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Goteborg Summer Sausage - all pork - Qview finished pics

post #1 of 17
Thread Starter 

One of the most common things around these parts at things like Superbowl parties is sausage, cheese, and crackers. I figured I'd do something a little different, and smoke up a batch of Goteborg Summer Sausage - a little different than your typical Summer Sausage. Beef and I don't get along terribly well, so we kept this all pork. 

 

I formulated my own recipe based on Rytek's as well as a couple of others, trying to home in on a mild sausage, moderately sour, with a nice texture and palate. 

 

10 lbs ground pork

2 tsp #1 cure

1 Tbsp medium ground black pepper

2 Tbsp ground mustard

2 Tbsp whole mustard seed

2 Tbsp ground nutmeg

1 tsp garlic powder

1/3 cup non-iodized salt

7 oz Fermento

2 Tbsp + 1 tsp powdered dextrose

3 oz ice cold water to dissolve cure prior to adding to meat

 

This was mixed thoroughly, and stuffed into four 2.5" x 20" fibrous casings, and left in the refrigerator for about 36 hours. (I like to leave things overnight at least to "do the magic".)

 

For the half hour or so it took to get the smoker ready and preheated, the chubs were dried off and left hanging at room temp to normalize a bit and develop the rind (is it a pellicle still on ground meat?).

 

The chubs were hung in the smoker at 120F until an internal temp of 100F.

 

Smoker temp was increased to 140F, and a medium-heavy hickory smoke applied for 3 hours.

 

Smoker temp increased to 180F, and run until an internal temp of 150F was reached.

 

Pulled, and chilled in ice water bath until internal temp was <100F.

 

Dried off, hung at room temp ~65F for 2 hours to bloom.

 

Refrigerated overnight.

 

This is the result:

 

 

 

 

The resulting sausage has an excellent texture. Flavors are mild, and blended well - very mild pepper/garlic, but present, and the mustard seeds pop when bitten, adding a burst of flavor. We were really pleased with the resulting product.

 

A few thoughts about this batch:

 

* This was my first round with Fermento. One of the concerns with Fermento is that the meat can become mushy if too much is used. The instructions state 1/2 to 1 ounce per pound of meat. I split this, and went 3/4 ounce per pound. This delivered a nice sour - personally would stay with this level or increase slightly for the next batch. The zip isn't as sharp as one gets with a starter culture or ECA, but this is easy and delivers a good result.

 

* The pepper and garlic are supposed to be background flavors, playing subtly behind the mustard/nutmeg medley. If someone really likes garlic, this could be doubled and still have a great sausage still in this intended style. Pepper could also be increased, but maybe by half again without taking too dominant a role in the seasoning for this intended style.

 

* I guessed at reducing ground mustard to accommodate the added whole mustard seed - dropped 1 Tb of ground, and added 2 Tb whole. This was the right thing to do. The resulting amount of mustard seed per slice was great - not too much, not too little.

 

* In addition to working wonderfully with just pork, this would be great with beef (100% or mixed with pork), elk/pork, or venison/pork.

 

 

 

 

Overall, my family and friends voted this a win, and it WILL be made again. If anyone makes the same or similar, I'd love to hear your experience and review!

 

Thanks for looking!

 

 

 

(Edited to correct a wrong temperature. Thanks for pointing it out, driedstick!)


Edited by Ragnar - 2/8/16 at 2:31pm
post #2 of 17
Looks great! POINTS!
post #3 of 17

Nice looking sausage. Thumbs up!

post #4 of 17

Looks great :points:great write up and great post.... will have to try the fermento, I have some just never used it before either,

 

 

You said chubs were in smoker at 225 to IT of 100 

 

then increase temp to 140???? did you start them at 225 or was this a typo

 

Sorry if I am reading it wrong

 

A full smoker is a happy smoker 

 

DS
 

post #5 of 17

Very good thread I have Ryteks book,guess maybe I should open and see what I can come up with.Did you reduce the amount of salt I find his recipes to be salty

Richie

 

Points

:points:

post #6 of 17

R, Nicely done  !:points:

post #7 of 17
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Looks great! POINTS!

 

 

Quote:
Originally Posted by AK1 View Post
 

Nice looking sausage. Thumbs up!

 

 

Quote:
Originally Posted by CrazyMoon View Post
 

R, Nicely done  !:points:

 

 

Thanks for the points, guys!

post #8 of 17
Thread Starter 
Quote:
Originally Posted by driedstick View Post
 

Looks great :points:great write up and great post.... will have to try the fermento, I have some just never used it before either,

 

 

You said chubs were in smoker at 225 to IT of 100 

 

then increase temp to 140???? did you start them at 225 or was this a typo

 

Sorry if I am reading it wrong

 

A full smoker is a happy smoker 

 

DS
 

Thanks both for the points and for finding my error!

