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Meatgistics - Walton's - Community

Fancy Summer Sausage

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  • KillerNomsK Offline
    KillerNomsK Offline
    KillerNoms Team Orange
    wrote on last edited by
    #1

    My first batch of summer sausage in years. I was very unhappy with my previous setup, so this year I upgraded all of my equipment. This was the maiden voyage for my new MES 340G which I modified to be controlled by an Auber WSD-1500H-W and added an Auber fan, and feed smoke via the “Mailbox” mod. I love this new setup so much my wife is jealous.

    drying_11in[1].jpg
    smrssg_white_11in[1].jpg
    chops_11in[1].jpg

    Using this “shelter in place” opportunity to up my smoking game (pun intended), and start working through my freezer backlog. I found some unique casings online, and really like the way they look. And the sausage tastes great!

    It was a 25lb batch, 14/6/5 lbs respectively of venison, pork butt & pork fatback. My normal ratio is 16/4/5, but I messed up and didn’t thaw out enough venison.

    Smoked over a hickory/apple/cherry blend. Om nom nom nom!

    Regards,

    Steve Jones
    https://KillerNoms.com

    PapaSopP Joe HellJ C 4 Replies Last reply
    5
  • PapaSopP Online
    PapaSopP Online
    PapaSop Team Orange Power User Wisconsin Old-Timer
    replied to KillerNoms on last edited by
    #2

    KillerNoms
    Looks great!

    1 Reply Last reply
    0
  • Joe HellJ Offline
    Joe HellJ Offline
    Joe Hell Team Blue
    replied to KillerNoms on last edited by
    #3

    KillerNoms Wow! Beautiful!

    Better Living Through BBQ!

    1 Reply Last reply
    0
  • cdavisC Offline
    cdavisC Offline
    cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo
    wrote on last edited by
    #4

    That is some beautiful summer sausage!

    1 Reply Last reply
    0
  • C Offline
    C Offline
    Cabelas90 Team Blue
    wrote on last edited by
    #5

    That Looks Awesome!!

    1 Reply Last reply
    0
  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #6

    KillerNoms That is some GOOD trussing! We just did 75 lb of dry-cured Salami with wine, Pepperoni and Habanero BBQ and we just wanted it tied as quickly and as easily as we could. If people are going to continue showing off there trusting (@joehell has a very impressive one as well) we will have to step out game up!

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

    KillerNomsK 1 Reply Last reply
    0
  • PapaSopP Online
    PapaSopP Online
    PapaSop Team Orange Power User Wisconsin Old-Timer
    replied to KillerNoms on last edited by
    #7

    KillerNoms
    The cutting board is a nice touch as well.

    KillerNomsK 1 Reply Last reply
    0
  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #8

    PapaSop lol I didn’t even notice it!

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

    PapaSopP 1 Reply Last reply
    0
  • PapaSopP Online
    PapaSopP Online
    PapaSop Team Orange Power User Wisconsin Old-Timer
    replied to Jonathon on last edited by
    #9

    Jonathon
    Initially I didn’t either. Might of had my beer goggles on.

    1 Reply Last reply
    1
  • KillerNomsK Offline
    KillerNomsK Offline
    KillerNoms Team Orange
    replied to Jonathon on last edited by
    #10

    Jonathon said in Fancy Summer Sausage:

    KillerNoms That is some GOOD trussing! … If people are going to continue showing off there trusting (@joehell has a very impressive one as well) we will have to step out game up!

    It IS good trussing! I wish I could claim some credit but my sole contribution was getting my credit card numbers right. The casings came that way from the mfr.

    Regards,

    Steve Jones
    https://KillerNoms.com

    1 Reply Last reply
    1
  • KillerNomsK Offline
    KillerNomsK Offline
    KillerNoms Team Orange
    replied to PapaSop on last edited by
    #11

    PapaSop said in Fancy Summer Sausage:

    KillerNoms
    The cutting board is a nice touch as well.

    LOL, thanks. It was a gift from my wife.

    Regards,

    Steve Jones
    https://KillerNoms.com

    1 Reply Last reply
    0
  • A Offline
    A Offline
    akdave Regular Contributors
    wrote on last edited by
    #12

    A work of art, outside and inside, if it tastes as good as it looks $150.00 a pound

    KillerNomsK 1 Reply Last reply
    2
  • KillerNomsK Offline
    KillerNomsK Offline
    KillerNoms Team Orange
    replied to akdave on last edited by
    #13

    akdave said in Fancy Summer Sausage:

    A work of art, outside and inside, if it tastes as good as it looks $150.00 a pound

    High praise, I am honored!

    Regards,

    Steve Jones
    https://KillerNoms.com

    1 Reply Last reply
    1
  • T Offline
    T Offline
    Tomg Yearling
    wrote on last edited by
    #14

    I don’t think I’ve ever seen anything quite like it, does look very nice, congrats my friend, all your upgrade obviously paid off, very nice!!

    1 Reply Last reply
    0
  • C Offline
    C Offline
    calldoctoday Team Blue Power User Regular Contributors Alabama
    replied to KillerNoms on last edited by
    #15

    KillerNoms That looks great & a good use of the freezer surplus too. Wish you could send some down this way.
    Dave

    1 Reply Last reply
    0

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