Summer sausage time.

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Steve H

Epic Pitmaster
Original poster
OTBS Member
SMF Premier Member
Feb 18, 2018
11,651
13,315
Newark New York
Morning folks!
A week ago I got the urge to do some SS. Heck, it's been well over a year since I made any!
So, I ordered some casings since all I had were small ones for brats.
The recipe I use is pretty simple.
3 TBS Morton tender quick
3 pounds of ground chuck.
1 tsp each of
black pepper
onion powder
garlic powder
mustard seed
smoked paprika
liquid smoke
3 tsp eca
Mix everything with a 2/3 cup ice water until well blended and binding.
I hand packed into 2.5"LEM fiber casings. I should have broke out the stuffer. But was lazy!!
Stuffed. And put in fridge overnight.
20241101_161938.jpg


Here is where I got a bit nervous. My little pellet smoker doesn't go under 200 degrees. So, I paid
close attention to the temp. The wireless InkBird performed flawlessly again. I pulled at 155 IT. And put immediately into the fridge.

20241103_032830.jpg


Came out delicious! The casing doesn't look pretty. I had no fat out. Which I was concerned about. It took just over 8 hours with hickory pellets. The smoker used almost 7 pounds of pellets.
 
Nice job on that Steve! Not only does it look good but you might have made me hungry for some and I'm not sure I have any in the freezer.

Ryan
 
Looks great Steve. This is probably a silly question but what's your process to hand stuff? Any tricks to make it easy?
 
Looks good Steve . I like the wrinkled look myself .


Remember , 1 1/2 tsp per pound of ground meat when using Tender Quick .

1 TBLS per pound for whole muscle .
Thanks! Yeah. I forgot. Still came out great with no salty taste.

Look good!

For 5 pounds and under I hand stuff too.
Thanks Bill!

Looks pretty tasty Steve 😋
Thank you!

Nice job on that Steve! Not only does it look good but you might have made me hungry for some and I'm not sure I have any in the freezer.

Ryan
Lol! Thanks Ryan!

Looks great Steve. This is probably a silly question but what's your process to hand stuff? Any tricks to make it easy?
Thanks Jeff! For a 2.5"casing I use the mason jar funnel. perfect size for these casings. I just put the opening of the casing around it. Pack the meat down. And repeat until the casing is full.
6e60fd93-15e8-42bf-bf9a-e11a9cbb45d5_1.e1651e894eba3a32b18e021d0fadf4d6.jpeg
 
no salty taste.
Steve , I ate it like that for years . Still have the hand written recipe from my Dad that list 1 TBL .

I just did some and used 1 3/4 tsp because I think it needs a bit more salt .
Nice work .
 
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Heck of a nice job Steve… looks phenomenal my friend… and wash it down with a Stella is even better! 👍
 
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Thanks! Yeah. I forgot. Still came out great with no salty taste.


Thanks Bill!


Thank you!


Lol! Thanks Ryan!


Thanks Jeff! For a 2.5"casing I use the mason jar funnel. perfect size for these casings. I just put the opening of the casing around it. Pack the meat down. And repeat until the casing is full.View attachment 706744
Cool! I have one of those and some casings that size I think. Are casings permeable letting smoke into meat?
 
Thanks! Yeah. I forgot. Still came out great with no salty taste.


Thanks Bill!


Thank you!


Lol! Thanks Ryan!


Thanks Jeff! For a 2.5"casing I use the mason jar funnel. perfect size for these casings. I just put the opening of the casing around it. Pack the meat down. And repeat until the casing is full.View attachment 706744

The King Of Enablers strikes again… I am now going to have to get one of those! On the bright side… The King isn’t costing me hundreds this time… just under 10 bucks… so in my book… that’s a win! 😉
 
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Cool! I have one of those and some casings that size I think. Are casings permeable letting smoke into meat?
The LEM fibrous casing work well for smoking SS. They take longer to let the smoke permeate. At 8 hours they work great.
 
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