Summer Sausage and Variations This Weekend

[savaytse66]

As I prepare for the fall hunting season, I decided to go through the freezer and gather the scraps. I found more than I bargained for,. so I am going to make a base summer sausage and then make a couple variations. This will be my first time making this. All in all, I have just over 30# of meat and fat. The fat percentage is at 26%, which seems perfect, and consists of about half pork back fat and half brisket fat trimmings. The meat is mostly venison, with about 4# of domestic rabbit mixed in. I've founds several recipes, so I mixed a couple and came up with this. I'm used to baking, so I do all of my recipes based on baker's percentages, which is usually flour at 100%, but in this case, it's meat/fat at 100%:

Meat/Fat: 100%
Salt: 1.75%
Black Pepper: 0.25%
Either fresh garlic at 1% or granulated/powder at 0.75% (I'm curious to get opinions on this)
Mustard seed: 0.75% *1
Nutritional Yeast: 0.5% (umami and a little binding)
Smoke Powder: ??? *2
Pink Cure #1: 0.25%
Encapsulated Citric Acid: 0.38% (Amount seem reasonable?)
Ice Cold Water

Variation 1: Jalapeno Cheddar - I found a pound of HT Cheddar in the freezer, so I'm going to split off 10# for a batch:
Cheddar: 10%
Dried Jalapenos: 3-5% (I have no real reference point for this) *3

Variation 2: Jalapeno Apple *4
Dried Jalapenos: 3-5% (I have no real reference point for this)
Dried Apple Dices (Unsweetened or flavored)

1. I'm pretty sure I have both yellow and brown seed. Any opinions on which to use, maybe a mix?
2. I am smoking these sausages, but I liked the Bearded Butcher recommendation to use some smoke powder anyway, just for the extra kick. But they are using 0.75%, which seems like a lot. I have the Hoosier Hill 8oz jar of Hickory Smoke Powder, so I'm not sure if any other the other brands are more or less "potent". I just want a hint of it, not to overpower it
3. Any opinions on the jalapeno amount? I like heat and the flavor of jalapenos, but I have seen this amount vary quite a bit. I know that trial and error, or "to taste" is the right answer, but still like to see what people are doing
4. I picked up dried apples on a whim and thought this could be a good combo. I am thinking around 10% to take the place of the cheese, but this feels high. Any experience?
5. For those experienced, I assume I should up the water content when I use all these dried ingredients?
6. I have to means of smoking. A big Weber grill with a smoke box. I use this all the time for single briskets, 2 pork shoulders, and other smaller cooks, but I'm not sure I can get 30# of SS on here. I also have a big concrete block pit. Since neither has great temperature control, I'm thinking of cool/warm smoking in the pit (fire at one end of the 6 foot long pit, SS at the other) and then finishing in the oven. If I do this, any thoughts on how long to cool/warm smoke?

Just curious to hear opinions, and I am open to suggestions. I definitely don't want to mess up 30# of meat!

Thanks all

 

[tallbm]

As I prepare for the fall hunting season, I decided to go through the freezer and gather the scraps. I found more than I bargained for,. so I am going to make a base summer sausage and then make a couple variations. This will be my first time making this. All in all, I have just over 30# of meat and fat. The fat percentage is at 26%, which seems perfect, and consists of about half pork back fat and half brisket fat trimmings. The meat is mostly venison, with about 4# of domestic rabbit mixed in. I've founds several recipes, so I mixed a couple and came up with this. I'm used to baking, so I do all of my recipes based on baker's percentages, which is usually flour at 100%, but in this case, it's meat/fat at 100%:

Meat/Fat: 100%
Salt: 1.75%
Black Pepper: 0.25%
Either fresh garlic at 1% or granulated/powder at 0.75% (I'm curious to get opinions on this)
Mustard seed: 0.75% *1
Nutritional Yeast: 0.5% (umami and a little binding)
Smoke Powder: ??? *2
Pink Cure #1: 0.25%
Encapsulated Citric Acid: 0.38% (Amount seem reasonable?)
Ice Cold Water