 

The 225F was, indeed, wrong, and I have edited the original post to reflect a 120F initial smoker temp. Actually, the 225F was accurate for the pulled pork I smoked that morning... guess that was still in my head.

post #9 of 17
Thread Starter 
Quote:
Originally Posted by tropics View Post
 

Very good thread I have Ryteks book,guess maybe I should open and see what I can come up with.Did you reduce the amount of salt I find his recipes to be salty

Richie

 

Points

:points:

Thanks, Richie!

 

I agree with you that sometimes Rytek's recipes are a little heavy on the salt. This one, however, called out for 1/3 cup for 10 lbs. The biggest departure from his recipe was the substitution of whole mustard seed for ground. The other departure was a slight increase in dextrose and also a slight increase in Fermento (he called for 1.5 cups, which was like 6.8 ounces). I'm guessing that the dextrose and Fermento work hand in hand, so I increased the amount of dextrose slightly to match the increase in Fermento. If the dextrose wasn't needed for fermentation, it helped to offset slightly the saltiness.

post #10 of 17

Great write up.  Great Q-Views.  

 

Welcome aboard. 

:welcome1:

 

This forum is a wonderful resource.

:points:

post #11 of 17

Nice looking sausage! 

post #12 of 17
Thread Starter 

Appreciate the comments, and the points, guys! Thanks!

 

This was a 10-lb batch, and almost 5 are already gone. Going to have to make another round of this stuff sooner than later... So many varieties, so many recipes I want to try, but this one is going to be a regular in my smoking routine.

post #13 of 17

I tried the recipe but turned them into sausages/smokies instead...I cut the recipe in half for a five pound batch as I wanted to test it out before I made a larger batch

The flavour was so good in fact that I now have a 10pound batch just seasoning right now

 

I am also using a mix of venison and pork 70/30 deer to pork ratio.....will be smoking tomorrow

 

I stuffed into 25mm collagen casings and then smoked on the traeger...turned out fantastic,thank you for posting

post #14 of 17
Thread Starter 
Quote:
Originally Posted by chola View Post
 

I tried the recipe but turned them into sausages/smokies instead...I cut the recipe in half for a five pound batch as I wanted to test it out before I made a larger batch

The flavour was so good in fact that I now have a 10pound batch just seasoning right now

 

I am also using a mix of venison and pork 70/30 deer to pork ratio.....will be smoking tomorrow

 

I stuffed into 25mm collagen casings and then smoked on the traeger...turned out fantastic,thank you for posting

 

 

Outstanding! Glad you enjoyed it! Sounds interesting, using this as a linked sausage. Never crossed my mind, but now I'm intrigued.

 

Please let us know how the venison/pork mix works out. Next year, I'll have a deer or two (compliments of my father-in-law) to turn into some good eatin', so I'm trying to plan ahead.

 

This one is, to date, my peoples' favorite of my varieties of Summer Sausage/Salami. Another batch will be on my short list too!

post #15 of 17

I just took out some "smokies" version of this recipe that I made and man I will tell ya, the tang on this stuff now is awesome.

Was great when I first brewed them and took of the smoker, but now that they been frozen then cooked./warmed again, the flavour really shines through...this is an absolute must have recipe,trust me.....my hats off to you sir for posting

post #16 of 17
Points! Don't know how I missed this thread before. Very nice looking summer sausage there.
I also use Rytek Kutas' book but have always added salt at 1.5%=6.8 grams per lb. YMMV
post #17 of 17
Thread Starter 
Quote:
Originally Posted by chola View Post
 

I just took out some "smokies" version of this recipe that I made and man I will tell ya, the tang on this stuff now is awesome.

Was great when I first brewed them and took of the smoker, but now that they been frozen then cooked./warmed again, the flavour really shines through...this is an absolute must have recipe,trust me.....my hats off to you sir for posting

 

Awesome! Glad it's worked well for you. Going to be a regular in our house, too... already gone through about 12 pounds of the stuff between family and friends.

 

 

Quote:
Originally Posted by 1967RobG View Post

Points! Don't know how I missed this thread before. Very nice looking summer sausage there.
I also use Rytek Kutas' book but have always added salt at 1.5%=6.8 grams per lb. YMMV

 

Thanks, Rob! Appreciate the points and the feedback/suggestion.

 

After doing a couple of other of Rytek's recipes that came out a bit over-salty, and comparing to some of Len's and others' as well, yeah... will be using that guideline for salt content from here on out as well. 

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