Well, fancy just because I found some cool casings.
This is my first batch of summer sausage in years. I was very unhappy with my previous setup, so this year I upgraded all of my equipment. This was the maiden voyage for my new MES 340G which I modified to be controlled by an Auber WSD-1500H-W and added an Auber fan, and feed smoke via the "Mailbox" mod. I love this new setup so much my wife is jealous.
Drying before the smoke:
Mr. Demille, I'm ready for my close up:
Using this "shelter in place" opportunity to up my smoking game (pun intended), and start working through my freezer backlog. I love the casings, and the sausage tastes great!
It was a 25lb batch, 14/6/5 lbs respectively of venison, pork butt & pork fatback. My normal ratio is 16/4/5, but I messed up and didn’t thaw out enough venison.
Smoked over a hickory/apple/cherry blend. Om nom nom nom!
[NOTE added about 10 months late: Not sure why it didn't occur to me at the time, but here's the recipe: https://KillerNoms.com/SummerSausage ]
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This is my first batch of summer sausage in years. I was very unhappy with my previous setup, so this year I upgraded all of my equipment. This was the maiden voyage for my new MES 340G which I modified to be controlled by an Auber WSD-1500H-W and added an Auber fan, and feed smoke via the "Mailbox" mod. I love this new setup so much my wife is jealous.
Drying before the smoke:
Mr. Demille, I'm ready for my close up:
Using this "shelter in place" opportunity to up my smoking game (pun intended), and start working through my freezer backlog. I love the casings, and the sausage tastes great!
It was a 25lb batch, 14/6/5 lbs respectively of venison, pork butt & pork fatback. My normal ratio is 16/4/5, but I messed up and didn’t thaw out enough venison.
Smoked over a hickory/apple/cherry blend. Om nom nom nom!
[NOTE added about 10 months late: Not sure why it didn't occur to me at the time, but here's the recipe: https://KillerNoms.com/SummerSausage ]
Reply
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