First Timer
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I’ll be attempting, my first time making any sausage on my own, summer sausage. I have an electric smoker and a pellet grill. Any thoughts on what to use and any suggestions for what to do? I will be going with a small batch(10 lbs or less to start) Thanks in advance for any suggestions.
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ShaneBell Well, welcome to the addiction, we all started somewhere! If you are asking for what seasoning to use it would depend on your taste. My favorite is the Habanero BBQ, it isn’t that hot as the sweetness from the BBQ balances that out. If you don’t like heat then the H-Summer is probably the best bet. I’d also recommend you use simple mahogany casings like the 2.4 X 12
For more detailed information I’d suggest you check out the Meatgistics University video 107 Basics for Making Summer Sausage and if you are looking for some more in depth information then 206 Advanced Cured Sausage Processing.
Oh, and adding hi-temp cheese is always a good idea!
Good luck and take and post pics of your progress!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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I’d definitely use the electric smoker on this and follow Walton’s smoking schedule. Don’t have a pellet grill so can’t attest to how much control you have over the temperature on those. Seasoning is wide open and way to many flavors out there. My personal favorite is a garlic and cracked pepper. If you like cheese, that is a nice option and Walton’s high temp cheese works very well and tastes great. As Jonathon said, watch the videos and jump right in. Good luck!
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ShaneBell Well, welcome to the addiction, we all started somewhere! If you are asking for what seasoning to use it would depend on your taste. My favorite is the Habanero BBQ, it isn’t that hot as the sweetness from the BBQ balances that out. If you don’t like heat then the H-Summer is probably the best bet. I’d also recommend you use simple mahogany casings like the 2.4 X 12
For more detailed information I’d suggest you check out the Meatgistics University video 107 Basics for Making Summer Sausage and if you are looking for some more in depth information then 206 Advanced Cured Sausage Processing.
Oh, and adding hi-temp cheese is always a good idea!
Good luck and take and post pics of your progress!
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I’d definitely use the electric smoker on this and follow Walton’s smoking schedule. Don’t have a pellet grill so can’t attest to how much control you have over the temperature on those. Seasoning is wide open and way to many flavors out there. My personal favorite is a garlic and cracked pepper. If you like cheese, that is a nice option and Walton’s high temp cheese works very well and tastes great. As Jonathon said, watch the videos and jump right in. Good luck!
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