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Fresh Smoked Summer Sausage

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Comments

  • AnnaG
    AnnaG Posts: 1,104
    Just curious, which woods do you like? The only mild wood I have used is apple... My Mom is not much for smoky flavors, so I am always looking for ideas... (Although she does like the subtle hickory smoke in my beef stew... Hee hee)

    My bunch doesn't know what real food is... They have always eaten SD because I don't like begging at the table if I have a dinner party. Now the brat (McFay) will probably be the one to jump on the table... :)
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  • Hoss
    Hoss Posts: 14,600
    :laugh: Anna,try maple,it's sweet. ;)
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  • Little Chef
    Little Chef Posts: 4,725
    Anna...The one wood that actually gags me (literally) is mesquite. (Sorry all you mesquite lovers!) I am just answering a question asked. ;) Hickory...in VERY small doses...is 'ok', but I don't really like it. :sick: Some of my favorites that have evolved are Guava (mail order from Hawaii), Apple, Cherry, Pecan, and Maple. I also love all the citrus woods...especially tangerine. I am not a huge lover of smoke flavor in my food, so these, I suppose, are a bit milder? At least they are to my nose. ;)
    No attacks please!! :blink: She asked for my opinion!! :laugh: :laugh: ;)
    Hope this helps a bit! :)
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  • Little Chef
    Little Chef Posts: 4,725
    GG....What do you lack tool wise?? :blink: Do you have a KA Mixer? :huh:
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  • Florida Grillin Girl
    Florida Grillin Girl Posts: 5,011
    Very nice, LC and BT. I have never thought of making that before.

    We just bought a grinder off of ebay for $10! No, not a big electric fancy one, it's a cast iron hand crank.

    I looked all over in my area for the Hi Mountain cures and nobody carries it. I finally found a good selection at the Bass Pro behemoth store off I-10 while driving back from New Orleans. I still had to order the buckboard bacon cure from the co. in WY. I guess no one in FL makes bacon!

    Faith
    Tampa, FL
    Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
     
    3 Large, 1 Small, 1 well-used Mini
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  • stike
    stike Posts: 15,597
    did you use cellulose casings? hoping you don't have to peel them off and lose that great smoke flavor after all that hard work.

    can you get hog middles or (>gulp
    ed egli avea del cul fatto trombetta -Dante
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    Thanks Michelle. Any particular brand? Should happen this weekend.

    Mike
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  • bubba tim
    bubba tim Posts: 3,216
    That was my concern. No problem with smoke. The casing came in the kit. We started with the smoke at 150 degrees and after a few hours rasied it to 200. This stuff rocks... You got to get a kit and try it...
    You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    No KA stuff at all. Nothing that would grind meat or stuff.

    Kent
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  • bubba tim
    bubba tim Posts: 3,216
    Kent, you need to get one of these BINFORD 2000
    You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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  • stike
    stike Posts: 15,597
    excellent. thanks
    ed egli avea del cul fatto trombetta -Dante
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