• 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.

Boykjo's Summer Sausage

boykjo

Sausage maker
Staff member
Moderator
OTBS Member
Group Lead
7,223
642
Joined Apr 28, 2010
My original post to this thread was lost/deleted when the new forum format changed. I'm editing it and bringing it back.

Boykjo's summer sausage

Steps

1. Add 5 lbs lean hamburger ( I used 90/10 LGB)

2. Add 3.5 tsp Mortons tender quick

3. Add 2 1/2 tsp garlic salt

4 .Add 2 1/2 tsp ground pepper

5. Add 1/2 tsp cayenne pepper

6. Add 1 tsp liquid smoke

7. Add 1/2 oz or 14g cultured buttermilk

8. Add 1 tsp black peppercorns

9. 1 tsp mustard seed


Mix all ingredients 1-9 and set in fridge for 24 hrs. Add steps 2 through 9 into the meat again and mix. let sit in fridge for another 24 hrs. fill into fibrous non edible casings and smoke til internal temp reaches 155 degrees.

 
Last edited:

fpnmf

Smoking Guru
OTBS Member
7,283
76
Joined Jul 19, 2010
>>>>>I'll be doing a 10 lb chub of 90/20

Hows that work??

Craig
 

boykjo

Sausage maker
Staff member
Moderator
OTBS Member
Group Lead
7,223
642
Joined Apr 28, 2010
>>>>>I'll be doing a 10 lb chub of 90/20

Hows that work??

Craig

I always put 110 percent effort into my sausage craig...............
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
45,529
6,790
Joined Jun 22, 2009
We'll be here!
 

mballi3011

Epic Pitmaster
OTBS Member
SMF Premier Member
14,478
55
Joined Mar 12, 2009


Now this is one thread I'm gonna be watching very closely. Joe you have my respect in the sausage making world and the last time I was in New York I went to a smoke house that is the oldest in Staten Island and they had the BEST salami that I have ever eaten. If there is anyone that could make salsmi like them I believe it is YOU. So you make and give me the recipe and then I'll be able to make for myself. I have the untmost faith in you.
 

jrod62

Smoking Guru
OTBS Member
Group Lead
5,011
40
Joined Jun 13, 2011
cant wait to see the rest of the Q-Views
 

SFLsmkr1

Legendary Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
Group Lead
9,507
2,597
Joined Dec 25, 2010
Very nice Joe

I will start these larger sausages around April prepping for the June BBQ here.
 

driedstick

Smoking Guru
OTBS Member
SMF Premier Member
5,958
611
Joined Nov 3, 2011
I've made the same thing (close to ingredints) I put in some fennel, mustard seeds, ect.

but just made into loaves and smoked

THESE are really good can't wait for the pics,

Good luck on your smoke
 

boykjo

Sausage maker
Staff member
Moderator
OTBS Member
Group Lead
7,223
642
Joined Apr 28, 2010
Two day double cure is over so I stuffed them in fibrous casings. Cut them in half to make them smaller and so they dont hang down by the burner......

The little water I used in the mix to distribute the seasonings had evaporated and the meat had become very stiff. I am not adding water to the meat to make it softer to push through, just my preference....



stuffer packed and ready to go....  Get try my Stainless steel stuffing tube I made for the first time



All stuffed. Looks like I have just a little over 10 lbs. I started out with 9.6 lbs I'll weigh them after the smoke



Fired up the AMNPS  with hickory and Into the smoker for a two hr smoke with no heat then I'll fire it up and start about 130. Thats about as low as I can go in cold temperatures



I would like to give a big thanks to Todd Johnson. I ordered some dust for my amns and when I opened the box there was a AMNPS with two 5 lb bags of pellets with my order. What a great surprise christmas gift....... Once again Todd is top shelf..........



So I guess they will be ready late tonight. Man I havent made salami in years..... Not used to the chubs and the longer smoking time

See you soon

Oh. the pics were from my phone. The wife went to ohio for the week
and took the camera...... better than no pics I guess

Joe
 

driedstick

Smoking Guru
OTBS Member
SMF Premier Member
5,958
611
Joined Nov 3, 2011
LOOKS REALLY GOOD, so without adding water was it hard to stuff, what size homemade tube did you use?? Thanks
 

boykjo

Sausage maker
Staff member
Moderator
OTBS Member
Group Lead
7,223
642
Joined Apr 28, 2010
Well here they are all smoked up and out of the fridge overnight



sliced up



Ok... so what about taste. I called this salami (From the recipe given to me) but I would tend to call it a Summer Sausage salami. It seems to be right in the middle of the two flavors....

I would like a little more tang.

I must say this stuff is pretty good.........


Thanx for looking

Joe
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.