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Old 12-19-2017, 10:18 AM
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Default Summer Sausage and Snack Sticks

Decided to give Summer Sausage a try figuring the Sausage would be good for appetizers during Christmas and the Sticks would be nice to munch on while driving.
Summer Sausage was a 50/50 blend of lean beef and pork shoulder. The Sticks ended up about 60/40, just how it worked out.
10# batches of each which were further split into 4 batches,
5# Sausage straight seasoning
5# Sausage seasoning plus hi temp cheese and dried jalapeņo
5# Sticks straight seasoning
5# Sticks seasoning plus dried jalapeņo and a TBLS of Smitty's
Gives me a nice baseline for future batches.
Fibrous casings for the Summer Sausage, collagen for the Sticks. Sausage got smoke and heat in the MES40 for 4 hours then took an hour bath in the SV at 152. Sticks went full term in the MES40 until IT of 152 was hit.
Necessity is the mother of all invention and with only 4 racks, I had to get creative and add 2 additional racks. And it gave me an excuse to drink a few beers. During the initial grind and stuffing session, I cold smoked some cheese to go along with the Sausage and Sticks. Multitasking at its finest.



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