2012_taco

I picked up one of these smoke tubes, I'll use this to create smoke and try to keep the smoker at 130-140/hr then increase to 160/hr and finish at 180 to internal 155. we'll see how the next batch turns out? https://www.ebay.com/itm/284620238825?ViewItem=&item=284620238825

I got it in 4 tries.

My wife, daughter and i all started this the other day. It's our little daily competition. We also tried lewdle, it's the same but with rude or vulgar words.

Happy Birthday Guys, I hope you both have a great day!!

Larry where did you get the mat? I have carpet tiles in the bed of my truck and there are showing their age. I should replace them.

Praying that Mike pulls through this.

The wife and I are going to HV as soon as I get out of the Dr's appointment. It's going to be real cold but sunny and I refuse to go on weekends, too busy!

That should have read, yes high temp cheese. I'll look into the Serrano peppers. Thanks

High temp cheese. Serrano peppers? never heard of them?

The flavor is not bad, I thought the fresh jalapeños would give it more of a kick? Next time I will add more jalapeños and use a smoke tube so I can smoke it at a lower temp.

From what I've read, It was called summer sausage because of the way it's cured it can be kept for days without being refrigerated. Although I don't know anyone who wouldn't keep it in the fridge until ready to eat.

Sorry to hear this ,get well soon. The worst part is spreading it on to others who may not be as healthy as you. Be safe.

I wore insulated gloves when I mixed the batch, and I was trying my best to make sure it was cold. Not sure what else I can do to keep it cold?

No pic of it sliced. I will take a pic when I cut into the next sausage.

I have a question for someone with more smoking experience than me. My summer sausage has a consistency of liver worst. I may have smoked it at too high a temp (225). I pulled them at internal temp of 155, did the ice bath, hung to bloom for 4hrs, and put in fridge over night. Do you think it might help if I put them in a water pot at 170 until I get internal temp of 160? Or maybe just keep a few more days in the fridge?

Not 200 lbs but about 6 lbs ready for the smoker. I used my jerky shooter withe a 5/8" tube. Wasn't too bad but if I was doing 25lbs I would definitely look into getting a stuffer. We'll see how they taste and if it's something I'd like to do again on nass quantities I'll get a dedicated stuffer.

What no pics?

I just looked at the recipe you posted and except for the sugar, the spices are about the same.

Prayers for a speedy recovery!

Yes I do have a grinder and it does have tubes for sausage stuffing, but I read that its hard to work with a grinder, especially by yourself. Although the petal would probably help a lot? I see where a lot of guys grind the seasoned chunks directly into the casings, but I am using ground venison and adding pork that I will grind and hand mix. I think the grinder is harder to work when the meat is already ground? I could be wrong?

I can't help you with the VC smoker, but I have a masterbuilt 30" propane smoker and have been using it for years. It does what I need it to do, just wish it were bigger sometimes. I did have to put in a regulator in line between the propane tank and the smoker because I couldn't get the temps down low enough to do a cool smoke. The regulator helps a lot as I can control the temps much better. Good luck with your search, all I can say is if you can afford it go bigger.

I'm going to try my hand at making Venison Jalapeno and cheese summer sausage this weekend. I've never made it before but I've read up on it, there is a lot if info out there! I've made Italian sausage before and I make snack sticks quite often so I thought I would give it a try. My question to you all (especially the local WNY guys) is, does anyone use a sausage stuffer? I've always used my jerky shooter with tube attachments to stuff the sausage in the past. It's a slow process but it works. With summer sausage being so large I was wondering if it's worth the expense of purchasing a stuffer? Especially if it only gets used once or twice a year? Any chance there is a local guy that has a stuffer I could borrow to see how much better they are? Or maybe we could schedule another SAUSAGE FEST in the 716? !!

I certainly hope NY doesn't try to pass a law prohibiting the use of trail cams. I use them but as others have said it's more of a hobby. I really do enjoy knowing that there are nice bucks on the property but I don't think it really helps me take a specific deer. Although it is nice to harvest a deer that I've seen on camera for a couple of years and witness his growth/age. Seeing nice deer on camera definitely motivates me to get my butt in the woods. And it helps me to let a smaller/younger buck walk. I've also noticed that during the gun season the buck habits go nocturnal real quick! I believe that the deer are patterning us simply because we frequent the cams too often to get the most up to date info on them. That alone is a good reason to use the cell cams. Just my .02

Dino, so sorry to hear this. That shack was awesome! I'm with Tacks and will be there for the rebuild. Although I like to use power tools and nailers, I suppose I can be of some help with a draw knife and cut nails!!

Thanks, I should have known better. I did try to order a pr and my PayPal account was charged. Hopefully PayPal will back me on this and get me a refund. If not I'm out $35.