Batch of Summer Sausage

[WCTaxidermy]

I cleared out my freezer of last years deer meat to make room for this years, (wishful thinking hey, ).  I did up 50 pounds of summer sausage.  I used the Zesty Thuringer spices, mahogany callogen casings and threw in some mustard seed.  It turned out very tasty.  Thought I would share some pic's with you.  John

[ICEMAN]

Wow, that looks great! 

[dogtuk]

Looks great John nice job

[Jason]

Damn it  my smellovision quit working.  Looks good 

[dougedoug]

looks good

[CAMPMEAT]

Ya need any help eating that ? Crackers and beer come to mind.....

[rebal69972]

looks damn good 

[lokidog]

How long and hot did you smoke those, if you did smoke them?

Thx

[WCTaxidermy]

Thanks everyone for the compliments.  That zesty thuringer spice is a good one.  Next time I'm going to add some jalapeno to spice it up a little.

Ya need any help eating that ? Crackers and beer come to mind.....

Your right on campmeat.  The perfect combination.  It's has to be in a frosted mug though.

How long and hot did you smoke those, if you did smoke them?

Thx

lokidog, pre-heated smoker to 120 degrees, then raised it to 165 degrees and held it there until internal temp. of meat reached 160.  I think it was about 4 hours or so.

[lokidog]

THX WC

Do you use salt with nitrates in it?  Weathergirl has been looking for pepperoni recipes and they all seem to have nitrates.

[gaddy]

looks great but i have to tell you one of those units looks alittle odd, different blend or different meat ??

[WCTaxidermy]

THX WC

Do you use salt with nitrates in it?  Weathergirl has been looking for pepperoni recipes and they all seem to have nitrates.

I'm not sure lokidog, I'll have to check on the bag to see for you.

looks great but i have to tell you one of those units looks alittle odd, different blend or different meat ??

Gaddy, I ran out of the mahogany cases and had to use a clear callogin casing for the last few turns of the stuffer.  It was a lot longer than the mahogony casings were as well.  Same meat went in all of them. 

[quadrafire]

Nice. that is intimidating for me. don't know why.

[Armadillo]

  i dont care if its 50 lbs i would eat it all

[carpsniperg2]

Looks great, I have about 10olbs left to do. More meats coming in very soon plus about 150lbs of pork to smoke and cure