For Gato

[Quackerbox]

20lbs green onion and 20 jap and cheese

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[El Gato]

nice

[Goldensammy]

Looks good. I wish I had the set up for that.

[Native Arkie]

I'll see your jalapeño and cheese sausage, and raise you 30lbs of cracked pepper and garlic summer sausage.

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[pck]

I'll see your jalapeño and cheese sausage, and raise you 30lbs of cracked pepper and garlic summer sausage.

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Oh my!


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[Duckologist]

Dat don look like our smoker

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[Quackerbox]

I'll see your jalapeño and cheese sausage, and raise you 30lbs of cracked pepper and garlic summer sausage.

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We need to give that a go sometime. Did 10lb jerky last week that turned out good

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[Duckologist]

We need to give that a go sometime. Did 10lb jerky last week that turned out good

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I did jerky yesterday

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[Spoonbilla]

Did mines's a couple weeks ago. 100lbs of smoked jalapeño deer sausage 70/30 and 25 lbs of jalap/pepperjack summer. Come out goot

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[Quackerbox]

I need to learn this summer sausage thing. Looks like spoon hot smokes so I guess the summer can go along with it in the smoker? How long and what temps roughly?


Links we just smoke around 70' till it looks right. The batch yesterday was about 4 hours.

[maxx]

Summer is way easier than the links.

I don't have a smoke house but I can get my pellet down to 180 ish. Go until they reach 165 and then I put them right into an ice bath. Last year I used beef fat instead of pork and I think it turned out better. It doesn't render out so easily.

[Spoonbilla]

I smoke my link sausage at 165° , bumped it up to about 175° for the summer and smoked til 165 internal.

[Native Arkie]

Summer is way easier than the links.

I don't have a smoke house but I can get my pellet down to 180 ish. Go until they reach 165 and then I put them right into an ice bath. Last year I used beef fat instead of pork and I think it turned out better. It doesn't render out so easily.

This....I ran my smoker at 140 for an hour with no smoke to dry out the casings, then started the smoke l, bumped to 165 for another hour, then bumped to 200 till it hit 165, then in the ice bath for about 30 minutes to stop the cooking. Pull them out, dry off good, then vacuum seal. They will keep for a LONG time in the fridge, or feezer.

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[papajon]

yes, yes and YES!!!