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Summer Sausage Finale

NoVA BillNoVA Bill Posts: 3,005
edited November -1 in EggHead Forum
Well…I weathered my first attempt at making summer sausage.

~20 lbs of fresh bone–in ham produced 15lbs of sausage meat. I double ground the meat, measured out the seasoning and pink salt appropriately and mixed by hand. Then Mikey (No. 2 Son) and I stuffed nine sausages. Next it was to the fatman (med. BGE) at 250 degrees dome temperature using cherry wood chunks for an indirect smoke. Seven, yep, seven hours later the sausages were pulled from the egg at 160 degrees and allowed to rest overnight.

Can’t say I replicated the So. Ill recipe taste but it turned out to be a very tasty summer sausage, more in line with Hickory Farms…but much better (obviously ‘cause the wife and Mikey liked it).

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Comments

  • That looks beautiful. Looks like you got a very nice texture.
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  • WOW - congratulations
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  • Bill,
    That's cool! Looks great.Got cheese?
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  • boehmerboehmer Posts: 23
    that looks really good B) I cant wait to try to make my own this weekend.. do they all get done pretty much at the same time with you stack them like you did..
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  • NoVA BillNoVA Bill Posts: 3,005
    Hey boehmer,

    I wish I didn't have to stack them on top of each other but my extended grill and the sausages wouldn't fit under the med.'s dome. I believe they would have cooked up a bit faster on separate grids. They finished within 15 minutes of each other.

    Good luck this weekend!

    PS - don't forget the wiskey, drinking that is, when making sauage. It's an in-law tradition I carried forward. :woohoo:
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  • That looks awesome Bill. I love summer sausage. Amazing results.
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  • NoVA BillNoVA Bill Posts: 3,005
    Hey Griller,

    Got to get to Costco and get some cheese - it's on the list. Wine is in-house.
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  • NoVA BillNoVA Bill Posts: 3,005
    Thanks!
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  • NoVA BillNoVA Bill Posts: 3,005
    Thanks!
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  • NoVA BillNoVA Bill Posts: 3,005
    Hey Ben,

    Truedat, I was very happy with the texture and not too mention the taste. :laugh:

    Thanks!
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  • boehmerboehmer Posts: 23
    nova bill... how did you set up your lump and wood chips to smoke for 7 hrs.
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  • vidalia1vidalia1 Posts: 7,091
    Nice work Bill & # 2 son...I will put that on my "must" do list... B)
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  • Very nice
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  • Grandpas GrubGrandpas Grub Posts: 14,226
    Sure looks good Bill.

    Do you have any idea how long it will stay good without eating and how are you going to store the extra?

    I found some High Mountain kits locally so I picked those up.

    I have been doing some reading about sausages and notice the different meat to pork ratio as well as the spice mixtures. For now I am just going to use the kit.

    The HM kits says to ramp the temperatures during the cook depending the mixture of the meats and if some water is added. Did you use one cook temperature or ramp and did you hold the smoke until part way through the cook?

    The dark red casings came with my kit, I like your clear casings, what type were they?

    I bought my meat 3 or 4 days ago and I am a big concerned that it has been in the fridge too long for the sausage making.

    Anyway without further distractions, sausage project is today.

    Your sausage cook looks very impressive, congratulations and thanks for sharing the details.

    Kent
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  • NoVA BillNoVA Bill Posts: 3,005
    Hey Kim!

    Thanks. I did enjoy making the sausage especially when no. 2 son said "I like it and want to take some back to Tech."
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  • NoVA BillNoVA Bill Posts: 3,005
    Thank you.
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  • NoVA BillNoVA Bill Posts: 3,005
    Hey Kent,

    First thing, thank you.

    My temp jumped around a bit on its own, I'd prefer to have started at 200 and leave it there but my med doesn't like that spot so I smoke between 225 and 250 and I smoked'em til the end ramping a bit at the finish just because I lack patience.

    Given my experience with Hi Mt products I'd say you're summer sausage will be just fine. I used 100% fresh ham, spices and pink salt from Behrman's. My casings also came from Behrman's in Albers, IL.

    I think your sausage meats should be just fine after 3 or 4 days in the frig - at least my are. Normally we freeze any extra sticks of summer sausage. But the ones that go in the frig (meat drawer) last a couple of weeks - haven't had any go bad yet.

    Good luck!!
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  • boehmerboehmer Posts: 23
    gradpas grub

    be sure to post some pictures..

    i am getting my hi mountain kits today. can't wait to get started on it..
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  • AngelaAngela Posts: 461
    Wow, those look incredible.
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  • Grandpas GrubGrandpas Grub Posts: 14,226
     
    I will make sure I get pictures along the way and when done posted. I am guessing sometime during the weekend.

    Other than grinding, mixing and stuffing, this looks to be a pretty simple project. :)

    Arrrrrrrr, grand kids just came over. I love them dearly, but it is interfering with my sausage project.

    Looks like Lego Star Wars for a little while.

    GG
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  • Here's another sausage/ jerky supply place.
    http://www.alliedkenco.com/catalog/index.php
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  • 2Fategghead2Fategghead Posts: 9,623
    Great job Bill. It really looks good. A little bit of cheese and a good cracker. Ummmmmmm Good. :P Tim
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  • why do they call it "summer " sausage??? does anyone know??? thanks! ray
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  • NoVA BillNoVA Bill Posts: 3,005
    Thank you!
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  • NoVA BillNoVA Bill Posts: 3,005
    Hey Ken, it's a tough job but someone has to do it. :)
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  • NoVA BillNoVA Bill Posts: 3,005
    Hey Jon, I'll need to look at this site more closely. First blush I like it.

    Thanks!
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  • NoVA BillNoVA Bill Posts: 3,005
    Hey Timmy, thanks! Tastes very good. Need more cheese. :laugh:
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  • NoVA BillNoVA Bill Posts: 3,005
    Hey Ray, I'm unsure, perhaps because it'll keep until summer? I had the same question just didn't look it up. Too busy reading about primal and subprimal cuts of beef.

    Thanks,
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  • NoVA BillNoVA Bill Posts: 3,005
    Neat!
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