Summer sausage in works.

[Steve H]

Out of gas but wanted to do some summer sausage. So I'm using my oven instead. Using the Sausage makers Salami sausage blend with their liquid hickory smoke mixed with 70/30 ground beef. I also added some red pepper flakes to bump it up a touch.

 

[Braz]

Can your oven run low enough to avoid fat out?

 

[Steve H]

Can your oven run low enough to avoid fat out?

170 degrees with the door partially open. I've done this once before and didn't have fat out. Hope it works again.

 

[Steve H]

And since I'm banned by the boss to work on the kitchen remodel this weekend. She wants me to take a break. So, I made a batch of pickled eggs as well. Should be a good combo!

 

[SmokinAl]

Looks like a great idea, and maybe it's just the photo, but it looks like your temp probe isn't going into the center of the sausage. It looks to be positioned closer to the edge. I'm guessing it has a bend in it & it's going in at an angle to the center. Anyhow, good luck & take some finish photo's!
Al

 

[Steve H]

Looks like a great idea, and maybe it's just the photo, but it looks like your temp probe isn't going into the center of the sausage. It looks to be positioned closer to the edge. I'm guessing it has a bend in it & it's going in at an angle to the center. Anyhow, good luck & take some finish photo's!
Al

It is angled and in the center, I double checked! Thanks.

 

[Steve H]

Finished. Took 8 hours to hit 152. Had about a shot glass of oil on the drip tray. So fat out didn't take place. I was tempted to pull at 150 and let it climb to 152 without a ice bath. I heard either ways work ok.

 

[pushok2018]

Steve, Your SS looks good! Have you tried your sausage already? How is the taste? Can you make picture of sliced sausage?

 

[Steve H]

Steve, Your SS looks good! Have you tried your sausage already? How is the taste? Can you make picture of sliced sausage?

I'm going to let it rest until tomorrow. Then I'll post a pic and my thoughts about this recipe.

 

[chopsaw]

Looks good Steve. Be watchin for the slice . I have a dry cured salami mix from sausage maker . Is that what your used ?

 

[Steve H]

Looks good Steve. Be watchin for the slice . I have a dry cured salami mix from sausage maker . Is that what your used ?

This was their regular smoked salami sausage kit. I just call it summer sausage. Not the dry cure. I have a dry cure kit using the UMAi casings for pepperoni that I'm hoping to try soon. Is that what you are going to do?

 

[chopsaw]

No I use a ginger salami formula for my umai . I have the seasoning from sausage maker , just sub in cure 1 and smoke like ss . It's not bad .

 

[Steve H]

No I use a ginger salami formula for my umai . I have the seasoning from sausage maker , just sub in cure 1 and smoke like ss . It's not bad .

Interesting. Have you posted this process here before?

 

[chopsaw]

Interesting. Have you posted this process here before?

For what ? The sausage maker mix ?
I've used it , but instead of cure 2 I use cure 1 then smoke it the same as I do ss . Pull at internal temp of 152 .

 

[Steve H]

For what ? The sausage maker mix ?
I've used it , but instead of cure 2 I use cure 1 then smoke it the same as I do ss . Pull at internal temp of 152 .

Just wondering if you posted this method here before with your results. And feedback from others. No harm intended.

 

[chopsaw]

All good Steve , maybe I don't understand the question . Didn't mean to side track your thread , lol.

 

[Steve H]

All good Steve , maybe I don't understand the question . Didn't mean to side track your thread , lol.

It's all good. You didn't side track anything

 

[Steve H]

The money shot. This is my best attempt yet. The summer sausage is moist, has nice texture. The fat content seems dead on. If there is anything I could detract from this summer sausage is that it's a tad salty. Not bad though.

 

[chopsaw]

Looks good Steve .

 

[pc farmer]

Boy that looks good