How to Make Homemade Summer Sausage - Recipe

[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.

[processhead]

Jonathon said in How to Make Homemade Summer Sausage - Recipe:

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.

In addition to the above, how did you mix the ingredients? By hand or mechanically? Wondering if poor protein extraction might figure into the equation.