Let's Talk BBQ

Cured Meats & Food Preservation => Cured meats & Food Preservation => Charcuterie: Ham, Bacon, Sausage, etc. => Topic started by: GusRobin on October 22, 2017, 09:00:53 PM

Title: Sunday Sausage
Post by: GusRobin on October 22, 2017, 09:00:53 PM

My daughter's baby shower is this weekend. She asked me to make some smoked cheese and sausage for the event. The cheese has been aging in the fridge for about a month now. The first attempt at sausage went wrong when I forgot to put the PID probe in the smoker and the temps ran wild.

Made a new batch today. 5 lbs of pepperoni and 5 lbs of kielbasa.
Here they are "blooming
"
(https://i.imgur.com/roO1oDQ.jpg)

Title: Re: Sunday Sausage
Post by: tomcrete1 on October 22, 2017, 09:13:05 PM

Lookin Good Gus!

Title: Re: Sunday Sausage
Post by: RAD on October 23, 2017, 06:22:45 PM

Looking good. I think we might be getting close to cool enough weather to do some cheese.

Title: Re: Sunday Sausage
Post by: GusRobin on October 28, 2017, 08:14:10 PM

Daughter had her baby shower today. Here is the platter my wife put together with the sausage and smoked cheese. She said they were a hit and she had to "reload" the platter twice. Glad I threw the first batch out.

(https://i.imgur.com/EB9iG9G.jpg)