Summer sausage
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thanks Nicholas.. we pretty much like how we do it but I am always up for new recipes.
I am cold-smoking a couple of bricks of cheddar tomorrow, we'll do our grinding on Wed and start smoking sausage this weekend. Its a great way to remember our fall hunts, have a few adult beverages, and kick the fire.
I pretty much like my smoked cheddar/jalepeno summer sausage but we make all other kinds too. We have 5 guys, 7 deer and lotsa lies to tell!
I am cold-smoking a couple of bricks of cheddar tomorrow, we'll do our grinding on Wed and start smoking sausage this weekend. Its a great way to remember our fall hunts, have a few adult beverages, and kick the fire.
I pretty much like my smoked cheddar/jalepeno summer sausage but we make all other kinds too. We have 5 guys, 7 deer and lotsa lies to tell!
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You bet... pics all the way through the process.
I am smoking a couple blocks of cheddar today, we'll do our grind on Wed and smoking all next weekend.
We're making summer sausage, gonna make some fresh andoullie, snack sticks (slim jims) AND we are hamming 4 hindquarters. Deer ham is awsome!
I am smoking a couple blocks of cheddar today, we'll do our grind on Wed and smoking all next weekend.
We're making summer sausage, gonna make some fresh andoullie, snack sticks (slim jims) AND we are hamming 4 hindquarters. Deer ham is awsome!
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Snowman... you just remind me in a couple of weeks and I'll be happy to ship you a sampler.
We have had great luck with our sausage.. I will NEVER have my deer processed or have someone else make my sausage again. I have only been doing it for 3yrs now but I am convinced.
However, if you want good sausage made, try Swiss Meat in Swiss MO.. best in my book!
We have had great luck with our sausage.. I will NEVER have my deer processed or have someone else make my sausage again. I have only been doing it for 3yrs now but I am convinced.
However, if you want good sausage made, try Swiss Meat in Swiss MO.. best in my book!
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I just make the same ole recipe each year using seasoning I buy from an outfit in Minnesota cause it gives good consistancy in the product. I hotsmoke mine all the way.
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We use a base seasoning that we buy commercially and add a few proprietary ingredients.. hey, you gotta make it your own eh?
I like to add smoked cheeses, jalepenos and so forth. Hotsmoke and take off 8-10 degrees before they are at temp. They will "rest-up" to the right temp.
I like to add smoked cheeses, jalepenos and so forth. Hotsmoke and take off 8-10 degrees before they are at temp. They will "rest-up" to the right temp.
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I don't let mine rest. Bring it to temp and then a cold shower. You can see the color change before your eyes.
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We usually rest it up but cold shower would stop things immediately.. good idea.
Where we do our smoking, we dont have the luxury of running water although its not too much trouble to have an ice-bath in a clean cooler. May have to try that!
This was my intention for this post.. to get new ideas. I always have my ears open!!
Where we do our smoking, we dont have the luxury of running water although its not too much trouble to have an ice-bath in a clean cooler. May have to try that!
This was my intention for this post.. to get new ideas. I always have my ears open!!
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In that case I'll throw this at you --- I have a remote themometer that allows mt to stick a probe from the end abour 5 in down in the middle of the sausage. Gives me the internal temp. Thats the reading I use for doneness.
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