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Couple Chubs of Summer Sauage


 
CaseT

CaseT

TVWBB Platinum Member
Made these up over the weekend. One normal summer sausage, the other jalapeno summer sausage.

Both of these were made with store bought seasonings. It's the only way I can get the chub casings locally anymore and I didn't want to wait to get an order in. Flavors if both turned out good. The jalapeno has a good jalapeño flavor but no bite. Next batch will get some habanero dust.

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Plain summer sausage

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CaseT, how are you preparing the meat for stuffing into the casings? That looks like either a really fine grind, or are you emulsifying it like a frankfurter?? More details, that looks great!!

Thanks!

Rich
 
Rich G said:
CaseT, how are you preparing the meat for stuffing into the casings? That looks like either a really fine grind, or are you emulsifying it like a frankfurter?? More details, that looks great!!

Thanks!

Rich
Click to expand...

Rich for this particular batch I used store bought ground 90/10. The grind is finer than if I ground it myself. Typically I grind chuck roast but this stuff was on sale and I couldn't pass it up. Hand mixed the seasonings and cure.

Smoked using a ramp method starting at 100° for 1 hour, no smoke. Then added cherry wood and upped the temp to 130°. Added ten degrees every hour until the pit temp reached 170°. Took the chubs to an IT of 156°.
 
CaseT said:
Rich for this particular batch I used store bought ground 90/10. The grind is finer than if I ground it myself. Typically I grind chuck roast but this stuff was on sale and I couldn't pass it up. Hand mixed the seasonings and cure.

Smoked using a ramp method starting at 100° for 1 hour, no smoke. Then added cherry wood and upped the temp to 130°. Added ten degrees every hour until the pit temp reached 170°. Took the chubs to an IT of 156°.
Click to expand...

Thanks!! Nice work!

Rich
 
Dang, I'm ready to jump in my truck and head north about 3.5 hours for some of that. If you guys only had an idea of how much fine beer is readily available to this man.
 
That's awesome CaseT - I especially like the jalapeno & your idea of adding hab, but your regular - it doesn't get better than that.
 
James Lake said:
Dang, I'm ready to jump in my truck and head north about 3.5 hours for some of that. If you guys only had an idea of how much fine beer is readily available to this man.
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Come on up! I've lost count of all the Micro Breweries, growler fill stations, and types of beer we can get here. Went in to fill my DrinkTank the other day and it took 8 samples and 20 minutes of staring at the board to just get the sameold thing I always get Boneyard RPM!

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A full DrinkTank is a happy DrinkTank!
 
Clint said:
That's awesome CaseT - I especially like the jalapeno & your idea of adding hab, but your regular - it doesn't get better than that.
Click to expand...

Thank you! The Jalapeno is okay for a store bought seasoning kit. Honestly its pretty mild, but you do get the flavor of the jalapenos.
 
Thought I commented on this yesterday. Meant to. The summer sausage looks great! Very informative post. I've really got the bug for sausage making. My next project is Andouille Sausage. I bought all the stuff, just don't have the time right now. Thanks for all these great posts Case.
 
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