How to Make Homemade Summer Sausage - Recipe

[gChart]

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.

[Midwest_kc]

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.

[Jonathon]

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!

[Midwest_kc]

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!

[lkrfletcher]

Midwest_kc
practice makes perfect.

[processhead]

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.

[lkrfletcher]

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.

[processhead]

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.

[[[global:former-user]]]

Can I use encapsulated Citrix Acid and still hold over night before smoking/cooking?

[Midwest_kc]

@bmartin1000 My understanding is that you can,but it is not recommended as you can run into issues with the encapsulation breaking early.

[RJ Adventures]

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!

[benj11317]

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:

1. 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)
2. Can you over mix? From reading, it looks like you can definitely under mix and not achieve proper protein extraction.
3. 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!

[gChart]

benj11317

1. 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.
2. 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.
3. 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!

[benj11317]

Thank you for the quick reply! I will give it a go with the above suggestions and we will see how it turns out. I think I’m going to use a beef/pork blend to start. Ideally, I will be using a venison/pork mixture after I process a deer this year.

[cdavis]

benj11317 good luck with your sausage and with your hunting.

[Jonathon]

benj11317 1 and 2 you are all good on. Yeah, you can overmix but you won’t, or likely won’t at least. For the thermal processing check out what we (and many others) have done here (https://meatgistics.waltonsinc.com/topic/1099/cured-sausage-205-advanced-thermal-processing pay attention to the section on finishing in water and more importantly the comments of that video) and here (https://meatgistics.waltonsinc.com/topic/2532/help-learning-water-bath-finishing-summer-sausages?_=1633696582783 ) with a sous vide cooker. It can also be done in a large roasting pan or something but it makes the entire process far, far easier and faster.

[Mcjagger]

benj11317 I use my Kitchen Aid with the bread hook attachment … works great !!!

[bocephus]

Crawrugger I like it without the ECA, but if you want to go right in the smoker you can use smoke meat stabilizer.

[dewayne5565]

Hello, need some help on an issue. I made some Tons Summer Sausage…it tastes great ( I did add ECA). Smoked until 160, Ice bath till 100 and hung in 35 degree garage overnight. Sausage flavor is real good but texture is a bit soft and mushy…I have read to hand it longer, even in a basement that is 60 degrees. Will this help dry it more and fix the texture issue, and is it safe to do it in a basement? It is currently still in garage hanging (Day 2) as I know it is cold enough out there. Thanks!

[Jonathon]

dewayne5565 How much water did you add and what was your meat block (including fat %), did you add a binder and can you be more specific with your smoke schedules? Also, pics of the sausage sliced might help a little.