Variation 1: Jalapeno Cheddar - I found a pound of HT Cheddar in the freezer, so I'm going to split off 10# for a batch:
Cheddar: 10%
Dried Jalapenos: 3-5% (I have no real reference point for this) *3

Variation 2: Jalapeno Apple *4
Dried Jalapenos: 3-5% (I have no real reference point for this)
Dried Apple Dices (Unsweetened or flavored)

1. I'm pretty sure I have both yellow and brown seed. Any opinions on which to use, maybe a mix?
2. I am smoking these sausages, but I liked the Bearded Butcher recommendation to use some smoke powder anyway, just for the extra kick. But they are using 0.75%, which seems like a lot. I have the Hoosier Hill 8oz jar of Hickory Smoke Powder, so I'm not sure if any other the other brands are more or less "potent". I just want a hint of it, not to overpower it
3. Any opinions on the jalapeno amount? I like heat and the flavor of jalapenos, but I have seen this amount vary quite a bit. I know that trial and error, or "to taste" is the right answer, but still like to see what people are doing
4. I picked up dried apples on a whim and thought this could be a good combo. I am thinking around 10% to take the place of the cheese, but this feels high. Any experience?
5. For those experienced, I assume I should up the water content when I use all these dried ingredients?
6. I have to means of smoking. A big Weber grill with a smoke box. I use this all the time for single briskets, 2 pork shoulders, and other smaller cooks, but I'm not sure I can get 30# of SS on here. I also have a big concrete block pit. Since neither has great temperature control, I'm thinking of cool/warm smoking in the pit (fire at one end of the 6 foot long pit, SS at the other) and then finishing in the oven. If I do this, any thoughts on how long to cool/warm smoke?

Just curious to hear opinions, and I am open to suggestions. I definitely don't want to mess up 30# of meat!

Thanks all

Hi there and welcome!

I did my 1st trial batch of smoked Jalapeno and Cheese TX style sausage not too long ago so I have some insight on Jalapeno per pound of sausage.
If you like Jalapeno and heat then I would think 4gm of dried jalapeno is the starting point. I did 2gm which was easily too little for my liking. I also like more flavor and some heat but try to keep it in the realm of not to hot for people around me that are sensitive.

I think 4gm of dried jalapeno per pound is probably going to be on the verge for a few people very sensitive to heat.
Me personally I think I would prefer trying out 6gm per pound of sausage..
In this recipe I also used a hair over 0.5gm of Cayenne pepper powder per pound and did 2gm of good strong black pepper per pound.
I add this last bit in case you want to know what else may be adding heat. Yep my black pepper is that good that it actually has some heat to it lol.

May this get you closer into the ball park of what you want :)

 

[bellarozes]

I’d like to try some new variations? Anyone willing to share any tips of anything new or different they are doing with venison summer sausages, bolognas, or snack sticks? Any recipes you would be willing to share?

 

[tallbm]

I’d like to try some new variations? Anyone willing to share any tips of anything new or different they are doing with venison summer sausages, bolognas, or snack sticks? Any recipes you would be willing to share?

I did a muffuletta loaf bologna instead of an olive loaf. Muffulettas are these amazing sandwiches from New Orleans that have a special bread and an olive salad mix generously crammed on to it. Feel free to check it out here if it's an idea for you and you can learn from my mistakes :D

Muffuletta Bologna Sandwich Meat with QView!!!

