Homemade smoked summer sausage?

[Oz]

Anyone do any yet?

I just picked up the stuffing device, complete with 10 casings and seasoning mix and I'll probably get these flying this weekend (or depends on how long the smoking process is - this week).

[Quads]

You need a template for your XX-Large casings?

[Oz]

You need a template for your XX-Large casings?


Um, no - got that down - thanks. Next.

[j p frog]

You need a template for your XX-Large casings?

he is making REAL summer sausage...not imaginary!:rolleyes:

[JCinPA]

You need a template for your XX-Large casings?

Easy there, Johnny Wad!




Well, I guess this is the "Meat Locker".

[Richard Cranium]

how low of a smoke temp do you need to do this?

[Oz]

how low of a smoke temp do you need to do this?


I'm not sure yet. I haven't tried it - I was hoping others who have taken the road might have some information. But with the Bradley - I can do a cold smoke no problem.

[bigslickwood]

I've never tried to do summer sausage. Is that a long cold cure, or do you cook it like when you're doing kielbasa, etc?

[Oz]

I've never tried to do summer sausage. Is that a long cold cure, or do you cook it like when you're doing kielbasa, etc?



:confused: Once I crack open the stuffer with the mix and directions, I'll take pics and fill you in on the specifics. Hopefully there will be a smiley face after I'm done!

I've checked out the Bradley site - looks like it might be an all day thing this weekend (some say 11 hours smoking). I might as well get some pepperoni skins while I'm at it - no need to waste some good smoke! Here I come Cabela's. :D

[Oz]

Hey bigslickwood --- check out our local supply for spices!

http://www.spokanespice.com/

[MsprinM]

You need a template for your XX-Large casings?

he said sausage not little smokies

[bigslickwood]

Hey bigslickwood --- check out our local supply for spices!

http://www.spokanespice.com/


Nice find. Will definitely have to order from them.

[Oz]

Nice find. Will definitely have to order from them.

Shit - I'm thinking a drive by is in order :mrgreen:

[bigslickwood]

Also, when they say pepperoni, it's not going to be like the pepperoni you get on pizza. Pizza pepperoni is a dry-cured sausage which means it hangs for around 3 months to dry and cure with closely controlled temperature and humidity. A smoked, cooked pepperoni is spiced similarly but won't have the same texture. I've made cooked pepperoni, one of these days I'm going to try dry-curing some.

If you're going to get into sausage making, check out this guys site: http://home.pacbell.net/lpoli/

Have a good popup blocker ready, but he's generally regarded as one of the best sausage making resources on the intrawebs.

[Oz]

I'm thinking more on line as the snack pepperoni --- O Boy style!