or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Mennonite Farmers Sausage
New Posts  All Forums:Forum Nav:

Mennonite Farmers Sausage

post #1 of 50
Thread Starter 

So my whole reason for wanting to get into smoking/sausage making is to make what was a staple growing up, Farmers Sausage. I know there are many different types by the same name, but this is essentially ground meat, cure, salt and pepper. This was eaten in copious amounts at any family gathering, often with homemade perogies(which I am running dangerously low on) and a delicious cream gravy.

 

Sadly, I am far re,moved from my usual sources of farmer sausage, so I must rely on my family bringing me a suitcase full when they come for a visit. Now that I have my smoker however it is time to try a batch of my own, so with the wife away for the weekend, here we are....

 

Coarse ground and then seasoning added

Hung up and ready to go, smoking with a mix of hickory and apple pellets( just found a great local source)

Time to kick back with some spiced rum and eggnog I think...

post #2 of 50

Looks great so far.  So, for seasoning you only use salt and pepper? Reinhard

post #3 of 50
Thread Starter 
Hey Reinhard, the recipe I have is from my cousin...


25lbs pork shoulder, ground coarse
1/2cup salt(regular grind table salt-even used iodized and the world didn't spin of its axis)
1/4c black pepper(increased to 1/2 cup, was a bit to much pepper, 1/3 cup is about right using equal portions coarse ground and regular table BP)
1tbsp +2tsp cure #1

Mix all ingredients well and allow to rest in refrigerator overnight.

stuff into 34-36mmm casings and link into 10-12" sections,allow links to air dry until dry to the touch, can be sped up by placing in front of a fan

Cold smoke 3-4 hours smoke hickory/apple(my last batch I did 8 hours and liked it like that), allow smoked links to bloom overnight in refrigerator.

Hot smoking can be done as well, start at around 120F, and raise smoker temp by about 10 deg f every half hour until it reaches 170. Do not go above this temp or you may get fat rendering around the outside of the sausage. Smoke until you get to internal temp of 155 F, then place in a cold water bath until IT is back down to 100F. Allow links to cool and bloom in refrigerator overnight.

cheers

EDIT- updated procedures with more details, and recipe amendments.
Edited by CDN offroader - 8/4/14 at 9:22am
post #4 of 50

Amish sausage and pierogies...hmmm, PA roots perhaps? Sausage looks great.

post #5 of 50
this look great.. nothing like some "alone time".... it's my understanding that when using cure you are to let the meat set for a minimum of 4 hrs to let cure do it's thing... I dunno,maybe I misunderstood... did you stuff and put in smoker right away after mixing seasonings and cure?
post #6 of 50
Thread Starter 

I could be wrong, as I am new to this, but from what I understand, the links are supposed to be dry to the touch before putting them into the smoker, but I can't find anything about the cure setting. Then they are pulled from the smoker, water bathed and then hung at room temp to air dry some more 2-3 hours minimum and to bloom. That's what I have for directions anyways....

post #7 of 50
Thread Starter 

4hours of cold smoking, and now cranking the heat to finish them...

 

post #8 of 50
Thread Starter 

And finally, got them to temp, gave them a bath, hung them to dry, and couldn't wait any longer....

 

 

 

Final verdict....pretty close but next time I think I'll add a bit more pepper and salt. I converted the original recipe to a 6lb total, so maybe I didn't calculate quite right, but overall I'm happy, next time it should be right where I want it.

post #9 of 50

Nice! Close to a suitcase full.

post #10 of 50

On the recipe you have 1 tablespoon of cure [i'm thinking you used instacure #1 the pink stuff].  using this cure it should be 1 tsp per 5 pounds of meat mix.  3 tsp equal one tablespoons. so it should be 5 tsp for 25 pounds [that is if you where using instacure.  when using this cure the sausage mix should be left in in the fridge overnight to blend into the mix and stuffed the next day.  The sausage does look real good.  Reinhard

post #11 of 50
Thread Starter 
Thanks for the reminder Reinhard, I actually did adjust the cure level when i made my recipe. For 6lbs I used 1 and 1/4 tsp cure #1, I updated the recipe to avoid confusion. I also suspect that leaving it to set longer would have improved the typical pink/reddish color of the sausage?
post #12 of 50

Yes, the instacure #1 will give the meat that red color when you give the cure time to blend in. Reinhard

post #13 of 50
I was wondering if can make as a fresh sausage and still put cure in to keep the pink color?
post #14 of 50
Thread Starter 
Quote:
Originally Posted by grimreeper View Post

I was wondering if can make as a fresh sausage and still put cure in to keep the pink color?

 

I don't see why not, should be fine to add it in, set in the fridge over night and then stuff and cook or stuff and freeze if you don't plan on smoking it. That way it would still get the hammy flavor.

post #15 of 50

Hi  I was wondering what temp. did you bring it up to and for how long and did you bath them in cold water or hot water thank you for any help you can give me.

 

Snake03

post #16 of 50
Thread Starter 

I smoked them to ~160f and then into the cold water bath until they were around 100f(I haven't been able to find a specific number for this step). The temp  goes down faster if you can circulate the water a bit, leave the cold water running in the sink if you can. Then hang or leave in fridge to bloom over night. 

post #17 of 50


thank you so much for this info helps me a great deal

snake03

post #18 of 50
Quote:
Originally Posted by grimreeper View Post

I was wondering if can make as a fresh sausage and still put cure in to keep the pink color?

 

 

Quote: 
Originally Posted by CDN offroader View Post
 

 

I don't see why not, should be fine to add it in, set in the fridge over night and then stuff and cook or stuff and freeze if you don't plan on smoking it. That way it would still get the hammy flavor.

 

 

Just a bit of info, it is no issue using Cure #1 in a sausage that will not be smoked. My family has done this over 100 years, We make one recipe for Kielbasa, with Garlic, S & P  a bit of Marjoram and Cure #1. The bulk of it gets Smoked but a few pounds is put aside as White or Fresh Kielbasa. The White Kielbasa gets either simmered with Sauerkraut or Grilled. The result is delicious but does not have a Hammy flavor. It does taste different then a sausage without cure. It is more Savory and hard to describe, the overall flavor is more intense, but not what I would call Hammy...JJ

post #19 of 50

Hello.  I am in a similar situation as you.  Far from the nest with no farmer sausage.  I had Pioneer or Winkler farmer sausage when I was back home. How has your sausage making venture gone.  Have you perfected it?  Any tips/tricks advice?  Thanks

 

Dorian

post #20 of 50
Thread Starter 
Quote:
Originally Posted by mrsteerman View Post
 

Hello.  I am in a similar situation as you.  Far from the nest with no farmer sausage.  I had Pioneer or Winkler farmer sausage when I was back home. How has your sausage making venture gone.  Have you perfected it?  Any tips/tricks advice?  Thanks

 

Dorian

Updated the recipe with what I've done so far. Taste is pretty much where I like it anyways.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Mennonite Farmers Sausage