Goetborg Summer Sausage? Q-View added

[gearloose]

Has anyone made this recipe from Rytek Kutas' book?
(I've made minor changes - basically omitting the beef hearts and increasing the amount of garlic)

Goteborg Summer Sausage
by Rytek Kutas

Ingredients for 10 lbs.

8 lb. beef (chuck or round)
2 lb. ground pork
2 tsp. Instacure #1
1 Tbsp. black pepper
3 Tbsp. ground mustard
2 Tbsp. ground nutmeg
1 Tbsp. granulated garlic powder (original recipe: 1 tsp. optional)
8 Tbsp. salt
4 Tbsp. powdered dextrose
6 ozs. powdered buttermilk (Fermento)

Edited to add the instructions since I'm changing this into a project thread:

Grind beef through a 3/16” plate. Add pork and spices and mix thoroughly. Place in a tub and refrigerate 24 hours.(Original Kutas recipe now instructs to regrind through a 1/8" plate, but I am omitting this step.) Stuff tightly in beef middles, making certain all air pockets are eliminated. Make each sausage 12” to 18” long and tie a loop on one end for hanging.

Hang on smokesticks and air-dry at room temperature 4-5 hours. Place in 120-130 degree preheated smoker. Apply heavy smoke at 120-130 degrees for 3-4 hours. Raise smoker temperature to 165 degrees and cook until sausage internal temp is 145 degrees. Remove from smoker and shower with cold water until sausage is 120 degrees, or less. Allow to hang for 1-2 hours until desired bloom is obtained. Refrigerate for at least 24 hr. before packaging & freezing.

I'm wanting to make it and am curious if others have tried it and how they liked it. If you have a recipe you like better, would you share a link? I got a bit overwhelmed trying to use the Forums search.

 

[zippy12]

All Flavors seem in check ... never made it

 

[gearloose]

Ten pounds mixed and put in the refrigerator last night! I'll stuff it in beef middles later this evening, then smoke them tomorrow. I'll try to take a few pictures along the way.

 

[gearloose]

I stuffed the sausage into beef middle casings last night. The stuffed sausages are just about a foot long each, and I ended up with 10 sausages. Here you can see the texture of the meat. I just made a single pass through a 3/16" plate. The original recipe calls for a second pass through a 1/8" plate after mixing in the spices.



The sausages are loaded in a barely warm smoker and will hang for a while before I start the AMNPS loaded with a mix of hickory & pecan pellets.

 

[gearloose]

Here's what they look like after a few hours on the smoke. Smoker temp is sitting on 150 deg. I'll bump it up to 160 deg. in a couple of hours to finish them off.



Amusing observation: I'm now getting targeted ads for all kinds of summer sausage. Now why the hell would I want to buy some store-bought, ready-made stuff?

 

[zippy12]

Those look awesome!

Correct on the targeting ads ... my posts have the same thing happen so dont use a word like

"condom"

 

[gearloose]

All done! Results? Delicious! Surprisingly, (or maybe not) this sausage tastes very similar to some of the better commercial beef summer sausages. This sausage is leaner, and the flavors have a lot more 'punch' than the store-bought stuff. The texture and 'mouth feel' is perfect to me. I'm glad I did not make that second grind pass.

 

[dward51]

Oh yeah, I'd eat those for sure. Great looking SS. Kutas' recipes are usually some very good stuff

 

[DanMcG]

Good looking sausage! Thanks for sharing it.

 

[checkdude]

Just came across this. Yes I did make some few weeks ago. Like you could not leave alone and made couple changes. Had pork so that is what I used,increased garlic. Did turned out good especially after couple of days later. Only little bland for my taste. Will make again with increased level of spices and not omit the beef. That might have been the problem.

 

[jimmyinsd]

Can a guy substitute sugar or brown sugar for the dextrose or is that a change I don't want to make?

 

[dward51]

Yes, but..... (there is always a but)

Dextrose is only 70% as sweet as regular sugar (like white sugar) so you need less white granular sugar than dextrose. That would also hold true for brown sugar as it is basically white sugar with more of the molasses remaining. Again use less. Also the brown sugar has a different flavor profile so it may alter the flavor slightly (may be good or bad?).

So 4 TBL of powdered dextrose might equate to 3 TBL of white or brown sugar (just a guess, no math on my part). Another question is how does powdered dextrose compare in weight to granular white or brown sugar? I don't know the answer to that, but powdered compounds generally will weigh more for a given volume than granular compounds. Reason for that is the powdered pieces are smaller and fit closer together in the measuring container. There is less air space or voids. I would presume this also holds true for powdered dextrose.

Clear Karo syrup can also be used, but I'm not certain on the substitution ratio. I do know if you use syrup, check the label to make sure there is no fructose in it. If there is, keep looking for a brand without fructose.

I checked some of my old archive notes and see that NEPAS has previously recommended substituting 1.6 fluid ounces of clear Karo syrup for powdered dextrose with 5 pounds of meat. That should get you in the ballpark when adjusted for what you are making.

 

[wild west]

In a fermented sausage like the one in the OP powdered dextrose or corn syrop solids are used to feed the lactic acid organisms to help the fermentation and will do a better job than sugars(not meaning that you cannot substitute sugar). If you just want the sweet component as a flavoring or to reduce the salt flavour sugar is fine as a sustitute in the right quantity.

 

[jimmyinsd]

Does anybody add any liquid? I typically add about a cup of water or so for every 5# of meat. I usually mix it in the seasons and then dump the whole works over the group meat and mix. Anybody have any reasons not to add the liquid?

 

[dward51]

In a fermented sausage like the one in the OP powdered dextrose or corn syrop solids are used to feed the lactic acid organisms to help the fermentation and will do a better job than sugars(not meaning that you cannot substitute sugar). If you just want the sweet component as a flavoring or to reduce the salt flavour sugar is fine as a sustitute in the right quantity.

The recipe at the start of this thread is not a fermented sausage. The buttermilk powder "simulates" the final fermented flavor, and a fermented product would not use cure #1. So with the original recipe and process in the thread in mind, I don't think it would matter as we are not actually feeding any organisms, but adding a flavor component. At least that is my take....

Does anybody add any liquid? I typically add about a cup of water or so for every 5# of meat. I usually mix it in the seasons and then dump the whole works over the group meat and mix. Anybody have any reasons not to add the liquid?

I add some form of liquid to pretty much everything I stuff. I would go with 2/3 of cup for 5 pounds to start and you can always add more if needed to loosen up the mix. It's easier to add more than to compensate for adding too much.

 

[jimmyinsd]

Thanks everybody, it's mixed and stuffed. Hopefully I can make that little mes30 work Saturday and finish this stuff right. Sure isn't mucH room on there for 10 sticks and an amazen 5x8, bit well give it a whirl, I may have to lay them on the grates instead of hanging them.

How close do I dare have the bottom of the sausage from the top of the amazen tray? Its a borrowed smoker so I don't want to do the mailbox thing with it.

 

[dward51]

I would put at least a sheet of aluminum foil between the pellet tray and the sticks if they are close to the tray. Otherwise you may have a hot spot. Also if the MES 30 is pretty full, plan on rotating your sticks around through the cook as some parts will run hotter than others.