Add a little sweetness to my cured summer sausage
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When I make sweet summer sausage (beef meat block) I use 1 lb dark brown sugar to 10 lbs meat.
Mean Dean said in Add a little sweetness to my cured summer sausage:
When I make sweet summer sausage (beef meat block) I use 1 lb dark brown sugar to 10 lbs meat.
Almost like a sweet bologna, very interesting.
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When I make sweet summer sausage (beef meat block) I use 1 lb dark brown sugar to 10 lbs meat.
Mean Dean you’ve got me interested. I’ll have to try this out.
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Yes, sweet bologna is the goal. But sweet summer sausage. But without the acetate.
Will post how it turns out after I cook it tomorrow.
Thank you to those that responded
DarrellT said in Add a little sweetness to my cured summer sausage:
Yes, sweet bologna is the goal. But sweet summer sausage. But without the acetate.
Will post how it turns out after I cook it tomorrow.
Thank you to those that responded
Please let us know how it turns out, my curiosity is killing me.
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I worked up to that 10% dark brown sugar for the sweet bologna. It gave the taste I remembered eating as a kid. I’m now making it using a different process using F-LC fermentation and dextrose, then 48-60 hours of continuous smoke at no more than 75 degrees. It also requires the use of an accurate pH meter to ensure the levels are safe. But that process is a lot more detailed and temperatures are more critical, not to mention the time it takes to make a batch. Making the summer sausage version with cure, sugar and ECA get close to the same flavor as the fermented version, but with a lot less involved in time and equipment. Leave the ECA out if you don’t want the tang, and only the sweetness.
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Departing Contestant Sugar is better for the red color of cured meat, but I have to use the dextrose in some of my fermented sausages depending on the culture.
mrobisr I understand completely. You got to give those little germs. Something to eat
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I worked up to that 10% dark brown sugar for the sweet bologna. It gave the taste I remembered eating as a kid. I’m now making it using a different process using F-LC fermentation and dextrose, then 48-60 hours of continuous smoke at no more than 75 degrees. It also requires the use of an accurate pH meter to ensure the levels are safe. But that process is a lot more detailed and temperatures are more critical, not to mention the time it takes to make a batch. Making the summer sausage version with cure, sugar and ECA get close to the same flavor as the fermented version, but with a lot less involved in time and equipment. Leave the ECA out if you don’t want the tang, and only the sweetness.
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I am a frequent user of the H-unit Summer Sausage recipe. I want to add a little sweetness to the taste. Can I add sugar cure or just some kind of sugar to the recipe? What kind of sugar and how much to change the taste. I know it’s trial and error to find the taste I want. But I may get closer and avoid pitfalls by asking questions. Thanks
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Hello,
Thank you for following up.
I made a 5lb batch.
H-unit and cure per recipe
White sugar - 2ozCooked until internal temp of 160 degrees
Quenched to stop cooking
Refrigerate overnight.Let hang in basement 6 days after cook.
Taste- I could taste a small hint of sweet compared to non-sweetened sausage. But not enough. I think increase sugar 3-fold.
Note: I added sugar to my seasoning and got nervous that I was adding too much sugar. But this is a work in progress. I will get closer next time.
Thanks again
Darrell -
Hello,
Thank you for following up.
I made a 5lb batch.
H-unit and cure per recipe
White sugar - 2ozCooked until internal temp of 160 degrees
Quenched to stop cooking
Refrigerate overnight.Let hang in basement 6 days after cook.
Taste- I could taste a small hint of sweet compared to non-sweetened sausage. But not enough. I think increase sugar 3-fold.
Note: I added sugar to my seasoning and got nervous that I was adding too much sugar. But this is a work in progress. I will get closer next time.
Thanks again
DarrellDarrellT
I found that 10% by weight seemed to be best for my taste. I did make a batch with 20%, which was way to sweet for me, but the friend I made it for likes that percentage, and I’ve made it twice for them. The white sugar tends to have a sweeter taste, I use dark brown sugar, for what that’s worth. I may try Turbinado sugar - the larger granular type used on top of pastries to see what difference that makes. Part of the fun is experimenting with new things. Hope you find what makes your taste buds happy! -
Here’s a thought lol. I take the Turbinado sugar and smoke the crap out of it. 125deg with heavenly amounts of smoke. When I figure it’s had enough, I smoke it for another hour lol. After cooling, I put it in a regular shaker. I use it with addition of regular seasoning on pork chops, chicken, jalapeño poppers, bacon, you name it it’s all good on the grill! Anyway, I bet that would be delicious in summer sausage. Thanks for the idea, I’m trying it on the next round
Thank You
Duane
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Here’s a thought lol. I take the Turbinado sugar and smoke the crap out of it. 125deg with heavenly amounts of smoke. When I figure it’s had enough, I smoke it for another hour lol. After cooling, I put it in a regular shaker. I use it with addition of regular seasoning on pork chops, chicken, jalapeño poppers, bacon, you name it it’s all good on the grill! Anyway, I bet that would be delicious in summer sausage. Thanks for the idea, I’m trying it on the next round
congo I’ll have to give the smoked Turbinado sugar a try. I can see many places to use it. Thanx for putting that out there.
Improvise, Adapt and Overcome! Semper Fi
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congo I’ll have to give the smoked Turbinado sugar a try. I can see many places to use it. Thanx for putting that out there.
Bob Stehlik yeah, even an Old Fashioned
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