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Forvols

Forvols

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I smoked a turkey breast, 4 3lb porkloin roast and 7 chicken breast with apple and hickory wood and simple rub in my WSM and loaded the dehydrator with 10lbs of japaleno jerky mix(made 10lbs of Cajun jerky yesterday). Wife made chess cakes, peanut butter fudge and deviled eggs. Got a honey baked ham going in the morning.
 
Didn't take pictures but tomorrow evening Im making 10lbs of summer sausage 5 regular and 5 japapleno and cheddar cheese. Will take picts for that ....since I have never done it. Plan is to mix and stuff tomorrow evening then smoke on Monday to IT of 135 in my WSM with hickory wood (hopefully I can keep the smoker temp down in the 130-160 range) then finish in the oven to 152-155 IT, followed by ice water bath, then hang and bloom overnight...We will see how it goes.
 
Finally got the sausages stuffed, will post picts tomorrow. 2 summer, 2 Japaleno, 2 Japaleno and cheddar. Will be smoking tomorrow also. Wasn't to bad I just need to better organize the steps to sausage making so I aint spread all over the kitchen.
 
Here are a couple picts after stuffing last night(2nd pict) and on the smoker(pre smoke pict). The 2 on top of the sausage rack were to long to hang in the smoker so I just put them on top. Put them on at 2pm, 120* let that run for 1.5hrs bumped temp to 130 and started smoke (hickory). Using the Weber Smoking Mountain smoker and snake method of charcoal arrangement. So far the temp control result with that arrangement has been pretty easy. Temp on smoker is 145 and a good smoke going. I will let that go for a bit, then bump to 170 and start monitoring internal sausage temp.

Final picts to follow when completed.
 
oh yeah, looks good.

do you think you could post the peanut butter fudge recipe? ive been trying to find a descent recipe like my mom used to make but its been a fail so far.
 
WTM":kza76fh4 said:
oh yeah, looks good.

do you think you could post the peanut butter fudge recipe? ive been trying to find a descent recipe like my mom used to make but its been a fail so far.
Click to expand...

We have made P-nut butter fudge for years, I get to do all the stirring I think that is the secret to a non-grainy fudge.

1C evaporated milk(in a can but not the condensed sweetened evap milk)
4C white sugar
1C smooth peanut butter
1C marshmellow cream

Combine milk and sugar bring to a boil stirring constantly(or it will scorch you wont like that mess). Stir until sugar is melted and mixture is not grainy. Remove from heat and immediately stir in peanut butter and marshmellow cream again stirring constantly until all is combined and smooth(add more of either/both to taste). Spread into 9x13 dish and let stand ( we put it in the fridge for a couple hours to dry and firm up some). We substituted 2C of brown sugar for the 4C of white sugar this year, still came out good but was more sticky to the fingers. Its a good sweet cheap homemade dessert.
 
Final money shots. One thing(of several) I learned making the summer sausage. Don't make them 2.5-3.5lb sausages unless you got a lot to feed or big hunt camp. All of my sausages were 2.5-3.5lbs to package I ended up cutting into 1 to 1.5lb lengths then vac sealing, ended up with 13 of those. Taste amazing, good smoke, spice and texture.
 

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