What are some of your favorite add ins for summer sausage?
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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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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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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
RJ Adventures great idea about going back to crank when doing sticks. I think I have the same lem el stuffer. LEM 20 lb electric. Mine came with a 1/2” od stuffing tube. One day was stuffing 19 mm casings the top pin receiver was torn off the side of the stuffer can and lower pin on the same side was bent down that holds the can in the stuffer due to the housing bent. Holy moley thought I had just trashed a 800 dollar stuffer. Well was able to straighten the lower pin that is bolted to housing by added a large finder washer to reinforce and straighten housing. Did on both sides. And I got lucky my brother in law is a welder with 40 plus years experience. Brought him over and he welded that upper bracket back on the stuffer can. He is so good it came out with no distortion to can. You could not tell the repair. Guess who gets samples of my sausages and sticks all the time. Lol
After that I went to 21 mm mahogany casings next size larger stuffing tube and cut oak shims to slide under stuffer can to prevent that from happening again. Now it will kick out motor overload before it damages stuffer. The motors do have a internal overload protection.
Ok happy stuffing. -
RJ Adventures great idea about going back to crank when doing sticks. I think I have the same lem el stuffer. LEM 20 lb electric. Mine came with a 1/2” od stuffing tube. One day was stuffing 19 mm casings the top pin receiver was torn off the side of the stuffer can and lower pin on the same side was bent down that holds the can in the stuffer due to the housing bent. Holy moley thought I had just trashed a 800 dollar stuffer. Well was able to straighten the lower pin that is bolted to housing by added a large finder washer to reinforce and straighten housing. Did on both sides. And I got lucky my brother in law is a welder with 40 plus years experience. Brought him over and he welded that upper bracket back on the stuffer can. He is so good it came out with no distortion to can. You could not tell the repair. Guess who gets samples of my sausages and sticks all the time. Lol
After that I went to 21 mm mahogany casings next size larger stuffing tube and cut oak shims to slide under stuffer can to prevent that from happening again. Now it will kick out motor overload before it damages stuffer. The motors do have a internal overload protection.
Ok happy stuffing.Jesser yes, when I first got it and put the motor on and was testing it, it made an awful snapping noise sounded like my last one under too much pressure that did what sounded like yours did… supports blew apart, have to weld it… and now it’s as if enough pressure builds up and it skips a gear tooth inside…thats why I say, ill be willing to pay the 5k for a hydraulic stuffer in the next couple years if business keeps booming for me!
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Jesser yes, when I first got it and put the motor on and was testing it, it made an awful snapping noise sounded like my last one under too much pressure that did what sounded like yours did… supports blew apart, have to weld it… and now it’s as if enough pressure builds up and it skips a gear tooth inside…thats why I say, ill be willing to pay the 5k for a hydraulic stuffer in the next couple years if business keeps booming for me!
RJ Adventures wow so you have had 2 blow the supports off or 1?
I have not experienced the tooth jumping YET. Lol
The el stuffer is really great for making link sausage with hog casings. But if I knew about the weak point of the supports I would of went with another kind like they sold at Cabela’s. I have never read anywhere that the LEM model had this weak spot. I thought it was just me that had some bad luck. Thanks for sharing.
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