Camp Chef Smoke Pro XXL make summer sausage and beef jerky July 2018

okay let's go ahead and get started on the summer sausage last night or 24 hours ago I did go ahead and prep four and a half pounds of beef jerky it's actually bottom sirloin our other known as ball Tim but if you want to see how to prep that just go ahead and watch my other video making beef jerky but this is a summer sausage that I'll be making today it's a kit for 25 pounds but you can go ahead and split it up and do it by the pound if you want I'm gonna go ahead and do all in 25 pounds I'm gonna follow their recipe as far as mixing the sausage I'm gonna be using 10 pounds a Berkshire ground pork I mean 15 pounds of USDA choice Maryland shop mix acorrea their instructions there but I'll be using a 20-pound mix or someone do two twelve and a half pound batches I did go ahead and split the seasoning and cure into two it's also mix a half a batch at a time then once that first half batch is mixed I'll put it in this lugger here and put it in the fridge to keep it cold until I get the second batch mixed then I'll mix the two half batches together and make sure they're things nice and even but I got scale the hog ring pliers and hog rings distilled water measuring cup there's the crank for the mixer lid for the mixer and down here I've had the casings now something for what the last hour in hot waters making sure I stir make sure there's no air in there I'll make sure I got water into each casing and then I do have these other two bus tubs here that I'll be using for the water bath ice water bath and the summer sausage is done to cool it off and I'll be using the Camp Chef smoke pearl double XL it's a great smoker for doing summer sausage beef jerky and all that yet all kinds of room inside go ahead and see the hooks across the top they got jerky racks regular racks probably have two racks of jerky and then the summer sausage hanging down I do have a pan of water on there right above the fire pot to add moisture to the cooking chamber I want to cook these as low as low and slow as possible so I do have it set on smoke what you run anywhere from there to 140 to 170 then 60 depends on the Sun and I guess and then I also have here underneath this and underneath some towels and a bunch of ice is all my mixing stuff my mixing bowl my paddle I do have the stuffer horn down in there here's the mixer so it's all getting fairly cold out here I'm gonna try to keep it as cool as possible if I'm not able to I'll move into the house but I just want to show you a few of them you know and I've bought you a stuff in all of them alright I'm ready to start stuff and I have my meat mixture split and a half in the house and refrigerator you can see how you have the mixers set up here with a bag of ice underneath it one kind of behind it and one in it so we'll go ahead and get the meat out here give it a couple cranks with the mixer dumping the Cure dumping the seasoning mix the meat until it gets to be a nice tacky consistency that'll help with the ending result the texture and stuff in your summer sauce if you don't want it to be crumbly and falling apart so you do have to mix it for a while you can mix it by hand to here's the five pounds of Berkshire ground pork and then the seven and a half pounds of ground chuck okay let's go ahead and dump in our one cup water and half of our cure well it's all the cure for this omona meat I guess they should say [Music] well it's quite the workout all right here the mixed Jews after about six minutes of mixing I did end up adding another quarter cup of water it did say in the instructions anywhere from two to three cups for 25 pounds so but you do want that sticky texture you can see how it's pretty pretty evenly mixed I think and going both directions every so many seconds maybe I could use this a little more water there's another quarter cup so no it up to a cup and a half so we'll probably use a cup and a half and the other half of this mixture and I could definitely not a little bit of water makes a difference I could feel easier the handle turns and now it's getting a stir tough again because I got that liquid incorporated another quarter cup there we go that is definitely consistency we're looking for early sticky well here's all 25 pounds both of those halves are mixed together thoroughly I did it here in the kitchen I had the bowl here over bags ice in the kitchen sink making sure it stayed nice and cold well I got my stuff for all set up five pounds in there and of course as you load us stuffer with meat and lamb make sure you keep the air down to a minimum you won't have any air pockets as you can see I do have the sausage right to the end of the stuffer and I did that by slowly cranking the handle I didn't want to move it too fast causing too much pressure causing it to leak out so go ahead and pull the casing on another I'm gonna make sure we get it up there right up to the end put a little pressure on there let's go ahead and start cranking the stuffer I want to play keep these around 15 16 inches long so I could fit them on the stuff or along with or the smoker along with the four pounds of jerky so all I'm kind of curious to see how many pounds I get per casing let's see I'm putting quite a bit of resistance on it because I want to make sure I don't have any air bubbles and thus letting the force of the sausage being pushed out push the casing along I'm gonna go a little bit longer it's gonna be about it right there now I'm just gonna wait a little bit remember there's still pressure on here back off my stuffer just a half a crank or something I'm still holding it see it's nice and firm slide it off nice twist and I'm using the hollering pliers [Music] there we go I'll get that under refrigeration ain't got one next one I make sure I get a little tighter so this first tuba sausage what kind of give me an idea on how long to make the sausage go ahead and preload my hog ring have that ready [Music] this one will be quite a bit shorter cause I'm already almost through the stuff and sausage that's in this stuff Rick but the next stuffer full I'll make sure I get them both the same length see this time I'm applying a little bit more pressure could see some of the sausages actually squeezing out some of the perforated holes in the casing there we go I think I'm at the bottom of my stuffer