Smoke 'em if you Got 'em

[wankerjake]

My first attempt at elk summer sausage today. We ground, mixed and packed it last weekend, now it's time for the fun part. I love my smoker...

Bucket of mesquite chunks and other accessories? Check.


Meat in the smoker? Check.


Fire up the smoke box! Check.


Boise State vs Warshington at 1330? Double check. Gonna be a good day fellers.

 

[JeffDilla]

Looks like you have things under control. Carry on.

+1 for the Banquet beers!

 

[ApacheCoTodd]

The accessory load seems, well, insufficient.

Do you ever notice an aftertaste using LP? I'm assuming that that is your well used smoker. Nice to see one used more than once for a change.

 

[wankerjake]

Looks like you have things under control. Carry on.

+1 for the Banquet beers!

Check

The accessory load seems, well, insufficient.

I'm on my best behavior today, wifey has been on the war path...

Do you ever notice an aftertaste using LP? I'm assuming that that is your well used smoker. Nice to see one used more than once for a change.

What is LP?

I was gifted this smoker about a year ago and it was well used when I got it, but I have smoked 5-6 roasts since I've had it. I'm smoking an elk roast for Christmas dinner this year

 

[Kingcreek]

LP = liquid propane

 

[wankerjake]

LP = liquid propane

Gotcha. No, as of yet everything tastes great. Everyone seems to concur.

 

[ApacheCoTodd]

Good to hear. I often forgo the option of smoking if I don't have the time to properly maintain a fire and would like to give gas a try sometime.

 

[wankerjake]

I love this smoker. I still have to maintain the smoke and the temperature, it doesn't have auto-pilot like the fancy models do. Time consuming, but definitely worth it.

I was concerned that the propane would taint the flavor, but it has been a non issue.

 

[Patocazador]

Those casings look as if the smoke would have a hard time penetrating the casings to reach the meat. Are they porous at all??

 

[ljnowell]

Those casings look as if the smoke would have a hard time penetrating the casings to reach the meat. Are they porous at all??

I was thinking that, but i think with enough smoke they would. Of course, thats gonna put a film on the casing and make it kinda nasty too.

 

[wankerjake]

Those casings look as if the smoke would have a hard time penetrating the casings to reach the meat. Are they porous at all??

Yes, they are a porous casing made specifically for smoking. It appears to be the same stuff they use commercially. Here's a link to the product:

http://www.butcher-packer.com/index.php?main_page=index&cPath=85_93&zenid=77803877d6ecd1d2c258c45266145cb3

I brought some to a party tonight and it was a hit. However, the casing on that one busted early in the smoking session so the meat was exposed directly to smoke. It wasn't overly smoky I didn't think.

I will cut one eventually and post results. I am pretty full right now though...

I was thinking that, but i think with enough smoke they would. Of course, thats gonna put a film on the casing and make it kinda nasty too.

I was worried about that but it wasn;t bad. Wipes off pretty easily, plus you don't eat the casing.

 

[wankerjake]

Alright, I couldn't resist. Had to bust a good one open. Pretty freakin' good. I may have to more of this next year. I think the pepper jack cheese was a nice touch.

 

[sixgunner455]

Now, I'm getting jealous, Jake. You and your family were truly fortunate in your hunt.

 

[Lloyd Smale]

next time you make some up try adding about 3/4s of a cup of brown sugar to every 10lbs of mix. Its enough to give some taste without turning it into candy. I get guys all the time wanting to know my secret ingrediant and it floors them when they find out its nothing but brown sugar. You did well with adding pepper jack. I tried cheddar and mozzeralla too but anymore stick to pepper jack. It just goes right with summer sausage.

 

[wankerjake]

You and your family were truly fortunate in your hunt.

Yessir, and we are thankful.

next time you make some up try adding about 3/4s of a cup of brown sugar to every 10lbs of mix. Its enough to give some taste without turning it into candy. I get guys all the time wanting to know my secret ingrediant and it floors them when they find out its nothing but brown sugar. You did well with adding pepper jack. I tried cheddar and mozzeralla too but anymore stick to pepper jack. It just goes right with summer sausage.

That sounds good, I'll have to try it. Thanks for the tip.

 

[Kingcreek]

You might try hanging it from the strings vs flat on racks if you've got the room.
Maintaining an even temp can be a challenge. I use a wireless remote temp probe so I don't have to keep going out during the night. It was a great investment.

 

[wankerjake]

You might try hanging it from the strings vs flat on racks if you've got the room.

That was my original plan as I didn't think they would stack. However, there was nothing to tie them to at the top of the smoker and they did indeed stack, so I just went with it. Mostly out of laziness. Do you think they turn out better hanging? I'm sure I can rig something up.

 

[OilyPablo]

Hot dog!!!

 

[Muskyman]

Lookin good! I have that same smoker and love it. I make venison sausage every year, but I haven't done summer sausage yet.
BTW, 1/2" wooden dowels cut to the width of the smoker and placed where the top rack goes work good for hanging.

 

[dubbleA]

Ya have to love this time of year..........

 

[wankerjake]

Lookin' goooooooooood, guys.

 

[WaywardSon]

Smoked my share of meat, but mostly large cuts of pork & beef. I am just plain jealous of the set up you guys have on the sausages. Those look great!

Do you guys (dubbleA & Muskyman) have a commercial grinder/stuffer or...??

Fine looking product.

 

[wankerjake]

What kind of sausage are you guys smoking in the pics? I'm willing to try it