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View Full Version : Summer Sausage, Snack Stick Extravaganza - Live Weekend Thread


blazinfire
12-07-2017, 08:48 PM
Hello folks.. So Here we go... I purchased close to 50lbs of beef to make Summer Sausages and Snack Sticks for family/friends and even for myself. First time doing large batches of anything with the sausage stuffer and first time making Summer Sausage.

https://i.imgur.com/rfMPHru.jpg

I ordered all my supplies from www.sausagemaker.com (http://www.sausagemaker.com)
https://i.imgur.com/8ZuuexK.jpg

Day 1: Starting Summer Sausages.
Started processing one slab of meat.Trimmed the hard fat off of it.
https://i.imgur.com/dpO5KY6.jpg

https://i.imgur.com/VsnANwd.jpg

Decided the best way to tackle this process was to cut the meat into steaks then cube it.. The meat was still pretty frozen in the middle.
https://i.imgur.com/H2tU9Nw.jpg

Looks like pretty good ground beef
https://i.imgur.com/uTsIgCB.jpg

Here is the first batch of summer sausages.. I have another 10lb batch to do which will equal to the same amount here. I ran into a problem after taking this picture..... I decided to run outside with one of these logs and see if it would fit hanging from the top shelf of the MES40....... sure enough if I hang above the heating element they are too long!! So I had to cut these down into single logs and I'll hang them from the top shelf.

You can tell the two at the top were my first two.. The other two are a little more uniform.. It will be ok.. I'll just temp them as they cook to make sure I don't over cook them.
https://i.imgur.com/bUwJMXr.jpg

Anyways I have to finish the next batch of summer sausages. Will do 1 more regular batch of summer sausages, and the final batch I will add cheese and Jalapeno's.

Tomorrow I will smoke these summer sausages then tomorrow afternoon I will grind and stuff the snack sticks to prepare smoking for Saturday.

Stay tuned!

Joshw
12-07-2017, 08:54 PM
Looks like you are well on your way to some good sausage.

Stlsportster
12-07-2017, 10:49 PM
:pop2:

tom b
12-07-2017, 10:49 PM
tuned in

blazinfire
12-07-2017, 10:59 PM
Day 1 complete!! Tomorrow is gonna be hectic.. Should be processing snack sticks while I'm smoking the summer sausages.. I ended up with 20 sausages... If I had experience with it before I probably could of ended up with 22 similar size sausages. The smallest chub weighs in at 1.2lbs.

After finding out I couldn't fit the whole logs in the smoker I went with individual sausages. It was easier to stuff half of the casing, tie it off twist then move up about 1/2" and make a knot for the next sausage.

5 of the sausages ended up Jalapeno and Sharp Cheddar cheese stuffed sausages. Excited to see how that turned out.. Here's my dicing skills and the final count of sausages.

https://i.imgur.com/AbifTuZ.jpg

https://i.imgur.com/7yjM9vk.jpg

Stay tuned!! I'll be back tomorrow!!

IamMadMan
12-08-2017, 04:05 AM
Vanilla Coke, my favorite....

Oh wait, were talking about making sausage.... Looks like you have the process down.

Keep us posted, I'll be watching for updates.

blazinfire
12-08-2017, 09:34 AM
Well the day is starting off on the right step... Got the summer sausages hung by 10:30... good news is I was able to hang all of them without doing multiple smokes. I also learned I had 18 and not 20 sausages. Will be my only update until tonight with finished summer sausage pics, and snack sticks

On the left kinda by them selves are the jalapeno and cheddar sausages.
https://i.imgur.com/0HGZVoD.jpg

blazinfire
12-08-2017, 09:46 AM
Vanilla Coke, my favorite....

Oh wait, were talking about making sausage.... Looks like you have the process down.

