[USA] Habanero And Asiago Summer Sausage
[USA] Habanero And Asiago Summer Sausage
I just finished a batch of summer sausage, cracked pepper and garlic, one with habanero and asiago cheese, and one with habanero and chives, they turned out fantastic, Tim http://i1208.photobucket.com/albums/cc3 ... 101001.jpg
Last edited by TSMODIE on Wed May 09, 2012 07:15, edited 1 time in total.
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
Hi Tim,
That is great lookin' stuff. The texture looks very nice - moist too. The asiago really adds a nice touch.
Best Wishes,
Chuckwagon
Oh, by the way... you can download photobucket to our site. I had some problems with imageshack logging on, so I just opened an account in photobucket. Works very well.
That is great lookin' stuff. The texture looks very nice - moist too. The asiago really adds a nice touch.
Best Wishes,
Chuckwagon
Oh, by the way... you can download photobucket to our site. I had some problems with imageshack logging on, so I just opened an account in photobucket. Works very well.
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
Ok, now that is just not fair!!! You show us your great looking habenero/asiago summer sausage and not the recipe? That's it-I'm giong back to bed!
No really, TSMODIE-that is some really great looking sausage and it's got three of my favorite ingredients meat, habenero's and asiago cheese.
If you can share the recipe that would be great-if not -no worries.
No really, TSMODIE-that is some really great looking sausage and it's got three of my favorite ingredients meat, habenero's and asiago cheese.
If you can share the recipe that would be great-if not -no worries.
I thought I had a handle on life until one day the handle fell off.
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No problem,
12 lbs elk meat or beef
3 lbs pork butt
161 grams kosher salt
70 grams dextrose
35 grams cracked pepper
25 grams mustard seed
15 grams allspice
15 grams corriander
45 grams gran garlic
1 cup non fat dry milk
1/2 lb Habeneros, seeded and ran through food processor
1 lb Asiago cheese in 1/4 cubes
17 grams cure #1
1 cup ice water
I grind the pork and elk through course plate, i never use a fine grind for summer sausage, but that is just my preferance, mix all ingredients and stuff. I put them in my cabinet for 2 hours at 110, then an hour at 120, an hour at 130, then at 140 I smoke for an hour, then 155 for about 6 hours, or until 155 IT, then shower and let hang at room temp for 12 hours
12 lbs elk meat or beef
3 lbs pork butt
161 grams kosher salt
70 grams dextrose
35 grams cracked pepper
25 grams mustard seed
15 grams allspice
15 grams corriander
45 grams gran garlic
1 cup non fat dry milk
1/2 lb Habeneros, seeded and ran through food processor
1 lb Asiago cheese in 1/4 cubes
17 grams cure #1
1 cup ice water
I grind the pork and elk through course plate, i never use a fine grind for summer sausage, but that is just my preferance, mix all ingredients and stuff. I put them in my cabinet for 2 hours at 110, then an hour at 120, an hour at 130, then at 140 I smoke for an hour, then 155 for about 6 hours, or until 155 IT, then shower and let hang at room temp for 12 hours