Done with grinding and stuffing...

[The Weazle]

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 and
and 20 pounds of pepperoni.

tomorrow I will fire up the smoker and smoke the summer sausage and pepperoni.

[Kc_Kracker]

omg.....

[Vulcan]

omg.....

 

[Hawgdawg]

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 and
and 20 pounds of pepperoni.

tomorrow I will fire up the smoker and smoke the summer sausage and pepperoni.

Nice.

 Question?  Do you let your meat warm to room temp after storing overnight or stick right into the smoker from the fridge.

[The Weazle]

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.

[Hawgdawg]

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.

  thanks, thought I was doing something different................

[Hound Hunter]

where do you buy your high temp cheese?

[The Weazle]

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!

[Hawgdawg]

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!

 

[wamuledeer]

I use high temp cheese for my summer sausage. I buy it at Waltons, here is the link. Works really well and already cut up.
http://www.waltonsinc.com/c-50-high-temperature-cheese.aspx

[Hound Hunter]

Thanks for the info!

[Hawgdawg]

Weazle, you mind telling me what size and brand of stuffer you use. I posted another link but I am in the market and looking for reviews. And idea's on what to get. Thanks

[The Weazle]

I used the 11 lb stuffer from Cabelas.  I have always used the grinder in previous years with stuffer tubes attached to it, and I splurged on the stuffer this year.  I am sure glad I did!

It made life so much easier!!!




Sent from my iPad using Tapatalk

[dogtuk]

Looks graet Weezle Nice job

[The Weazle]

Thanks Dogtuk.  You've helped me a lot over the years!


Sent from my iPad using Tapatalk

[Kc_Kracker]

Thanks Dogtuk.  You've helped me a lot over the years!

Huey is the freakin sausage king! 

[ridgefire]

Looks wonderful. Quick question, tried making summer sausage and it turned out mushy on inside even after smoking and cooking til it reached 160 degrees. Ground the venison and bacon pieces and then mixed in the kitchen aid to mix it all together. Was that the reason why it would be mushy?

[The Weazle]

I have no idea Ridgefire.  Did you use the cure with it?


Sent from my iPad using Tapatalk

[ridgefire]

Sorry weazle.. Will start a  new thread so this one does not get sidetracked.

[The Weazle]

No problem, hope you get it figured out!


Sent from my iPad using Tapatalk

[nw_bowhunter]

wow- you were busy! Looks like some good eats

[superdown]

Is that beef or venison?

[The Weazle]

Venison cut with pork shoulder…not much pork though.