Summer sausage

[Tipmoose]

We put together a little over 30 lbs of summer sausage this evening. Letting them chill overnight and then into the smoker tomorrow. Going to try experimenting with different smoke times. The GF likes them less smokey. I like them more smokey. If they turn out OK, and I'm able to make it to Strouds I'll bring some.

 

[Dustinb80]

IF you can make it to Strouds? I think it's time to change your way of thinking bub lol

 

[MoonLab]

Hot damn. I'm hungry, lol

 

[Jamie]

nice looking batch of sausages.

after much experimentation, I've landed on about 3 hours of smoke on summer sausage and other similar kinds of sausages in large inedible casings in my electric smoker. I like more, wife likes less.

 

[giles]

Girlfriend hunt? If not, she can support the boy scouts.

 

[Tipmoose]

She does not hunt... Yet. She will come sit in a stand with me though and has on several occasions. She always drops something, usually a glove or a light or a hat just as we are getting set up. Then she mocks the buttonheads that come out and try to reach the licking branches over the nearby scrapes.

 

[Tipmoose]

Sausages are at 138. Been on for 3 hrs so far. Using a Bradley electric smoker.

 

["J"]

Those look tasty!!!

 

[giles]

She does not hunt... Yet. She will come sit in a stand with me though and has on several occasions. She always drops something, usually a glove or a light or a hat just as we are getting set up. Then she mocks the buttonheads that come out and try to reach the licking branches over the nearby scrapes.

Haha! Perfect. I was just poking fun, you’ll catch on to my humor.

 

[Bowkills]

Slice into any yet?

 

[Tipmoose]

Slice into any yet?

We finally got the little one up to 158 and cooled him off in cold water and sliced him up. Very tasty. Not dry at all...not terribly smoky, but good. I'll post a pic from my phone in a sec. The other full sized ones are still sitting around 150. I figure they will be done around midnight. That would be 16 hrs total time.

 

[Tipmoose]

The hole in the upper left three rounds is from the temp probe.

 

[Jamie]

nice work! when I load my Bradley with large venison summer sausages (about 15-18lbs worth) it takes between 12 and 16 hours to get them all up to 152*, depending on temps outside. I usually do this stuff when it's colder outside, though.

 

[Tipmoose]

nice work! when I load my Bradley with large venison summer sausages (about 15-18lbs worth) it takes between 12 and 16 hours to get them all up to 152*, depending on temps outside. I usually do this stuff when it's colder outside, though.

That's what we've found too. This last batch took 15 hours total. I used to try to do a full 30 lb batch in the bradley and it just couldn't keep up. So now we do them in two batches of 15. We use it for drying the outside of the sausage and for applying smoke for 1 or 2 hours at 180. Then we pull them into the house convection oven at 180 for the remainder of their trip up to 156. We couldn't tell a difference this time between 1 or 2 hours of smoke.

We hung them overnight and while I was out scouting this afternoon, the gf vacuum sealed them into foodsaver bags and put em in the freezer. Ive trained her well.

 

[Big_Holla]

Damn if it tastes as good as it looks I'm jealous!!

 

[giles]

I was impressed and we made short work of one stick without any complaints from the kids! Thanks again Steve, you didn’t need to do that.

 

[xbowguy]

I was impressed and we made short work of one stick without any complaints from the kids! Thanks again Steve, you didn’t need to do that.View attachment 84879

That is awesome! Good Stuff Right There. It's what helps us stand out from the rest.

 

[Tipmoose]

Im glad you liked it Dave! Its better with some crackers and sharp cheese. But it will do okay by itself.

its 80/20 venison/pork shoulder.

 

[giles]

Im glad you liked it Dave! Its better with some crackers and sharp cheese. But it will do okay by itself.

its 80/20 venison/pork shoulder.

That’s what I plan to do as a snack today. I’ve got some smoked hot pepper and some jalapeño munster. Along with some pickles @Redhunter1012 made for @Mike

 

["J"]

Im glad you liked it Dave! Its better with some crackers and sharp cheese. But it will do okay by itself.

its 80/20 venison/pork shoulder.

Bring some of that sausage too Stroud’s and try it with Jesse’s mustard..... You’ll be a fan....