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Author Topic: Batch of Summer Sausage  (Read 5609 times)

Offline WCTaxidermy

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Batch of Summer Sausage
« on: September 14, 2011, 08:41:31 PM »
I cleared out my freezer of last years deer meat to make room for this years, (wishful thinking hey, :chuckle:).  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





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Offline ICEMAN

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Re: Batch of Summer Sausage
« Reply #1 on: September 14, 2011, 08:44:23 PM »
Wow, that looks great!  :EAT:
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Offline dogtuk

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Re: Batch of Summer Sausage
« Reply #2 on: September 14, 2011, 08:56:12 PM »
Looks great John nice job
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happyness is a full smoker

Offline Jason

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Re: Batch of Summer Sausage
« Reply #3 on: September 14, 2011, 08:58:34 PM »
Damn it  :bash: my smellovision quit working.  Looks good  :tup:
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Offline dougedoug

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Re: Batch of Summer Sausage
« Reply #4 on: September 17, 2011, 03:09:51 PM »
looks good :yeah:
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Offline CAMPMEAT

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Re: Batch of Summer Sausage
« Reply #5 on: September 17, 2011, 03:26:12 PM »
Ya need any help eating that ? Crackers and beer come to mind..... :chuckle:
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Offline rebal69972

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Re: Batch of Summer Sausage
« Reply #6 on: September 17, 2011, 03:59:33 PM »
looks damn good  :drool:
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Offline lokidog

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Re: Batch of Summer Sausage
« Reply #7 on: September 17, 2011, 04:56:41 PM »
How long and hot did you smoke those, if you did smoke them?

Thx
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Offline WCTaxidermy

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Re: Batch of Summer Sausage
« Reply #8 on: September 17, 2011, 08:57:11 PM »
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.
Quote from: CAMPMEAT on September 17, 2011, 03:26:12 PM
Ya need any help eating that ? Crackers and beer come to mind..... :chuckle:
Your right on campmeat.  The perfect combination.  It's has to be in a frosted mug though. :chuckle:
Quote from: lokidog on September 17, 2011, 04:56:41 PM
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.
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Offline lokidog

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Re: Batch of Summer Sausage
« Reply #9 on: September 20, 2011, 06:23:33 PM »
THX WC

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

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Re: Batch of Summer Sausage
« Reply #10 on: September 20, 2011, 06:45:30 PM »
looks great but i have to tell you one of those units looks alittle odd, different blend or different meat ??
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Offline WCTaxidermy

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Re: Batch of Summer Sausage
« Reply #11 on: September 20, 2011, 08:04:07 PM »
Quote from: lokidog on September 20, 2011, 06:23:33 PM
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.

Quote from: gaddy on September 20, 2011, 06:45:30 PM
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. 
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Offline quadrafire

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Re: Batch of Summer Sausage
« Reply #12 on: September 20, 2011, 08:06:06 PM »
Nice. that is intimidating for me. don't know why.
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Offline Armadillo

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Re: Batch of Summer Sausage
« Reply #13 on: September 20, 2011, 08:12:32 PM »
 :drool: i dont care if its 50 lbs i would eat it all
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Offline carpsniperg2

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Re: Batch of Summer Sausage
« Reply #14 on: September 20, 2011, 08:17:37 PM »
Looks great, I have about 10olbs left to do. More meats coming in very soon :IBCOOL: plus about 150lbs of pork to smoke and cure :yike:
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