Post by: Russ McDonald on March 02, 2013, 07:32:48 PM
Post by: grundy53 on March 02, 2013, 07:37:41 PM
Post by: Simcoe hunter on March 02, 2013, 07:42:22 PM
Should have been well mixed and would do with at least 12 hours of resting in the refer.
What do you plan to use for a chip flavor?
Post by: WCTaxidermy on March 02, 2013, 07:47:20 PM
Good luck on your batch russ_mcdonald and don't forget to send us some pictures so we can drool over it. John
Post by: Russ McDonald on March 02, 2013, 07:48:16 PM
Post by: Simcoe hunter on March 02, 2013, 07:57:09 PM
If you have a smoker that produces enough heat you can do it all in it. I would like to hear Kracker weigh in on this.
Post by: Russ McDonald on March 02, 2013, 08:00:31 PM
Post by: WCTaxidermy on March 02, 2013, 08:12:17 PM
Remove from your smoker and immediately put in ice bath to stop the cooking. Lay your sausage out on a platter and let air dry at room temp for at least 2 hours. Put in refrigerator over night then package it up. That should make you a pretty good sausage. Let us know how it turns out and have fun with it. John
Post by: Simcoe hunter on March 02, 2013, 08:13:03 PM
Post by: dogtuk on March 02, 2013, 08:15:47 PM
Do not go above 180 on your smoker temps the fat melts at 180 if the fat melts your sausage will crumble and lose flavor Good Luck
Post by: Wea300mag on March 02, 2013, 08:16:30 PM
Pre-heat smoker to 120 F
Load smoker
Run 1 hour at 120 F with no smoke (dries out surface)
Smoke for 3 hours anywhere between 120 and 140 F
Raise temp to 155 F for 1 hour (no Smoke)
Bump temp to 165 F and hold until the the internal temp reaches 152 F then remove and soak in cold water bath for 5 min.
Post by: Simcoe hunter on March 02, 2013, 08:16:35 PM
This is how I do mine and I have done a ton of the stuff. After you stuff in casings, (I prefer Mahogany) I hang them on my smoke sticks and let them dry at room temperature for 4 to 5 hours. I preheat my smoker to 170 degrees with hickory. I would suggest staying away from Mesquite for summer sausage because it's a very strong smoke and it bitters easy. Smoke/Cook until your internal temp. reaches 160 degrees..
Remove from your smoker and immediately put in ice bath to stop the cooking. Lay your sausage out on a platter and let air dry at room temp for at least 2 hours. Put in refrigerator over night then package it up. That should make you a pretty good sausage. Let us know how it turns out and have fun with it. John
This sounds like what I will do on my next recipe. How long after the internal temp hits 160 do you pull it?
Post by: WCTaxidermy on March 02, 2013, 08:22:34 PM
This is how I do mine and I have done a ton of the stuff. After you stuff in casings, (I prefer Mahogany) I hang them on my smoke sticks and let them dry at room temperature for 4 to 5 hours. I preheat my smoker to 170 degrees with hickory. I would suggest staying away from Mesquite for summer sausage because it's a very strong smoke and it bitters easy. Smoke/Cook until your internal temp. reaches 160 degrees..
Remove from your smoker and immediately put in ice bath to stop the cooking. Lay your sausage out on a platter and let air dry at room temp for at least 2 hours. Put in refrigerator over night then package it up. That should make you a pretty good sausage. Let us know how it turns out and have fun with it. John
This sounds like what I will do on my next recipe. How long after the internal temp hits 160 do you pull it?
You want to pull it immediately and get that temp down as fast as possible so it doesn't climb up on you. The reason why I hang them on my smoke sticks and allow to AIR dry for 4-5 hours before putting them in the smoker with any heat at all is to keep the sausage from drying out, and you get the smoke to them right away. Hope that helps.
Post by: Russ McDonald on March 02, 2013, 08:29:24 PM
Post by: Simcoe hunter on March 02, 2013, 08:32:58 PM
I start my Sausage at 120 for an hour no smoke then add a pan of chips let smoke for another hour at 120 then bump temp up to 140 for an hour then up to 160 for an hour then finish at 175 when sausage temp is 152 remove from smoker and into an ice water bath
Do not go above 180 on your smoker temps the fat melts at 180 if the fat melts your sausage will crumble and lose flavor Good Luck
Dog- I do mine fairly lean so don't have issues with fat melting and sausage crumbling. I do use a little higher temp, successfully in an effort to kill any bacteria that might make others sick. That's the reason I use a little higher temp. I end up sharing a lot, so it must be good since they ask for it if they know I'm making it.
Anyway, I think I will try a lower temp though. What kind of thermometer do you use?
