Beef summer sausage

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

Fueling Around

Smoking Guru
Original poster
★ Lifetime Premier ★
Dec 10, 2018
6,568
5,203
So Lake Cty, FL
Follow up to my summer sausage thread a few weeks back

I don't have a smoker in Florida so this was a test in the oven. I tried to warm it slowly by manually cycling the oven. Control only goes down to 170° but ambient probe with my TheroWorks Signals shows it will go over 200°.
Well, I ramped up the temp too fast and got some fat out.
I got the internal temp to 155° with about a 30 minute dwell.

oven-1.png

Out of the oven and in an ice bath until internal temp was around 90°
The ThermoWorks waterproof probe is so nice for this.

chub-1.png

Hung to bloom for a couple of hours No more fat leaked out.

hanging-1.png

Cut shot after blooming. Texture could be better, but it held together.

cut-1.png

Peeled fibrous casing from a piece to wrap and fridge for a week or so.

cut-3.png

Weight before

weight-1.png

After 9 days in the fridge
18% weight loss

weight-2.png

Flavor pretty good.
Texture suffered from the fat out and I used the grinder to stuff the casing.
Next will be 50/50 beef and pork

Thanks for following along
 
Follow up to my summer sausage thread a few weeks back

I don't have a smoker in Florida so this was a test in the oven. I tried to warm it slowly by manually cycling the oven. Control only goes down to 170° but ambient probe with my TheroWorks Signals shows it will go over 200°.
Well, I ramped up the temp too fast and got some fat out.
I got the internal temp to 155° with about a 30 minute dwell.

View attachment 712917

Out of the oven and in an ice bath until internal temp was around 90°
The ThermoWorks waterproof probe is so nice for this.

View attachment 712914

Hung to bloom for a couple of hours No more fat leaked out.

View attachment 712918

Cut shot after blooming. Texture could be better, but it held together.

View attachment 712915

Peeled fibrous casing from a piece to wrap and fridge for a week or so.

View attachment 712925

Weight before

View attachment 712923

After 9 days in the fridge
18% weight loss

View attachment 712924

Flavor pretty good.
Texture suffered from the fat out and I used the grinder to stuff the casing.
Next will be 50/50 beef and pork

Thanks for following along
Looks great!
 
  • Like
Reactions: Fueling Around
Next will be 50/50 beef and pork
I think you'll like that texture better .
If you use the oven again , try a pan of water with a rack . Sausage on the rack . You might even try a foil cover , or saran wrap on the pan , then foil .

There's a place here that sells hot salami chubs to cook at home .
Crock pot with 1 cup of water . Sausage chub ( 3 lbs. ) cook on low for 3 hours .
Never tried it , but I plan too .

If you get around to the next run , post it up .
 
jsj
Follow up to my summer sausage thread a few weeks back

I don't have a smoker in Florida so this was a test in the oven. I tried to warm it slowly by manually cycling the oven. Control only goes down to 170° but ambient probe with my TheroWorks Signals shows it will go over 200°.
Well, I ramped up the temp too fast and got some fat out.
I got the internal temp to 155° with about a 30 minute dwell.

View attachment 712917

Out of the oven and in an ice bath until internal temp was around 90°
The ThermoWorks waterproof probe is so nice for this.

View attachment 712914

Hung to bloom for a couple of hours No more fat leaked out.

View attachment 712918

Cut shot after blooming. Texture could be better, but it held together.

View attachment 712915

Peeled fibrous casing from a piece to wrap and fridge for a week or so.

View attachment 712925

Weight before

View attachment 712923

After 9 days in the fridge
18% weight loss

View attachment 712924

Flavor pretty good.
Texture suffered from the fat out and I used the grinder to stuff the casing.
Next will be 50/50 beef and pork

Thanks for following along
Usual for beef/pork is 70/30 (beef chuck/pork butt)
 
I
Looks great! Before end of winter I want to do a SV SS run with liquid smoke. Ferment in there as well. Hickory Farms SS is not smoked and done like that.
I'm planning on that as well.... after my bratwurst that I keep having to delay.

I plan on cold smoking after the cure/ferment then SV.
 
Thanks for the likes and comments.
I was planning to post the recipe, but cannot find where I wrote it down.
I did use TSM Fermento so not a true ferment.

...
If you get around to the next run , post it up .

Stay tuned for some creativity
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Clicky