Deleted
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Post by Deleted on Dec 23, 2016 6:57:09 GMT -5
Well I've made summer sausage a couple times and have ruined the first couple batches. My last batch turned out awesome only because I was told I was doing it wrong. With my last batch I cooked till 155° then dropped it in a bucket of ice water to rapid cool the sausage. I only made 3lbs so it didn't last long but it was really good. Today's batch is 16lbs looking forward to this batch. Sweet and Smokey Summer Sausage  **Here we go**  Well finished it this evening. Pulled it @ 155° and only thing that bothers me is between case and summer sausage it has a good amount of grease or fat. I've taken one completely out and rinsed grease off. It has a sweet Smokey flavor that has a small kick at the end.   |
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Post by tnhunter54 on Dec 23, 2016 7:06:33 GMT -5
Looks yummy, if you think you made to many you can send me a package.
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Post by dennis on Dec 23, 2016 8:05:54 GMT -5
Good stuff.No pun intended.
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Post by deadeye on Dec 23, 2016 12:44:20 GMT -5
looks great,yes I ruined a couple of batches during the summer sausage learning curve. I do mine slightly spicier/smoked than some. I now use fibrous 1-1/2" cases & smoke in a old bakery oven in the garage,the smoking is intense!
**might post your recipe**/might like to try something different in small batch.
thx for sharing! |
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Post by Deleted on Dec 23, 2016 12:59:38 GMT -5
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Post by tnhunter54 on Dec 24, 2016 6:33:58 GMT -5
Do you tie and hang while in the smoker or just lay it on the rack?
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Deleted
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Post by Deleted on Dec 24, 2016 7:35:15 GMT -5
While in the smoker it was hanging but in oven it was laying on side
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Post by deadeye on Dec 24, 2016 9:21:32 GMT -5
my bakery oven is nothing more than a low heat oven,i just hang em on the racks & I installed a extra electric burner. I get the temp around 200-210f & use the digital thermometer like you are leaving it in the whole time,when it reaches 162f pull the power & let cool to room temp.
one trick for freezer storage-just wrap in plastic wrap then wrap in news paper,they will keep 2 yrs approx. if they last that long! |
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Post by tar12 on Dec 27, 2016 18:23:05 GMT -5
Nice! We put up a 30lb batch a couple weeks ago via the oven method...its good..BUT..nothing like being in the smoker tho.. I bought a commercial chamber vac a few years go and we use it for preserving just about everything...it flat works.
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Deleted
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Post by Deleted on Dec 27, 2016 18:37:59 GMT -5
Next time going to add a 1/3 more seasoning. Everyone liked the summer sausage but agreed it needed more seasoning.
I need to revisit my gun safe smoker. I could probably smoke 40lbs or more in it. I abandoned it because someone mentioned the paint could put off harmful chemicals. I'm going to strip the paint off the inside and get it rocking. Next time I want to smoke the whole 8hrs.
Still very happy how it turned out just needed more seasoning.
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Post by tar12 on Dec 28, 2016 8:03:44 GMT -5
A quality smoker is going to be my next investment.We love the flavor of smoked foods...cant beat it! Any chance you can get that safe sand blasted? That would be a lot quicker than and safer than introducing a paint stripper and or hand sanding.
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Post by mike243 on Feb 2, 2017 20:46:46 GMT -5
I used 2 lbs bacon to 8 lbs ground deer and used a ss kit from bass pro with no msg in it.smoked on the elect with hickory for about 3 hrs,turned out great and love the temp staying steady.The BP kit came with casing seasioning cure ect.Vac packed and froze.they went quick
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AJ
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Meatasarus
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Post by AJ on Jun 11, 2017 17:44:34 GMT -5
Riverrat,
The greasy fatty exterior of the chub is from too hot of a smoker. It is very hard to make good summer sausage in a gas smoker. I never take the smoker above 170°F while smoking SS. The fat turns liquid above that so take it low and slow and you will be rewarded with a better end product. I start the smoker at 125°F for an hour or so then bump the temp up slowly until the internal temp is 152°. If it is taking too long I have pulled the chubs and after putting them in vacuum bags, I used the sous vide to gently bring them up to temp. It works very very well.
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