1st Summer Sausage

[Norwester]

In the #1. Not perfect but pretty tasty anyway. Owens SS mix, 7 1/2 lbs 80/20 hamburger and 5 lbs pork sirloin. After mixing it up I was worried that it might be a bit dry using the sirloin but it turned out perfect moisture wise. I added 1 lb hi-temp pepper jack cheese and 4 tsp of ECA per 5 lbs. Next time I'll cut that back to 3 as its a little tangier than I'd like but still good. No complaints from the dog anyway. Pulled at 155 *. I still have 6 chubs in the smoker finishing up.

 

[barelfly]

I’d say that looks pretty perfect to me! This is something I have yet to do - thanks for sharing this! Love me some summer sausage, mustard and a cracker!

 

[old sarge]

I like it!

 

[gregbooras]

Looks really tasty, great job!
Best Greg

 

[HawkFan70]

Great job!  Looks really tasty!

 

[Norwester]

Thanks guys! I noticed the following day the tang was noticeably less so evidently the ECA dissipates a little. Its quite a bit
better now.
The PID worked great ramping up the heat, went from 110-170, 10*an hour. It was a learning experience, like I learned
not to make your sausages longer than the vacuum seal bags that you have on hand. And a 2.20 inch casing is exactly Ritz
cracker size which is good to know. 

 

[NDKoze]

The sausages look awesome!

I tried ECA last year for the first time and love it. I will definitely being using it again.