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First attempt at summer sausage

post #1 of 6
Thread Starter 
I made my first attempt at summer sausage. It was a last minute decision, so I used what I had in the freezer instead of driving 35 miles to the grocery store. I used 2 pounds of pork loin and 2 pounds of beef chuck. Fat cut off of both of them. I used a pound of low sodium bacon for the fat. My wife bought the thin sliced stuff by accident.

I used Backwoods Jalapeño Summer Sausage seasoning by LEM with the included cure. Mixed it with the cubed up meat and 5oz water then ground it through 3/16" plate. Only one pass through the grinder. Stuffed into fibrous casing. Slow smoked on my traeger until it hit 165.

Eventually I'll make some by scratch, but for now this mix is great. Great jalapeño flavor without any heat. Next time I'll add something for heat and maybe a touch of garlic.

post #2 of 6

Good job on the SS....  Thumbs Up ...

post #3 of 6

P, I'm interested in how they turned out ,please keep us posted !

post #4 of 6

Nice job!

 

POINTS for using what you had on hand!

 

Al

post #5 of 6
Thread Starter 

THank you, Al.  They turned out really good.  There are a couple things that I will change for the next run.  The flavor is awesome, but I was expecting a little more heat.  Next time I will likely make it a little bit spicy.  It has an excellent jalapeno flavor, but is very mild.  I'm not a chili head or anything.  The texture came out a little bit crumbly.  Next time I'll add some powdered milk.  My wife said that it was a bit on the salty side.  I don't quite think so; maybe it was a little close.  The culprit could be the bacon even though I used a low sodium bacon.

post #6 of 6
Quote:
Originally Posted by Pgrevie View Post
 

THank you, Al.  They turned out really good.  There are a couple things that I will change for the next run.  The flavor is awesome, but I was expecting a little more heat.  Next time I will likely make it a little bit spicy.  It has an excellent jalapeno flavor, but is very mild.  I'm not a chili head or anything.  The texture came out a little bit crumbly.  Next time I'll add some powdered milk.  My wife said that it was a bit on the salty side.  I don't quite think so; maybe it was a little close.  The culprit could be the bacon even though I used a low sodium bacon.

P sounds great,, Ya the NFDM will help you out 1/2 - 1 cup per 5lbs is what I use also it may have been crumbly because IT temp,,, I usually take mine to 152-155 and then throw them in a cold water bath to stop the cooking process. 

 

Awesome job on your first attempt!!  :points:

 

We also like to see the money shots (sliced pics) 

 

Good luck on your next run.,

 

A full smoker is a happy smoker 

 

DS
 

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