Smokin-It User Forum!
Recipes => Sausage => Topic started by: Norwester on May 06, 2020, 02:30:19 AM
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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.
(https://i.imgur.com/R0glx2B.jpg)
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I’d 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!
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I like it!
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Looks really tasty, great job!
Best Greg
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Great job! Looks really tasty!
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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
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The sausages look awesome!
I tried ECA last year for the first time and love it. I will definitely being using it again.