Keep us posted, I'll be watching for updates.

haha... It's not an ad for Vanilla Coke... It's and Ad for Pepsi haha! Only Vanilla Coke I'll drink is Rum & Coke only because Rum sorta makes it taste like Vanilla coke with alcohol in it. LOL Speaking of rum and coke........ Crap... No coke.....

blazinfire
12-08-2017, 03:22 PM
Well it wouldn't be a live thread without some updates... at 10:30 the summer sausages went on at 130 degree's.. I went without smoke for 1 hour.. then Fired the cold smoking attachment to the smoker. I love the MES40 with the cold smoking attachment to it. Well worth the money.

https://i.imgur.com/YbBbqTz.jpg

After the first hour I cranked it up to 140... the MES40 seems to have a 10 degree temp swing so I was reading temps at 150 degree's normally. Been running for 3-4 hours I'm getting ready to take off the smoke.. I decided to use my thermopop to check temp of a few sausages in various parts of the smoker.. They all seem to be hovering at 110 degrees. Cranked the smoker to 160 and will Pull the sausages once they hit 161... Was debating on 152 (container says 152), or 160, 161, or 165 for pulling temp.. I still don't know LOL

https://i.imgur.com/2qyQaxo.jpg

MisterChrister
12-08-2017, 04:56 PM
Looking GOOD!

blazinfire
12-08-2017, 08:41 PM
well 10-11 hours the summer sausages are sitting at 130 degrees. I got busy making the snack sticks I forgot about the timer shuts off the smoker when it hits 0.. Luckily I caught it on time.. The remote needs to beep when the timer runs out.

Anyways.. Here's the snack stick pictures.. It's only 1 batch.. I have to make a 2nd batch.. I'm doing a 10lb batch of the sausage maker seasoning, and another 10lb batch with Hi-Mountain hunter's blend.

Here's the meat I am working with on the snack sticks
https://i.imgur.com/y4vVdvL.jpg

Just like with the summer sausages it was still frozen in the middle and the best way to tackle this cut of meat was to cut steaks and cube it.. I also removed alot more fat this time around than I did with the summer sausages.
https://i.imgur.com/B9N7rZJ.jpg

1st grind
https://i.imgur.com/QwhRp56.jpg

2nd grind after seasoning/cure mixed in
https://i.imgur.com/OZwwZCL.jpg

Trying to get a grove going.. I figured the best way to do this is just to make 1 large stick, and then tie a knot to separate the links.. twisting them last time did not work out very well
https://i.imgur.com/BV1DENF.jpg

mchar69
12-08-2017, 09:55 PM
Lookin' mighty fine!

blazinfire
12-08-2017, 10:12 PM
2nd batch of snack sticks done. Will post summer sausage pictures tomorrow. To give them time to bloom and cool. I'll slice one tomorrow! They are still in the cooker sitting at around 140 degrees.
https://i.imgur.com/csP0FWS.jpg

blazinfire
12-08-2017, 11:05 PM
Anyone got an estimate on how long to cook summer sausages.. I'm working on close to 13-14 hrs now. Still sitting at 141 IT.. Cooker is running 160-180.

I did check them with a thermapop a few minutes ago.. the ones closer to the right above the element is sitting at 150ish.. So the one that has the meat probe in it once it hits 150-155 I'll start pulling the ones on the right side off.. as long as they are above 160 IT

Joshw
12-09-2017, 12:09 AM
Assuming you have the right cure percentages, you are safe to pull them at 155 Internal Temp. Have you checked the accuracy of your smoker temp? That seems like a little long to me, at those temps. But I usually steam to finish, so I really can't remember how long it takes.

blazinfire
12-09-2017, 12:17 AM
Assuming you have the right cure percentages, you are safe to pull them at 155 Internal Temp. Have you checked the accuracy of your smoker temp? That seems like a little long to me, at those temps. But I usually steam to finish, so I really can't remember how long it takes.

Well I'm sitting here researching the living crap at exact time it takes to cook summer sausages. Each direction goes to each step saying "130 for 1 hour 140 for 3 hours blah blah blah" But when it gets to 160-170 the directions are "cook until IT reaches 152" or the IT varies.

I'm counting the fact there are 20lbs of sausages in there.. is the main factor.. plus it being below 30 outside... I'm pushing through tho.. IT just raised to 146... Just has to be right.... And so far everything I've cooked even a last batch of snack sticks.. the MES40 is pretty accurate... probably a 10 degree difference give or take..

