Free: Contests & Raffles.
omg.....
Today I made 30 lbs of summer sausage, 15 lbs regular and 15 lbs garlic and black pepper,20 lbs of chorizzo, 1/2 cased and 1/2 bulk,20 lbs of garlic and gouda cheese bratwurst,52, 1/2 lb bacon burgers andand 20 pounds of pepperoni.tomorrow I will fire up the smoker and smoke the summer sausage and pepperoni.
I go straight into the smoker…I open the vents all the way, and go to 100* for 45 minutes to an hour…then I close the vents halfway, and start the smoke at 150* for an hour, then to 200* until meat gets to 155-160 in the center. I only smoke for an hour, hour and a half depending on how full the smoker is.
I don't use the high temp cheese. I go to Costco and buy the two pound block of gouda, cut it into small cubes, then mix it in after the final grind right before stuffing. Works fine…if you shred it, or grind it, it kind of disappears, but if you cut it into small cubes, it works pretty good. Careful not to puncture the casing while cooking, and it holds it all in just fine!