"Bulls Balls" Style Smoked Summer Sausage!!:whistle:

[Mark R]

So a week age I started making summer sausage using the recipe in Charcuterie. I ground the meat, mixed up the cure, buttermilk (substitute for Fermento, another post) and spices and was ready to mix it all up and.....somethings missing??? Spice, not enough. So ,thanks to MeatHunter, I went to Kingudaroads post.
http://www.smoked-meat.com/forum/sho...r+sausage+oven
I just added Kings spices to the existing recipe.....save #1!
Mix it all up and in the frige for a 3 (4) day rest.
Now it's time to stuff the sausage, I get the casings out of the frige and notice it says Genoa on the package! All of you Sausage heads can stop snickering right now!
I open the package thinking I'll have 2" or 2.5" casings (stop snickering). I pull out THE casing, it is 6" wide and 3' long, WTF? Ohhh Genoa Sausage!
Ok my 32/35 hog casings ain't gonna work. Soooooo I cut the "Genoa" into three pieces and tie off the extra open ends. Then stuff.


A little cold smoke, hickory for 6 hours.


Not much color but it smelled great


By this time I gotta sleep so back to the frige they go. Coupla days later I get time to fire up the Burnin Barrel and in they go. Started 120° for an hour, then ramped up slowly to 175°, till 150° internal.




Then a rest in the cold smoker.


And a little slice of "Bulls Balls" style Summer Sausage! Excellent result, very tasty!


Sorry for the saga but I gotta laugh at myself!

[Bassman]

Laugh all you want, Mark but it looks damn good to me.

[Fishawn]

Lol. Nice save Mark. Slide me a Natty and a slice. Make some fine lunchmeat maybe?

[DanMcG]

Man I hate it when it doesn't go as planned, but in the end if it tastes good, you won!!
You got some big balls Brother!

[nickelmore]

LMAO, I thought that kind of stuff only happened to me......

Points (tomorrow, when I can) to you for "that oh shit" feeling we all have had......

[Critterhunter]

Nice way to adapt and overcome,Mark.

[Richtee]

Snicker... ;{) Gotta say tho...first time I seen that style done before!

[Texas-Hunter]

Necessity is the mother of all inventions.. You done good brother.. Saggy balls and all..

[lynsey123]

Looks good to me.

[curious aardvark]

just glad you didn't have the 2.5 casing for the full 'arrangement'

Guess you'll just have to buy some bigger crackers

Nice job though

Soooo much better than my last ss foray.
You know when you make 4 different heat variations of seasoning and stuff and cook perfectly and then put in ziplock bag in the fridge cos you were going to freeze it and then forget about it for 2 weeks and then when you find it it's all furry and mouldy and you've never tasted any of it ?
Yeah that was my last ss adventure.
MY only redeeming factor was that I wrote down all the recipes and can repeat the experiment, without the spoilage

Compared to that, yours is award winning :-)

SO genoa sausage are real big then ?

[minnbill]

Now thats fricken funny but at the same time I been wondering if there were bigger casing s like that .got to get me some be good for sammy size bologna

[HawgHeaven]

You got some balls sir!

[sweet_magnolia]

Laugh all you want, Mark but it looks damn good to me.

Ditto! Looks damn good to me, too!

[Squirrel]

Holy chit Mark! That looks really good, but it also looks like a big azz nut sack. Hell, one even hangs lower than the other.

[Crewdawg52]

Funny story and great save!