Search results for query: Summer sausage

Looking to copy the original recipe of Johnsonville summer sausage. The yellow label. It kills me that my hobby is sausage making and I'm still buying summer sausage. Haven't found a recipe that I've considered close does anyone have a copycat recipe? Or maybe something close? Thank you very much

So I'm pretty new at making and smoking summer sausage I bought the high mountain summer sausage kit and made it one time before with 80/20 ground chuck in 1 lb batches with hi temp cheddar, turned out good.. I mixed it and then ran it through my grinder with a small plate like they suggested...

New member here. Found the forums while looking for cheddar/jalapeno ratios for summer sausage. Been hog hunting with a friend who is a professional guide. He needed to make space in his freezer for the hogs he's gotten so far, so he gave me all four quarters from his last deer, still in game...

been working up a simple fast ss mix the last several months. tried all kinds of mixes of meat ratios and seasonings. i found lots of things can change your flavor profile. the best mixes have been pure very lean chuck or a deer/sausage 1.5-.5 ratio to give me the best results. i opt for the...

Last minute summer sausage. Making 15 1 pound chubs od summer sausage . No time to smoke them. Sous vide the whole process. Using LEM summer sausage seasoning. Have Wrights liquid smoke. Recommendations on how much to add? Thank you.

i worked it down to 16gr. a pound for the leggs summer sausage mix. fat content seems to change flavor profile. last batch of chuck was fatty and not as flavorful. the fat seemed to lean out the flavor. rolling a couple deer/pork sausage logs tomorrow. its different from the deer chuck...

...I modified with an Inkbird PID and different burner and use the mailbox mod for smoke. The only issue I am having is the when hanging summer sausage or snack sticks the bottom (closer to burner) is cooking faster than the top. I tried a fan to even out temps but on the first run my summer...

I don’t know anything about Jville summer sausage, never had it. But if I had to guess it would follow northern brat recipes but fermented. I also doubt that Jville actually ferments their SS but rather uses something like GDL or ECA to get their tang. That said I have a couple different...

...show. I do like how it looks but you simply cannot add enough to do get the sausage+cheese+cracker effect. I tried... I am talking summer sausage here. That being said, it does add a little bit of flavor and creates a softer texture in links like brats/smokies/etc. Cool little hack I got...

AC Leggs blend 114 summer sausage I use at 20 grams per pound . That's from weighing the bag and dividing it out by how many pounds the bag makes .

Welcome. I'm a northerner in the summer and migrate south to Florida for the winter. Impressive resume. You will fit in well here. I started with cured meat years before I got here. I'm still learning better methods. Waiting for posts on your sausage Brinkmann Z machine. You have my attention.

Your insight is appreciated.

Two things... the acid from the pickled jalapenos affected the bind in the sausage, and the liquid (depending on how much you used, and whether you drained the jalapenos) may have affected the texture. Yes, I recommend using dehydrated jalapenos and jalapeno powder in summer sausage.

As usual as a shift worker summer vacation coverage is a very busy time for me. I usually take my vacation in the winter and head south to get out of cold but July August is crazy Overtime cause everyone else does summer. Anyway today is my last day off before a long stretch of 12’s. My only day...

Didnt think about the acid

Seem like this is becoming a annual thing for me. I have a bunch of venison to grind with some summer sausage to make. About 10months ago I got pork shoulder for $0.59/lb. Stocked up quite a bit and thats what ill be using for my other sausage. I normally make my own seasoning, although I...

I've tried making summer sausage a few times and less than impressed but for some reason the give away recipients are always happy. Fermento from TSM is blah. As Sam @zwiller hinted delving into true fermented is the path. A path I have not gone down.

Don’t give up. Look here at Umai-dry, it’s a good way to introduce yourself to charcuterie on a budget. https://umaidry.com/

Meal prep complete for the days ahead also may eat burger patties

Newbie to there here. I’ve been making deer jerky for a few years. I’m wanting to try to make some deer jalapeño summer sausage. Been reading on it and am wondering do you have to hang the sausage to smoke it. I have a gravity fed charcoal barrel smoker and it’s not tall enough. Can I lay them...