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Thread: Summer Sausage

  1. #1
    Join Date
    Jun 2011
    Location
    Myersville MD
    Posts
    259

    Default Summer Sausage

    Did a batch of summer sausage today to get ready for the game next week.



    11 hours later internal temp of 152. Removed and placed in an ice bath for 20 minutes. Let hang to bloom for 2 hours before vacuum sealing.



    What's everyone got planned for their smokers for next weekend's game.

  2. #2
    Join Date
    Mar 2011
    Location
    Cedar, MN (but still not far enough from the Cities)
    Posts
    622

    Default

    I've got a nice shank end half ham I'll be running for the weekend festivities.
    I believe in catch and release fishing. I don't want to EAT 'em all, I just want to GREET 'em all!

  3. #3
    Join Date
    Mar 2015
    Location
    Kentucky
    Posts
    111

    Default

    Looks great as per usual with you, Soda. Supposed to rain here, that would cramp my style. I had been tossing around a brisket.

  4. #4
    Join Date
    Apr 2016
    Location
    Florida Keys
    Posts
    27

    Default

    So what sausage stuffer do you use and what casing? They look great!

  5. #5
    Join Date
    Jun 2011
    Location
    Myersville MD
    Posts
    259

    Default

    Quote Originally Posted by CudjoeBBQ View Post
    So what sausage stuffer do you use and what casing? They look great!
    Cudjoe
    Thanks. I use the sausage stuffer for my Kitchenaid mixer. The casings are 2.4 X 12 fibrous casings from Walton's
    Last edited by Sodaking27; 02-05-2017 at 11:35 AM.

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