Guests - If You want access to member only forums on HSO. You will gain access only when you sign-in or Sign-Up on HotSpotOutdoors.

It's easy - LOOK UPPER right menu.

Boar

Soars sukulant summer sausage

30 posts in this topic

ok the sauysage gods are aligned, i was abble to get some bbear and pork ground bbut was shhort a bbouyt 8 lbbs and sub stitute bbeef to make up for it. got a curleys kit, and added cjheedar jhi temp. 3 tbbsp of crshd red pep. 3 tbsp of minchjed garlic. everytjhing is melding nicely on the cooking forum. melding....nicley.......together......all thhose spices are having fun......together.......melding...... on thhe cooking forum.....so withhout any adu! feel.free to jhave.fun. jheres some presmome pics. tomorrows thhe bbig day. rieny jhowed would u smome thhe summere.? temps tjhat is.

20160430_203028.jpg

20160430_203054.jpg

Share this post


Link to post
Share on other sites
9 hours ago, delcecchi said:

Must be cold up there, looks like you were typing on your phone while wearing mittens...:lol:

 

Haven't you figgered out yet, the better the sausage, the better the Boarenense?? And this must be REALLY good stuff, since this new guy "Soar" is involved. :grin: :P

reinhard1 and Boar like this

Share this post


Link to post
Share on other sites
10 minutes ago, RebelSS said:

 

Haven't you figgered out yet, the better the sausage, the better the Boarenense?? And this must be REALLY good stuff, since this new guy "Soar" is involved. :grin: :P

Could have just been going for alliteration or something. Going all poetic on us.  I'm still thinking mittens...

Boar and RebelSS like this

Share this post


Link to post
Share on other sites

Boar? Naa, he's not the poetic type. Can you imagine?  "Ohh, twoo bee or nutT to bbbe, that isss tha qwestunn...."  :grin:  Best to leave him to the sausage.

Boar likes this

Share this post


Link to post
Share on other sites

Lookin Good Soar :grin:.  Start out with a low temp like 135 and work your way up to 180 to finish it off.  The lower temps so you get the good color and smoke absorption and when that is achieved crank it up to 180 to get the sausage to 160 which is the safe temp for ground meats.    With summer sausage in the smoker the larger the casing the longer it will take so adjust your time for that.  good luck.

RebelSS and Boar like this

Share this post


Link to post
Share on other sites

Looks great Boar but I am thinking we might have to start a fund on HSO to get you a new phone buddy.:)

 

 

Boar and reinhard1 like this

Share this post


Link to post
Share on other sites

I could send him a stylus.   We have a bunch of them because my wife likes them so I bought two 10 packs on Amazon. 

Boar likes this

Share this post


Link to post
Share on other sites

OK, I gave you a like.  What more do you want? 

PS anyone ever make classic fermented sausage, old school? 

And apparently no one needs ebooks about sausage and smoming and all that.

Boar and RebelSS like this

Share this post


Link to post
Share on other sites

NICE BOAR!

I'd like to see some pics of the cross-section when done.  Looks amazing!

Share this post


Link to post
Share on other sites

yup their in the ice bath as i type, ittl happen shortley

Share this post


Link to post
Share on other sites

niceley marbled little cheese but not to much, wish i woulda added two moretbsp of crushed red pepper. next time.  Im very happey with it. its delicious. Ive about 3 lbs left over from stuffing, dont think it took away from the seasoning. like thin it out. true test will be after a night in the fridge.

Edited by Boar
RebelSS likes this

Share this post


Link to post
Share on other sites

Boar,

it's not just summer sausage, it's Boar's Bear sausage! You can't buy that anywhere.

reinhard1 and Boar like this

Share this post


Link to post
Share on other sites

You do good work boar, now let's get a bet going on something so I can win some..;)

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now



  • Posts

    • Whole weekend cheats yes I agree even with ideal weight but one cheat meal a week I feel is ok If you are maintaining your calorie deficit for everything else. I feel like this is actually a good thing because when you are in a calorie deficit your bodies metabolism actually will slow down as your leptin levels drop to conserve energy. Having one cheat meal will temporarily raise your levels.  Now your cheat meal should be sensible still something with carbs and protein think burger or philly cheese steak sandwich pizza with sausage two or 3 slices not the whole pizza.   Fasted cardio before your cheat meal is also recommended         Anyway like others have said before being in a calorie deficit is the way to lose weight You need to find your calorie maintenance level then ideally cut 500 calories a day below that this will get you around 1lb of fat a week loss. Weigh yourself ONCE a week in the morning and track your progress give it 3 weeks before you evaluate and see if the calorie deficit you are at is right if you gained or stayed the same weight take more calorie off your daily intake. Being in a 500 calorie deficit is the most important part exercise comes second when adding exercise this is going to add to the daily calorie you burn so if without exercise you calorie deficit to lose weight was at 2500 calories with exercise it might be 2700 calories a day.   When cutting or anytime really clean foods are #1 in my book if it doesn't spoil in a week I don't eat it Think chicken, broccoli, green beans, peppers, sweet potatoes, green beans, turkey blah blah   You should also count your Macronutrients which are carbs protein and fat Ideally when cutting  10-30% carbs, 40-50% protein, 30-40% fat  
    • Have you had a chance to use your new Garmin Ref? Any feedback to share... 
    • Now that Dems are out of the majority I am seeing big sales on black guns. I would think you could get a better modern rifle than the bushmaster for a very reasonable price right now. 
    • "Because he lives in a high tension area" ... "high capacity"....    This one sounds like trouble just waiting to happen.
    • check for crack in the boot between the motor and the carb. get it started squirt some carb cleaner on the boot if the rpm goes up there is a leak.   
    • just spotted one. yay ! LOL 
    • Leech is absolutely on the right track.  Likely an easy remedy here.
    • Oh yes, he has been around guns since young. I suspect it is a combination of his thinking they are "cool" weapons and the fact that he lives and often has to work in a "high tension" area. I believe he is more interested in high cap than high quality and he can likely spend something reasonable. Since these things are not my bag I am unaware of pricing, features etc. just told him I could ask around for him. Have never had one in my hands! He may have been fired up because he saw some special at F.Farm on them. Thanks.
    • No battery in a 185 3 wheeler. Will have to pull it by hand.
    •   Does he own other guns?   What does he want it for? Self defense Hunting Just to own an AR because they are cool   How much money does he have to spend on one?  
  • Our Sponsors