Also wanna add I only added 3 hours of smoke.. I've been cooking without smoke for a while now.. I used Insta-Cure #1 with their recommended 1tsp/5 lb....It's getting to the point where I'm going out to check the right side of the smoker because those sausages are at a higher temp... If they are between 155-160 I might just pull them

The way I see it is... It has a cure, its suppose to withstand the long low temp cooking. as long as the sausage temp keeps rising.. I bet its doing just fine.

Titch
12-09-2017, 12:28 AM
Got a recipe?
I hold my cooked sausages at the internal recommended for an hour, then dump in iced water

blazinfire
12-09-2017, 12:40 AM
Got a recipe?
I hold my cooked sausages at the internal recommended for an hour, then dump in iced water

It's just the recipe from The Sausage Maker. This is the summer sausage
https://www.sausagemaker.com/summer-sausage-seasoning-blend-p/12-1012.htm

Directions read for 10lb batches. I did two 10lb batches.

Calls for 8oz (weight) of seasoning
2tsp of Insta-cure #1
and I mixed 1 1/2 cup of water to help distribute the seasoning evenly.

This is the snack stick seasoning.
https://www.sausagemaker.com/dried-sausage-stick-seasoning-2lbs-p/12-1023.htm

I only did 10lbs of the snack stick seasoning. I did the other 10lbs with Hi-Mountain Hunter's Blend.. So far I'm having really mixed reaction to The Sausage Maker's snack stick seasoning....

First impressions by smell.. The whole container the seasoning seems to have a minty/tarty kinda smell. Just totally different than what I'm use too. I fried a piece up before stuffing it.. I had a better impression on the actual flavor by taste..

But it still had a different flavor than what I'm use to. So I decided to do the two batches in different flavors just in case I didn't like the outcome of the sausage maker's snack stick seasoning. I'm sure the seasoning is fine, The missus liked what I fried.. So maybe it just my opinion on it.. By the way the summer sausage seasoning passed with flying colors. The missus said it would be a great hamburger seasoning... Kinda have to agree lol

blazinfire
12-09-2017, 01:26 AM
Here's some signs of greatness!! Two are down.. With many different opinions on pulling temp.. I pulled the large one at 161, and the small one at 156 IT. Going to mark these down and try to remember if there was much difference between the two.. They both got an ice bath.

https://i.imgur.com/WhYNSGb.jpg

Stay Tuned. More to come tomorrow on the snack sticks in progress!

Stingerhook
12-09-2017, 03:05 AM
Lookin good Blazin.

blazinfire
12-09-2017, 03:50 AM
4:49 took all sausages out of the smoker.. the Jalapeno and cheese stuffed ones which were on the left furthest from the element was sitting at 150.. so I turned the oven to 180 and cracked the door to finish...

As I'm typing this.. the missus is chowing down.. I cut a few slices from the ones I pulled earlier. Looks like summer sausage to me!!

Also I wanna add.. Everything else was above 155.... The directions on the summer sausage package says 152... So I went with 155 or above I was putting in an ice bath.

The outside of the Sausage right under the casing has a nice "Skin" like layer looks like they set pretty nicely.

https://i.imgur.com/0ORrXGa.jpg

https://i.imgur.com/rndHJRN.jpg

frognot
12-09-2017, 05:55 AM
Very interesting (and great lookin') thread here. Have never made sausages but have eaten a whole buncha them.

Joshw
12-09-2017, 09:53 AM
Looks like they turned out pretty good. What are your opinions on finish temp?

blazinfire
12-09-2017, 11:01 AM
Looks like they turned out pretty good. What are your opinions on finish temp?

We sliced the one that was pulled at 156.... and the sausage its self seemed great. I have no clue how any other sausage turned out. I'm not sure if I Should just brave it and open another one just to check for fat out before I start serving people? From that point on though I pulled everything that was above 155...

Well it took a total of 16 hours to do the 20lbs of summer sausage. Getting ready to start my day with the snack sticks.. I had to take a nap.. I'm running behind.. Doesn't matter tho if it takes all night.

Smoke Dawg
12-09-2017, 11:59 AM
Nice work Brother - Looks great!

OklaDustDevil
12-09-2017, 12:09 PM
That looks really interesting. My son and I LOVE,LOVE,LOVE summer sausage, but somehow most store-bought ones seem to be lacking. I'll bet the homemade version is far superior. I never thought about tryin to make my own.

