Joe Hell

Nice stuff, Joe!

I used to brew 10 gallon batches in a recirculating infusion mash system (RIMS) that is mostly homemade. I may repurpose some of that equipment to try this next time.

I just completed my very first summer sausage recipe. I’m happy with the results, but I was up until 0430 waiting on it to get up to 160.

This should eliminate the evaporative cooling, and speed up the process quite a bit.

Keep us updated when you give it a go!

sstory

I’m going back and forth on the ECA. I think I will try it, but rodbiggs in this thread mentioned something about some lots of ECA being double strength, or something. I need to get some clarification on that. If he means some lots had double the amount in the package, that won’t be a problem, as I will weigh it. If it is double strength, I’ll need to find that out, and figure out what I’ve got.

I have an 11# stuffer.

I’ve also gone back and forth on the cheese, (I had it in my cart, but took it out) but I think for this batch I’m going to forgo the cheese in the sausage and just slice some good cheese to eat with it.

After hitting [Submit] last night, I also started second guessing using the Axis deer for this. If I have enough whitetail meat, I will probably use it instead of the axis.

sstory kdub Jonathon rodbiggs

I think I’ve just been talked out of using ECA for my first batch.

Thanks for the reply, sstory. Sorry it took me this long to see it.

I plan on doing my first Summer Sausage batch on the weekend of 1/26. The reason for not doing it THIS weekend is my mixer won’t arrive until 1/21. I just couldn’t imagine trying to mix 25# by hand enough to get the protein extraction necessary. I was originally planning on hi-jacking my wife’s Kitchen-aid mixer, but … nah. Too small.

My plan is Summer Sausage H.

18# Axis Venison, 7# pork butt. (through #12 grinder: 3/8, then 1/8 plate)
Sure cure that came with the SSH
4 oz. Carrot Fiber binder
4 oz. Encapsulated Citric Acid
2 qt cold water

Maybe a bit of extra course black pepper.

I’ll be stuffing into 2.4"x12" and 2.4"x20" fibrous casings.

Feel free to comment/critique the recipe. I’m especially unsure as to the water amount.

denny66

Great thread.

I’m still lurking and learning before attempting my first batch of cured sausage, which will be a 25# meat block of venison / pork for summer sausage.

In case you wanted to look it up:

Trehalose is a disaccharide (two sugar) molecule composed of two smaller glucose molecules linked together. It is naturally produced by the body and can also be found in common foods. The U.S. Food and Drug Administration lists trehalose as a compound under the category of “generally regarded as safe.”

gadahl

Jonathon , Austin

Here is a link to a google sheet of the conversion chart.

https://docs.google.com/spreadsheets/d/1eAAHRxO2oVCJbqlLVypKBWHJ-S7c5xDRGozpapw3aAg/edit?usp=sharing

Here’s a pdf:
https://drive.google.com/file/d/1cXBWVgURqHJlFL15F8RPzSm_g5zdm_Ri/view?usp=sharing

Great looking summer sausage! I hope my first attempt works out nearly as well.

Jonathon

I do indeed, and that’s a great idea. I’ll try it.

Jonathon

Thanks for the reply. I may rig up something with an external controller and thermocouple with an electric burner as a heat source for the lower temperatures until I get something better. I’ll make it work, somehow!

Thanks, again.

Newbie here. I live in middle Georgia and am just diving in to this hopefully fulfilling hobby of making my own sausages and snacks. Looking forward to getting started with it, and completing my first recipe.

My only smoker is a Traeger, which is wonderful for smoking a brisket or pork butt, but I’m going to have to play with it to get it to smoke my summer sausages. (my first recipe order).