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Summer Sausage

B

BIG RUH

Member
We cut up a beef, butchered a hog, and made 210 pounds of summer sausage today. Sausage is hanging in the smoke house. We'll start smoking it Sunday.
 
I really hate cold weather, but i sure do miss the smoke house. In my younger years it was cold enough in Jan and Feb to hang meat in a smoke house but not any more.
 
I know its hard to take a picture during butchering,but a picture of that summer sausage in the smokehouse would be great to see if you get a chance,How long does it have to smoke?
 
Larry, Smoke house is at the BIL's which is 20 miles away. He does all our smokin. No plans of going in that direction for at least a couple of days. As for how long we smoke the sausage. We do it the same way our parents did it. when the strings turn brown it has enough smoke. How long varies from time to time.Usually 3 or 4 8 hour periods of smoking
 
Not to be picking on you. A lot of times people talk about things they make like there folks before them did. sometimes I think it would be nice if people shared their receipes and explanied what the procedeure is to make the product. I can only remember one time that there was meat in my Grandparents smoke house.Like I said I am not picking on anyone.I would like to try to cure some pork and have read a lot about it on the net. One person says to do it this way another person says to do it this way.I would feel more confortgable getting info from here, this site than just off of the net. After all we are one big family. Thanks Sam
 
Sam, Easy way to cure meat is to use Morton's sugar cure. Just follow directions on the package. Some of the old curing methods can get pretty involved and time consuming
 
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