06, 2020, 02:30:19 AM »
In the #1. Not perfect but pretty tasty anyway. Owens SS mix, 7 1/2 lbs 80/20 hamburger and 5 lbs pork sirloin. After mixing it up I was worried that it might be a bit dry using the sirloin but it turned out perfect moisture wise. I added 1 lb hi-temp pepper jack cheese and 4 tsp of ECA per 5 lbs. Next time I'll cut that back to 3 as its a little tangier than I'd like but still good. No complaints from the dog anyway. Pulled at 155 *. I still have 6 chubs in the smoker finishing up.



« Last Edit: May 06, 2020, 02:38:40 AM by Norwester »
Jeff from central Oregon

barelfly

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Re: 1st Summer Sausage
« Reply #1 on: May 06, 2020, 10:17:00 AM »
Id say that looks pretty perfect to me! This is something I have yet to do - thanks for sharing this! Love me some summer sausage, mustard and a cracker!
Jeremy in NM
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old sarge

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Re: 1st Summer Sausage
« Reply #2 on: May 06, 2020, 12:17:09 PM »
I like it!
David from Arizona
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gregbooras

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Re: 1st Summer Sausage
« Reply #3 on: May 09, 2020, 03:24:21 PM »
Looks really tasty, great job!
Best Greg

HawkFan70

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Re: 1st Summer Sausage
« Reply #4 on: May 09, 2020, 06:17:08 PM »
Great job!  Looks really tasty!
Chris from NE Iowa
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Norwester

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Re: 1st Summer Sausage
« Reply #5 on: May 10, 2020, 06:34:54 AM »
Thanks guys! I noticed the following day the tang was noticeably less so evidently the ECA dissipates a little. Its quite a bit
better now.
The PID worked great ramping up the heat, went from 110-170, 10*an hour. It was a learning experience, like I learned
not to make your sausages longer than the vacuum seal bags that you have on hand. :( And a 2.20 inch casing is exactly Ritz
cracker size which is good to know.  :P
« Last Edit: May 10, 2020, 09:51:05 PM by Norwester »
Jeff from central Oregon

NDKoze

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Re: 1st Summer Sausage
« Reply #6 on: May 10, 2020, 01:46:11 PM »
The sausages look awesome!

I tried ECA last year for the first time and love it. I will definitely being using it again.
Gregg - Fargo, ND
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