Elk Summer Sausage

[Russ McDonald]

Going in the fridge to cure.   Then on the new smoker I got with my gift cards in the morning.

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[The Weazle]

Looks good.  Just curious, why the different size tubes? 

[pope]

Looks good.  Just curious, why the different size tubes?

Yes, it looks great! 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.

[Russ McDonald]

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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[Blacklab]

Summer sausage 

Hi Mt seasoning?

[Stein]

Put it in the smoker early and don't go above 180.  It takes forever, but is worth it.

[Russ McDonald]

Summer sausage 

Hi Mt seasoning?

Yes

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.

[Russ McDonald]

besides using Hi Mt. I also put some hi temp pepper jack cheese in it too.

[The Weazle]

I would put the thermometer in the biggest tube.

[Stein]

High mountain is good stuff.


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[Russ McDonald]

I would put the thermometer in the biggest tube.

that I did.

[Blacklab]

besides using Hi Mt. I also put some hi temp pepper jack cheese in it too.

Even better 

[Russ McDonald]

going in the fridge to bloom.  12 hours on the smoker

[Russ McDonald]

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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[lokidog]