The meat you diced up and ground -- were those briskets? Any other cuts of meat? Do you actually try to measure the fat %, or do you just trim the meat like you like it and grind as is?

Sorry for the questions, but I might have to give it a try.

blazinfire
12-09-2017, 12:26 PM
That looks really interesting. My son and I LOVE,LOVE,LOVE summer sausage, but somehow most store-bought ones seem to be lacking. I'll bet the homemade version is far superior. I never thought about tryin to make my own.

The meat you diced up and ground -- were those briskets? Any other cuts of meat? Do you actually try to measure the fat %, or do you just trim the meat like you like it and grind as is?

Sorry for the questions, but I might have to give it a try.

If you love summer sausage this is soooo much better.. I just passed around a few pieces of the one I cut open.. and its a smash hit. I make the process seem a little harder because I like to have every little detail figured out and know what I'm doing but its really a simple process.... Very time consuming.

The meat I cut up for this project is what my store calls an English Roast... I think it comes from around the same area the chuck roast does. Very similar cuts of meat.. I just bought a whole slab instead of individual roasts.

As far as measuring the fat content.. I just winged it.. I probably could of trimmed off a little more fat for the summer sausages (doesn't matter they turned out great).. Personally I just looked for well marbled ground meat. Wasn't going for exact 80/20 mix or anything.. The local store did give me 6lbs of pork fat for free just never needed it.

OklaDustDevil
12-09-2017, 12:37 PM
Well, from lookin at the cut end of the summer sausage in those pics you posted it looks friggin awesome.

For summer sausage, do you grind for a particular consistency? In other words, to make it "summer sausage," do you try to achieve a certain fineness or smoothness, versus chunkiness? I'm contrasting it against good Central Texas beef sausage, which usually has a degree of chunkiness.

WrightonQ
12-09-2017, 12:42 PM
Well done!!! Looks really good!!!

blazinfire
12-09-2017, 12:43 PM
Well, from lookin at the cut end of the summer sausage in those pics you posted it looks friggin awesome.

For summer sausage, do you grind for a particular consistency? In other words, to make it "summer sausage," do you try to achieve a certain fineness or smoothness, versus chunkiness? I'm contrasting it against good Central Texas beef sausage, which usually has a degree of chunkiness.

Um I think in most cases...during my research and those who I've talked to about the process... (This is the first time making summer sausages for me). It varies depending on the person.. I've seen some only grind once with a course grinding plate... Some people will grind twice.. Grind the first time with the course grinding plate. Then they will season the meat and grind again on medium size grinding plate.

I ground twice..... With the summer sausage batch though. Not sure if I had to much fat, but my medium plate kept getting clogged.. It annoyed me so I ground the summer sausage meat twice with the course grinder

blazinfire
12-09-2017, 12:49 PM
Day 3..... (I think its day 3 anyways)...... Snack stick smoking time. So I left the snack sticks in a long rope tied into different links... Took them out to the smoker and realized it just wasn't gonna work that way.... I had to go back inside.. cut the rope into small sections to make it all fit. You can tell the difference from the bottom rack to the top rack..

Decided not to use the bottom rack purely for the fact it's really close to the element. I don't have a problem smoking both snack stick batches separately.

I'll say this having a meat probe in the snack sticks is probably not very useful. I'm not sure if its reading correctly but after 1 hour at 130 degree's it is sitting at 110 degree's.. I rushed out there started adding smoke and bumped the temp to 150. I'll use the meat probe as a "guide" instead of a tool

Update: Forgot to add picture LOL

https://i.imgur.com/FTwklaF.jpg

Smoking Piney
12-09-2017, 02:10 PM
Blazin,

I don't think I've ever seen a thread from you that wasn't all into the deep end. :-D

Keep the pRon rolling, brother, I'm loving it. :-D

blazinfire
12-09-2017, 02:18 PM
Blazin,

I don't think I've ever seen a thread from you that wasn't all into the deep end. :-D

Keep the pRon rolling, brother, I'm loving it. :-D

For sure man!! Finally getting some use out of the MES40...... That thing is just kicking along just great.. I've got my money worth out of it just in this cook alone.

blazinfire
12-09-2017, 03:14 PM
Man I just couldn't resist.. I had to at least cut open 1 more log the check for quality.... Decided to choose the smallest Jalapeno and cheese stuffed log.. This was a "left over" Log and it was half the size of the rest.. Figured if there was failure it would be this one.

