Summer Sausage Seasoning

[3Js]

I have made my own fresh sausage and have had many batches of venison summer made. Some good, some bad and very few awsome. Unfortunately the most awsome one went out out business. So I decided to take a crack at making my own summe sausage. I went with the Hi Mountain due to availability and seeing ads on tv. My smoking process went very well. But the seasoning taste is not to my liking and I feel it is more of a salami taste than summe sausage. It is a bit frustrating trying to find and paying for seasonings and kits to find the one you like. I am looking for that old fashion summer recipe with pepper, mustard seed and slight garlic taste. Doing research there is a variety of additional spices in other recipes. Any suggestions anyone has would have to that old fashion summer would be welcomed.

 

[R Blum]

Here is a recipe I use and we all love it.

3 ½ lbs Venison
1 ½ lbs Pork Back fat
5 Lbs Total weight

1 ½ Tsp—Cure #1
2 Tbs + 1 ¾ Tsp—Salt
1 Tbs—Whole Mustard Seed
1 Tbs—Course ground pepper
1 Tbs—Dextrose
2 ¼ Tsp—Garlic
¼ Tsp—Marjoram
½ Tsp—Red pepper Flakes
½ Tsp—Celery Salt
½ Cup Water

Cook at 140°F for 1/2 hour with smoke until the surface of the salami casing is dry. Raise the temperature to 170°F and cook for about 3 hours with smoke. Cook until a 155°F internal temperature is reached. Remove salami from the smokehouse and shower with cold water for 40 minutes. Then rinse with hot water for 10 to 20 seconds to remove grease. Chill the salami at 28 - 32°F until 40°F internal temperature is obtained. Refrigerate at 38 - 40°F.

 

[tropics]

1 ½ Tsp—Cure #1

1 tsp is the proper amount of cure for 5 pounds.
you may want to edit your recipe
Richie

 

[Winterrider]

Owens BBQ has good summer seasoning. Also have used Sausage Maker, and Curleys.

 

[BGKYSmoker]

1,5 tsp cure 1, is too much for a 5 pound batch.
Nobody telling you what to do with your recipe. True .5 will not kill you but 1 level tsp is enough for your batch.

 

[R Blum]

1 tsp is the proper amount of cure for 5 pounds.
you may want to edit your recipe
Richie

Thanks, will revise recipe.

 

[zwiller]

I learned from a friend the "summer sausage" could be just about anything. His "summer sausage" uses brat mix and he does not ferment. When I read "old fashioned summer sausage" I think maybe a bologna mix. Lots of guys here love Owens Red Barn bologna mix. I have some but have not run it yet. I really like AC Leggs mixes but have not tried their summer sausage but I bet it's good. Here is a link to proven recipes if you want to try and make your own: http://lpoli.50webs.com/Sausage recipes.htm#LUNCHMEATS-WITH SMOKE

 

[3Js]

Ok let me start over. I have a recipe for summer that could be 100 years old but it was given to me 40 years ago which was a family meat market recipe. It is based on 100 lb batch. I remember eating this sausage and in 1985 the store closed its doors along with all the sausage recipes. I was lucky enough to get the summer from a family member but he is to young to know where all the recipes are or at least I am told. All the elders are passed away. This is the venison recipe.
60 % venison 30 %pork butt 10 % beef suet.
1 oz ginger
12 oz pepper
8 oz mustard seed
2/3 oz carmaden
1 oz garlic
Or
2 oz garlic with garlic recipe
2 lbs uniondized salt
1 lb Ricco cure. Have no idea what ricco cure is nor can I find referance to it.
The grind was a course texture unlike a boloney or wiener grind.

This may or may not be the original non venison recipe but all the sausage made by this meat market was a family 3 generation market started in 1920 but goes back around 1890's.

Hope the edit helps to understand what type of summer sausage I am looking for.

 

[zwiller]

What was the family's ancestry? Those ingredients look like Cervelat to me. Cervelat is swiss summer sausage. https://www.meatsandsausages.com/sausage-recipes/cervelat

 

[3Js]

What was the family's ancestry? Those ingredients look like Cervelat to me. Cervelat is swiss summer sausage. https://www.meatsandsausages.com/sausage-recipes/cervelat

That is interesting recipe. The ancestry is German name of Stangle. But way back there are ties to the Chermak family of Cher Make sausage company. Interesting how these recipes originated.

 

[zwiller]

Yes, this stuff HIGHLY interesting, at least to me. Chermak sound possibly czech? Cher Make is still around I see. Based in WI. All that together screams european sausage of sorts and that recipe looks typical of the type IMO. Could be possibly a variant of german farmer summer sausage? http://lpoli.50webs.com/index_files/German Farmer.pdf

 

[3Js]

Yes, this stuff HIGHLY interesting, at least to me. Chermak sound possibly czech? Cher Make is still around I see. Based in WI. All that together screams european sausage of sorts and that recipe looks typical of the type IMO. Could be possibly a variant of german farmer summer sausage? http://lpoli.50webs.com/index_files/German Farmer.pdf

If interested the Stangel's owned Stangels Super Valu stores in Two Rivers WI (which was the original Stangel Meat Market) and in Manitowoc WI and Kewaunee WI There were four brothers that owned these 3 stores that there farther originally started. (The one I mentioned) After digging more into ancesty the Stangel originally came from Luzene, Bohemia 1856!