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sam3

Elk jalapeño cheddar summer sausage

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Going with 3lbs of Elk, 2lbs of ground pork, AC Legg #114, smoked cheddar I did a few months ago, cure 1 with 1/4 of filtered water and some jalapeño powder.

And it goes like this.

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Smoking tomorrow. See you later. :).

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Smoked the summer sausage with Pecan wood and gave it a real nice color. These are going in the refrig for 24 hours to mellow a bit and I'll slice them up later to tonight.

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How does the smoke permeate the casing?

Fibrous casings:

They are cellulose impregnated paper, smoke transfers well through the material.

Non-edible.

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Man that looks great. But I would have used Whitetail and saved the Elk for the grill. But that's me.

 

No venison for me this year.

Besides, my friend who gave me the Elk GB, asked for me to make some SS for him.

it's all good.

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Money shot. Great texture, dry with some nice heat. The extra sharp cheese mellows it a bit.

I don't use or need that expensive Hi temp cheese. Just gotta know what your doing. :)

Slicing this up at the buck tail pour in a few weeks.

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Looks great!! Is that a dedicated wild game kitchen set up?? I hope to have that sort of set up when we buy a house. Also, I have that same ryobi drill, it rocks!

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Money shot. Great texture' date=' dry with some nice heat. The extra sharp cheese mellows it a bit.

I don't use or need that expensive Hi temp cheese. Just gotta know what your doing. :)

Slicing this up at the buck tail pour in a few weeks.

 

 

[/quote']

 

Oooooooo yea

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Looks great!! Is that a dedicated wild game kitchen set up?? I hope to have that sort of set up when we buy a house. Also' date=' I have that same ryobi drill, it rocks!

[/quote']

 

It's actually a workshop that is slowly becoming a game processing area.

This sausage making stuff is addictive. :cheers:

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lol meat processing on one side bucktail tying on the other...

a little lead dust in your summer sausage never hurt anyone :)

 

 

Looks awesome Sam :cool:

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