Boykjo's Summer Sausage

[boykjo]

LOOKS REALLY GOOD, so without adding water was it hard to stuff, what size homemade tube did you use?? Thanks

Surprisingly no. I was using a large opening stuffer tube. I would not recommend using a 3/8 tube for sticks without water. I used some fibrous casings from butcher & packer

http://www.butcher-packer.com/index.php?main_page=product_info&cPath=85_93_100&products_id=274

Joe

 

[frosty]

Wow Joe!  You sure do set the bar high for a first attempt at a project.  Mighty good looking.  It's obvious you DO put 110% effort into it.

 

[big casino]

It looks good !  maybe a product like fermento or encapsulated citric acid would give you more tang? or maybe just more Butter milk than the recipe calls for?

 

[venture]

Whatever it is, it sure looks good, Joe!

Good luck and good smoking.

 

[chef jimmyj]

Impressive as usual...They look great!...JJ

 

[fpnmf]

Looking good Joe!!

  Thanks for sharing!!

  Craig

 

[grabber]

Here's a product that the sausagemaker.com sells to give salamis, etc, the tangy taste I believe you're looking for.  The product description follows.

Fermento is a starter culture that produces a tangy flavor immediately in semi-dry cured sausage. No need to wait, you can stuff and smoke immediately. Generally used in venison summer sausage, cervelat, goteborg and other summer sausages.

Use 1oz. per 2lbs. of meat. Do not exceed 6lbs. of 100lbs. of meat. 5 lbs. fermento will process approximately 160 lbs. of meat.  

I use it in my venison summer sausage and it tastes and works great.

Hope this helps.

 

[johnnie walker]

Joe the SS/ salami looks great. The sliced up pictures, Mmmm.

 

[raptor700]

Very nice Joe, That 110% sure does pay off 

                      

 

[BGKYSmoker]

Very nice

Damn and im going south  tomorrow.

Nice work Joe

 

[roller]

I think that I am going to use this recipe for some Snack Sticks today...what do you think Joe ?

 

[Dutch]

Hey Joe- in the first post you talk about repeating steps 2-8. I don't know if it my eye site is going goofy but I'm not seeing any steps.

Can ya help me here?

Thanks~

 

[fpnmf]

Hey Joe- in the first post you talk about repeating steps 2-8. I don't know if it my eye site is going goofy but I'm not seeing any steps.

Can ya help me here?

Thanks~

It may be another one of his secret recipes Dutch...

hahahahahahahahhahahahahhahaahhaha

    Craig

 

[Dutch]

 You just might be onto something there Craig.

 

[boykjo]

Stumbled on one of my threads and I edited the instructions and added the steps as per dutches catch...(Thanks).... No super secret recipe here Craig.............lol

 

[africanmeat]

Thanks Joe it is just on time for my salami season .Thumbs Up

 

[black]

-

 

[bill ace 350]

Going to have to give this a try. .

 

[hoity toit]

I was thinking salami is more of a fermented dry sausage.? It looks very nice however,. summer sausage / salami,,, they are all good..

 

[boykjo]

I was thinking salami is more of a fermented dry sausage.? It looks very nice however,. summer sausage / salami,,, they are all good..

Yes salami is dry cured but this thread "My salami kick off" is based on mortons beef salami recipe located on their web site so thats why I called it salami.... Its more a salami Summer sausage without the tang. You can google mortons beef salami and get the recipe

Joe