- Apr 9, 2016
- 8
- 14
Thought I'd try a summer sausage recipe before deer season, knowing based on the deer that I may need to adjust.
Recipe used:
10# Ground Beef 80/20
8.5 T Morton Tender Quick (dissolved in water about 1/4 cup)
2 T White Ground Pepper
2.5 tsp Whole Mustard Seed
2 tsp Majoram
2 T White Sugar
2 T Garlic Powder
1 tsp Ground Chipotle Powder
3 Jalapeno Seeded and chopped (could have gone with more)
1 lbs Hi Temp Cheddar Chees
Mixed ground meet until protein started to make a little sticky. Mixed all ingredients without Jalapeño and Cheese. Added those two ingredients last.
Set in fridge overnight
Stuffed in fibers casing (2.56" x 12") using Weston Stuffer
Bradley 6 Shelf Electric Smoker with Hickory pucks,
Here was the plan
130 deg for 1 hour to dry
150 deg with smoke for 4.5 hours
170 deg until I started getting concerned I would never get to sleep about 5 hours
180 deg 1 hour
190 until internal temp reached 154
Ice water bath until temp fell below 90.
Dried with paper towel and placed on racks in fridge for two days.
Cut in half, vacuum packed and frozen.
Okay now for what actually happened:
Stuffed in morning prior to church. Placed in smoker at the 130 temp. Daughter who had to work and didn't't attend church turned smoke on at 40 minute (smoker takes 20 minutes to heat and then pushed puck in place). We had forgotten that this particular church Sunday was the lunch and church meeting, so not a 2 hour church morning a 3.5 hour morning. Not a problem, I have 5 hours of pucks in the smoker.. I get home, change and go out to smoker to find that my Bradley had and error and was off. Box temp had fallen to 127 deg. Had to reset (twice). But back on schedule...... Now fast forward to the evening. Child # 1, his wife and baby were over to do laundry, so Wife an I head into town to eat, since he can check on it if asked. About mid bite of food I had the thought....Did I reset the time on the box? The answer which you can guess is NO. How long was it off, not sure but no lunger than 45 min. Box temp was at 157. Fortunately son is home to turn back on. Thus the long day and the speed up at the end.
Still a darn good summer sausage. Not real sure why we froze any of it since we are burning through it.
Recipe used:
10# Ground Beef 80/20
8.5 T Morton Tender Quick (dissolved in water about 1/4 cup)
2 T White Ground Pepper
2.5 tsp Whole Mustard Seed
2 tsp Majoram
2 T White Sugar
2 T Garlic Powder
1 tsp Ground Chipotle Powder
3 Jalapeno Seeded and chopped (could have gone with more)
1 lbs Hi Temp Cheddar Chees
Mixed ground meet until protein started to make a little sticky. Mixed all ingredients without Jalapeño and Cheese. Added those two ingredients last.
Set in fridge overnight
Stuffed in fibers casing (2.56" x 12") using Weston Stuffer
Bradley 6 Shelf Electric Smoker with Hickory pucks,
Here was the plan
130 deg for 1 hour to dry
150 deg with smoke for 4.5 hours
170 deg until I started getting concerned I would never get to sleep about 5 hours
180 deg 1 hour
190 until internal temp reached 154
Ice water bath until temp fell below 90.
Dried with paper towel and placed on racks in fridge for two days.
Cut in half, vacuum packed and frozen.
Okay now for what actually happened:
Stuffed in morning prior to church. Placed in smoker at the 130 temp. Daughter who had to work and didn't't attend church turned smoke on at 40 minute (smoker takes 20 minutes to heat and then pushed puck in place). We had forgotten that this particular church Sunday was the lunch and church meeting, so not a 2 hour church morning a 3.5 hour morning. Not a problem, I have 5 hours of pucks in the smoker.. I get home, change and go out to smoker to find that my Bradley had and error and was off. Box temp had fallen to 127 deg. Had to reset (twice). But back on schedule...... Now fast forward to the evening. Child # 1, his wife and baby were over to do laundry, so Wife an I head into town to eat, since he can check on it if asked. About mid bite of food I had the thought....Did I reset the time on the box? The answer which you can guess is NO. How long was it off, not sure but no lunger than 45 min. Box temp was at 157. Fortunately son is home to turn back on. Thus the long day and the speed up at the end.
Still a darn good summer sausage. Not real sure why we froze any of it since we are burning through it.
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