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last minute summer sausage

post #1 of 11
Thread Starter 

Can I make good summer sausage in two days? I would like to have some ready for turkey day but...I don't even have a recipe! Im looking to do a 5lb. batch and have beef chuck and pork but. If any of you could part with a good recipe and some advice on how to do this in two day that would help me out a lot!

post #2 of 11

Sure... I just did a search on SS recipe and found this.. http://www.smokingmeatforums.com/t/145768/summer-sausage-recipe   I havent tried it but the recipe looks good.......  grind the meat with a fine plate, season, add cure, let sit in the fridge for 3 hrs., stuff into casings then smoke at 120 turning the temp up 10 degrees every hr till the smoker reaches 170.. Shouldnt take long with only 5 lbs.. A loaded smoker will lengthen cooking times.

 

Good luck and happy smoking

 

Joe

post #3 of 11
Quote:
Originally Posted by boykjo View Post
 

Sure... I just did a search on SS recipe and found this.. http://www.smokingmeatforums.com/t/145768/summer-sausage-recipe   I havent tried it but the recipe looks good.......  grind the meat with a fine plate, season, add cure, let sit in the fridge for 3 hrs., stuff into casings then smoke at 120 turning the temp up 10 degrees every hr till the smoker reaches 170.. Shouldnt take long with only 5 lbs.. A loaded smoker will lengthen cooking times.

 

Good luck and happy smoking

 

Joe

yeahthat.gif

post #4 of 11
Thread Starter 

Thanks that is what I thought. We tried to stick to that recipe as best we could but we had 6lb of meat, about 4lbs of chuck and 2lbs of pork shoulder. We adjusted the seasonings in the recipe to accommodate the larger quantity of meat and added slightly more garlic powder, black pepper and around 2T crushed red pepper after doing a test patty, before we stuffed the casings. I loaded my trays up with a 50/50 mix of apple and hickory smoke pellets.

This is my new sausage rack. It was cut in the middle with brass tubes slid over the grill rods. then I removed the rods that I didn't need in between. This will let me load more chubs and when put over a bucket will hold them while stuffing.

put in @ 120*  I love how easy i can hold temps with this smoker. And some baby pictures! looks just like me.


Edited by GrillDad - 11/27/13 at 3:55pm
post #5 of 11

Looks like a great start from here, I'm Incheers.gif

post #6 of 11

should be ready by now.. Just in time... Dont forget to give them a cold water bath

post #7 of 11
Thread Starter 

 

 

I bumped the smoker temp up 10 degrees every hour till the smoker got to 170. but I pulled the chubs @ 165 it. into the ice bath for two hours. After the chilled I tried one and learned that I should have pulled them @ 145 !!! they taste great but are over cooked...This is why we do small test batches.

post #8 of 11

I wouldnt sweat it... They'll be better tomorrow after a good night rest ...... Will be looking forward to some sliced pics

post #9 of 11

heres a reciepe I have makes a outstanding summer sausage http://www.smokingmeatforums.com/t/132601/jalapeno-cheese-summer-sausage-venison

post #10 of 11
Thread Starter 

Thanks for all your help! and Happy Thanksgiving! So what I have now is 5lbs of real good lunch meat......they can't all be winners!

post #11 of 11

Looks great I take mine out 152 works well for me,,,great thing about this smoking you get to eat MOST of your mistakes Happy T Day

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