The weather is perfect for smokin bacon and sausage this time of year, cold and colder.
The honey do list started but I had a window so I took a advantage of it..
I had a pork butt and a venison roast laying around, so if it's just laying around it mine as well lay in some TenderQuick and brown sugar for 10 days in the frig.
Meanwhile I wanted to try two Summer Sausages recipes,
One is from Michael Ruhlman Polcyn book it's the same as Ryteks recipe for Cervelat fermented summer sausage with a little more seasonings plus I added black pepper.
The other is a Goetburg from Sausage Makers it was on sale so what the hell.
Since the Cervelat sausage had to ferment in the frig for two days with a course grind.
I did the same for the Goetburg to keep on the same schedule. After two days I reground thru a fine plate 1/8 inch. Then stuffed.
Then I did a 5lb batch of pepperoni.
Finally everybody is ready for some smoke.
Pepperoni up front these guys come out first. The rest in the back.
They all smoked at 120* for an hour no smoke dry time, then 140* for 4 hours smoke on, raise the temp till 160 then 170 till internal temp is:
140* for the butt bacon,
152* for the sausage,
152* for the venison
Hope I didn't leave anybody behind
Sliced up for the freeze.
Lookin go.
Now the venison this is the best it didn't get froze, I'm still munching on it.
Cervelat sausage
I think I like the fine grind on this sausage.
Pepperoni that was good.
The Goetburg sausage from Sausage Makers
Well there we go, all an all everything turned out excellent. The Cervelat sausage is got to be the best I've made so far I was quite pleased on just a hint of tang from the fremento.
Enjoy
Sent from my iPhone using Tapatalk
The honey do list started but I had a window so I took a advantage of it..
I had a pork butt and a venison roast laying around, so if it's just laying around it mine as well lay in some TenderQuick and brown sugar for 10 days in the frig.
Meanwhile I wanted to try two Summer Sausages recipes,
One is from Michael Ruhlman Polcyn book it's the same as Ryteks recipe for Cervelat fermented summer sausage with a little more seasonings plus I added black pepper.
The other is a Goetburg from Sausage Makers it was on sale so what the hell.
Since the Cervelat sausage had to ferment in the frig for two days with a course grind.
I did the same for the Goetburg to keep on the same schedule. After two days I reground thru a fine plate 1/8 inch. Then stuffed.
Then I did a 5lb batch of pepperoni.
Finally everybody is ready for some smoke.
Pepperoni up front these guys come out first. The rest in the back.
They all smoked at 120* for an hour no smoke dry time, then 140* for 4 hours smoke on, raise the temp till 160 then 170 till internal temp is:
140* for the butt bacon,
152* for the sausage,
152* for the venison
Hope I didn't leave anybody behind
Sliced up for the freeze.
Lookin go.
Now the venison this is the best it didn't get froze, I'm still munching on it.
Cervelat sausage
I think I like the fine grind on this sausage.
Pepperoni that was good.
The Goetburg sausage from Sausage Makers
Well there we go, all an all everything turned out excellent. The Cervelat sausage is got to be the best I've made so far I was quite pleased on just a hint of tang from the fremento.
Enjoy
Sent from my iPhone using Tapatalk
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