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  #20  
Old 09-25-2017, 07:39 PM
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Very nice Sir. You definitely have my attention. I'm still trying to find some time to try your bologna.

Great post.

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  #21  
Old 09-25-2017, 07:58 PM
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Quote:
Originally Posted by MossyMO View Post
Good looking SS and like the sound of those flavors together, nice work!
Thanks Mossy - I think this was pretty good! The peppers cooled down quite a bit after the cook so I might add to those next time.

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Originally Posted by SmokinOutBack View Post
Very nice Sir. You definitely have my attention. I'm still trying to find some time to try your bologna.

Great post.

Thanks for the points Smokin! I like the bologna quite a bit but bologna is a pretty mild flavor compared to this...maybe a pepper bologna is in my future (is there such a thing?)
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  #22  
Old 09-25-2017, 10:43 PM
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Good looking summer sausage!!!

And x2 (or x3?) on the pull at 140-145 and move straight into SV to finish at 153. That's the way I do summer sausage. The meat is pretty well set at 140* and the SV keeps from overshooting the finish temp and having fat out. I usually just run mine for 2 hours which is probably overkill as 1 hours is probably enough.

I was wondering about cure also when I first started reading this, but I saw you did use cure in the meat. That's also the way to go.
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  #23  
Old 09-26-2017, 09:44 AM
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Great post!! Beautiful Work!!
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  #24  
Old 09-26-2017, 11:03 AM
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Quote:
Originally Posted by dward51 View Post
Good looking summer sausage!!!

And x2 (or x3?) on the pull at 140-145 and move straight into SV to finish at 153. That's the way I do summer sausage. The meat is pretty well set at 140* and the SV keeps from overshooting the finish temp and having fat out. I usually just run mine for 2 hours which is probably overkill as 1 hours is probably enough.

I was wondering about cure also when I first started reading this, but I saw you did use cure in the meat. That's also the way to go.
Thanks dward - Yes, I always use cure to my sausage that I'm smoking. Sounds like about 140 is the consensus for pulling from the smoker and 153 SV temp for 1-2 hours

Quote:
Originally Posted by HawgHeaven View Post
Great post!! Beautiful Work!!
Thank ya Hawg - I appreciate the points!
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  #25  
Old 11-12-2017, 07:53 AM
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Nice looking sausage.
z
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  #26  
Old 11-12-2017, 11:40 AM
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Quote:
Originally Posted by zombini View Post
Nice looking sausage.
z
thanks Z
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  #27  
Old 11-18-2017, 05:00 PM
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The cold bath is used to actually stop the cooking process/temp rise. If you pulled at 157 IT it probably rose another 5 degrees or more. A cold shock stops that rise. I find that the fat sets up a little firmer also. Its a texture thing if that makes sense.

Heck pull the plug on that cooler, replace with some water and ice, done.

How did the dehydrated japs flavor come through?
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  #28  
Old 11-18-2017, 07:45 PM
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Quote:
Originally Posted by nickelmore View Post
The cold bath is used to actually stop the cooking process/temp rise. If you pulled at 157 IT it probably rose another 5 degrees or more. A cold shock stops that rise. I find that the fat sets up a little firmer also. Its a texture thing if that makes sense.

Heck pull the plug on that cooler, replace with some water and ice, done.

How did the dehydrated japs flavor come through?
thanks nickelmore - The japs flavor was pretty good - I actually prefer working with the dehydrated peppers.
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  #29  
Old 11-20-2017, 11:11 AM
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Great looking Summer Sausages. I like them with some heat too. Nice work Thank you for sharing.
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  #30  
Old 11-23-2017, 01:19 PM
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Originally Posted by Uncle-Honky View Post
Great looking Summer Sausages. I like them with some heat too. Nice work Thank you for sharing.
Thank you sir - Glad to share! Hope you have great Thanksgiving!
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  #31  
Old 11-23-2017, 02:18 PM
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Mine must be lost in the mail....
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  #32  
Old 11-23-2017, 02:24 PM
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Quote:
Originally Posted by barkonbutts View Post
Mine must be lost in the mail....
Darn postman always seems to lose packages! On a serious note Bark - PM your address and when I make some more summer sausage I'll send you a chub so I can get your feedback. Always like to get some more opinions. Just got a deer the other day and thinking of my next sausage venture.
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