I bought a 6 lb eye of round roast for 2.59 and decided to make a batch of summer sausage. I ground the roast along with 3 lbs of boston butt and mixed the meat well. I took 3 lbs of the mix to make breakfast sausage and used the remaining 6 lbs for Summer Sausage. I used the Hi-Mt Summer Sausage seasoning and cure kit. Then I added chopped jalapenos, cubed cheddar cheese, and red pepper flakes. I put it in the smoker at 120 for an hour without smoke then cranked up the temp to 150-160 with smoke. I will keep it at that temp for about 4 hrs then bump it up to 175-180 and wait for an IT of 156. Here are pics up to the point of going in the smoker. I will post pics of the final product in the morning.
New batch of Summer Sausage Finished product Q-View Bear View
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It came out great. I got an IT of 145 after 5 hrs and it hit 162 at 7 1/2 hrs. Went in ice water bath for 10 minutes then hung for two hours at room temp before going in the fridge. Just FYI - I used regular cheddar cheese not hi-temp and it held together fine.