Couple Q's on summer sausage.

[Steve H]

Little insight /thoughts/knowledge/Karma on this.
I've done SS before with the traditional kits and casings. But I've been thinking about doing things a tad different.
Next week I'm doing a batch of SS. And I'm looking at a couple of different approaches.
I'll be using a LEM summer sausage blend with cure that is sized for 5 pounds of meat 3 LB beef and 2 LB pork. Used this before. It was good. Though could use a bit of waking up.
And I'm going to add some extras.
First, I'm using 1.5" casings instead of the normal size.
I'm going to add powered Jalapeno. 1 tsp be too much?
ECA, I'm not doing 1 tsp per pound. I've heard that can be as bit much. Thinking about 3 tsp total instead.
The rest will remain the same with prepping and smoking.
Anything I should adjust?
Thanks

 

[DanMcG]

Can't help ya with either of those items Steve, since I never used them, but will be following to see what you create.

 

[smokerjim]

not much help here either Steve but will be watching, 1 question though, your worried about a tsp of jalapeno being to much with some of the things I see you eat?

 

[chopsaw]

Never used them either . I did make some smoked sausage with the reaper powder Richie sent me .
I think it was 1/2 tsp per 5bls . , but that's a whole different animal .

Fry test might help with the jalapeno amount .

 

[Steve H]

Never used them either . I did make some smoked sausage with the reaper powder Richie sent me .
I think it was 1/2 tsp per 5bls . , but that's a whole different animal .

Fry test might help with the jalapeno amount .

I have some of Richie's rocket fuel as well. I didn't think about that.....

 

[Steve H]

not much help here either Steve but will be watching, 1 question though, your worried about a tsp of jalapeno being to much with some of the things I see you eat?

Haha. True. But the wife isn't real fond of a lot of heat. And she likes summer sausage.

 

[chopsaw]

Something I started doing is using a starter culture ( tsp-x ) and hanging over night at 65 degrees .
Then I hang post smoke at the same temp .

 

[oberst]

Hey Chopsaw, that starter culture technique that you mention above is not something I’m familiar with. I use a starter for 3 days doing uMAI but you are doing just an overnighted starter. What result do u get from that? I assume you are still bringing the sausage to a cooked internal temperature and then hanging to dry out some at 65degrees?

 

[chopsaw]

just an overnighted starter. What result do u get from that?

Sets the color , and I think it adds to the flavor .

I assume you are still bringing the sausage to a cooked internal temperature and then hanging to dry out some at 65degrees?

Yes . I smoke to 152 . Then hang in the basement if the temps are good at 60 to 65 degrees .
I have gone 7 days post smoke with fantastic results . I check everyday as it hangs , and have had to fridge after 2 days because it starts to case harden . Just depends .

 

[Steve H]

3 pounds ground chuck at 80/20 ratio. 1.5 pounds pork loin, and .5 pound fatty bacon.
Sitting for the night. Tomorrow I'll add the ECA. And smoke.

 

[Mastercaster]

View attachment 424893

3 pounds ground chuck at 80/20 ratio. 1.5 pounds pork loin, and .5 pound fatty bacon.
Sitting for the night. Tomorrow I'll add the ECA. And smoke.

Watching!

 

[Steve H]

In they go! 10 and a half sticks. Temp at 180. Shooting for a IT of 165. Should go pretty quick since they have a smaller diameter.

 

[crazymoon]

SH, IMHO I would not go above 170 for a smoker temp as you risk fat out above that temp. I also wouldn't go above 152-155 for an IT. My two cents sir !

 

[chopsaw]

I was wondering about the temps too .

 

[Steve H]

SH, IMHO I would not go above 170 for a smoker temp as you risk fat out above that temp. I also wouldn't go above 152-155 for an IT. My two cents sir !

Normally I don't either. Check out the instructions. I think I'm going to pull at 154-155 like I always do.

 

[chopsaw]

Do what you know Steve .

 

[Steve H]

Do what you know Steve .

Yep, pulling at 154. It's strange how recipes will vary like this. I never went to 165 on SS before. And was doubting doing it.

 

[Steve H]

Pulled at 154. And chilled to 100. Now resting. Color looks good. No fat out occurred. I'll be slicing the small one later on.

 

[Steve H]

After 7 hours in the smoker. And after about 1.5 hours on the counter they are blooming nicely.

 

[Steve H]

Money shot! This came out great. I could have doubled the powdered Jalapeno. And went to 4 tsp of ECA.