Summer Sausage

[Jonathon]

ppelaez 100% stuff then hold, I have done this a few times and it makes a significant difference on how hard it is to stuff. With Summer Sausage it wont be as bad as with small diameter stuff like snack sticks but might as well make it as easy on you as possible!

[Departing Contestant]

it will be a big hard blob (like Jonathon ) if it sets overnight

[PapaSop]

Departing Contestant said in Summer Sausage:

it will be a big hard blob (like Jonathon ) if it sets overnight

Talk about LOL… Awesome

[Deland]

I season and grind through a large plate, then let set a couple of days for the seasoning to meld. Grind through a fine plate and stuff.

[Jonathon]

Deland Are you using a starter culture?

[Deland]

No just regular spices + cure and refrigerate until smoking

[Jonathon]

I’m going to do a side by side on this. Same seasonings, same product, same smoke schedule same everything. One will be done like we normally do it and one will be done how you do it. We will make a video on it. Drop any other info on what you normally do and I will include it. PatrickB lets get this on the schedule!

[Deland]

My parents owned a little butcher shop in ND and that’s how we did it. The basics of salt, pepper, garlic, we made a mix of beef + pork, and straight beef and straight pork. Still the best summer sausage I ever had, it has to be refrigerated. We never used any cultures or tangy stuff, no one in the area liked it.

[mrobisr]

Even with starter cultures (fermenting) most SS that I know of still needs refrigeration since it is not dried enough to be shelf stable, semi-dried. The fermentation method verses ECA just adds a little more depth of flavor and a certain desirable funk for most, but it is all subjective to taste.

[Deland]

mrobisr Thanks, I don’t know anything about cultures so thanks for the info. There was and still is a Cloverdale summer sausage called cervalot(sp) that has a tangy flavor to it that I don’t like, maybe its a cultured product.