SUMMER SAUSAGE NOVICE - HOMERUN

[TinCupTom]

Thanks to all on this forum from whom I have learned a lot in a short time. Geared up for the inaugural summer sausage production post-Thanksgiving and am pleased to say it was a huge success.

80/20 (Beef & Pork 50/50), Walton’s H Seasoning Unit, ECA, Walton 2.40” x 12” Fibrous casings and amped up the flavor to suit our tastes. Split the meat block in 3 and made German (Heavy on Garlic & Mustard Seed), Chipotle, and Jalapeño Cheddar varieties.

1/8” grind, 20lb LEM meat mixer, Cabelas 11lb stuffer, MPS 45 with 2 AMPT/Hickory.

120 for 2 hours, 145 for 2 hours w/smoke, 165 for 6 hours with smoke, then an hour in the oven to 160F IT. Ice Bath for an hour, bloom in the smoker overnight (30 degrees F) then into the vac-packer.

Truly cannot believe the quality and taste of this homemade sausage. Deer season was successful and now looking forward to converting this process to Venison.

Thanks again to all who post here and have made this first experience such a good one.
Tom

 

[daveomak]

 

[hillbillyrkstr]

Lights out!!

Point
Scott

 

[chopsaw]

Great work !

 

[tom987]

But what was your favorite?

 

[TinCupTom]

Hands down, the Jalapeño Cheddar!

 

[disco]

Super sausage, Sir! Big like!

 

[tropics]

Nice job looks like you have been making it for years. Likes
Richie

 

[crazymoon]

TCT, Nice job on your SS! like

 

[SmokinAl]

Looks fantastic!
Nicely done!
Al

 

[uncle eddie]

Just wow! Like!

 

[Braz]

Looks great and a lot of it. Good job. I made S/S over the weekend too but only six pounds. Like you I used a packaged seasoning mix (Butcher & Packer) but jacked up the pepper, garlic and mustard seed to give it more zing.

 

[thebig1]

Tom, that looks amazing!!!!!

I've never made SS but am just now getting into the sausages/sticks. My family also loves jalapeno flavored items. Would you please expand on how many pounds of meat you used and how much cheese that you added per pound?

 

[BGKYSmoker]

Yup

Homerun for sure

 

[TinCupTom]

My meat block was 50% ground beef, 50% pork, both 80% lean. I used Waltons high temp cheddar at 10% of the meat block, also used 50 g of freeze dried/reconstituted jalapeño Per 8lbs meat. Followed Walton’s reconstitution method to the letter. Would probably go a bit heavier on both the jalapeño and cheddar on my next batch.

Tom, that looks amazing!!!!!

I've never made SS but am just now getting into the sausages/sticks. My family also loves jalapeno flavored items. Would you please expand on how many pounds of meat you used and how much cheese that you added per pound?

 

[thebig1]

Tom, I appreciate that. The good news for me is that I actually found a hot pepper cheese that's actually hot. So instead of using jalapenos I plan on just using the cheese.