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Old 02-28-2009, 02:54 PM   #1
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Tadays smoke - Summer Sausage



15 pounds a beef summer sausage waiten ta go onta the smoker. Will post more q-view when the smoke be over.
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Old 02-28-2009, 03:07 PM   #2
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Looks good Maynard. Glad to see you staying busy. Idle hands are the debil's worshop ya know?

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Old 02-28-2009, 09:16 PM   #3
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Update - outa the smoker



Here it be outa the smoker, taste is excellent, thin next batch gonna add in some pork though. Let em cool an inta the icebox, then tammarraw I'll vac pack em.
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Old 02-28-2009, 10:40 PM   #4
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Nice lookin summer sausage Hillbilly,
Iv'e been a lurker here for a long while & make quite abit of SS if the deer gods smile on me. (This year no smile)

I'm not trying to be a wise guy here, but if ya wanted to keep the wrinkles away just plunge them into a ice water bath right out of the smoker till the internal temp is below 110. Hang at room temp for a couple hours (bloom) till casing is dry.(i use big rubber maid tubs)
It doesn't affect the taste either way!

Thanks for posting your pics! I'm hoping to get a digital camera soon so I can post some of my adventures.
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Old 03-01-2009, 07:35 AM   #5
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Good stuff there HB. Looks like yall have the same bucket stuffer I have. Care to post the recipe? That do look fine!

Pigs
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Old 03-01-2009, 08:44 AM   #6
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Quote:
Originally Posted by evapman
Nice lookin summer sausage Hillbilly,
Iv'e been a lurker here for a long while & make quite abit of SS if the deer gods smile on me. (This year no smile)

I'm not trying to be a wise guy here, but if ya wanted to keep the wrinkles away just plunge them into a ice water bath right out of the smoker till the internal temp is below 110. Hang at room temp for a couple hours (bloom) till casing is dry.(i use big rubber maid tubs)
It doesn't affect the taste either way!

Thanks for posting your pics! I'm hoping to get a digital camera soon so I can post some of my adventures.
I'll do that next time, an get an earlier start! Way late on the finish, oh well, just gonna eat em!
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Old 03-01-2009, 08:53 AM   #7
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That does look fanfrickentastic. Summer sausage some cheese n crackers and a LARGE cold beer ought to be on your "to do" list today...after church of course!
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Old 03-01-2009, 09:17 AM   #8
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Quote:
Originally Posted by Pigs On The Wing BBQ
Good stuff there HB. Looks like yall have the same bucket stuffer I have. Care to post the recipe? That do look fine!

Pigs
Thats a 5 pound lem an love it! Got all metal gears an the price was good ta boot. Although I see now the place I bought it only got it in a kit, which got a bunch a stuff ya don't need in it. Gonna get some SS tubes fer it here next month.

Summer Sausage 5 lbs

5 pounds ground beef, with some fat in it
3 tsp salt
1 1/4 tsp Dextrose
3 tsp fine ground black pepper
2 tsp ground Mustard
1 tsp cure #1
1 Tbs Marjoram
2 tsp Paprika
2 tsp Mace
1 tsp Garlic powder
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Family Country and Knowledge
A Smokin business that we growin slow but steady!
GOSM gas smoker
Hillbilly Drum Smoker - (Trident 1)
Fridge Conversion- Used Ta Be Cool - Great fer sausage, Ham, Bacon an Cheese!
Reverse flow tank smoker-buildin it
http://www.hillbillyvittlesllc.com
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Old 03-01-2009, 09:26 AM   #9
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Looks like some serious eats
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Old 03-01-2009, 09:29 AM   #10
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Quote:
Originally Posted by Hillbilly
Quote:
Originally Posted by Pigs On The Wing BBQ
Good stuff there HB. Looks like yall have the same bucket stuffer I have. Care to post the recipe? That do look fine!

Pigs
Thats a 5 pound lem an love it! Got all metal gears an the price was good ta boot. Although I see now the place I bought it only got it in a kit, which got a bunch a stuff ya don't need in it. Gonna get some SS tubes fer it here next month.

Summer Sausage 5 lbs

5 pounds ground beef, with some fat in it
3 tsp salt
1 1/4 tsp Dextrose
3 tsp fine ground black pepper
2 tsp ground Mustard
1 tsp cure #1
1 Tbs Marjoram
2 tsp Paprika
2 tsp Mace
1 tsp Garlic powder
Good stuff. Thanks for posting it.

Pigs
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