What are some of your favorite add ins for summer sausage?
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imho keep the sausage simple and serve it with the cheese you smoke crackers and the others in a sauce for a dip
craigrice said in What are some of your favorite add ins for summer sausage?:
imho keep the sausage simple and serve it with the cheese you smoke crackers and the others in a sauce for a dip
I am kind with Craig Rice on this one. About all I have added is whole mustard seed.
Nothing wrong with the add ins, but once it in there, it ain’t coming out. Easier to serve on the side as an add-in for those who like it or for those who don’t - served neat.
But if you like all the add ins definitely go for it.
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One nice thing with summer sausage is you can break a batch into smaller ones but still smoke all at the same time. My brother likes it plain, my mom likes it with pepper jack, I like the Wi, so I make 25 pounds, but then break it down into smaller batches. When i try something new i usually only do one log of it to see how it turns out
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Whole mustard seed always and HT cheddar or pepper cheese depending on the seasoning.
On occasion a little cayenne. Mostly test batches with this.
Even with adding cheese I’ll still top a slice with some salami cheese before hitting the cracker… Maybe just a Wi thing.
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Whole mustard seed always and HT cheddar or pepper cheese depending on the seasoning.
On occasion a little cayenne. Mostly test batches with this.
Even with adding cheese I’ll still top a slice with some salami cheese before hitting the cracker… Maybe just a Wi thing. -
We’re sold on the high-temp ghost pepper cheese. I know I -could- make some without it (and I would if asked), but I don’t want to. Considering that Mrs. TL and I consume about 80-90% of the summer sausage I make, and almost everyone else is fine with the ghost pepper cheese, it’s become the standard.
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We’re sold on the high-temp ghost pepper cheese. I know I -could- make some without it (and I would if asked), but I don’t want to. Considering that Mrs. TL and I consume about 80-90% of the summer sausage I make, and almost everyone else is fine with the ghost pepper cheese, it’s become the standard.
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Hog Pen I always add Sure Gel and Encapsulated Citric Acid. Oldies but goodies. Recently I made some jalapeno and added rehydrated jalapeno flakes and ghost pepper cheese to it for some more heat, that was really good.
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We’re sold on the high-temp ghost pepper cheese. I know I -could- make some without it (and I would if asked), but I don’t want to. Considering that Mrs. TL and I consume about 80-90% of the summer sausage I make, and almost everyone else is fine with the ghost pepper cheese, it’s become the standard.
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Hog Pen I always add Sure Gel and Encapsulated Citric Acid. Oldies but goodies. Recently I made some jalapeno and added rehydrated jalapeno flakes and ghost pepper cheese to it for some more heat, that was really good.
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Hog Pen I always add Sure Gel and Encapsulated Citric Acid. Oldies but goodies. Recently I made some jalapeno and added rehydrated jalapeno flakes and ghost pepper cheese to it for some more heat, that was really good.
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Jesser It is, but it’s hardly “make you run to your Momma” hot except for someone who wants something very mild. I’d give it about 6.5 out of 10, maybe. It has plenty of kick, but there are many things out there that are far, far hotter.
Don’t let the “ghost pepper” intimidate. While we like things spicy, we are not at all chileheads.
You can manage the amount you put in, too. I add 1 lb. to a 10 lb. meat block. We like that a lot, but I wouldn’t want any more. I do have to take a break from it from time to time while eating it.
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I usually stick to the basics. When making it for my uncle I add whole mustard seed. I did make a batch with smoked high temp cheddar cheese. I cold smoked the cheese then vacuum packed it and put it in the fridge for 2 weeks before using. Gave a great smoked cheese flavor to the bite but wasn’t overpowering.
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Jesser It is, but it’s hardly “make you run to your Momma” hot except for someone who wants something very mild. I’d give it about 6.5 out of 10, maybe. It has plenty of kick, but there are many things out there that are far, far hotter.
Don’t let the “ghost pepper” intimidate. While we like things spicy, we are not at all chileheads.
You can manage the amount you put in, too. I add 1 lb. to a 10 lb. meat block. We like that a lot, but I wouldn’t want any more. I do have to take a break from it from time to time while eating it.
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I’ve used the ghost pepper cheese in my burger and love it but I added 20% cheese for a nice KICK! I want to add some to some snack sticks soon but obviously not that rate with a 17mm casing! Lol
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Picture is from this last Saturday, started with jalapeno seasoning added, ghost pepper cheese, roasted garlic, onion, and whole peppercorns… turned out great,
What have you guys added?Hog Pen said in What are some of your favorite add ins for summer sausage?:
ghost pepper cheese
Was the ghost pepper cheese high temp?
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I’ve used the ghost pepper cheese in my burger and love it but I added 20% cheese for a nice KICK! I want to add some to some snack sticks soon but obviously not that rate with a 17mm casing! Lol
RJ Adventures are you using a jerky gun or stuffer to make your 17mm sticks? Thanks
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Hog Pen said in What are some of your favorite add ins for summer sausage?:
ghost pepper cheese
Was the ghost pepper cheese high temp?
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This post is deleted!
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Hog Pen said in What are some of your favorite add ins for summer sausage?:
ghost pepper cheese
Was the ghost pepper cheese high temp?
Pivodog That’s the stuff I use (and get from Walton’s).
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Jesser I use a stuffer, bought an lem electric stuffer a while back (before I found waltons) and bought a smaller 10mm stuffing tube and use that… I take the motor off when I stuff those though as I’m afraid of the pressure ruining it, but will be buying a hydraulic stuffer in the next year or 2…starting more commercial stuff so I’ll enjoy the better toys haha
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