What's your next Meat Project?
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I’ve been putting some of our venison to good use. Made some whole muscle jerky and 25lbs of H summer sausage
. It all turned out great but the big winner 
was using the smaller diameter casings. We all liked them better. It seems the smoke and seasoning flavor showed up more. I don’t know if that’s even possible but it seems like it. Another big win is when you gift one of those it’s not 3lbs of sausage. Lol 
. Really they are a perfect gift size. 
cdavis forgot the closeup
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cdavis Summer sausage is looking good.
I like how you hang them in the smoker so they don’t take the direct heat from the element and use the trays for heat shields.
Paul
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cdavis Summer sausage is looking good.
I like how you hang them in the smoker so they don’t take the direct heat from the element and use the trays for heat shields.
processhead I agree with you. I think cdavis had developed a technique that’s going to be used by me anyway. Glad he shared it.
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I’ve been putting some of our venison to good use. Made some whole muscle jerky and 25lbs of H summer sausage
. It all turned out great but the big winner was using the smaller diameter casings. We all liked them better. It seems the smoke and seasoning flavor showed up more. I don’t know if that’s even possible but it seems like it. Another big win is when you gift one of those it’s not 3lbs of sausage. Lol . Really they are a perfect gift size. cdavis great job!! I love the small diameter, they fit on a ritz cracker perfectly
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twilliams said in What's your next Meat Project?:
cdavis great job!! I love the small diameter, they fit on a ritz cracker perfectly
I am still working out the perfect size for a Club Cracker as they as preferred over Ritz,
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cdavis Very nice, very industrious. Looks like you have a whole lot of good looking things there, let me know if there is a supply overload.
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I’ve been putting some of our venison to good use. Made some whole muscle jerky and 25lbs of H summer sausage
. It all turned out great but the big winner was using the smaller diameter casings. We all liked them better. It seems the smoke and seasoning flavor showed up more. I don’t know if that’s even possible but it seems like it. Another big win is when you gift one of those it’s not 3lbs of sausage. Lol . Really they are a perfect gift size. cdavis Looking awesome. You’ve been busy.
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cdavis You have been busy. All looks very good.
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cdavis Summer sausage is looking good.
I like how you hang them in the smoker so they don’t take the direct heat from the element and use the trays for heat shields.
processhead I’ve had really good luck with my top and bottom Temps staying equal with this setup. Which makes for better product.
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twilliams we loved the smaller ones. There will be more in the future.
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cdavis Very nice, very industrious. Looks like you have a whole lot of good looking things there, let me know if there is a supply overload.
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cdavis Looking awesome. You’ve been busy.
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cdavis Looks great!!! Awesome particle definition. I am sure it tastes great
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twilliams said in What's your next Meat Project?:
cdavis great job!! I love the small diameter, they fit on a ritz cracker perfectly
I am still working out the perfect size for a Club Cracker as they as preferred over Ritz,
Jamieson22 never had those, I prefer townhouse but they are oblong. Sausage would still fit on the cracker
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calldoctoday will do. Thanks
cdavis You are very welcome, just real nice product. We are always here to help!
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Any ideas on making a smoked brat using Blue Ribbon brat seasoning with about an ounce or less for 25 pounds of pork of Maple Bacon cure, mixed, stuffed, & smoked to 145. Is this asking for trouble or has anyone tried this successfully to get a little more pronounced & smokey flavor into the brat?
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Any ideas on making a smoked brat using Blue Ribbon brat seasoning with about an ounce or less for 25 pounds of pork of Maple Bacon cure, mixed, stuffed, & smoked to 145. Is this asking for trouble or has anyone tried this successfully to get a little more pronounced & smokey flavor into the brat?
calldoctoday said in What's your next Meat Project?:
Any ideas on making a smoked brat using Blue Ribbon brat seasoning with about an ounce or less for 25 pounds of pork of Maple Bacon cure, mixed, stuffed, & smoked to 145. Is this asking for trouble or has anyone tried this successfully to get a little more pronounced & smokey flavor into the brat?
The blue ribbon brat seasoning will already have some salt in it. The Maple bacon cure will also have a lot of salt in it, so you will need to proceed with caution as you add it or your brats could be overly salty.
This is definitely one I would do a small scaled down test batch on till you get the flavor right.Paul
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