ive been looking and no luck....

[tnbrewer371]

alright guys, i have been a lurker for a bit and have been looking for the info i desire but am not having any luck.  i have a MES 30 and would like to know how to make summer sausage on it.  some questions i have:

1. Do i have to use casings to make summer sausage? whats best/cheapest option (natural vs. synthetic)

2.  What does blooming mean? ex. "I cooked to an internal temp of ___ and than hung it up to bloom."

3. if i use venison can i cut it with some ground beef to get the extra fat, or do you have to use straight pork/beef fat?

4. what is the best method/process of making a basic beef summer sausage?

5. do you have to use a cure? (cure1/2, tender quick?)

6. what type of cheese would one use if they wanted to make a jalepeno cheese beef summer sausage?

thanks in advance, im new to this hobby but am a quick learner and excited to get started.  I have been breaking in my mes 30 doing wings, pork loin, pork butt.  I am also going to do some pepperoni, venison jerky, and spare ribs soon.  Thanks guys, looking forward to reading your ideas/tips.

tnbrewer

 

[pineywoods]

Here's a couple threads that may help with some of your questions

http://www.smokingmeatforums.com/t/103811/unstuffed-smoked-beef-logs-slightly-hot-bearcarver-qview

http://www.smokingmeatforums.com/t/97736/summer-sausage-unstuffed

When I do venison summer sausage I usually use 70% venison 20% 80/20 burger and 10% pork butt

Hi Temp cheese is the best option for sausage making IMHO and here's a link

http://www.sausagemaker.com/hi-temp_cheese.aspx

I use cure in all my sausages some people claim if your hot smoking it then you don't need cure but if cold smoking then it has to be cured to be safe. The Sausage Maker also carries cures

http://www.sausagemaker.com/curesandcultures.aspx

 

[DanMcG]

1. Do i have to use casings to make summer sausage? whats best/cheapest option (natural vs. synthetic)
A synthetic is your best bet . a natural that size will cost ya big time.
2.  What does blooming mean? ex. "I cooked to an internal temp of ___ and than hung it up to bloom."
Bloom is to let the sausage rest at room temp to help it dry and to darken the casings
3. if i use venison can i cut it with some ground beef to get the extra fat, or do you have to use straight pork/beef fat?
use what ever fat you like or have on hand. I like pork fat but beef is more popular I think
4. what is the best method/process of making a basic beef summer sausage?
5. do you have to use a cure? (cure1/2, tender quick?)
Cure one or TQ is a must for slow smoking,
6. what type of cheese would one use if they wanted to make a jalepeno cheese beef summer sausage?
Hi temp cheddar from Butcher & packer is good , or an off the shelf low fat cheese works too.

 

[fpnmf]

I put summer sausage in the handy dandy search tool..

Here's some reading for ya!!

  Have fun...

http://www.smokingmeatforums.com/search.php?search=summer+sausage

 

[tnbrewer371]

Here's a couple threads that may help with some of your questions

http://www.smokingmeatforums.com/t/103811/unstuffed-smoked-beef-logs-slightly-hot-bearcarver-qview

http://www.smokingmeatforums.com/t/97736/summer-sausage-unstuffed

When I do venison summer sausage I usually use 70% venison 20% 80/20 burger and 10% pork butt

Hi Temp cheese is the best option for sausage making IMHO and here's a link

http://www.sausagemaker.com/hi-temp_cheese.aspx

I use cure in all my sausages some people claim if your hot smoking it then you don't need cure but if cold smoking then it has to be cured to be safe. The Sausage Maker also carries cures

http://www.sausagemaker.com/curesandcultures.aspx

thanks for this, gonna take me a bit to get through it but hopefully it wil answer all of my questions

 

[daveomak]

6. what type of cheese would one use if they wanted to make a jalepeno cheese beef summer sausage?
Hi temp cheddar from Butcher & packer is good , or an off the shelf low fat cheese works too.

Dan, evening..... That is brilliant.... I'd bet that is what HIGH TEMP cheese is.. and they sell it for a fortune at some places...  You are a genius.....  

 .....

 

[fpnmf]

Dan, evening..... That is brilliant.... I'd bet that is what HIGH TEMP cheese is.. and they sell it for a fortune at some places...  You are a genius.....  

 .....

Nepas said here once that hi temp cheese had paraffin in it to keep it from melting..that was why he didn't use it...

 

[daveomak]

Well I didn't know paraffin was a food group....   I'm gonna have to read up on high temp cheese.....  Maybe that stuff is the real "hinder binder" ...  you s'pose .... that would do it.....  Dave

 

[woodcutter]

High temp cheese is processed cheese which is actually pretty high quality. The milk used is pasteurized then made into processed cheese. It then gets pasteurized again and gets pumped through a sheer pump which cuts the protein cells making them much shorter which make the melting temp higher. The extra processes is what drives the price.
 

 

[boykjo]

High temp cheese is processed cheese which is actually pretty high quality. The milk used is pasteurized then made into processed cheese. It then gets pasteurized again and gets pumped through a sheer pump which cuts the protein cells making them much shorter which make the melting temp higher. The extra processes is what drives the price.
 

Thanks WC.. I couldnt find what makes cheese high temp... I only found they use paraffin wax to coat the cheese while it is curing.......

 

[diggingdogfarm]

:icon_eek:

I looked at the ingredients on a package at the SausageMaker store and there wasn't anything weird listed, but it is a lower fat cheese.

Anyway, if I'm going to pay $10 a pound for cheese, it's going to be good, not that stuff, it's tasteless!!!


~Martin

 

[boykjo]

I just ordered 10 lbs from B&P for 40 bucks... 10 S&H.. Not bad for $5 a lb...... I cant tell the difference between it and regular cheese.... Could be the brand... I am very happy with B&P products and prices even though I haven't received a coupon yet.......