Its that time again

[Woodzman]

Well its only been 2 weeks and I'm out of summer sausage again. Luckily tops market had a coupon for 80/20 for 1.99 a pound.luckily my fiancee and myselfboth have a store card and cashed in 14# of burger. 10# for summer sausage and 4# for bbq's. I'm using my usual recipe and started it at 6 this morning. After the heat weve had here the last week its great to sit out and watch the smoker and read the newest issue of backwoodsman. I'm using my offset this time instead of my smoking cabinet anfAdding a little hickory to my usual Apple for a little added flavor. Its not quite as warm as when I made my last batch but I'm thinking if I keep a good constant temp it should be done sooner than 12 hours. We will see and I will keep updating

 

[SmokinAl]

Looks like a good start!
Al

 

[Braz]

My wife is appalled at the speed with which I can go through summer sausage. One of our local groceries sometimes has 3# chubs of 80/20 ground chuck for $1.99/lb and when they do I always snag some for s/s making.

What are you using for casings? It almost looks like cheesecloth.

 

[Woodzman]

The casing is cheese cloth. Some of my fondest memories are of when I was a kid and every year my grandfather's friends would give us a stick of summer sausage. It was about the size of hard salami and wrapped in cheesecloth. So obviously when I decided to make it I want with the childhood memory. Now being a beginner I still mix each stick separately and roll and shape by hand. That's why each one is just a little different. But I figure this way my spicesand everything are exactly right in each stick . Plus I've always had great consistency with the end product.As for the eating it I gave away 8..1# sticks out of my last batch this time I will set aside a little more for myself.

 

[Woodzman]

This is the remainder of the last stick. The cheese cloth peels off easily.

 

[oldsmokerdude]

Have never made summer sausage but I love to eat it so am thinking "Why not?"

I'm using my usual recipe and started it at 6 this morning

Would you mind sharing what is your usual recipe?

Thanks much

 

[Woodzman]

Ok here's the recipe
1# 80/20 ground beef
1 tsp heaping tender quick
1 tsp onion powder
1 tsp garlic powder
1 tsp black pepper
1 tsp pizza seasoning
1 tsp dinosaur bbq rub
1/2 tsp white pepper
Mix all ingediants thouroughly and refrigerate 24 hours .Mix again and stuff casing or in my case make rolls about 2" round and ends up about a foot long. Wrap in cheesecloth and tie both ends with cotton string...making sure one end has extra length."I usually do this the night before smoking" As I said earlier I do each pound separately as to make sure salts and seasonings are same through out each stick. I usually take 12 hours to smoke to get to 145°.If it darted out any I rinse with hot water and hang to dry. That's why the extra string. Today's batch is laying on the grill and last batch I hung either way works good I prefer hanging as it won't have grate marks....as far as the cold mix I have kept it up to 3 day and just mixed each pound daily.and have kept rolled in refrigerator up to2 days...always keeping everything wrapped with saran wrap. I bought all the spices except white pepper and dino rub at buck store. So you don't have to break the bank making summer sausage

 

[Woodzman]

Darn spell check...darted out is actually fatted out

 

[GATOR240]

Looking good, what temperature do you try to hold it to? Thank you for sharing your recipe, I think I need to try making this.

 

[Woodzman]

I start at 150° and work my way to 180°ish and try to hold it there until finished but with my offset I have a heck of a time keeping a steady temp though. Will have to mod it I believe.

 

[Woodzman]

 

[Woodzman]

Well as usual it fatted out some. So a good hot. Water rinse and hung it on the back porch.Its just about dry and shortly I will individually bag and we can see how long this batch lasts. As far as hanging I have found a plastic coat hanger will hold 5# of summer sausage to hang and dry.