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Weekend Summer Sausage

post #1 of 10
Thread Starter 

 Made 10 lbs of summer sausage over the weekend in my new MES that I got at Bass Pro on Black Friday.
I rigged up some venting so I could do it in the garage.
50 % Deer 50 % pork. I used Excalibur summer sausage seasoning and about 3/4 lb of high temp pepper jack cheese. I got both of those at my local grocery/butcher shop. The Seasoning comes in bags that will do 25lbs, I split it and the cure down into 5 equal parts that would do 5lbs each.

I ordered the casings from LEM Products 2" x 12" clear collagen which held just about 1 lb each.http://www.lemproducts.com/product/3736/Non_Edible

Smoked for about 8 total hours
140 degrees for an hour w/smoke
150 degrees for an hour w/smoke
160 degrees for an hour no smoke
170 degrees until the internal temp reached 150 (Probably 4 hours) no smoke
Then bumped to 180 until the internal temp reached 158 (Probably 1 more hour) no smoke

Took off and put directly in an ice water bath to cool. By far the best I ever made, smoking it that cool and slow keeps the fat from rendering out. The casings shrink with the meat, so no wrinkles. However the casings were difficult to get off after you sliced it, so I peeled it off the entire rolls then vacuum sealed them,
 

sausage.jpg

 

sausage2.jpg

 

sausage3.jpg

post #2 of 10

Glad to hear your sausage turned out so good.

post #3 of 10

looks good.  Ive been wanting to try some summer sausage but haven't worked up the nerve yet!!

 

dalton

post #4 of 10

icon_cool.gif

I used the same seasonings and also used a half and half mixture of venison and pork and it turned out to be the best that I have ever made and I have made a ton of sausages. So you are going to really enjoy the sausage. Great job. Meller 

post #5 of 10

Good looking sausage.

 Thanks for the show and tell.

 Have a great day!

post #6 of 10

Looks Great MellerAM, PDT_Armataz_01_34.gif

 

I notice you smoked it for the first 2 hours, and then no more smoke.

I am not going to tell you how to smoke sausage or anything else, but all of the books say to do the first hour or so without smoke, and then smoke as much as you want.

If you only want two hours of smoke, the second & third hour might be a better idea.

 

That said, I think I could put a good dent in one of those logs myself!

 

Bear

post #7 of 10
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post

Looks Great MellerAM, PDT_Armataz_01_34.gif

 

I notice you smoked it for the first 2 hours, and then no more smoke.

I am not going to tell you how to smoke sausage or anything else, but all of the books say to do the first hour or so without smoke, and then smoke as much as you want.

If you only want two hours of smoke, the second & third hour might be a better idea.

 

That said, I think I could put a good dent in one of those logs myself!

 

Bear


Yea, thats what I read as well.  I didnt know If 150 degrees would get the chips smoking enough, so I fired it up before I put the sausage in and ran the temp up to get the smoke started, then cooled and put the sausage on.  Now i know that it will smoke the chips at lower temps.  Trial and error.  I was wondering why not smoke for the first hour though?

post #8 of 10
Quote:
Originally Posted by MellerAM View Post

Quote:
Originally Posted by Bearcarver View Post

Looks Great MellerAM, PDT_Armataz_01_34.gif

 

I notice you smoked it for the first 2 hours, and then no more smoke.

I am not going to tell you how to smoke sausage or anything else, but all of the books say to do the first hour or so without smoke, and then smoke as much as you want.

If you only want two hours of smoke, the second & third hour might be a better idea.

 

That said, I think I could put a good dent in one of those logs myself!

 

Bear


Yea, thats what I read as well.  I didnt know If 150 degrees would get the chips smoking enough, so I fired it up before I put the sausage in and ran the temp up to get the smoke started, then cooled and put the sausage on.  Now i know that it will smoke the chips at lower temps.  Trial and error.  I was wondering why not smoke for the first hour though?


I think it's kinda like building pellicle on fish before putting smoke on them.

It helps dry the surface to take smoke. Then it won't get greasy on the outside, and possibly bitter.

 

I did that myself already. I put the chips in early, figuring it will take awhile to get it smoking, but it started sooner than I thought it would.

I didn't notice it hurt anything, but I just thought I'd mention what all the big boys seem to agree on.

 

Bear

post #9 of 10

Great Looking Summer Sausage...

post #10 of 10

nice looking summer sausage. thanks for the q

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