Fancy Summer Sausage
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My first batch of summer sausage in years. I was very unhappy with my previous setup, so this year I upgraded all of my equipment. This was the maiden voyage for my new MES 340G which I modified to be controlled by an Auber WSD-1500H-W and added an Auber fan, and feed smoke via the “Mailbox” mod. I love this new setup so much my wife is jealous.
![drying_11in[1].jpg](/assets/uploads/files/1586740000433-drying_11in-1.jpg)
![smrssg_white_11in[1].jpg](/assets/uploads/files/1586740063276-smrssg_white_11in-1.jpg)
![chops_11in[1].jpg](/assets/uploads/files/1586740087587-chops_11in-1.jpg)
Using this “shelter in place” opportunity to up my smoking game (pun intended), and start working through my freezer backlog. I found some unique casings online, and really like the way they look. And the sausage tastes great!
It was a 25lb batch, 14/6/5 lbs respectively of venison, pork butt & pork fatback. My normal ratio is 16/4/5, but I messed up and didn’t thaw out enough venison.
Smoked over a hickory/apple/cherry blend. Om nom nom nom!
Regards,
Steve Jones
https://KillerNoms.com -
My first batch of summer sausage in years. I was very unhappy with my previous setup, so this year I upgraded all of my equipment. This was the maiden voyage for my new MES 340G which I modified to be controlled by an Auber WSD-1500H-W and added an Auber fan, and feed smoke via the “Mailbox” mod. I love this new setup so much my wife is jealous.
Using this “shelter in place” opportunity to up my smoking game (pun intended), and start working through my freezer backlog. I found some unique casings online, and really like the way they look. And the sausage tastes great!
It was a 25lb batch, 14/6/5 lbs respectively of venison, pork butt & pork fatback. My normal ratio is 16/4/5, but I messed up and didn’t thaw out enough venison.
Smoked over a hickory/apple/cherry blend. Om nom nom nom!
KillerNoms
Looks great! -
My first batch of summer sausage in years. I was very unhappy with my previous setup, so this year I upgraded all of my equipment. This was the maiden voyage for my new MES 340G which I modified to be controlled by an Auber WSD-1500H-W and added an Auber fan, and feed smoke via the “Mailbox” mod. I love this new setup so much my wife is jealous.
Using this “shelter in place” opportunity to up my smoking game (pun intended), and start working through my freezer backlog. I found some unique casings online, and really like the way they look. And the sausage tastes great!
It was a 25lb batch, 14/6/5 lbs respectively of venison, pork butt & pork fatback. My normal ratio is 16/4/5, but I messed up and didn’t thaw out enough venison.
Smoked over a hickory/apple/cherry blend. Om nom nom nom!
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That is some beautiful summer sausage!
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KillerNoms That is some GOOD trussing! We just did 75 lb of dry-cured Salami with wine, Pepperoni and Habanero BBQ and we just wanted it tied as quickly and as easily as we could. If people are going to continue showing off there trusting (@joehell has a very impressive one as well) we will have to step out game up!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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My first batch of summer sausage in years. I was very unhappy with my previous setup, so this year I upgraded all of my equipment. This was the maiden voyage for my new MES 340G which I modified to be controlled by an Auber WSD-1500H-W and added an Auber fan, and feed smoke via the “Mailbox” mod. I love this new setup so much my wife is jealous.
Using this “shelter in place” opportunity to up my smoking game (pun intended), and start working through my freezer backlog. I found some unique casings online, and really like the way they look. And the sausage tastes great!
It was a 25lb batch, 14/6/5 lbs respectively of venison, pork butt & pork fatback. My normal ratio is 16/4/5, but I messed up and didn’t thaw out enough venison.
Smoked over a hickory/apple/cherry blend. Om nom nom nom!
KillerNoms
The cutting board is a nice touch as well. -
PapaSop lol I didn’t even notice it!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Jonathon
Initially I didn’t either. Might of had my beer goggles on. -
KillerNoms That is some GOOD trussing! We just did 75 lb of dry-cured Salami with wine, Pepperoni and Habanero BBQ and we just wanted it tied as quickly and as easily as we could. If people are going to continue showing off there trusting (@joehell has a very impressive one as well) we will have to step out game up!
Jonathon said in Fancy Summer Sausage:
KillerNoms That is some GOOD trussing! … If people are going to continue showing off there trusting (@joehell has a very impressive one as well) we will have to step out game up!
It IS good trussing! I wish I could claim some credit but my sole contribution was getting my credit card numbers right. The casings came that way from the mfr.
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KillerNoms
The cutting board is a nice touch as well.PapaSop said in Fancy Summer Sausage:
KillerNoms
The cutting board is a nice touch as well.LOL, thanks. It was a gift from my wife.
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akdave said in Fancy Summer Sausage:
A work of art, outside and inside, if it tastes as good as it looks $150.00 a pound
High praise, I am honored!
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My first batch of summer sausage in years. I was very unhappy with my previous setup, so this year I upgraded all of my equipment. This was the maiden voyage for my new MES 340G which I modified to be controlled by an Auber WSD-1500H-W and added an Auber fan, and feed smoke via the “Mailbox” mod. I love this new setup so much my wife is jealous.
Using this “shelter in place” opportunity to up my smoking game (pun intended), and start working through my freezer backlog. I found some unique casings online, and really like the way they look. And the sausage tastes great!
It was a 25lb batch, 14/6/5 lbs respectively of venison, pork butt & pork fatback. My normal ratio is 16/4/5, but I messed up and didn’t thaw out enough venison.
Smoked over a hickory/apple/cherry blend. Om nom nom nom!
KillerNoms That looks great & a good use of the freezer surplus too. Wish you could send some down this way.
Dave
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