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Thread: Summer Sausage

  1. #1
    Join Date
    Aug 2011
    Location
    Sort en Chalosse, France
    Posts
    1,299

    Default Summer Sausage

    Summer sausage

    300g Ground beef
    200g Ground pork
    2 2/3 tsp Summer sausage spices
    ≈ 24ml water
    9g Maple cure

    I dissolved the cure in the water, added it to the meat and then added the spices and mixed until it became sticky before stuffing in mutton casings (I forgot to take pictures of the stuffing). I did not have on-hand the right size so the sausages are smaller than should be.

    Then the problems started. The recipe called for a smoke of 1 hour at 110F which if too high for my cold smoker, then 4 hours at 110F which is too low for my SFB with a finish at 170F no problem there.

    What I did : I cold smoked them for 1 hours in stead of 1 hour with Oak and Sweet Acacia.
    Statistics:
    Minimum temp : 81F
    Maximum : 99F (but not for long)
    Average : 92F

    Then I put them in the SFB for 3 hours I pulled them when the internal temperature reached 156F
    Statistics:
    Minimum temp : 180F
    Maximum : 221F (last 10 minutes, 190F if you ignore the last 10)
    Average : 193F (185F if you ignore the last 10)

    When pulled I put them in ice water for 20 minutes.
    They are good.

    A few pictures.
    In the cold smoker


    After the cold smoke, in the SFB (nice red color!):


    After the hot smoke:


    Closeup of a cut:


    Thank you for looking.
    Cal
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

  2. #2
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    a little bread a little cheese and nice Merlot oh just shoot me now and get it over with
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
    *
    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

  3. #3
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Pass that sausage over and I'll share my beer, cheese and crackers!! Good job my friend!!
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  4. #4
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    Jim

  5. #5
    Join Date
    Jul 2013
    Location
    Green Bay, WI
    Posts
    405

    Default



    i got nothing else....maybe

    22' reconstructed Weber
    Iron man- old red ecb w/ super mods
    AquaLung - UDS

  6. #6
    Join Date
    Sep 2008
    Location
    San Jose, California, United States
    Posts
    5,356

    Default

    Looks Great!

    Thanks for sharing!
    Paul

    CBBQA
    18.5 Weber Smokey Joe Platinum
    22.5 Weber One Touch
    Ugly Drum

  7. #7
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Awesome sausages KK .. bet they are tastey. I like that you tracked the process to let you know more about how the process ended up.

    This message supported by duct tape and bubble gum.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  8. #8
    Join Date
    Aug 2011
    Location
    Sort en Chalosse, France
    Posts
    1,299

    Default

    everybody
    Cal
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

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