Thanks Chefs! I put them in the freezer yesterday an transferred them to the garage freezer today without vacing. This is the first year that I have not done my deer summer sausage in January!!
Wholey Cow am I behind!!!
Just threw in a batch of summer sausage and ring bologna in the smoker at -15°F…Brutal. Question i have is on fibrous casings. Does the smoke really penetrate the fibrous casing to get smoke flavor on the meat or should i just skip the smoking part? This time i got the prestuck mahogany summer sausage casing, it is an absolute mess with the meat oozing out of the prestuck holes. I will stick with the non stuck casing from now on. Also for the ring bologna i used the fibrous 18"×40mm. Very nice casing!
You should get good smoke penetration though fibrous casings. I would not skip smoking or you will miss out on a big part of the traditional summer sausage taste profile.
As far as pre-stuck casings go, I avoid them.
The bigger issue for you may be maintaining temperature in the smoker at these low outside air temps. Is your smoker insulated?
processhead yes, insulated well from the factory. Temp isnt an issue besides me working out in it. Actually not terrible, sun is shining and no wind. Ive been going out with no jacket.
That looks like a fine unit. No worries, just keep your tender vegetation covered up when you step out. lol
I’ll use up the pre-stuck casings I have and will probably not use again. Didn’t have a problem with meat leeching out but it doesn’t look the greatest. I’ve actually never had an unstuck casing burst.
Haven’t had an issue with fibrous not taking in smoke.
-15… Yeah, this sucks. Showing -4 right now, A heat wave.
twilliams -15 and making sausage, that is dedication!