• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

last minute summer sausage

grilldad

Fire Starter
65
14
Joined Jul 30, 2013
Can I make good summer sausage in two days? I would like to have some ready for turkey day but...I don't even have a recipe! Im looking to do a 5lb. batch and have beef chuck and pork but. If any of you could part with a good recipe and some advice on how to do this in two day that would help me out a lot!
 

boykjo

Sausage maker
Staff member
Moderator
OTBS Member
Group Lead
7,144
560
Joined Apr 28, 2010
Sure... I just did a search on SS recipe and found this.. http://www.smokingmeatforums.com/t/145768/summer-sausage-recipe   I havent tried it but the recipe looks good.......  grind the meat with a fine plate, season, add cure, let sit in the fridge for 3 hrs., stuff into casings then smoke at 120 turning the temp up 10 degrees every hr till the smoker reaches 170.. Shouldnt take long with only 5 lbs.. A loaded smoker will lengthen cooking times.

Good luck and happy smoking

Joe
 

driedstick

Smoking Guru
OTBS Member
5,980
610
Joined Nov 3, 2011
 
Sure... I just did a search on SS recipe and found this.. http://www.smokingmeatforums.com/t/145768/summer-sausage-recipe   I havent tried it but the recipe looks good.......  grind the meat with a fine plate, season, add cure, let sit in the fridge for 3 hrs., stuff into casings then smoke at 120 turning the temp up 10 degrees every hr till the smoker reaches 170.. Shouldnt take long with only 5 lbs.. A loaded smoker will lengthen cooking times.

Good luck and happy smoking

Joe
 

grilldad

Fire Starter
65
14
Joined Jul 30, 2013
Thanks that is what I thought. We tried to stick to that recipe as best we could but we had 6lb of meat, about 4lbs of chuck and 2lbs of pork shoulder. We adjusted the seasonings in the recipe to accommodate the larger quantity of meat and added slightly more garlic powder, black pepper and around 2T crushed red pepper after doing a test patty, before we stuffed the casings. I loaded my trays up with a 50/50 mix of apple and hickory smoke pellets.



This is my new sausage rack. It was cut in the middle with brass tubes slid over the grill rods. then I removed the rods that I didn't need in between. This will let me load more chubs and when put over a bucket will hold them while stuffing.





put in @ 120*  I love how easy i can hold temps with this smoker. And some baby pictures! looks just like me.
 
Last edited:

boykjo

Sausage maker
Staff member
Moderator
OTBS Member
Group Lead
7,144
560
Joined Apr 28, 2010
should be ready by now.. Just in time... Dont forget to give them a cold water bath
 

grilldad

Fire Starter
65
14
Joined Jul 30, 2013


I bumped the smoker temp up 10 degrees every hour till the smoker got to 170. but I pulled the chubs @ 165 it. into the ice bath for two hours. After the chilled I tried one and learned that I should have pulled them @ 145 !!! they taste great but are over cooked...This is why we do small test batches.
 

boykjo

Sausage maker
Staff member
Moderator
OTBS Member
Group Lead
7,144
560
Joined Apr 28, 2010
I wouldnt sweat it... They'll be better tomorrow after a good night rest ...... Will be looking forward to some sliced pics
 

driedstick

Smoking Guru
OTBS Member
5,980
610
Joined Nov 3, 2011
Looks great I take mine out 152 works well for me,,,great thing about this smoking you get to eat MOST of your mistakes Happy T Day
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.