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50 pounds of summer sausage with hi temp chedder cheese

post #1 of 14
Thread Starter 
hello everyone

yesterday i did my biggest batch of summer sausage ever i made fifty pounds in one batch it was cool i like a full smoker

i used 36 pounds of elk meat and 14 pounds of pork butt i used the pre mixed seasoning from the sausage maker and i added hi temp cheddar cheese i also used the special meat binder from butcher-packer and some dry powdered milk and wow this stuff turned out great

post #2 of 14
Da#% ... That looks good ... Great Job ...PDT_Armataz_01_34.gif
post #3 of 14
salmonclubber
Wow, big batch and it looks great !!! Is the binder for texture and/or taste?

50 lbs.......... Don't know if I have ever smoked that much summer sausage at one time, I will check in my wifes sausage diary (that just doesn't sound right !!!) tonight..... I remember a 37 1/2 lb. batch.
post #4 of 14
Awesome Salmonclubber! You did good! (again)PDT_Armataz_01_37.gif
post #5 of 14
Thread Starter 
mossy

my summer sausage was drying out and getting crumbly so i started using the special meat binder from butcher-packer and the dry powdered milk it is great stuff i dont want to change a thing my summer sausage just keeps getting better all the time i like both the texture and taste of the sausage now
post #6 of 14
How much cheese did you add and what kind? Where did you get it? I can not find any locally and I will be getting some online soon.
I have some Venison I need to get rid of soon and plan on making SS using the Hi Mountain Ss kit.
Nice looking SS...
Thanks.
post #7 of 14
how much binder and milk do you add per pnd ? looks wonderfull!
post #8 of 14
That Looks great, I am just chomping at the bit to make mine. After one more day of work I will be smoking 130#s for my sis and I over the next week. I hope mine turns out as well. I also like the high temp cheese from butcher packer, and the sausage maker summer sausage mix.
good job
post #9 of 14
holyeeeeeeee....that looks fantastic!
post #10 of 14
WOW Looks Great. Would you share your recipe???confused.gif
post #11 of 14
Looks mighty fine! To bad you don't live closer, would love to taste it, sounds great!PDT_Armataz_01_34.gif
post #12 of 14
Thread Starter 
thanks everyone

the sausage turned out awesome

texas hunter i used 4 inch by 20 inch casing

minn bill i use 2 oz of the binder and powdered milk for 25 pounds of meat
post #13 of 14
Looks damn good.....Nice job..........
post #14 of 14
Thread Starter 
texas hunter

i usually cut it into thirds and vac pac and freeze it will last a long time

seaham

i used 2 pounds of cheese for 25 pounds of sausage i tried 2.5 pounds of cheese it was a little much for my family so i cut back now its just about right i got the cheese from butcher-packer

bigron

i used premixed seasoning from the sausagemaker and the cheese and binder and powdered milk i got from butcher-packer

20 oz of seasoning
4 pounds of cheese
36 pounds of elk
14 pounds of pork butt
4 oz special meat binder
4 oz powdered milk
1 oz instacure#1 for 25 pounds of sausage so i used 2 oz in this batch
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