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Venison Italian and Summer Sausage and Smoked Cheese

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  • Venison Italian and Summer Sausage and Smoked Cheese

    We start here,


    Then we defrost (mostly) 10 lbs on vennie, 8 lbs pork and 2 lbs of back fat.!


    Mess in Place for Summer Sausage, using TH's recipe. 8lbs total with back fat. I used regular Colby cheese.


    All mixed up and stuffed after an overnight rest.


    While I was cold smoking the SS I snuck a small tray of the left over cheese in the Watt burner (turned off). Outside temp was in the 70°s but the smoker was in the sun. I was working on me boat and went to check, temp had snuck up to 100°. I caught it just in time (mostly, was "starting" to melt. I narrowly avoided the "Richtee" school!


    And the SS end result,


    Then we stuff the Vennie Italian! Sorry no mess in place shot!


    All bagged, tagged and ready fer the freezer.


    Made a lil hash with the leftover mix from the stuffer.


    Couple days later defrosted a package, fried it up (1/2) with a trinity mix and cooked some mixed rice.


    Mixed in some tomato sauce and seasonings, over rice with a bit of Parmigiano Reggiano.


    It was sposed to be spagettie, but I didn't realize I had no spagettie till after I started cookin.
    Mark
    sigpic


    "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
    Smoked-Meat Certified Sausage Head!

  • #2
    Damn nice work Mark.. You put in some work throwing this down..
    Ken


    I Should Have Been Rich Instead Of Being So Good Looking

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    • #3
      Originally posted by Texas-Hunter View Post
      Damn nice work Mark.. You put in some work throwing this down..
      Thanks Ken, I spread it out over a couple days.
      Mark
      sigpic


      "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
      Smoked-Meat Certified Sausage Head!

      Comment


      • #4
        MarkDaddy in da house!
        sigpic

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        • #5
          Originally posted by Mark R View Post
          Thanks Ken, I spread it out over a couple days.
          A couple of days of f-n Awesome
          Craig
          sigpic

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          • #6
            All that looks awesome Mark - quite the smorgasboard!
            ~ George Burns

            sigpic

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            • #7
              Originally posted by Fishawn View Post
              MarkDaddy in da house!
              Originally posted by SMOKE FREAK View Post
              A couple of days of f-n Awesome
              Originally posted by Uncle Sauce View Post
              All that looks awesome Mark - quite the smorgasboard!
              Thanks Guys!
              Mark
              sigpic


              "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
              Smoked-Meat Certified Sausage Head!

              Comment


              • #8
                Love the picture.....

                We start here.

                Lookin good
                sigpic

                _____________________________________
                Pit Boss tailgater
                2) 30' MES
                Homemade propane smoker
                22’ kettle
                5 burner gas grill
                Anova
                Hobart Meat Grinder 4822 series
                F.Dick 12 Ltr. Sausage Stuffer
                _____________________________________

                There's only two types of Beer: Cold and Free.
                _____
                Jim

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                • #9
                  Originally posted by SMOKE FREAK View Post
                  A couple of days of f-n Awesome
                  Zackly!
                  Sunset Eagle Aviation
                  https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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                  • #10
                    Dang that looks tasty Mark.

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                    • #11
                      sausagetastic
                      Made In England - Fine Tuned By The USA
                      Just call me 'One Grind'



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                      • #12
                        That's some serious nice work there,

                        Pete
                        Large BGE
                        Char Broil Tru-Infrared Commercial series

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                        • #13
                          Retirement must not suck too bad

                          Glad to see you enjoying yourself, doing what you love to do
                          sigpic

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                          • #14
                            That's some good looking sausage Mark. I really like the looks of the
                            hash too.
                            sigpic
                            Smoke Vault 24

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                            • #15
                              Great stuff Mark! Love the hash idea too.

                              Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
                              My best asset however is the inspiration from the members on this forum.

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                              @SmokinJim52 on Twitter

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