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Speedgoat Summer Sausage


1 reply to this topic

#1 Male OFFLINE   sam3

sam3

    5 Pointer

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Posted 02/01/13 - 06:18 AM

3lbs of ground pork and 3 lbs of pronghorn Antelope. And my usual seasonings.
Sorry for the blurry pic.
ImageUploadedByTapatalk1359716929.253305.jpg

Mixed and going to let this rest overnight and get happy.
ImageUploadedByTapatalk1359716977.604756.jpg

Ready to be stuffed.
ImageUploadedByTapatalk1359717024.808373.jpg

4 chubs and one mini. :)
ImageUploadedByTapatalk1359717081.806804.jpg

Rolling with Pecan for a total of three hours.
ImageUploadedByTapatalk1359717128.068672.jpg


Once we hit 130 or so, I put them in a hot bath @165 degrees until I hit an IT of 155.
Everyone into the pool!
ImageUploadedByTapatalk1359717316.650695.jpg

Then into an ice bath
ImageUploadedByTapatalk1359717346.122737.jpg


Going to let these bloom for a bit. Then into the rerig overnight to mellow.
ImageUploadedByTapatalk1359717402.755464.jpg


Money shot.
ImageUploadedByTapatalk1359717434.580575.jpg


Perfect consistency. Antelope is really good!
Thanks for looking!

#2 OFFLINE   SuperOx

SuperOx

    Button Buck

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Posted 02/01/13 - 06:56 AM

Looks great!




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