Hi-Temp cheese would of helped. Cheese is a little bit soft. I let the sausages sit out in the open while I took a nap to bloom roughly 4 hours at room temp. I just put them in the fridge a hour or so ago.. So I'm sure after a fulll night in the fridge everything will solidify and be great. Oh yeah.... its farking goood!!!!

https://i.imgur.com/yeJyE8l.jpg

Smoking Piney
12-09-2017, 04:15 PM
Looks great!

mchar69
12-09-2017, 04:32 PM
I was going to mention the high temp cheese, but I don' think it has much flavor.
Nice going.

blazinfire
12-09-2017, 04:47 PM
I was going to mention the high temp cheese, but I don' think it has much flavor.
Nice going.

Well my plans were.. and I made a thread a few days ago asking about high temp cheese or I could be fine without it.. as I would have to travel or order it online..

Exactly as you said I've read other people saying they didn't enjoy the flavor from the high temp cheese as much... Chose to go with sharp cheddar cheese... for that reason.

I say it'll be nice. I'm gonna vac/seal and leave them in the fridge over night tonight. I say after cooling over night they will be just right... Then I plan on freezing a couple of them that'll help everything meld back together

mikemci
12-09-2017, 07:29 PM
Since you're happy with it today, you will love it tomorrow!

blazinfire
12-09-2017, 07:43 PM
at what point should I vac seal the summer sausages.. they are sitting in the fridge right now... been there since noon. Was thinking about going ahead and doing it tonight while I wait for snack sticks...

Next post will be interesting.. had some unexpected turn of events in the whole process.. Waiting to dodge in and out of the house as its farkin cold outside

blazinfire
12-09-2017, 09:17 PM
Well once again I found out how absent minded I am about things.. First batch of snack sticks have been going with no smoke for a couple hours.... I'm sitting here watching the temp rise sitting at 135IT...... Thinking damn its gonna be another few hours until the next batch goes on....... then the light bulb lit up......

Put the first batch in the oven....... Put the 2nd batch in the smoker DUH!!!!!!! Wish I thought of that once I took off the smoke...... So I've been inside this entire time since the sun went down.... walked outside to a nice dusting of snow!!! This has turned into a "Snot" cook (those who know will know)...... Good thing is the electric smoker is under a roof and isn't effected by the snow.

Here's a picture.. snack sticks even the crispy/wrinkled ones are sitting at 130 something.
https://i.imgur.com/kWFr3q5.jpg

blazinfire
12-09-2017, 11:39 PM
Alright well things are happening now.. I checked all snack sticks. anything above 155 I pulled. some were right at 155.. some were even at like 170... This is about 1/2 of the first batch coming off.. the rest are still in the oven.. I have the 2nd batch in the smoker now.. I'll be transferring it to the oven after the smoke season and the oven free's up.

Alright first up...... I will completely change my first impressions on the snack stick seasonings.. Completely changed my mind after eating the final product.. I even ate one of the more over cooked sticks and I enjoyed it.. I can pick out that "strange" flavor but it is nothing like what it smells from the container.

Here's the finished snack sticks.. I'll let them bloom and rest for a while then I'll split one open for internal pictures
https://i.imgur.com/Fnj0RRy.jpg

blazinfire
12-10-2017, 02:14 AM
First batch of snack sticks are done. Just a reminder this is a 2.5 gallon bag.

https://i.imgur.com/6fc62mg.jpg

I'll do a full scale photo tomorrow to finish the thread :) Thanks for looking!

blazinfire
12-10-2017, 03:47 AM
Well its 4:45 a.m. Just pulled a few pieces of snack sticks from the 2nd batch off at 155 IT... Directions call for 152.... so I'm calling it good at 155. just to be safe. But I figured out my new method hands down..

