Lamb SS Via Traeger/Bradley

Got some ground lamb needed to be used so i made some SS (Summer Sausage) from it. Aint heard of to many folks doing ground lamb so why not try it....EH

Using my Lil'Tex again to deliver the smoke to the Bradley. BM Hickory.

Just mixed and stuffed yesterday.


Hanging overnight.



Getting smoke today.

Hmmm, so how did it turn out?

Note to self: Get another separate fridge for sausage curing, ham curing, etc.

Cut open day for the Lamb SS






Looks good, Taste is better than i expected. I will use Lamb again.

It sure looks might tasty.


You've heard of "Honey Do" lists? Well I have a "Cliffy Try" list and this is going on it!

The "Sausage King" strikes again! Great looking SS Rick!

Between Rick and Cliff, they have inspired me to greater heights in sausage making. I recently saw the following method of smoking some homemade sausage and decided to give it a try. I made five pounds of basic beef summer sausage to be smoked. Instead of using the typical casings available, I decided to try to smoke them in water-soaked corn husks. I had used some 73/27 ground beef (they didn't have any 80/20 available that day). It had a little more fat than I would normally use, but I decided to give it a try anyway. I soaked the corn husks in warm water while I made up some small sausages to be placed into the husks. I put the sausage in the husks and tied off each end. I put them in the cold smoker on the MAK for about 2 hours of good 100% hickory smoke. After 2 hours I moved them to the main stage and cranked the heat up to 250 until they were done. I actually let the IT get a bit hotter than I had planned because we had some company. Not a problem. The corn husks kept most of the juice inside the husk so the meat didn't dry out. When I started to take the husks off the grill, I noticed that each husk had quite a lot of juice that I had to drain off onto the hot grill. I opened one to sample it after I brought them inside. It ended up being a nice additional appetizer before dinner. Each sausage will be vacuum sealed soon and put in the freezer (at least those that don't get eaten first). Here are a few photos.


Beef SS reading for the “husk”.

Beef SS in the husk, ready for the MAK.

Beef SS in the MAK smoker.

Beef SS out of the husk.

I love that, Art!

Those are killer ART

I made some mini corn husk wrapped pepperoni's to take hunting this past season.

Dayum

I gotta make some these for the SO.

Nice rick & art!