Speedgoat Summer Sausage

[sam3]

3lbs of ground pork and 3 lbs of pronghorn Antelope. And my usual seasonings.

Sorry for the blurry pic.

Mixed and going to let this rest overnight and get happy.

Ready to be stuffed.

4 chubs and one mini.

Rolling with Pecan for a total of three hours.

 

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!

Then into an ice bath

 

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

 

Money shot.

 

Perfect consistency. Antelope is really good!

Thanks for looking!

[SuperOx]

Looks great!