Jonathon Hi Jonathan, I have been experimenting over the last couple of years with semi-dry summer sausage with various cultures.
The fiber casings and pre struck casings work, and will dehydrate in the cooler. That is if you want a firmer product. The precook fermentation sets the flavor, texture, and pH…as you all know.

Will do

Austin Merry Christmas

Tex_77 where did you get the tub liners? Nice set up. Have a Merry Christmas

Awesome!

Jonathon I will have to get my order in.

Jonathon no problem, it is the busy time of year.

Jonathon Hi Jonathon,. Did you post the smoke schedules from the podcast a couple weeks ago? Searching through meatgistics and not able to find the information. Thanks

Wow, I know I’m going to get a lot of feedback, but. Hunters need to be proficient in there methods and make sure they take high percentage shots. I have found many poor shot animals, and have taking many wounded animals that shouldn’t have been harvested. No doubt, I have wounded one or two, but try to be concientious about what I’m doing. Will get off my soap box. Amazing video that makes me cringe.

Chef great offer, I worked in Houston for years. Great people.

Chef great advise.

Chef it was very moist. I have boiling water in the grill. The sugar does heavily caramelize on the to fat cap which I remove. The sides and bottom have a nice bark. I will add apple juice and apple cider vinegar to the finished product.

Chef I did not wrap it. I used apple and hickory wood

Chef 250-300 over coals and wood.
8 hours total. Started the mop 4 hours into it.

mikemikemike
I make my own dry rubs. I think any brown sugar based rub will do.

Dry rubbed, injected- rest over night.
Smoked for 4 hours, start adding the mop several times until up to temperature.

mikemikemike
BBQ sauce, apple cider vinegar, Coke/A&W, and oil.

mikemikemike
it’s deceiving. Caramelization at low temps to finish it off.

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