How to Make Homemade Summer Sausage - Recipe
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srsmith123 So, we had luck propping our oven door open once and could get the top rack to stabilize at 120, which was 30 degrees cooler than the lowest setting that oven will do. That is what I would recommend but failing that then yes, your plan sounds about the only thing you can do. Adding a water pan will add some humidity but not a lot, try adding some large automotive sponges to the water pan to try to raise the humidity even more in there.
Some more info:
https://meatgistics.waltonsinc.com/topic/1099/cured-sausage-205-advanced-thermal-processing
https://meatgistics.waltonsinc.com/topic/1108/cured-sausage-206-advanced-cured-sausage-processing -
Will be making summer sausage next weekend. My pellet smoker does not go below 150. Thoughts on using a dehydrator for a few hours and then transferring to smoker to smoke and finish the cooking? I can adjust the temp on my dehydrator. Thanks for thoughts.
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mbroos I think a few hours is too long, you run the risk of drying out the outside of the sausage and then it won’t be able to pass heat into the center of the sausage. I’d say start at 120ish in your dehydrator for 30 minutes, that will begin to condition the temp of the meat and will dry the outside a little but not too much. Then, I would move to the oven and i would seriously consider finishing it up in water like a lot of users here do. For more information on that check out these two articles/videos
https://meatgistics.waltonsinc.com/topic/1099/cured-sausage-205-advanced-thermal-processing/
https://meatgistics.waltonsinc.com/topic/1108/cured-sausage-206-advanced-cured-sausage-processing -
thank you
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Has anyone ever done all pork summer sausage? I have an abundance of pork butts, and was thinking trying just a cheddar/pork summer sausage. My concern is that missing out on some red meats would change the flavor too much from what we normally think of with summer sausage.
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Never tried it. I always have used some beef. There is always breakfast sausage too.
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I’d be curious to hear of your results of you do try it. Mine is almost always 50/50 venison and pork butt. But sometimes those pork butts are so darn cheap, I’ll likely forgo the venison at some point when I want to do some experimentation.
gChart said in How to Make Homemade Summer Sausage - Recipe:
I’d be curious to hear of your results of you do try it. Mine is almost always 50/50 venison and pork butt. But sometimes those pork butts are so darn cheap, I’ll likely forgo the venison at some point when I want to do some experimentation.
I’m going to try it this week. I’ll let you know. I think I’m also putting some cheddar in it because I have extra high temp cheddar sotto g around I need to probably use.
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Midwest_kc I’d say around 90% of the time my summer sausage is always just pork and I always love the taste of it. Probably not what most people would consider traditional but it is tasty!
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So I made up the pork cheddar summer sausage the other day. It was a bit of a s---- show, with my pellet cooker having issues, so I ended up doing them mostly in the oven and then sous vide. It’s good, but certainly not what I would call summer sausage. More of a ham loaf, or something of the sort. I’ll tell ya though, with some more cheese and some crackers? I ate it up!
So, while I didn’t get what I was necessarily after, I’m calling my first crack at cured/smoked sausage a success. I have some wagyu beef brisket trimmings that I’m going to turn into snack sticks next, and I’m going to work on changing my jalapeno cheddar fresh sausage into a cured one.
Thanks to everyone for all the help I’ve received over the last few months as I’ve gotten into this. You guys rock!
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So I made up the pork cheddar summer sausage the other day. It was a bit of a s---- show, with my pellet cooker having issues, so I ended up doing them mostly in the oven and then sous vide. It’s good, but certainly not what I would call summer sausage. More of a ham loaf, or something of the sort. I’ll tell ya though, with some more cheese and some crackers? I ate it up!
So, while I didn’t get what I was necessarily after, I’m calling my first crack at cured/smoked sausage a success. I have some wagyu beef brisket trimmings that I’m going to turn into snack sticks next, and I’m going to work on changing my jalapeno cheddar fresh sausage into a cured one.
Thanks to everyone for all the help I’ve received over the last few months as I’ve gotten into this. You guys rock!
Midwest_kc
practice makes perfect. -
I usually have a freezer full of game, so I am generally looking for new ways to use up venison trimmings and game birds. This usually means my sausage recipes are venison/pork or venison beef.
This might be a bit limiting on my part, since I don’t automatically think of recipes using just domestic red meat.
My focus has always been figuring out new way to make wild game meat into something really good and share that with other hunters looking for ways to utilize the harvest.
Paul
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I usually have a freezer full of game, so I am generally looking for new ways to use up venison trimmings and game birds. This usually means my sausage recipes are venison/pork or venison beef.
This might be a bit limiting on my part, since I don’t automatically think of recipes using just domestic red meat.
My focus has always been figuring out new way to make wild game meat into something really good and share that with other hunters looking for ways to utilize the harvest.
processhead - I have put cubed goose breast in with some cubed elk meat into a chili that came out incredibly tender in the slow cooker. Just thought I would mention it.
Life is a Garden - Dig it.
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processhead - I have put cubed goose breast in with some cubed elk meat into a chili that came out incredibly tender in the slow cooker. Just thought I would mention it.
lkrfletcher said in How to Make Homemade Summer Sausage - Recipe:
processhead - I have put cubed goose breast in with some cubed elk meat into a chili that came out incredibly tender in the slow cooker. Just thought I would mention it.
I have a good friend that shoots a lot of geese and he has figured out how to turn it into pretty good jerky and snack sticks.
Wild goose can be a little challenging. I will have to suggest chili as another use for goose. -
Can I use encapsulated Citrix Acid and still hold over night before smoking/cooking?
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@bmartin1000 My understanding is that you can,but it is not recommended as you can run into issues with the encapsulation breaking early.
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Jonathan I think it would be nice on the new website if you have those kit links to post the links to these videos as well there!
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Hello, I am looking to try my first batch. I will be receiving H summer seasoning, sure gel, and encapsulated citric acid today. A couple of questions:
- Can I used a kitchen aid mixer with a paddle attachment to mix? (I will be doing a small batch to start, likely less than 5 pounds)
- Can you over mix? From reading, it looks like you can definitely under mix and not achieve proper protein extraction.
- I use a charcoal barrel house smoker. It’s relatively difficult to keep the temp low and consistent. Any suggestions here? Or could I do like 180 degrees, the entire smoke, until internal temp reaches 145? Alternatively, is the oven an option?
Appreciate it!
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- I’ve used a KitchenAid mixer to do around 3 lb batches before. You might be able to get away with 5 lbs, or you could split it and do 2 rounds in the mixer. It seemed to work out pretty well for the small batch.
- I think it’s technically possible, but you’re much more likely to not mix enough. Just watch a few of the Walton’s YouTube videos on cured sausages and watch how sticky and stretchy it looks when properly mixed.
- I’ve never tried with charcoal before. I use my pellet grill which doesn’t control down to 145 either. I put a thermometer in there and prop the lid open slightly. I watch it pretty closely for the first hour or so and fiddle with the lid to try and keep temps in the right range. After that you can slowly bring it up a bit higher to finish off the smoke. You just don’t want to be too hot or you’ll run into things like case hardening, fat out (the fat liquifies and runs all over, especially if good protein extraction wasn’t achieved), and of course the outside being done before the inside.
Take it slow and enjoy your first batch! Don’t get frustrated if things don’t go perfectly. Just check back in and let us know how it went. Cured sausages can take a little bit of practice, but are definitely worth it!
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