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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.

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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

Boar and reinhard1 like this

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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...

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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.

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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.

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

 

 

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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. 

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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.

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NICE BOAR!

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

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

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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
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Boar,

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

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

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