Summer Sausage

[Wea300mag]

Yes, you have to be patient. It's usually 6-7 hours (total time) for me to get to 152 F but the final product is great.

Now you have to start experimenting with jalepeno, cayenne, peppercorns, and high-temp cheeses.

[Russ McDonald]

Yes, you have to be patient. It's usually 6-7 hours (total time) for me to get to 152 F but the final product is great.

Now you have to start experimenting with jalepeno, cayenne, peppercorns, and high-temp cheeses.

I was thinking about the cheese and jalepeno, but by next thing is going to be beer brauts.  Thanks everyone for the input.

[Simcoe hunter]

Russ,

My mouth is watering so bad right now.  That looks so good.  It looks just like mine turns out at 200 degrees, but mine only takes 3 hours including smoking.  I only do the inside oven in the winter though.  Harder to get the Little Chief to a reasonable temp.  Would like to hear how you do the brats though, and input from the others who posted here.

[sled]

  Been watching this all day!

[WDFW Hates ME!!!]

Nice looking Russ. I just finished stuffing mine. It is settling in the refer and going into the smoker as soon as i get home tomorrow. for a 25 pound batch i got 7 3.5 pound rolls. I used the 2.5 inch mahogany casings.

[WCTaxidermy]

Very nice looking sausage!  Great job.

[grundy53]

looks good 

[JohnVH]

Yum, did my first batch of SS this past year out of my bear, its delish!

[Kc_Kracker]

next you need some jalapeno bear brats