Post by: kentrek on March 02, 2013, 08:35:03 PM
Do not go above 180 on your smoker temps the fat melts at 180 if the fat melts your sausage will crumble and lose flavor Good Luck
:yeah:
Post by: WDFW Hates ME!!! on March 02, 2013, 10:35:49 PM
Hang dry then i cut it in half and vacuum pack it. I will be making a 25 pound batch starting tomorrow, i have the elk and pork in the refer right now.
Cash and carry had Pork shoulder on sale yesterday for 1.28 a pound.
Post by: dogtuk on March 03, 2013, 06:15:56 AM
I start my Sausage at 120 for an hour no smoke then add a pan of chips let smoke for another hour at 120 then bump temp up to 140 for an hour then up to 160 for an hour then finish at 175 when sausage temp is 152 remove from smoker and into an ice water bath
Do not go above 180 on your smoker temps the fat melts at 180 if the fat melts your sausage will crumble and lose flavor Good Luck
Dog- I do mine fairly lean so don't have issues with fat melting and sausage crumbling. I do use a little higher temp, successfully in an effort to kill any bacteria that might make others sick. That's the reason I use a little higher temp. I end up sharing a lot, so it must be good since they ask for it if they know I'm making it.
Anyway, I think I will try a lower temp though. What kind of thermometer do you use?
The Cure in the Sausage helps take care of any bacteria thats why you can smoke sausages at the lower temps I think you will see a big difference in your sausages when you start using a lower temp I have a thermo works thermapen
Post by: Russ McDonald on March 03, 2013, 08:01:43 AM
Post by: WCTaxidermy on March 03, 2013, 09:08:00 AM
It is in the smoker. Now hope the snow and cold don't flux my temp to much. Woke up this morning with a 1/2" on the on the ground.
Way to go! Can't wait to see the pic's. My mouth is watering already.
Post by: grundy53 on March 03, 2013, 10:19:49 AM
sent from my typewriter
Post by: Todd_ID on March 03, 2013, 10:32:14 AM
Post by: Russ McDonald on March 03, 2013, 10:35:46 AM
I hope yours turns out better than mine. I cut about 1" off my left ring finger with my grinder while I was stuffing the summer sausage 2 weeks ago. You don't get that inch back from a meat grinder: always use a push stick!Did you wrap it up and keep stuffing :chuckle: Just kidding. That sucks big time. I didn't loose no fingers in mine.
Post by: Blacklab on March 03, 2013, 12:36:16 PM
Post by: kentrek on March 03, 2013, 01:03:09 PM
I hope yours turns out better than mine. I cut about 1" off my left ring finger with my grinder while I was stuffing the summer sausage 2 weeks ago. You don't get that inch back from a meat grinder: always use a push stick!
that my worst nightmare..next to our grinder we had a pic of some dudes arm most of the way through a grinder :puke: im glad it was only a piece of your finger and not the rest of your arm like in the pic :yike:..i had a push stick get gobled up by a bigger Cabelas grinder...things happen fast
Post by: mossy8352 on March 03, 2013, 01:07:22 PM
Post by: Russ McDonald on March 03, 2013, 03:31:57 PM
Post by: WCTaxidermy on March 03, 2013, 05:01:49 PM
Post by: Russ McDonald on March 03, 2013, 05:16:56 PM
Sent from my DROID BIONIC using Tapatalk 2
Post by: Blacklab on March 03, 2013, 06:09:28 PM
Post by: Wea300mag on March 03, 2013, 06:15:44 PM
Now you have to start experimenting with jalepeno, cayenne, peppercorns, and high-temp cheeses.
Post by: Russ McDonald on March 03, 2013, 06:24:29 PM
Yes, you have to be patient. It's usually 6-7 hours (total time) for me to get to 152 F but the final product is great.I was thinking about the cheese and jalepeno, but by next thing is going to be beer brauts. Thanks everyone for the input.
Now you have to start experimenting with jalepeno, cayenne, peppercorns, and high-temp cheeses.
Post by: Simcoe hunter on March 03, 2013, 09:14:10 PM
My mouth is watering so bad right now. That looks so good. It looks just like mine turns out at 200 degrees, but mine only takes 3 hours including smoking. I only do the inside oven in the winter though. Harder to get the Little Chief to a reasonable temp. Would like to hear how you do the brats though, and input from the others who posted here.
Post by: sled on March 03, 2013, 09:22:48 PM
Post by: WDFW Hates ME!!! on March 03, 2013, 09:53:48 PM
Post by: WCTaxidermy on March 03, 2013, 10:00:28 PM
Post by: grundy53 on March 04, 2013, 05:01:24 AM
Post by: JohnVH on April 05, 2013, 11:34:11 AM
Post by: Kc_Kracker on April 05, 2013, 06:03:29 PM