Let's Talk BBQ

Cured Meats & Food Preservation => Cured meats & Food Preservation => Charcuterie: Ham, Bacon, Sausage, etc. => Topic started by: nepas on March 27, 2012, 11:29:07 AM

Title: Half Ring Summer Sausage
Post by: nepas on March 27, 2012, 11:29:07 AM

Mix was supposed to ferment in fridge for 2 days but i have 2 appointments tomorrow so i stuffed and smoking today.

Did some half rings.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/half.jpg)


135* no smoke for 1.5 hours. PID taking thru to 175*
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/halfhang.jpg)

Title: Re: Half Ring Summer Sausage
Post by: TentHunteR on March 27, 2012, 03:57:42 PM

Looking good, but...

when are ya gonna make the other half of the rings? :D

Title: Re: Half Ring Summer Sausage
Post by: nepas on March 27, 2012, 06:43:55 PM

Quote from: TentHunteR on March 27, 2012, 03:57:42 PM

Looking good, but...

when are ya gonna make the other half of the rings? :D

Im gunna save for when i gots some small batches.

Done and ready for the fridge.

(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/ringha.jpg)