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 Post subject: Summer Sausage
PostPosted: May 15th, 2014, 3:29 pm 
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The Prince
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Thought ya'll would like some pics of my first take at summer sausage in the red dragon, and - using the awesome meat mixer I picked up from BBQBOSS Matt. After stuffing and mixing (the mixer is the cats BANNED WORD... 5 minutes and it was PERFECT... Done mixing by hand... it was the second best upgrade in sausage making only to the stuffer verses using the meat grinder or kitchen aide for stuffing (amatuer hour!)). With right equipment I mixed and stuffed 25 pounds, and cleaned up the kitchen in 1 hour 20 minutes with my kids help.

I used a cabelas kit for the spices and it had the casings. The end result I thought was fantastic. Folks at work wanted it bad after tasting it so I sold what I didn't want to keep to them for the cost of materials. They are still raving about it. I think the real special thing about this was the smoking process in the stumps. I kept it at 160 for about 8 hours and then raised it to 180 until it hit 152-155 IT and then pulled and ice bathed immediately, then hung in the garage overnight (it was cool) to bloom. It ended up VERY smokey smelling and tastey. Was just perfect. Used no water pan.

Quality was off the charts, I did use 20lbs of ground chuck roast and 5 lbs pork butt, so it was quality meat not pink slime in a tube. Added 4 lbs high temp cheddar - next time will go a half pound less. Folks loved the cheddar but I thought on balance it was a bit much. The kit was very mild spice-wise, which let the meat speak, but I'd like a bit more bite and pepper. Mild is good though for mixed crowds and my kids - so I was good with that. Used apple wood - would DEFINITELY use that again.

Enjoy the pics, and happy to answer any questions. Thanks BBQBOSS!!!

-Kevin

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This is the cure going in:

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Da Bomb!!

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Let these cure from Friday night and smoked Saturday. I didn't have those cool sausage hanging "S" hooks to hang from the shelves so I cut a 2x6 and just hammered in nails and then bent them over and slide that on top of the shelf glides and it worked awesome!

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I'm missing the picture of a cut of the sausage...I'll post that later it's on my computer at home.

-Kevin

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For this message the author Keide has received gratitude : markcp
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 Post subject: Re: Summer Sausage
PostPosted: May 15th, 2014, 3:52 pm 
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The Stretch

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Great pictures. It must be fun to get the whole family involed. Thanks for sharing.

Eric

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 Post subject: Re: Summer Sausage
PostPosted: May 15th, 2014, 5:29 pm 
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Great step by step write up with awesome pictures, can't beat that.

You have some lucky co-workers to be able to sample and purchase food like that.
Keep up the great work.

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I'm just a guy in my backyard, playing with fire and smoke
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 Post subject: Re: Summer Sausage
PostPosted: May 20th, 2014, 12:36 am 
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The Prince
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Here's the promised cross cut of the sausage. This was just the bomb. I will go slightly less cheese next time, I did 4lbs to the 25lbs of meat... 1:10 ratio was too little for me but this was a tadd much. Probably will shoot the middle and go 3.25. The cheese-a-holics in my family though loved it and just wanted jalapenos added.

I don't know who all can see this with the log in issues.

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 Post subject: Re: Summer Sausage
PostPosted: May 20th, 2014, 5:35 am 
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Very nice Kevin.

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 Post subject: Re: Summer Sausage
PostPosted: May 20th, 2014, 5:43 am 
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The Stretch

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Now that is a money shot. Looks very good.

Eric

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 Post subject: Re: Summer Sausage
PostPosted: May 20th, 2014, 2:04 pm 
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Woot!!!

So I wonder when adding jalepenos do you put in dried ones or fresh or cooked? Wouldn't fresh add too much moisture?

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 Post subject: Re: Summer Sausage
PostPosted: May 20th, 2014, 2:11 pm 
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The Stretch

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I use fresh and everything seems ok. I dice them real small.

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For this message the author padge31 has received gratitude : Bob in Fla
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 Post subject: Re: Summer Sausage
PostPosted: May 21st, 2014, 6:34 pm 
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That looks outstanding...

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 Post subject: Re: Summer Sausage
PostPosted: March 16th, 2015, 2:56 pm 
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VERY well done Kevin thanks for the pics.

ive been working with a local baker recently, cold smoking items to put in her bakery goods. its pretty fun!!!

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