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Smoked Summer Sausage Perfection (Pics)
EGG_Daddy
Posts: 163
- 6lbs 80/20 beef
- 2lbs ground pork
- LEM Summer Sausage Seasoning and Cure
- Mixed several times over 24 hours
- Stuffed with LEM Jerky Cannon
- I used Hog Rings to secure both ends
- Smoked 4.5 hrs @ an average of 170 degrees
- Pulled when center of sausage was 158 degrees
- Refrigerated for 1 day
- Sliced it with my ChefsChoice 615
MN. LBGE. Vikings. Beer. YETI 75.
Comments
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Oh my pure goodness giddy up tippy topLarge egg panhandle of florida
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LBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI.
If it wasn't for my BGE I'd have no use for my backyard... -
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Dang, that looks great!
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Bravo!!! I could go for some of that right now.
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Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
Wow, really impressive...may have to give this a shot!!LBGE
Marblehead, MA -
That's strong!!!!!!! Thanks for sharing.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
Looks delicious! This may be a dumb question but does the smoke even make it to the meat with a casing wrapped around it?NW IOWA
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Wow, fantastic! Which nozzle did you use on those? We got the sausage nozzle for ours, but it's only 3/4" in diameter. Those look a lot bigger.
Large BGE
Greenville, SC -
Drooling enough to short out my keyboard!John in the Willamette Valley of Oregon
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wowXL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water, Cigars -- Gallatin, TN
2001 Mastercraft Maristar 230 VRS
Ikon pass
Colorado in the winter and the Lake in the Summer -
What was your set up to achieve 170 degrees??_______________________________________________XLBGE
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So what time can I swing by to chow down? Looks great man!1 large BGE, Spartanburg SC
My dog thinks I'm a grilling god. -
Doooo whaaaa?!?!?!
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Impressive.
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Wow. That looks spot on. Good workColumbia, SC --- LBGE 2011 -- MINI BGE 2013
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MN. LBGE. Vikings. Beer. YETI 75.
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Smoke did penetrate. The perfect amount!Philly35 said:Looks delicious! This may be a dumb question but does the smoke even make it to the meat with a casing wrapped around it?MN. LBGE. Vikings. Beer. YETI 75.
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Very nice! Looks amazing!Lg & MM BGE, Humphrey’s Battle Box | Palatine, Illinois
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I used the 3/4" nozzle. Just insert in the casing all the way. Only let the casing move when the casing is full. Hold the casing and nozzle and slowly release the casing as it fills. I used 2.5" casings. Does this make any sense?Dredger said:Wow, fantastic! Which nozzle did you use on those? We got the sausage nozzle for ours, but it's only 3/4" in diameter. Those look a lot bigger.MN. LBGE. Vikings. Beer. YETI 75.
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thank you I have bacon down will be doing your recipe this weekend Thanks againXL & waiting for my Mini Max Bloomington MN.
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Next time I will use 90/10 beef. The 80/20 was on a crazy sale. After refrigerating for 1 day I removed the sausage from the casing and there was a lot of fatty liquid/solid on the sausage. I cut the sausage in half and rinsed the fat off of the sausage. Then, dried with a paper towel and sliced it.
MN. LBGE. Vikings. Beer. YETI 75.
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I used 2.5" casings. Does this make any sense?
Absolutely! I see a LEM order in my future. We love summer sausage, but have only done them in the oven due to the low temp. Thanks for this post.
Large BGE
Greenville, SC
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