German Farmer-Style Summer sausage with Elk..

[Sam3]

This is a Len Poli recipe, it can be found at his webpage.

A few things about this recipe..
-I substituted Elk meat in lieu of the ground beef
-He mentions "incubating" the sausage for 48 hrs in an 80 degree environment prior to smoking. This is obviously to get the PH down and create a nice Tang in the sausage. However, he didn't mention a starter culture in his recipe.
I emailed him and asked for clarification, but didn't get a reply back.
So, I just used .6 ounce of ECA prior to stuffing.

Hangin..


Dried and ready for some Hickory smoke.


Smoked these for 3 hours and pulled when I reached an IT of 153.
Ice bath, bloom in the basement for a few hours and then off to the refrig for a 24hr rest.

Looks good.


Sliced shots.



I like the caraway in these, it's really good.
It could use more pepper and garlic though. Definitely going to bump that up next time. But it's certainly good as it is.

The slices are screaming to be put on a cracker with some stone ground mustard.

Thanks for looking.

[Texas-Hunter]

OK I'm in... That would hit the spot this AM with a cup of Joe.. Nicely done...

[Sam3]

Thanks Ken.

I think the ECA did a good job developing that tang too. I'm happy I tried it.

[Bassman]

Good looking sausage, Sam! I could handle a few slices this morning.

[BYBBQ]

That looks very tasty. I could snack on that all day long.

[Blue Dog BBQ]

Good looking sausages slice and fry in a pan OMG anyhow PM me and I'll give ya my address and you can send me the small one

[Slanted88]

Bad booger gig! Like that Cat Daddy!

[Fishawn]

Looks Great Sam! I'll take a slice and a slice of smoked Tillamook cheddar oh, and a Natty

[c farmer]

Wow. Awesome.

[devo]

Looks very good Sam. I have a question. Do you think the ECA is better than adding fermento in this case? And I do think he left out what culture he used for fermentation and you made a good decision by adding the ECA.

[Courser]

Looks Great Sam! I'll take a slice and a slice of smoked Tillamook cheddar oh, and a Natty

Dang, Fishawn....you HAD to say smoked Tillamook cheddar! I just ran out and the 2 pounder in fridge is waiting for the smoker but single digit highs tomorrow again ..I doubt it gets done!
Sam, that dead elk looks GREAT! Gonna have to get started on something like that myself.

[THUMPERRRR]

looks great man!!!
good pics too...

I miss elk,,, been a day or two...

[Sam3]

Looks very good Sam. I have a question. Do you think the ECA is better than adding fermento in this case? And I do think he left out what culture he used for fermentation and you made a good decision by adding the ECA.

The Fermento never crossed my mind, but I guess you could use it. I have some much ECA, I was happy to use some of it up.

I will be using a good beer in lieu of water next time as well.

[Sam3]

Thanks everyone.

[curious aardvark]

looks like good sausage