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First try summer sausage
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Topic: First try summer sausage (Read 3076 times)
septemberelk
Jr. Member
Posts: 40
First try summer sausage
«
on:
April 30, 2017, 10:42:03 PM »
I did a batch of summer sausage the other day. I will do more of this again. I added cheddar cheese to half the batch and pepper jack to the other. I ground the beef and pork through a course plate on my grinder, and I thought the texture might be off but it seemed ok. Smoked with Apple 👍
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Mike from western Washington. Smokin it #4
BedouinBob
Hero Member
Posts: 1276
Let's Smoke Meat!
Re: First try summer sausage
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Reply #1 on:
May 01, 2017, 10:39:09 AM »
Nicely done Mike! Is that a collagen casing you used?
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Bob - Colorado Springs
NRA & USN
septemberelk
Jr. Member
Posts: 40
Re: First try summer sausage
«
Reply #2 on:
May 01, 2017, 12:45:54 PM »
I used the 2.5"x20" non edible fibrous casings. I got them up to temperature then pulled them and put them in a ice water bath. After they cooled I dried them and let them bloom. The casing is tight and no wrinkles.
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Mike from western Washington. Smokin it #4
Black11455
Newbie
Posts: 1
Re: First try summer sausage
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Reply #3 on:
July 19, 2017, 11:17:33 AM »
Looks amazing. I just got a smoker for my Birthday and I want to make some summer for this up coming hunting season. Can I ask what temp you set the smoker too, meat temp at finish and how you store it? Thanks Dave
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BillH
Newbie
Posts: 19
Building furniture and smoking meat
Re: First try summer sausage
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Reply #4 on:
July 19, 2017, 11:21:22 AM »
Those look awesome!
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Newbie with a 2D
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First try summer sausage