British BBQ Society Forums

First attempt at a summer sausage. I used a mix of pork shoulder and beef chuck. I wanted more beef than pork, but cocked up how much I got out of the freezer so it ended up about 50/50



I made some hot dogs whilst I was at it (wife's away so I can take my time cleaning up )

I thought I'd freeze 2 of the summer sausage, but I'm beginning to regret that decision after pulling the 1st one from the smoke - it does smell fantastic. It had 7 hours at about 150f and 2 hours at 180-200f to get it to 158f internal. Can't wait to try it tomorrow when it's cooled down.

What did you use to smoke it?

Cherry wood and my very knackered converted to gas char broil h20 smoker

They look amazing, and something on my list of things to do, any books you recomend ?

Thanks,

it turned out better than I could have hoped.



I had a look at a recipe in a book called ''home sausage making'' but a friend of mine sent me a tried and tested recipe which is very good - I'd be happy to pm it to you if you like.

You can find tested formulations for just about any sausage and cured meat at Len Poli's site. Highly recommended!


http://lpoli.50webs.com/index.htm