How to Make Homemade Summer Sausage - Recipe
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making summer sausage in the oven. Can I use powdered hickory smoke to give it the smoke flavor or liquid smoke.
kroc I’d use that hickory smoke powder. I haven’t used it, yet, but it sure does smell both good and authentic.
I know that liquid smoke actually is made from smoke, but it always strikes me as acrid and just “off” for smoke.
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kroc It’s not 100% the same BUT Hickory Smoke Powder does a great job of replacing the flavor. In fact, there was a while were Austin and I were doing our Will it BBQ videos and we would smoke something and then try that same thing with hickory smoke powder and we often couldn’t tell the difference.
Hmmmm smoked ice cream! https://www.youtube.com/watch?v=4ky17U-ClJI
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I believe you recommend a 3mm plate for your final grind. The smallest one I have is 4.5mm. is that too big for summer/venison sausage.
BRagland1
That will be fine. Have used a 4.5 many many times. -
BRagland1
I’m sure you’ll enjoy it just fine. Good luck. -
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Jonathon Good, because my next question was going to be, why can’t I find any #22 3mm plates on Walton’s sure. Haha
BRagland1
Lol. Yep, got my 3mm plate from a local Fleet Farm. -
BRagland1 So here is some good information that might not be well known, the mm and fraction plates are 2 ways of saying the same thing.
3mm = 1/8
10mm = 3/8
4.5mm = 3/16
5mm = 1/4 (this is a very odd size and you wont see many)Now, depending on your grinder not all plates will fit. You need to take into account how it locks in, do your plates have 1 or 3 holes around the outside? Is one or two sides shaved off? Also, some commercial style plates are too thick to fit on retail grinders (found that out the hard way with PapaSop) but some DO fit. The Weston Pro 22 will take a commercial plate and knife but the #12 and #32 will not. Crazy and I wish it was all more standardized.
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In the how to make summer sausage the ingredients call for 2 quarts of water is that mixed in with the meat and spices or is it used to cool the sausage down after smoking?
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Doug Benton Mixed in with the meat and spices. You may not want / need a full two quarts, especially depending on the type of binder you’re using (assuming you’re using one). Check out the recent Meatgistics livestream for Jonathon’s explanation: https://youtu.be/y9Ffmd873HY?t=1246 This link starts at the water discussion, but it’s worth watching the entire thing.
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Doug Benton What gChart Says is true, 2 qts mixed in the meat but that’s maximum, I generally say 1.5 qt if you are using a binder. It will stuff like a dream with 2 qts but your cook schedule will be longer than it needs to be as the meat cooks off some of that water
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Thanks for clearing that up this is my first time making summer sausage. One more question can you stuff the casings let them set in refrigerator overnight then smoke them the next day? Or do they need to smoked immediately after stuffing.
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Doug Benton If you’re using a cure accelerator like Encapsulated Citric Acid (ECA) then you don’t need to let them cure overnight. Make sure you wait until the last 60 seconds or so of mixing to add the ECA so as not to break down the encapsulation.
If you aren’t using a cure accelerator, then you need to hold them overnight to give the cure time to work.
Note, things like Sure Cure and pink salt are cures, not cure accelerators.
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gChart Good answer!
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When putting jalapeños in summer sausage how much for 25 lbs and does it matter if there fresh or pickled
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Doug Benton 3-6% of the products weight once they have been rehydrated if they were dehydrated. Pickled can cause problems with the cure and emulsion so I would avoid that and just use fresh. I love the taste of pickle jalapenos but it can cause issues so I avoid.
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