OK, I have put together a sausage making instructional "how to step by step" with Q-View's in making a batch of summer sausage for any newbie (like me) out there.
Please comment, suggest chg's, tell me if I'm doing something wrong, thanks a bunch.
AL
This is a snap shot of the working area of all "sausage makers" the beginning of where it all starts. (unless you buy all your meats already ground). I wipe this hard plastic cutting board down with 50/50 bleach water b/4 starting. Being a past "home brewing" guy, trust me, sanitizing all your equipment is very important.
My other mixer
THE RECIPE
#114 Leggs Summer Sausage
4 lbs - chuck, hamburger & 80/20pork
82 grams AC Legg's #114
1 tsp cure#1
3 Tbl's Soy Protein Concentrate
3 tsp Encapsulated Citric Acid (see note)
1 C ice water
3 oz peppers jalapeno & cayenne
2.40" (4 ea) fibrous casing's 12" long (24" cut in half)
All the spices, cure, casing's,etc, I'll be using.
NOTE: Citric Acid
The pkg directions said 1 level tsp per lb. LEM web site also tells you Do Not Grind, mix in after final grind, stuff then smoke or cook. The 3 tsp''s actually weighted 17g!!) 3oz for 25Lbs meat or 85.048569g. So 1 lb would need 3.4 grams Encapsulated Citric Acid x 4 this recipe uses 13.6 grams (85.048569g divided by 25lb = 3.40g per lb)
If my calculation is wrong please correct me! Clear as mud, huh.
Approx 3 oz fresh jalapeno's & cayenne peppers from my garden
All the meat mixed ready for frige overnite. Started with 1.8 lbs Top Round, 1 lb Chuck roast, 4 lbs 73/27 Hamburger & 1 lb 14oz 50/50 Pork Trim (little over 8lbs total) I'll make two 4 lb batches, one SS and probably one Snack Sticks. You're looking at a 4lb batch for the Summer Sausage.
Tomorrow morning will mix in the Citric Acid and stuff.
Ain't those hog ring pliers cute. I didn't know it but when I purchased the 24" casing's from The Sausage Maker, I didn't know the both ends had to be tied!! So, had to hogring the ends and cut in half.
Next day
Fibrous casing's soaking in warm water and salt (1 tsp table salt) 45min to 1 hr
Get ready to stuff and tie the other end
Ready for the MES30, it's been about 1 - 1/2 hrs. You shouldn't go directly from fridge to smoker, I read somewhere.
If I only had the snack sticks ready for the smoker!!!
IF ALL THIS DON'T WORK THEN HERE'S MY BACK UP, lol
AND
Some of my main equipment
My 5lb stuffer
Pops69 gave me the idea to clean the stuffing tubes with matching dowel rods, then do the final clean with a musical casing brush, thanks Pops for that tip
This is how much sausage came out of the stuffing tube & the bottom of the stuffer. Enough for breakfast.
Smoker set at 130deg
Removed from smoker, IT was 151deg after 8 1/2 hrs. Started at 130 and gradually up to 175 (approx 10deg an hr)
Let rest or bloom for 3 hrs.
The finish product, believe it or not the meat wasn't that hot, sure looks like it. Really was gooooooood..............
al aka
tennsmoker
Please comment, suggest chg's, tell me if I'm doing something wrong, thanks a bunch.
AL
This is a snap shot of the working area of all "sausage makers" the beginning of where it all starts. (unless you buy all your meats already ground). I wipe this hard plastic cutting board down with 50/50 bleach water b/4 starting. Being a past "home brewing" guy, trust me, sanitizing all your equipment is very important.
My other mixer
THE RECIPE
#114 Leggs Summer Sausage
4 lbs - chuck, hamburger & 80/20pork
82 grams AC Legg's #114
1 tsp cure#1
3 Tbl's Soy Protein Concentrate
3 tsp Encapsulated Citric Acid (see note)
1 C ice water
3 oz peppers jalapeno & cayenne
2.40" (4 ea) fibrous casing's 12" long (24" cut in half)
All the spices, cure, casing's,etc, I'll be using.
NOTE: Citric Acid
The pkg directions said 1 level tsp per lb. LEM web site also tells you Do Not Grind, mix in after final grind, stuff then smoke or cook. The 3 tsp''s actually weighted 17g!!) 3oz for 25Lbs meat or 85.048569g. So 1 lb would need 3.4 grams Encapsulated Citric Acid x 4 this recipe uses 13.6 grams (85.048569g divided by 25lb = 3.40g per lb)
If my calculation is wrong please correct me! Clear as mud, huh.
Approx 3 oz fresh jalapeno's & cayenne peppers from my garden
All the meat mixed ready for frige overnite. Started with 1.8 lbs Top Round, 1 lb Chuck roast, 4 lbs 73/27 Hamburger & 1 lb 14oz 50/50 Pork Trim (little over 8lbs total) I'll make two 4 lb batches, one SS and probably one Snack Sticks. You're looking at a 4lb batch for the Summer Sausage.
Tomorrow morning will mix in the Citric Acid and stuff.
Ain't those hog ring pliers cute. I didn't know it but when I purchased the 24" casing's from The Sausage Maker, I didn't know the both ends had to be tied!! So, had to hogring the ends and cut in half.
Next day
Fibrous casing's soaking in warm water and salt (1 tsp table salt) 45min to 1 hr
Get ready to stuff and tie the other end
Ready for the MES30, it's been about 1 - 1/2 hrs. You shouldn't go directly from fridge to smoker, I read somewhere.
If I only had the snack sticks ready for the smoker!!!
IF ALL THIS DON'T WORK THEN HERE'S MY BACK UP, lol
AND
Some of my main equipment
My 5lb stuffer
Pops69 gave me the idea to clean the stuffing tubes with matching dowel rods, then do the final clean with a musical casing brush, thanks Pops for that tip
This is how much sausage came out of the stuffing tube & the bottom of the stuffer. Enough for breakfast.
Smoker set at 130deg
Removed from smoker, IT was 151deg after 8 1/2 hrs. Started at 130 and gradually up to 175 (approx 10deg an hr)
Let rest or bloom for 3 hrs.
The finish product, believe it or not the meat wasn't that hot, sure looks like it. Really was gooooooood..............
al aka
tennsmoker
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