After the 3-4 hours of applying smoke finish them in the oven.. Seems to me you get a better "even" result... in the smoker there seemed to be several hot spots in different locations... and those snack sticks in those area's were cooking a lot faster.. causing more wrinkled casing

blazinfire
12-10-2017, 05:21 AM
Alright.. Well the Marathon is about over.. This is the full 2nd batch minus 2 sticks. As you can see here in the picture it seems to have cooked a bit more evenly than the first batch that spent most of the time in the smoker.

It was a good idea to do both flavors of snack sticks as well.. The mild flavor from TSM goes well together with the kick the Hi-mountain Hunter's Blend has.. Gives us two different flavor profiles :)

https://i.imgur.com/geyK78s.jpg

have a good night folks!! Thanks for looking.. Thanks for those who I have spoke to through out the past few weeks to help with details and information on how to make this happen.

jsperk
12-10-2017, 07:51 AM
Great job. Love the pic with one with the cheese. I need to get into making that type of stuff.

blazinfire
12-10-2017, 11:34 AM
Great job. Love the pic with one with the cheese. I need to get into making that type of stuff.

Yeah real curious to know How the cheese ones set after being in the fridge for 24 hrs

blazinfire
12-10-2017, 03:09 PM
Yeah real curious to know How the cheese ones set after being in the fridge for 24 hrs

Never thought I would quote myself.... But I just passed around a stick of the Jalapeno and cheese to share slices because its a "limited" edition.. I expected the cheese to have a bit more solid state after being in the fridge for 24 hrs.. It solidified a bit more than the picture I posted.... but not much...

Everything turned out to be a smash hit with those who have tried it already. hope you guys have a good weekend.. Thanks for looking!

The real question is..... What's next? Wish I had some kind of sneak peek.... No clue what's next! Maybe jerky?

blazinfire
12-10-2017, 05:46 PM
Alright final post!! Here's the mother load... give or take a couple logs and snack sticks..... I was hungry LOL...

https://i.imgur.com/8GKL6KN.jpg

IamMadMan
12-10-2017, 05:55 PM
Great job.....

blazinfire
12-10-2017, 06:00 PM
Great job.....

Yup... and thank you for all the help and information you have provided me on sausage making!! Really appreciate it. It would of been a harder process without the knowledge you provided.

IamMadMan
12-10-2017, 06:48 PM
Yup... and thank you for all the help and information you have provided me on sausage making!! Really appreciate it. It would of been a harder process without the knowledge you provided.

In no time at all you will have this mastered, and you may be able to help someone else. That's what the forums are all about.

Btw.....
You were concerned about the odor of the spice blend because it contained sodium erythorbate. I take it everything tasted fine? Some people can pick it out, some never notice it. It simply speeds the rate at which nitrite reduces to nitric oxide, thus facilitating a faster cure time and helps to retain that beautiful pink color.

blazinfire
12-10-2017, 07:25 PM
In no time at all you will have this mastered, and you may be able to help someone else. That's what the forums are all about.

Btw.....
You were concerned about the odor of the spice blend because it contained sodium erythorbate. I take it everything tasted fine? Some people can pick it out, some never notice it. It simply speeds the rate at which nitrite reduces to nitric oxide, thus facilitating a faster cure time and helps to retain that beautiful pink color.

ah that makes sense...... But yeah the taste is perfect.. very mild flavor smoked snack sticks..... I think I can pick out the flavor but it gives the sausage a little zest to it.

Joshw
12-10-2017, 07:50 PM
ah that makes sense...... But yeah the taste is perfect.. very mild flavor smoked snack sticks..... I think I can pick out the flavor but it gives the sausage a little zest to it.

I wonder if it has fermento, or buttermilk powder in it. Either is fairly common in summer sausage, and would give it a tangy flavor.

You had me curious, so I looked at sausagemakers website, their summer sausage seasoning, does contain fermento. I am guessing that is the "zest" you are talking about. If you like it great, if not, just order a seasoning without it next time. Buttermilk powder will add a similar flavor as well, so you might keep an eye out for it too.

blazinfire
12-10-2017, 08:18 PM
I wonder if it has fermento, or buttermilk powder in it. Either is fairly common in summer sausage, and would give it a tangy flavor.

