Almost 14 lbs of pepper jack summer sausage, smoked on the KBQ with hickory, apple wood, and red oak for 5 hours during a rain storm. Casings are 24" long, that came out to 9 feet of sausage (small one can be seen hanging in the back of the picture). Currently blooming for several hours; maybe overnight.
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Well I bought the grinder and the stuffer and it just sits there staring at me. I need to head to Port Arthur and take a 58 seminar. Great work David, been noticing your charcuterie skills of late
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58limited a sausage making party at your place sounds like more fun (I hope that doesn't sound too weird...). -
58limited Yea I've been watching a ton of YouTube stuff including 2 Guys trying to take it all in. I'm off next week so I may try something simple just to get my feet wet. I may call on you for some pointers if you don't mind.
And yea CaptainMike this is a bit on the weird side, after all this is a family friendly channel
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CaptainMike Oh great, another 58limited sausage fest....
Troutman Call away. I work Monday and Tuesday 8-5, otherwise I'll be off. Smoking a 20 lb turkey after work Tuesday (I'll be bored) then heading to Nacogdoches area Wednesday for the holiday. Here is a simple recipe, be sure to get at least 25% fat and keep it COLD: https://pitmaster.amazingribs.com/fo...sausage-recipeLast edited by 58limited; November 16, 2023, 06:26 PM.
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2023 round two: a friend shot a doe and asked me to make summer sausage for him. In return I get to keep the extra venison. He gave me the quarters and backstraps, no neck or body. Meat yield is 22.5 lbs and I have the trimmings and bones in the stock pot right now to simmer overnight.
10 lbs of venison and an equal amount of brisket for the sausage. I get the remaining 12 lbs. I'm happy with that.
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Used the grinder again today to make 10 lbs of breakfast sausage. Of all the sausage that I'm made I've never made basic American breakfast sausage. I used the recipe on 2 Guys & A Cooler's website:
Instead of cayenne pepper I used the pepper powder that I made from what I strained out of my hot sauce - it is at least as spicy as cayenne but has 6 different peppers plus a little garlic. I did not add maple - although I love maple syrup I do not like maple sausage or bacon.
I should have done this sooner, I think this is better than store bought! I'm doing a stir fry for dinner but I almost changed plans and just ate the sausage. Instead of dividing and vacuum sealing it tonight I'm going to leave it in the fridge one more day to really let the flavors infuse.
I mixed the meat and seasoning and left it in the fridge for a few hours, then into the freezer to firm up. Looks like a lot of seasoning but it mixed well without accumulating on the bottom of the pan.
Ground using a 6mm plate - I like a courser texture. I had to get the cotton inserts from my chain mail gloves to wear under the nitrile gloves - this stuff was cold!
Fried a patty in my wok, will leave the grease for the stir fry.
Yum!!
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