Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: Russ McDonald on January 02, 2016, 07:36:48 PM

Title: Elk Summer Sausage
Post by: Russ McDonald 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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Title: Re: Elk Summer Sausage
Post by: The Weazle on January 03, 2016, 02:35:39 AM: Looks good. Just curious, why the different size tubes?
Title: Re: Elk Summer Sausage
Post by: pope 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.
Title: Re: Elk Summer Sausage
Post by: Russ McDonald 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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Title: Re: Elk Summer Sausage
Post by: Blacklab on January 03, 2016, 08:54:20 AM: Summer sausage :drool:

Hi Mt seasoning?
Title: Re: Elk Summer Sausage
Post by: 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.
Title: Re: Elk Summer Sausage
Post by: Russ McDonald 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.
Title: Re: Elk Summer Sausage
Post by: 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.
Title: Re: Elk Summer Sausage
Post by: The Weazle on January 03, 2016, 02:12:25 PM: I would put the thermometer in the biggest tube.
Title: Re: Elk Summer Sausage
Post by: Stein on January 03, 2016, 02:27:31 PM: High mountain is good stuff.

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Title: Re: Elk Summer Sausage
Post by: Russ McDonald 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.
Title: Re: Elk Summer Sausage
Post by: Blacklab 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 ;)
Title: Re: Elk Summer Sausage
Post by: Russ McDonald on January 03, 2016, 07:54:43 PM: going in the fridge to bloom. 12 hours on the smoker
Title: Re: Elk Summer Sausage
Post by: Russ McDonald 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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Title: Re: Elk Summer Sausage
Post by: lokidog on January 05, 2016, 07:23:09 PM: :drool: