AJ
Full Member
Meatasarus
Posts: 182
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Post by AJ on Jun 11, 2017 18:20:01 GMT -5
I have not made SS in a long time and it's way overdue. I used a recipe from Smoked-Meat.com and tweaked a little as I am not a cheese fan and replaced the jalapenos with chipotle powder.
I made a 11-pound batch of beef/pork mix. I let it cure overnight and stuffed the chubs Sat morning. I used cherry and peach smoke in the Masterbuilt Electric Smoker and let them go nice and slow. I finally raised the smoker temp to 150° and when the chubs reached 125° (about 10 hours into the cook) I pulled them and stuck them in vacuum bags and finished them in the SV. I started the SV temp at 130° and raised the temp 5° every 20 minutes until the temp reached 152°.
I probed a chub and it was on temp, so they were pulled and dumped into an ice water bath then dried before going back into the fridge for an overnight rest.
I really like how it turned out.
My recipe was as follows:
| Salt | 93.28 | grams | Garlic Powder
| 18.7 | grams | | crushed black pepper | 13.86 | grams | | Onion Powder | 13.86 | grams | | Mustard Seed | 33.0 | grams | | Cure #1 | 12.5 | grams | | Ground Coriander | 3.96 | grams | | Basil | 3.08 | grams | | Ground Nutmeg | 4.51 | grams | | Chipolte Powder | 13.86 | grams | | Powder Buttermilk (Gives A Lil Twang) | 17.6 | TBSP | | Water | 11 | ounces | | beef/pork mix | 11 | pounds |
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Deleted
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Post by Deleted on Jun 11, 2017 18:38:19 GMT -5
Looks good. I wish I had the time to do it that way. We take the easy way out and just buy the LEM brand spice kit for 25 pounds of meat. BTW, fried summer sausage takes on a totally different flavor..I usually try to accumulate a few deer before getting the equipment out. We processed 10 deer at once this past year in mid december. Made breakfast and summer sausage, cubed steaks, cubed for stews, a few roasts, backstrap steaks, and some burger for chili and spaghetti. What a days work that was...A friend said "that sounds fun, can I help". Boy, did he ever regret volunteering his efforts.
Yesterday, we just processed our last 3 deer from late season hunts. Got lazy and made 48 pounds of jerky, a bunch or chunked for stew meat, and some more backstrap steaks.
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AJ
Full Member
Meatasarus
Posts: 182
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Post by AJ on Jun 11, 2017 20:40:53 GMT -5
Dang, you were definitely busy. Give this stuff a try sometime. It is ground formed bacon (about half way down the page) made with game, beef, pork, whatever you want. Grind and mix just like summer sausage. You can make chubs or use an aluminum pan to make a loaf. Cure it overnight and the next day pop out and cook/smoke till 152 IT. |
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Post by dennis on Jun 12, 2017 5:57:14 GMT -5
Looks like good stuff, making my mouth water.
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Post by jlankford4 on Sept 15, 2017 23:23:36 GMT -5
Looks good. I wish I had the time to do it that way. We take the easy way out and just buy the LEM brand spice kit for 25 pounds of meat. BTW, fried summer sausage takes on a totally different flavor..I usually try to accumulate a few deer before getting the equipment out. We processed 10 deer at once this past year in mid december. Made breakfast and summer sausage, cubed steaks, cubed for stews, a few roasts, backstrap steaks, and some burger for chili and spaghetti. What a days work that was...A friend said "that sounds fun, can I help". Boy, did he ever regret volunteering his efforts. Yesterday, we just processed our last 3 deer from late season hunts. Got lazy and made 48 pounds of jerky, a bunch or chunked for stew meat, and some more backstrap steaks. Got lazy and made 48 pounds of jerky? did I read that right haha I love jerky but a couple gallon freezer bags full an I throw in the towel. Hate makin it |
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Deleted
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Post by Deleted on Sept 16, 2017 0:49:57 GMT -5
Looks good. I wish I had the time to do it that way. We take the easy way out and just buy the LEM brand spice kit for 25 pounds of meat. BTW, fried summer sausage takes on a totally different flavor..I usually try to accumulate a few deer before getting the equipment out. We processed 10 deer at once this past year in mid december. Made breakfast and summer sausage, cubed steaks, cubed for stews, a few roasts, backstrap steaks, and some burger for chili and spaghetti. What a days work that was...A friend said "that sounds fun, can I help". Boy, did he ever regret volunteering his efforts. Yesterday, we just processed our last 3 deer from late season hunts. Got lazy and made 48 pounds of jerky, a bunch or chunked for stew meat, and some more backstrap steaks. Got lazy and made 48 pounds of jerky? did I read that right haha I love jerky but a couple gallon freezer bags full an I throw in the towel. Hate makin it A couple months ago, I still had 3 deer quartered in the freezer. We made jerky out of 2/3 of it. All total, it was 7 gallon freezer bags of jerky. I gave a bunch away and froze 3 bags for hunting season. |
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