Summer sausage and sticks from trim .

[chopsaw]

I saved the clean trim from the beef knuckle I posted the other day , and also cut up a side section . Same day I ground a brisket and a pork butt . Used 1 pound of the pork and added it to 3 lbs. of beef I had . So Sirloin , brisket and pork butt .
I used an AC Leggs summer sausage kit I had . Added caraway seed and mustard seed . 1 chub of SS and the rest were uncased sticks .
Did the SS in the MES 30 , and the sticks in the 360 air fryer .
Pork mixed in with the beef .

I've been doing longer cure times . This is after 2 days curing .
36 degree fridge . I keep an alarmed therm in there .

I hung the chub in the smoker at 100 degrees to dry .

My LEM 5 lb. doesn't like the small tube after holding the cured meat over night .
So I used the medium tube and just cranked them onto my jerky tray .

Set the oven to 170 . After an hour I needed the oven for supper .
So I transferred the sticks to the 360 set to dehydrate at 160 .
It really worked good for a small batch .

Had a minor goof with the SS . My re-set of the smoke / cook time didn't take .
So it hung at 100 for the day . I was using hickory dust in the tube .
It sure smelled good .
I put it back in the fridge over night , and started over in the morning .
Took about 7 hours .

Both came out really good . The caraway in the sticks reminded me of Kabanos .
Got a bit of case hardening . Either from the long hang the first day or keeping in the fridge post cook . No plastic bag . Not real bad though .


Just something to look at . This came from clean trim plus a bit extra .
That's the nice thing about buying 2 or 3 different subprimals . Meals and snacks .
Oh , that reminds me . I have another section that's curing for jerky .
Should be ready Thursday .

 

[SmokinEdge]

Looks fantastic to me. Big like.

 

[chopsaw]

Thanks . I appreciate that . I've been using the trim from the subprimals for awhile now . Just a great use of the trim , and I add a bit to it if I don't have enough . The uncased sticks are really good . I was surprised that they both had a bit of tang to them .

 

[Winterrider]

Looks great Chop. Any liquid smoke in the sticks or take it straight ?

 

[gmc2003]

Slim Jim has nothing compared to you Rich. Those sticks look great.

Point for sure
Chris

 

[bauchjw]

Look awesome! I’d eat those all day!

 

[chopsaw]

Looks great Chop.

Thanks . I'm hooked on those bags .

Any liquid smoke in the sticks or take it straight ?

Actually I did use some liquid smoke . 1 cap full for the 4 pounds . Normally I do sticks in sheep casings and hang them in the smoker . I also have mesquite powder . I could have sprinkled some of that on the outside .

 

[chopsaw]

Slim Jim has nothing compared to you Rich. Those sticks look great.

Thanks Chris .

Look awesome! I’d eat those all day!

That's pretty much how it's going .
Thanks for the comment Jed .

 

[tx smoker]

It all looks great but the color on those sticks is fantastic. Very nice job.

Robert

 

[chopsaw]

It all looks great but the color on those sticks is fantastic. Very nice job.

Thanks Robert . The summer sausage is the same , but the phone like to wash out pics .
I saved trim from the whole ribeye and the strip loin I did awhile back . Used some of the strip for meatloaf , but last week mixed the ribeye with strip to make burgers . Man it was good .
Appreciate the comment bud .

 

[BrianGSDTexoma]

I seen that summer sausage from your post in that Erythorbate thread and did not want to hijack it. It looked so good and might be something I would want to try.

 

[chopsaw]

I seen that summer sausage from your post in that Erythorbate thread and did not want to hijack it.

You should have .

It looked so good and might be something I would want to try.

What do you want to do ? Mix from scratch or use a pre mix ?

 

[BrianGSDTexoma]

What do you want to do ? Mix from scratch or use a pre mix ?

I can do either? What do you suggest?

 

[chopsaw]

I can do either? What do you suggest?

I normally use all ground pork butt . I'll do some fresh sausage , but also do a chub of something . I have a couple mixes , but have also done several from Mariansky and Poli .

A mix is a good place to start , but if you have stuff to mix from scratch and no mix then do that if you want to get started .

You could do an Italian sausage formula with added cure . Makes a salami type chub , or you could do the " fish bait " as a chub . Adjust what you didn't like about it , texture I think ? I can help you with that . I get great texture on mine with minimal mixing , water or binder .
Key is get the lean to fat percentage figured out .

Do you have casings ?

 

[chopsaw]

What do you suggest?

Heck Brian , grind some pork and use that pepperoni formula from Rick . Then run some uncased sticks . Smoke them or cook in the oven .