Summer Sausage, Snack Stick Extravaganza - Live Weekend Thread - Page 4

blazinfire · 12-10-2017, 12:34 PM

Quote:

Originally Posted by jsperk

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, 04:09 PM

Quote:

Originally Posted by blazinfire

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, 06:46 PM

Alright final post!! Here's the mother load... give or take a couple logs and snack sticks..... I was hungry LOL...

IamMadMan · 12-10-2017, 06:55 PM

Great job.....

blazinfire · 12-10-2017, 07:00 PM

Quote:

Originally Posted by IamMadMan

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, 07:48 PM

Quote:

Originally Posted by blazinfire

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, 08:25 PM

Quote:

Originally Posted by IamMadMan

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, 08:50 PM

Quote:

Originally Posted by blazinfire

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, 09:18 PM

Quote:

Originally Posted by Joshw

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, 02:42 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, 04:58 PM

Quote:

Originally Posted by OklaDustDevil

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 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, 05:29 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.

Toast · 12-13-2017, 10:27 PM

Well, what a Stellar Post and pics! Thanks for the detail and description! I've got to try it now.

Smokeymagoo · 12-13-2017, 10:31 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, 11:56 PM

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

12-10-2017, 06:46 PM	#48
blazinfire Babbling Farker Join Date: 07-28-15 Location: west virgina	Alright final post!! Here's the mother load... give or take a couple logs and snack sticks..... I was hungry LOL... __________________ Custom Vertical Offset, Masterbuilt 40" Electric Smoker, WSM 18.5, Blackstone 36"

12-11-2017, 02:42 PM	#55
OklaDustDevil is one Smokin' Farker Join Date: 10-13-17 Location: SoCal, by way of Oklahoma & Texas Name/Nickname : Ray	Were you pleased with the amount of jalapeno you used (I think you said one pepper per pound of meat)? __________________ Red Weber Ltd Ed 22" Weber 18" Mak 1-Star Pellet Smoker Chuckwagon Cookers Horizontal Offset Stickburner Southern Cookers Vertical Stickburner

12-13-2017, 05:29 PM	#57
blazinfire Babbling Farker Join Date: 07-28-15 Location: west virgina	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. __________________ Custom Vertical Offset, Masterbuilt 40" Electric Smoker, WSM 18.5, Blackstone 36"

12-13-2017, 10:27 PM	#58
Toast somebody shut me the fark up. Join Date: 03-17-12 Location: Shreveport, Louisiana Name/Nickname : Mike	Well, what a Stellar Post and pics! Thanks for the detail and description! I've got to try it now. __________________ Cooking Equipment: Weber WSM, Weber GA, Weber Spirit S-320, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. GrillEye Bluetooth Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q

12-10-2017, 06:55 PM	#49
IamMadMan somebody shut me the fark up. Join Date: 07-30-11 Location: Pemberton, New Jersey	Great job.....

12-13-2017, 10:31 PM	#59
Smokeymagoo On the road to being a farker Join Date: 07-16-17 Location: Central Florida	I can't wait to have some free time to try this. If I get them half as good as you ill be happy.

12-13-2017, 11:56 PM	#60
Lomey Full Fledged Farker Join Date: 02-22-17 Location: Merriam, KS	Looks awesome! I need to make some soon for Christmas, but first up, some smoked cheese this weekend.