1st Summer Sausage w/Qview

Discussion in 'Sausage' started by shortend, Jul 7, 2011.

  1. shortend

    shortend Meat Mopper

    After getting some excellent advice from the sausage heads I decided to make some summer sausage. Got some 80/20 beef chuck from Sam's Club.

    [​IMG]

    Got it all trimmed, chunked up and 5 lbs into the freezer for a couple of hrs. First grind w/ 5/16" plate. Miixed in a solution of 1 c. spring water, 102g AC Legg Summer Sausage #114, 1 tsp pink salt.

    [​IMG]

    After hand mixing very well, into the fridge for an overnight cure. Next morning out for another grind with a 3/16" plate, to which I mixed in 5 tsp Encapsulated Citric Acid after the grind. Then stuffed using a 5 lb stuffer w/ 1" tube. (largest I have) into 4, 2.56x12 mahogany fiberous casings with enough left over for a chub. If I had used better stuffing management, I'd have it all stuffed into 5 casings with none left over for a chub. Let them hang at room temp for 4 hrs. Then into the GOSM with a Black & Decker hot plate for heat @120-130° using an AMNS loaded with Hickory dust for about  6 hrs. Then bumped the hot plate up to 165-170° to finish them off to 152° internal.

    [​IMG]

    Total cook time was about 13 hrs. Took 'em out and hosed 'em down on a rack 'til they cooled down to about 100°. Dried 'em off and stuck 'em back on the cooling rack for a couple of hours at room temperature again, then back into the fridge over night.

    Whew! Long day! Since I had the chub, which got done cooking well before the stuffed ones, I had to cut some off and try it. WOW! Way too salty and sour! Or so I thought at the time. I found out the next day after cutting into the summer sausage itself, it had all mellowed out and was absolutly perfect!

    I want to thank everyone who helped guide me on this endevour, and to Nepas in particular for his advice on the amount of ECA to use. If I had used any of the advice I got from the packaging 1.5 oz - 25 lbs, or from AC Legg 3oz - 25 lbs (although their seasoning mix is outstanding-I think I just got some flunkies advice from them as it was some gal who wasn't sure what I was asking about and had to ask someone else when I called.) This Summer Sausage would have been a disaster! So thanks again Nepas, you guys,(all 3 of you) are truely Masters!

    OK! Enough of all this dribble, let's have a snack!

    [​IMG]

    Thanks guys,

    ShortEnd
     
  2. meateater

    meateater Smoking Guru SMF Premier Member

    Looks great , Sam's has great meat. [​IMG]
     
  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    It looks awesome [​IMG]
     
  4. Very nice. Looks great.
     
  5. africanmeat

    africanmeat Master of the Pit OTBS Member

    It looks vary good like a professional well done [​IMG]
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Excellent!   [​IMG]
     
  7. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Nice SS

    The AC Leggs is really good mix.
     
  8. shortend

    shortend Meat Mopper

    Thanks for looking and all the help.

    ShortEnd
     
  9. terry colwell

    terry colwell Smoking Fanatic

    Looks great ShortEnd,

    Looks just like the deer sausage I use to get from the butcher when I hunted...
     
  10. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looks great!

    What did you do different from the Leggs instructions on the package besides adding the ECA??

      Craig
     
  11. Looks great. Very pro looking. Nice work.
     
  12. sunman76

    sunman76 Master of the Pit

    looks awsome
     
  13. shortend

    shortend Meat Mopper

    Thanks Craig, the only thing I did was measure out and divide an 18oz package AC Legg #114 Summer Sausage blend into 5 (102g) equal portions and sealed in ziplock bags, as I will most likely be doing 5 lb batches. I added 1 tsp pink salt, 1 c. spring water, 1 bag summer sausage spice, mixed all up with 5 lbs coarse ground 80/20 beef chuck and into the fridge over night. Next morning finer ground mix again and added 5 tsp ECA, mixed well, stuffed, dried, smoked, cooked to 152°, shower cooled, hung to dry a bit, then back into the fridge 'til the next day. Basically, just did what Nepas told me to do.

    Man, was it ever good! Just the right amount of seasoning and the tart was absolutely perfect. It just couldn't have been any better. Best I've ever tasted. I shared it others and watched as they wolfed it down with smoked cheese and crackers, and raved about it being the best they ever had. That batch didn't last long! Several deer hunters asked if I would consider doing their deer sausage for them. Told them I'm not set up for that kind of processing, but appreciated the compliments. This is just for fun after all!

    ShortEnd
     
     
  14. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Thanks a bunch Short End..

    I was gifted some 18 oz bags and was wondering if anybody added anything to it!!

    Gonna get started on some soon with venison !!

      Thanks again!!

      Craig
     
  15. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    looks great.................[​IMG]

    Joe
     
  16. shortend

    shortend Meat Mopper

    Go for it Craig. Your gonna love the AC Legg seasoning. Just remember the 80/20 fat ratio. I think the key to the real flavor of the summer sausage that I made, other than the Legg seasoning, was the 1 tsp ECA per lb of meat that nepas suggested. That just took it to the next level and set the totally proper flavor profile. Any more and it would have been off puttingly sour. Any less and it would have been a bit bland, like the stuff you can pick up in the supermarket. This ratio is "get your attention" perfect. Do it and you'll have 'em raving and wanting more. I know, I did, and I had never so much as thought of making any summer sausage before. Nepas knows flavor profile and how to effect it, which is truely a gift. I can do some of that with my cooking in general, but I don't really understand sausage yet. I'm a more than willing student though.

    ShortEnd
     
  17. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Change it up some.

    Next time omit the ECA and water and use 1 cup buttermilk....OH YEAH
     
  18. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    NICE
     
  19. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Looking good.  I have yet to do summer sausage but have all the fixins.  You are making me hungry though.
     
  20. shortend

    shortend Meat Mopper

    Buttermilk eh? That sounds pretty good. I'll have to give that a shot.
     

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