Post by: Todd_ID on May 29, 2010, 01:24:02 AM
I bought 34# of pork shoulder to mix in with it. As it turns out, pork shoulder roasts have a bone in them........(4 roasts equal 6 pounds of bone and scrap, I now know). Also, I didn't know but it turns out that pork shoulder is the same as pork butt, and they both cost $2.28 a pound at the local store.
Well, I ground the muley meat that wasn't already ground and added it to the bin. I cut all the pork I could off the bones and ground it. I bought some High Country Summer Sausage Mix, and I put the in the bin somewhere like the directions said to do.
I stuffed the mix into the casings through my cheap little grinder. That's a workout: I can attest to this. As the meat was starting to bind I had to get my wife to hold the stuffer part of the grinder so I could use both hands to get it pushed into the machine. My hands cramped in ways they aren't supposed to do......
Two days later...last night at 4pm, after 2 full days of flippin' work.....I finally had 19- 4# bags of summer sausage. I smoked it pretty cold for 20-22 hours with apple, maple, and cherry. I took it out of the smoker tonight at about 2pm at about 120 degrees on the meat thermometer, and then I put it in the oven at 170 for about a 4 hour average to get the temp to 148 as recommended online.
Now, I'm done with the whole project, as I have 38 vacuum sealed bags in the freezer just waaiting for a good time to be called out into service!
Post by: robb92 on May 29, 2010, 03:23:52 AM
Post by: rasbo on May 29, 2010, 04:29:34 AM
Post by: longrange7mm on May 29, 2010, 04:35:50 AM
Dear Todd,as a state inspector,and following this thread I noticed you didn't have it inspected..Pm me for the address to have a sample sent to.Samples as according to law must be 5 lbs minimum..There has been recent outbreaks of DHSS,and we must curb this problem now.And we can do it with the help of individuals such as yourself..DHSS{don't have sausage syndrome}is a debilitating disease that makes one gnash at the teeth..
:yeah: :EAT: