Snipe Posted August 17, 2008 Report Share Posted August 17, 2008 Went to BassPro last weekend for there Fall Hunting Extravaganza... Buzzed through the sausage making department and picked up some collagen casings.. Thought I would do some jalapeno & cheese summer sausage and some trail bologna.. First test run doing bologna... 5lbs. each... Ground and in the cooler... These puppies will hit the smoker in the AM... Bologna is on the left.... I did manage emulsifying 5lbs. down to fit in four 1lb. casings.. . Popped them in the smoker to dry .... Sausage was at 44* and ready to smoke I used Pecan wood for smoke... They Finally got done... Good grief I didn't think these were going to get done.. 11 hours on the smoker.. I cooked butts faster than this.. Since it was so dang hot here last weekend (104*) I felt the minion method would be the best way to go, so I didn't over cook them.. Kept the smoker running 180-195* most of the day.. Topped out at 207* for a bit and dropped to 160* at one point.. Needless to say... were done.. Quote Link to comment Share on other sites More sharing options...
MCH Posted August 17, 2008 Report Share Posted August 17, 2008 If you need my address to send some of that bologna to, I'd be more than happy to provide it.:D Looks great as always, Snipe. Quote Link to comment Share on other sites More sharing options...
Randy Posted August 17, 2008 Report Share Posted August 17, 2008 When I grow up I want to be able to cook half as good as you! :D Quote Link to comment Share on other sites More sharing options...
OJR Posted August 18, 2008 Report Share Posted August 18, 2008 They look great! Quote Link to comment Share on other sites More sharing options...
hammerforged Posted August 18, 2008 Report Share Posted August 18, 2008 Dang, and all I got for dinner is some left over pizza! That's just cruel:(. Sure looks good! Quote Link to comment Share on other sites More sharing options...
coorsdrifter Posted August 22, 2008 Report Share Posted August 22, 2008 I have been meaning to give that I try,Do you have your own recipe that you use or do go the premixed route,also what temp do consider the sausage done? Quote Link to comment Share on other sites More sharing options...
Snipe Posted August 22, 2008 Author Report Share Posted August 22, 2008 I have been meaning to give that I try,Do you have your own recipe that you use or do go the premixed route,also what temp do consider the sausage done? This time I used LEM's premixed seasonings.... Smoked to a internal temp of 152*... pull from the smoker and hit them with cool water till temp drops to 100*. Let hang and bloom at room temp for 2-3 hours.. Quote Link to comment Share on other sites More sharing options...
coorsdrifter Posted August 23, 2008 Report Share Posted August 23, 2008 This time I used LEM's premixed seasonings.... Smoked to a internal temp of 152*... pull from the smoker and hit them with cool water till temp drops to 100*. Let hang and bloom at room temp for 2-3 hours..Thanks,never thought about cooling them before with water,I would have just hung them and air cooled them.I'll have to give it a try when I get back into the house. Quote Link to comment Share on other sites More sharing options...
Snipe Posted August 23, 2008 Author Report Share Posted August 23, 2008 When you cool them in that manner it helps the casing from wrinkling.. Quote Link to comment Share on other sites More sharing options...
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