Jville summer sausage recipe request

[nomoreusmc]

Looking to copy the original recipe of Johnsonville summer sausage. The yellow label. It kills me that my hobby is sausage making and I'm still buying summer sausage. Haven't found a recipe that I've considered close does anyone have a copycat recipe? Or maybe something close? Thank you very much

 

[zwiller]

Don't feel bad, the good stuff is HARD copy. I can tell with 100% certainty, you HAVE to ferment and the hacks do not cut it. If I were dead set on cloning Jville, I'd try a WI brat mix with healthy additions of BP+dry mustard.

 

[Fueling Around]

I've tried making summer sausage a few times and less than impressed but for some reason the give away recipients are always happy.
Fermento from TSM is blah.

As Sam @zwiller hinted delving into true fermented is the path. A path I have not gone down.

 

[zwiller]

I've tried making summer sausage a few times and less than impressed

I have base SS formula that I am really happy with. Super simple too:
2/2/2 salt/BP/dry mustard. From here you can tweak to your liking. Little garlic maybe and some top notes, coriander/allspice/caraway/whatever you like.

 

[jcam222]

I have base SS formula that I am really happy with. Super simple too:
2/2/2 salt/BP/dry mustard. From here you can tweak to your liking. Little garlic maybe and some top notes, coriander/allspice/caraway/whatever you like.

The SS you gave me a couple years ago was fantastic

 

[zwiller]

The SS you gave me a couple years ago was fantastic

THANKS Pretty sure that was different stuff than I posted above.

 

[Brokenhandle]

I have base SS formula that I am really happy with. Super simple too:
2/2/2 salt/BP/dry mustard. From here you can tweak to your liking. Little garlic maybe and some top notes, coriander/allspice/caraway/whatever you like.

Is that based on a per lb basis, or per Kg?

Ryan

 

[zwiller]

Is that based on a per lb basis, or per Kg?

Ryan

I typically use grams. 1lb = 454g so for 1lb of SS that's 9G each of salt/BP/mustard. Obviously, use cure etc.

 

[chopsaw]

The SS you gave me a couple years ago was fantastic

I can second that . Not sure what version I had , but it was some of the best I've had .

I'm not ( or wasn't ) a fan of store ground beef for SS .
I recently used the 81/19 chubs from GFS . AC Leggs blend 114 . Add liquid smoke and STPP .
Smoked on the pellet grill . It's addicting .

 

[zwiller]

I can second that . Not sure what version I had , but it was some of the best I've had .

Well dang thanks! Pretty sure Jeff got the cervelat (no ferment) stuff I make with brat mix but you got the stuff we're talking about here. 222 base SS fermented with FRM52. IMO the ferment does more than just add tang, it adds some nice flavor too.

Funny, you always one step ahead... I do think there is real merit to using liquid smoke for SS. After all, Hickory Farm does and they don't smoke anything.

 

[Brokenhandle]

Well dang thanks! Pretty sure Jeff got the cervelat (no ferment) stuff I make with brat mix but you got the stuff we're talking about here. 222 base SS fermented with FRM52. IMO the ferment does more than just add tang, it adds some nice flavor too.

Funny, you always one step ahead... I do think there is real merit to using liquid smoke for SS. After all, Hickory Farm does and they don't smoke anything.

Same, have you done threads on these? Sounds tasty! Maybe I've missed them or saw them and forgot! How much liquid smoke do you add Rich, @chopsaw ? Or Sam, if you do as well.

Ryan

 

[chopsaw]

How much liquid smoke

That was a 2 lb. chub . I think I used 1 TBL .
I've been letting the mix cure 2 days , and mixing in the bag .