You had me curious, so I looked at sausagemakers website, their summer sausage seasoning, does contain fermento. I am guessing that is the "zest" you are talking about. If you like it great, if not, just order a seasoning without it next time. Buttermilk powder will add a similar flavor as well, so you might keep an eye out for it too.

yeah.. That's what madman told me earlier in the week.. Don't have the problem with the finished product at all.. it surprised me because from the smell I wasn't expecting greatness.. lol Just something I wasn't use too.... Turned out great.. and I would be willing to buy the seasoning again.. But its good to know.. as it was something different

OklaDustDevil
12-11-2017, 01:42 PM
Were you pleased with the amount of jalapeno you used (I think you said one pepper per pound of meat)?

blazinfire
12-11-2017, 03:58 PM
Were you pleased with the amount of jalapeno you used (I think you said one pepper per pound of meat)?

Now I couldn't tell you that 1 pepper is perfect for 1 pound.. But I can tell you that 5 large jalapeno peppers was perfect for 5 lbs of meat..... So far when slicing it each slice ends up with jalapeno and cheese. I'm pretty sure I used just a tad more than 1/2lb of cheese... I got the next size up from the smallest on the block of cheese.. pretty sure its 1lb. I cut more than half of the block for the sausages. No exact measurements.

I removed the seeds and middle (brain fart forgot what it was called at the moment LOL)..... so There's no heat to the sausages... But what there is is a very nice jalapeno flavor.. and if I would choose between the two summer sausages Hands down I wish I made the entire batch jalapeno and cheese.. It'll knock your socks off!

Also to add to this thread... I'm not sure if I made this very clear... I am absolutely happy with my purchases of the MES40.... Does a great job doing what I'm doing with it.... Perfectly happy with the products I ordered from www.sausagemaker.com (http://www.sausagemaker.com) The summer sausage seasoning was amazing.... The snack stick seasoning started off with mixed thoughts. but as I'm typing this and eating one of the snack sticks I can assure you its probably one of the best snack sticks I've ever ate. I will be a repeat customer.. Looks like I need to place an order for their BBQ snack stick seasoning and buy some jerky seasoning

blazinfire
12-13-2017, 04:29 PM
Well that's a wrap folks.... My 2 packages have been received in NC, and NH... Everything was a hit!! Hands down the Jalapeno and Cheddar summer sausages were my favorite thing I've ever made... I've made a lot of interesting stuff through out my past... Gonna be doing another batch of those next month probably.

Happy Hapgood
12-13-2017, 09:27 PM
Well, what a Stellar Post and pics! Thanks for the detail and description! I've got to try it now. :thumb: :clap2:

Smokeymagoo
12-13-2017, 09:31 PM
I can't wait to have some free time to try this. If I get them half as good as you ill be happy.

Lomey
12-13-2017, 10:56 PM
Looks awesome! I need to make some soon for Christmas, but first up, some smoked cheese this weekend.

TravelingJ
12-14-2017, 12:26 AM
Well that's a wrap folks.... My 2 packages have been received in NC, and NH... Everything was a hit!! Hands down the Jalapeno and Cheddar summer sausages were my favorite thing I've ever made... I've made a lot of interesting stuff through out my past... Gonna be doing another batch of those next month probably.
Thank you, a lot, for these threads. It has been fun to watch you go from asking about the smoker, to hearing about the results of the sausages. Really cool-makes me want to get one!

Looks awesome! I need to make some soon for Christmas, but first up, some smoked cheese this weekend.

But, instead-I'll just drive around Merriam this weekend with my windows down, sniffing for where Lomey lives, and then I can steal his cheese ( =

blazinfire
12-14-2017, 12:36 AM
Thank you, a lot, for these threads. It has been fun to watch you go from asking about the smoker, to hearing about the results of the sausages. Really cool-makes me want to get one!



But, instead-I'll just drive around Merriam this weekend with my windows down, sniffing for where Lomey lives, and then I can steal his cheese ( =

Not if I get there first!!!!! I need some smoked cheese for my summer sausages!!

But your welcome.. I am loving my experience with the MES40 and all the tools I received recently. Don't worry I have a few more idea's already worked up to blow your minds! might bit a bit.. but it'll come :D