flying nice pressure back off the stuffer handle let's go ahead and pull it off just I'm gonna make sure I get this one quite a bit tighter [Music] another pretty almost close to the same length maybe other one's an inch or two longer let's go ahead a little tighter make sure I don't break the sausage but it's pretty tight hog ring it there we go back on refrigeration I'm going to go ahead and fill the stuffer full and continue the process to all twenty-five pounds are stuffed what I want to do is cook these as low and slow as possible at first so I'm gonna have the camp chef set on a little smoke which runs anywhere from of course I decided hoping but runs anywhere for like 140 to 160 depending on your ambient temp let's go ahead and take a look there you see the four and a half pounds of bottom sirloin beef jerky here on the top rack top two racks then I got 13 sticks of summer sausage the double XL comes with 12 hooks so I had to tie the 13th one on just onto the rack itself tried to space them on as evenly as possible so they get a lot of smoke of course you can see the pan of water down there below to add moisture to the cooking chamber I'm guessing the beef Jerky's going to take probably four hours and the summer sausage may be close to six Oliv all it slow and a slowest possible two hours and 20 minutes I haven't that opened up the Camp Chef a little smoke it's going to take a look I do not have a probe yet it's just hanging right there but I will put it in your project in another hour two hours and 45 minutes in still running it on low smoke I did go ahead and put the probes in this is the big summer sausage 1:28 and this is the smaller Chung at 1:41 let's go ahead and take a look at it I want to probably rotate the beef jerky or something too looking good [Music] trades looking real knives pick a nice and even to top tray definitely a lot cooler let me go ahead and rotate I thought the top one would have been the hardest definitely see that's not the case well the chimney has rated this height about three and three-quarter hours Camp Chef still running at 163 and the small chubs is at 139 I guess it's the other way around small ones at 148 the big ones at 139 let's go ahead and take a look at the jerky especially I'm thinking we're done get my glove on as we speak no it's got some time yet remember this shelf was on the bottom on the second level and I moved it to the top I'm thinking this shelf is done it's nice and dry we can steal it's kind of Britta like once the break it's a little thicker piece here they will let it go a little longer it chugs at 1:39 small one is at 150 we're gonna go to an internal temp of 157 I know I mentioned before 164 hours and 13 minutes and the jerky and summer sausage I'm gonna go ahead and pull that top shelf in Turkey this was the second shelf let's go ahead and set it on top they could peek at that that might be done that might be done shortly - here we go almost four hours and 19 minutes and he go ahead and pull that other shelf of jerky right after the first one I'm gonna leave the bag opened I'm gonna go ahead and put it in that cooler full of ice that I have started on cooldown five hours in one minute on the summer sausage see the Camp Chef still running right along a little smoke big chubs at 1:46 the smalls at 154 look closely put the small ones in the water bath ice water but since I pulled the beef jerky it's been hanging out over here in the cooler like this opened with the bags ice on each side I'm gonna go ahead and close the bag and put in the fridge five hours in 22 minutes I did notice as I was watching the temperature camp shifts at 176 the big chubs at 146 which is no surprise but the small one dropped two degrees drop down 152 it was 154 and I could kind of stall along I'm gonna go ahead and turn it to high smoke five hours 33 minutes Camp Chef now is currently at 217 degrees is that's the big job 148 small ones at 155 I do have my ice water ready here I've got more ice in it as needed here we are the Sloan's this came up to 157 you go ahead and pull them off then I'm also turning it back down the low smoke again to finish off the big ones we're here OPR the ice water bath wanna make sure we stop the cooking process 5 hours and 44 minutes Camp Chef has come back down to 168 the big job has come up going temp to 154 career almost six hours five hours at 55 minutes Camp Chef has come back down to 156 and the sausages at 1:57 the ones in the water bone they're going inside let's go ahead and shut this off I'm gonna shut down and go ahead and cut these guys loose let me go ahead and get them in the water ice water bat you look nice a little a nice and fern then shrink it all a little bit of ash on top of the ones here we are six hours and 20 minutes this is the final shot before the sausage goes in the fridge but I did dump off some of the water and piled more ice on top I want to make sure I keep it plenty cold right now let it sit like this for like 45 minutes I'm gonna put it in the fridge let it rest for the rest of the night here we are the next day the summer sauce and a beef jerky had a chance to cool all night as you could see I cut the summer sausage and held together real nice we got the right amount of mix on it could see no the casings broke or shrank split they both taste pretty much the same the small one in the big line don't taste no difference and then the beef jerky beef jerky turned out great pepper flavor tender the right amount of smoke on it very good the beef Jerky's hard to screw up the way I do it but the summer sausage was a new one for me on this smoker if you want to learn more about Camp Chef products just click on the link in the description and it doesn't hurt to subscribe thanks for watching

Channel: Brian Eibner

Views: 78,894

Rating: 4.7805309 out of 5

Keywords: Brian Eibner, best cook, how to cook, outdoor cooking, good eats, Camp Chef, Smoke Pro XXL, Pro 90x, Blackstone, BBQ, how to smoke, smoked meat, the way to cook outdoors, beef jerky, summer sausage, jalapeno, homemade, best summer sausage, Cabela’s, best jerky, how to make, pellet smoker, pellet grill, wood pellets, best wood pellets, hardwood pellets, smoker, Hi Mountain seasoning, make your own jerky, Authentic Wyoming, making summer sausage, deer meat

Id: dj_5V7nvCaY

Length: 18min 1sec (1081 seconds)

Published: Sun Jul 29 2018