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Author Topic: Elk Summer Sausage  (Read 4844 times)

Offline Russ McDonald

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Elk Summer Sausage
« on: January 02, 2016, 07:36:48 PM »
Going in the fridge to cure.   Then on the new smoker I got with my gift cards in the morning.

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« Last Edit: January 02, 2016, 09:19:46 PM by russ_mcdonald »
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Russell McDonald
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Offline The Weazle

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Re: Elk Summer Sausage
« Reply #1 on: January 03, 2016, 02:35:39 AM »
Looks good.  Just curious, why the different size tubes? 
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Offline pope

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Re: Elk Summer Sausage
« Reply #2 on: January 03, 2016, 03:58:13 AM »
Quote from: The Weazle on January 03, 2016, 02:35:39 AM
Looks good.  Just curious, why the different size tubes?

Yes, it looks great! :tup: But the proof is in the tasting. When you're ready to sample it, well, we're practically neighbors (I live in Bonney Lake). I'd be happy to offer my impartial opinion and report back to the members of Hunting Washington.
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Offline Russ McDonald

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Re: Elk Summer Sausage
« Reply #3 on: January 03, 2016, 07:09:27 AM »
Quote from: The Weazle on January 03, 2016, 02:35:39 AM
Looks good.  Just curious, why the different size tubes?
Because we aren't good at judging when there was enough.   Wife helped in the holding the casings.  All new to her but she did a good job.  She just said different sizes for different occassions.

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Russell McDonald
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Online Blacklab

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Re: Elk Summer Sausage
« Reply #4 on: January 03, 2016, 08:54:20 AM »
Summer sausage  :drool:

Hi Mt seasoning?
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Offline Stein

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Re: Elk Summer Sausage
« Reply #5 on: January 03, 2016, 10:20:47 AM »
Put it in the smoker early and don't go above 180.  It takes forever, but is worth it.
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Offline Russ McDonald

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Re: Elk Summer Sausage
« Reply #6 on: January 03, 2016, 12:49:45 PM »
Quote from: Blacklab on January 03, 2016, 08:54:20 AM
Summer sausage  :drool:

Hi Mt seasoning?
Yes

Quote from: Stein on January 03, 2016, 10:20:47 AM
Put it in the smoker early and don't go above 180.  It takes forever, but is worth it.
Been going since 7:30 this morning.  At 131 internal temp right now.  I love this built in meat probe on my smoker.
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Russell McDonald
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Offline Russ McDonald

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Re: Elk Summer Sausage
« Reply #7 on: January 03, 2016, 01:57:45 PM »
besides using Hi Mt. I also put some hi temp pepper jack cheese in it too.
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Offline The Weazle

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Re: Elk Summer Sausage
« Reply #8 on: January 03, 2016, 02:12:25 PM »
I would put the thermometer in the biggest tube.
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Offline Stein

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Re: Elk Summer Sausage
« Reply #9 on: January 03, 2016, 02:27:31 PM »
High mountain is good stuff.


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Offline Russ McDonald

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Re: Elk Summer Sausage
« Reply #10 on: January 03, 2016, 02:32:55 PM »
Quote from: The Weazle on January 03, 2016, 02:12:25 PM
I would put the thermometer in the biggest tube.
:tup: that I did.
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Russell McDonald
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Online Blacklab

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Re: Elk Summer Sausage
« Reply #11 on: January 03, 2016, 04:35:58 PM »
Quote from: russ_mcdonald on January 03, 2016, 01:57:45 PM
besides using Hi Mt. I also put some hi temp pepper jack cheese in it too.

Even better  ;)
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Offline Russ McDonald

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Re: Elk Summer Sausage
« Reply #12 on: January 03, 2016, 07:54:43 PM »
going in the fridge to bloom.  12 hours on the smoker
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Russell McDonald
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Offline Russ McDonald

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Re: Elk Summer Sausage
« Reply #13 on: January 04, 2016, 05:25:20 AM »
Going on a sammich for lunch.  That pepper jack has some kick to it plus I listened to everyone and doubled the seasoning on the Mt. Hi seasoning.

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Russell McDonald
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Offline lokidog

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Re: Elk Summer Sausage
« Reply #14 on: January 05, 2016, 07:23:09 PM »
 :drool:
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