- Feb 6, 2009
- 18
- 10
Finally got around to add QView of the final results...see end of this post...
-----------------
Hey folks, I've been setting out to do this for some time and just now got the time, all the ingredients, and equipment I needed... so here we go!
This is my first time making Summer Sausage so any tips are welcome!
I'll have QView later. I was so busy concentrating on doing this right, I didn't have time to take pics throughout the process.
Since I'm just starting out, I decided to start small and only do a few 2 1/2" sticks - using about 15 lbs of Venison/Pork Fat combo.
I used a 75:25 ratio between venison and pork fat (almost 100% fat, not pork butt).
I only ended up with four (4) 2 1/2" sticks - they are probably about 3.5 lbs each though, so I'll end up with enough to determine if I like this recipe or not.
Here's the recipe I used from http://schmidling.com/summer.htm
Probaby the most interesting thing about this is that Schmidling uses culture for fermentation in addition to cure #1. This is a bit unusual and I'm hoping that it gives the sausage a little tang and improved taste. I used F-RM-52 if anyone's curious. Fermentation is used a lot with Salami's but not much with semi-dry sausage like Summer Sausage...we'll see how it goes.
SUMMER SAUSAGE/SALAMI RECIPE
This recipe is for a 3 pound batch which is about the size of one fibrous casing.
PORK.......................................... 2 lb
BEEF..(Venison)............................... 1 lb
Water...........................................1/4 cup
Dextrose......................................1 tsp
Pedicoccus culture..................1/8 tsp
Mix water, culture and dextrose and set aside.
Dextrose.............................1/4 cup
Salt........................................5 tsp
Pepper.................................2 tsp
Coriander............................1/2 tsp
Prague #1 (Summer).......3/4 tsp
Prague #2 (Salami)..........3/4 tsp
Garlic Powder....................1/4 tsp
Mustard Seed, Ground....1/4 tsp
Nutmeg, Ground.................1/8 tsp
Measure out and mix the above ingredients into a small bowl and set aside.
Grind meat through a 1/4 inch plate.
Mix in spices and culture mix.
Chill in freezer for 30 minutes.
Grind again through 3/16" plate.
Chill again.
Stuff into casings.
Ferment at 90F overnight.
This can be done in a smoker, oven with the light on or you can rig up a box with a small light bulb. You could probably also ferment at room temperature but would have to increase the time.
To finish:
Summer: Smoke at 130F for 5 hrs. You can then raise smoker temp and cook at 165F to internal temp of 152F. I prefer to cook in 180F water until an internal temperature of 160F is reached. This produces a moister sausage than cooking in the smoker. A dial thermometer can be poked into the sausage to monitor the internal temperature. Inexpensive remote sensing digital meat thermometers are really handy for this.
I'll add pics tomorrow and let you know how the finished product comes out.
Patrick-
KS SmokePole
----------------------------
Stuffed in 24 x 2 1/2" Fibrous Casings
Out of the MES...
Took about 5 hours of cold smoking at 130-140, then raised up to 175 deg until internal temp reached 153 deg...
I'm pretty happy with the results...nice flavor...pretty tart. If you like the flavor of Fermented sausages you'll love this recipe - good smoke, nice spice but not hot, nice tang...
-----------------
Hey folks, I've been setting out to do this for some time and just now got the time, all the ingredients, and equipment I needed... so here we go!
This is my first time making Summer Sausage so any tips are welcome!
I'll have QView later. I was so busy concentrating on doing this right, I didn't have time to take pics throughout the process.
Since I'm just starting out, I decided to start small and only do a few 2 1/2" sticks - using about 15 lbs of Venison/Pork Fat combo.
I used a 75:25 ratio between venison and pork fat (almost 100% fat, not pork butt).
I only ended up with four (4) 2 1/2" sticks - they are probably about 3.5 lbs each though, so I'll end up with enough to determine if I like this recipe or not.
Here's the recipe I used from http://schmidling.com/summer.htm
Probaby the most interesting thing about this is that Schmidling uses culture for fermentation in addition to cure #1. This is a bit unusual and I'm hoping that it gives the sausage a little tang and improved taste. I used F-RM-52 if anyone's curious. Fermentation is used a lot with Salami's but not much with semi-dry sausage like Summer Sausage...we'll see how it goes.
SUMMER SAUSAGE/SALAMI RECIPE
This recipe is for a 3 pound batch which is about the size of one fibrous casing.
PORK.......................................... 2 lb
BEEF..(Venison)............................... 1 lb
Water...........................................1/4 cup
Dextrose......................................1 tsp
Pedicoccus culture..................1/8 tsp
Mix water, culture and dextrose and set aside.
Dextrose.............................1/4 cup
Salt........................................5 tsp
Pepper.................................2 tsp
Coriander............................1/2 tsp
Prague #1 (Summer).......3/4 tsp
Prague #2 (Salami)..........3/4 tsp
Garlic Powder....................1/4 tsp
Mustard Seed, Ground....1/4 tsp
Nutmeg, Ground.................1/8 tsp
Measure out and mix the above ingredients into a small bowl and set aside.
Grind meat through a 1/4 inch plate.
Mix in spices and culture mix.
Chill in freezer for 30 minutes.
Grind again through 3/16" plate.
Chill again.
Stuff into casings.
Ferment at 90F overnight.
This can be done in a smoker, oven with the light on or you can rig up a box with a small light bulb. You could probably also ferment at room temperature but would have to increase the time.
To finish:
Summer: Smoke at 130F for 5 hrs. You can then raise smoker temp and cook at 165F to internal temp of 152F. I prefer to cook in 180F water until an internal temperature of 160F is reached. This produces a moister sausage than cooking in the smoker. A dial thermometer can be poked into the sausage to monitor the internal temperature. Inexpensive remote sensing digital meat thermometers are really handy for this.
I'll add pics tomorrow and let you know how the finished product comes out.
Patrick-
KS SmokePole
----------------------------
Stuffed in 24 x 2 1/2" Fibrous Casings
Out of the MES...
Took about 5 hours of cold smoking at 130-140, then raised up to 175 deg until internal temp reached 153 deg...
I'm pretty happy with the results...nice flavor...pretty tart. If you like the flavor of Fermented sausages you'll love this recipe - good smoke, nice spice but not hot, nice tang...
