Jump to content

  • GUESTS

    If you want access to members only forums on HSO, you will gain access only when you Sign-in or Sign-Up .

    This box will disappear once you are signed in as a member. ?

Soars sukulant summer sausage

Boar

By Boar
in Cooking and Sharing Recipes

 Share

Recommended Posts

  • Popular Post
Boar Grand Master

Boar

Posted
  • Popular Post
Posted

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

Link to comment
Share on other sites
RebelSS Grand Master

RebelSS

Posted
Posted
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

Link to comment
Share on other sites
delcecchi Grand Master

delcecchi

Posted
Posted
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...

Link to comment
Share on other sites
reinhard1 Grand Master

reinhard1

Posted
Posted

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.

Link to comment
Share on other sites
Boar Grand Master

Boar

Posted
  • Author
Posted (edited)

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
Link to comment
Share on other sites

Join the conversation

You can post now ↓↓↓ or ask your question and then register. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Restore formatting

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

×
 Share
Go to topic listing


×
×
  • Create New...

Important Information

By using this site, you agree to our Terms of Use and Privacy Policy. We have placed cookies on your device to help make this website better. You can adjust your cookie settings, otherwise we'll assume you're okay to continue.

  I accept