Well folks I did it. I made a bologna (Owens German Bologna) with a muffuletta olive salad mix in it!!! The flavor is fantastic BUT I ended up with fat out and I'm not sure why but I have some ideas. No matter what, it's still very usable, edible, and the flavor is amazing. Pics first and...

www.smokingmeatforums.com

 

[slavikborisov]

As I prepare for the fall hunting season, I decided to go through the freezer and gather the scraps. I found more than I bargained for,. so I am going to make a base summer sausage and then make a couple variations. This will be my first time making this. All in all, I have just over 30# of meat and fat. The fat percentage is at 26%, which seems perfect, and consists of about half pork back fat and half brisket fat trimmings. The meat is mostly venison, with about 4# of domestic rabbit mixed in. I've founds several recipes, so I mixed a couple and came up with this. I'm used to baking, so I do all of my recipes based on baker's percentages, which is usually flour at 100%, but in this case, it's meat/fat at 100%:

Meat/Fat: 100%
Salt: 1.75%
Black Pepper: 0.25%
Either fresh garlic at 1% or granulated/powder at 0.75% (I'm curious to get opinions on this)
Mustard seed: 0.75% *1
Nutritional Yeast: 0.5% (umami and a little binding)
Smoke Powder: ??? *2
Pink Cure #1: 0.25%
Encapsulated Citric Acid: 0.38% (Amount seem reasonable?)
Ice Cold Water

Variation 1: Jalapeno Cheddar - I found a pound of HT Cheddar in the freezer, so I'm going to split off 10# for a batch:
Cheddar: 10%
Dried Jalapenos: 3-5% (I have no real reference point for this) *3

Variation 2: Jalapeno Apple *4
Dried Jalapenos: 3-5% (I have no real reference point for this)
Dried Apple Dices (Unsweetened or flavored)

1. I'm pretty sure I have both yellow and brown seed. Any opinions on which to use, maybe a mix?
2. I am smoking these sausages, but I liked the Bearded Butcher recommendation to use some smoke powder anyway, just for the extra kick. But they are using 0.75%, which seems like a lot. I have the Hoosier Hill 8oz jar of Hickory Smoke Powder, so I'm not sure if any other the other brands are more or less "potent". I just want a hint of it, not to overpower it
3. Any opinions on the jalapeno amount? I like heat and the flavor of jalapenos, but I have seen this amount vary quite a bit. I know that trial and error, or "to taste" is the right answer, but still like to see what people are doing
4. I picked up dried apples on a whim and thought this could be a good combo. I am thinking around 10% to take the place of the cheese, but this feels high. Any experience?
5. For those experienced, I assume I should up the water content when I use all these dried ingredients?
6. I have to means of smoking. A big Weber grill with a smoke box. I use this all the time for single briskets, 2 pork shoulders, and other smaller cooks, but I'm not sure I can get 30# of SS on here. I also have a big concrete block pit. Since neither has great temperature control, I'm thinking of cool/warm smoking in the pit (fire at one end of the 6 foot long pit, SS at the other) and then finishing in the oven. If I do this, any thoughts on how long to cool/warm smoke?

Just curious to hear opinions, and I am open to suggestions. I definitely don't want to mess up 30# of meat!

Thanks all

1. yellow or brown doesn't matter i use yellow primarily to get a pop when i eat it. i use .5% with yellow seeds

2. .75% is took much in my opinion i use .1% or .2% since its already going to be smoked. also if you are using natural casings will take on more smoke. and the larger the diameter of casing the more you can increase the smoke powder and the smoke wont penetrate as deep.

3. i use pickled jalapenos at 70g/kg or 7.0 % so i cant tell you how that translates into powder but i would do a fry test and check on 1lb or 2 lb first before proceeding

4. do a fry test on a 1lb or 2 lb batch
5. i use 10% water regardless of dried ingredients or quantity. if smoking i recommend 10% as youll lose close to that smoking. its never failed me.
6. need more info..... smoke it for a 4-8 hours but really that depends on chamber temp (how hot the smoke is) and what IT of your SS you are reading. be careful with your oven as it has dramatic temp swings do go much above 180-190F. Pull you SS when it hits 152-155F IT

Note : don't add the Encapsulated citric acid till the very end and stuff right away. i would smoke right away so i would add sodium erythorbate or another cure accelerator so the encapsulation doesn't rupture prematurely

Note: i used granulated garlic at .4 - .8% or 4-8g/kg of meat. and hi temp cheese at 13% or 130g/kg of meat