 

[nomoreusmc]

I appreciate you guys. I have found a recipe that claims to be a perfect copy please check it out and I would love to have your thoughts!

text
============================================================
COPYCAT JOHNSONVILLE ORIGINAL SUMMER SAUSAGE RECIPE
============================================================

INGREDIENTS:
* 3 lbs lean ground beef (90/10)
* 2 lbs fatty ground pork
* 4 tbsp Morton Tender Quick salt
* 2 tbsp Dextrose
* 1 tbsp Mustard seeds
* 1 1/2 tsp Garlic powder
* 1 1/2 tsp Onion powder
* 1 tsp Monosodium glutamate (MSG)
* 1 tsp Coarsely ground black pepper
* 1 packet Lactic acid culture starter
* 2 1/2 tsp Liquid smoke (if using oven)
* 1/2 cup Ice-cold water

INSTRUCTIONS:
1. Dissolve starter culture, dextrose, and curing salt in ice water.
2. Combine beef, pork, liquid mix, and dry seasonings in a glass/plastic bowl.
3. Mix vigorously for 5 minutes until meat becomes a sticky paste.
4. Cover and refrigerate to cure for 3 days, mixing once daily.
5. Shape tightly into 5 equal logs or stuff into 60mm fibrous casings.
6. Cook at 150°F–160°F on a wire rack for 8–9 hours until internal temp hits 155°F–160°F.
7. Submerge in ice water for 10

 

[zwiller]

Same, have you done threads on these? Sounds tasty! Maybe I've missed them or saw them and forgot! How much liquid smoke do you add Rich, @chopsaw ? Or Sam, if you do as well.

Ryan

No thread or writeup so no you didn't miss it.

Sorry, recipe looks bunk to me.

 

[SmokinEdge]

Looking to copy the original recipe of Johnsonville summer sausage. The yellow label. It kills me that my hobby is sausage making and I'm still buying summer sausage. Haven't found a recipe that I've considered close does anyone have a copycat recipe? Or maybe something close? Thank you very much

I don’t know anything about Jville summer sausage, never had it. But if I had to guess it would follow northern brat recipes but fermented. I also doubt that Jville actually ferments their SS but rather uses something like GDL or ECA to get their tang.
That said I have a couple different Wisconsin style brat recipes that are very delicious and would do well with fermentation naturally. You could make the recipe to try it then go from there to ferment if you like the profile. Let me know.

 

[zwiller]

I will try and pick some up but yeah never had it either. The ingredients lists lactic culture so they are definitely fermenting. I would try making some cervelat/non fermented first. VERY tasty and easy. I ran this for YEARS before fermenting as was very happy with it. Get a WI brat mix or roll your own. Do 50/50 GB/pork butt or all GB. mix and add cure, then stuff in fibrous, smoke to 150F or so. You have to soak the casings in hot water a bit before stuffing.

https://www.psseasoning.com/product...CathAqDaVlye_a9V5C4C8UmLIHaRUz_DweO0FNU90Vd5p

https://twoguysandacooler.com/classic-wisconsin-bratwurst/

 

[SmokinEdge]

I will try and pick some up but yeah never had it either. The ingredients lists lactic culture so they are definitely fermenting. I would try making some cervelat/non fermented first. VERY tasty and easy. I ran this for YEARS before fermenting as was very happy with it. Get a WI brat mix or roll your own. Do 50/50 GB/pork butt or all GB. mix and add cure, then stuff in fibrous, smoke to 150F or so. You have to soak the casings in hot water a bit before stuffing.

https://www.psseasoning.com/product...CathAqDaVlye_a9V5C4C8UmLIHaRUz_DweO0FNU90Vd5p

https://twoguysandacooler.com/classic-wisconsin-bratwurst/

That last recipe from 2 guys is very close to mine. I do some small differences but the basic ingredients are spot on, and I’ll say that line of thought for Sheboygan style brats is very much spot on money.

Sheboygan Style Brat Recipe:

1 Kg pork (80/20) ground 1/4” plate.
15g salt
6g dextrose
1.5g white pepper
1.5g black pepper
1g coriander
1.5g nutmeg
1.5g mace (don’t skip this one)
1g marjoram
1-2g ginger
1g celery seed crushed

 

[nomoreusmc]

Lol that's my bratwurst recipe that I make once a month. I eat a patty with eggs on a regular basis! Lol it crustys up really nice on the flat top!