Post by: WCTaxidermy on September 14, 2011, 08:41:31 PM
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi648.photobucket.com%2Falbums%2Fuu201%2Fjadssh%2Fsausage3.jpg&hash=70162eed1eac1ebd53be767310f0812b41363329)
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi648.photobucket.com%2Falbums%2Fuu201%2Fjadssh%2Fsausage1.jpg&hash=087167c222e4381fda50cb205c47a1582eaae998)
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi648.photobucket.com%2Falbums%2Fuu201%2Fjadssh%2Fsausage.jpg&hash=0deb6435241d188be6fdc4c4187fffe6b13e969e)
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi648.photobucket.com%2Falbums%2Fuu201%2Fjadssh%2Fsausage4006.jpg&hash=8b775988845b83a15a0fc00ebdafbddc82c44bb3)
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi648.photobucket.com%2Falbums%2Fuu201%2Fjadssh%2Fsausage4004.jpg&hash=7cbae7e4c27d50f24b8736533e5ec9c5d9a00cf6)
Post by: ICEMAN on September 14, 2011, 08:44:23 PM
Post by: dogtuk on September 14, 2011, 08:56:12 PM
Post by: Jason on September 14, 2011, 08:58:34 PM
Post by: dougedoug on September 17, 2011, 03:09:51 PM
Post by: CAMPMEAT on September 17, 2011, 03:26:12 PM
Post by: rebal69972 on September 17, 2011, 03:59:33 PM
Post by: lokidog on September 17, 2011, 04:56:41 PM
Thx
Post by: WCTaxidermy on September 17, 2011, 08:57:11 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:
How long and hot did you smoke those, if you did smoke them?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.
Thx
Post by: lokidog on September 20, 2011, 06:23:33 PM
Do you use salt with nitrates in it? Weathergirl has been looking for pepperoni recipes and they all seem to have nitrates.
Post by: gaddy on September 20, 2011, 06:45:30 PM
Post by: WCTaxidermy on September 20, 2011, 08:04:07 PM
THX WCI'm not sure lokidog, I'll have to check on the bag to see for you.
Do you use salt with nitrates in it? Weathergirl has been looking for pepperoni recipes and they all seem to have nitrates.
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.
Post by: quadrafire on September 20, 2011, 08:06:06 PM
Post by: Armadillo on September 20, 2011, 08:12:32 PM
Post by: carpsniperg2 on September 20, 2011, 08:17:37 PM
Post by: brianb231 on September 20, 2011, 08:23:35 PM
I make my own as well that the guys seem to really like. I cube up pepperjack cheese and add it in as well. How does that Mustard Seed affect the taste?
brian
Post by: dogtuk on September 20, 2011, 08:37:41 PM
Hey Looks great!!!
I make my own as well that the guys seem to really like. I cube up pepperjack cheese and add it in as well. How does that Mustard Seed affect the taste?
brian
Brian
the mustard seed is pretty good it gives it a sour taste more of a zing it goes nice with summer sausage
Post by: danderson on December 10, 2011, 07:42:24 PM
Post by: dogtuk on December 11, 2011, 01:43:27 PM
I have made lots of polish sausage and breakfast sausage but never summer sausage, does anyone have a good recipy or a company that produces a good seasiong mix,
Go to Hi Mtn seasonings web site and see what they have they have a great product that comes with everything you need to make summer sausage you can buy the kits at wholesale sports and sportco
http://www.himtnjerky.com/
Post by: danderson on December 11, 2011, 05:13:21 PM
Post by: Wea300mag on December 11, 2011, 07:30:55 PM
Post by: danderson on December 11, 2011, 08:23:19 PM