Summer Sausage

[fagesbp]

Just started Christmas summer sausages last night. Meat was frozen a couple weeks and i put it in the fridge to defrost Monday night. It was perfect temp for processing last night.

I cut it into strips for the grinder then back in the freezer for a few minutes while I got the salt, cure, and dextrose weighed out. Then out of the freezer and added those ingredients and mixed very well.

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• fagesbp
• Dec 13, 2012

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• fagesbp
• Dec 13, 2012

And after a quick pass through the coarse grinder, 5 minutes later I have 15 pounds of ground meat. 10 pounds rump roast and 5 pounds boston butt.

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• fagesbp
• Dec 13, 2012

Then I added the seasonings, sealed up tight and in the fridge til Friday when we'll stuff them in fibrous Christmas casings.

 

[jrod62]

Nice start. I will check back Friday

 

[driedstick]

Lookin good see ya tomorrow.

 

[boykjo]

looks good so far..............

 

 

[daveomak]

Today is Saturday  ???... 

 ....   I'm curious about the blend of seasonings you used.... Not necessarily the exact recipe but I like the seasoning profiles used in South LA.....   I'm not necessarily a "New York City" taste kind of guy....  Except maybe cheese cake....  

Dave 

 

[fagesbp]

As usual, things never go according to plan. I spent too much time playing with the temp controller last night and decided to wait for this morning to stuff the sausage. Well work called and I ened up having to work so it didn't get stuffed til this evening. I'll be smoking them tomorrow.

Here's my lovely and I regrinding. For some reason my grinder works great for chunks of meat but the spindle has a hard time grabbing ground meat. I had to shape a handful into a turd that fit down the tube then she'd force it in.

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• fagesbp
• Dec 15, 2012

The first summer sausage we've ever made. We got the kids in on it and had a whole assembly line going with kids moving meat from freezer, to stuffer to fridge and unwinding the plunger for refills. My honey tied them off while I held them twisted tight.

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• fagesbp
• Dec 15, 2012

With all that going, it wasn't long before we had them all done. 

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• fagesbp
• Dec 15, 2012

They'll be going in the smoker first thing in the morning. Time to break in the dishwasher.

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• fagesbp
• Dec 15, 2012

 

[fagesbp]

Dave, I just used a recipe I found online for traditional flavor summer sausage. I didn't do the drying and whatnot obviously. The main flavor is coriander and black pepper with onion and garlic. No cayenne in this one lol. I did use encapsulated citric acid and dextrose. I'm hoping everyone that gets them doesn't think theyre partially cooked because the cure made them very pink (I pan fried a patty to "test").

I think I made an andouille post on this site a few weeks ago for a more cajun type sausage. I put ALOT of red pepper in that 1. Along with paprika, garlic, onion, msg, black pepper, white pepper and I forget what else.

Here's the summer sausage recipe:

10 lbs lean beef (stew beef, chuck roast, round), fat and sinew removed.

5 lbs pork butt (A lot of fat)

136 g Kosher salt (2%)

85 g Dextrose

3 tsp. Cure #1

27 g Encapsulated Citric Acid 

17 g Fresh Ground Black Pepper (.25%)

12 g Coleman's dry mustard

6 g ground coriander

8 g garlic powder

2 lb cubed cheese of your choice (optional)

Combine the beef, pork, salt, dextrose, and cure and toss to mix well.

Grind through a large plate

Add the black pepper, mustard, coriander, garlic powder and mix well. 

Pack mixture into a container, pressing out any air pockets. Tightly cover with plastic wrap and refrigerate for 2 days.

Regrind mixture through small die.

Saute a bite-sized portion and adjust seasoning if necessary.

Add the encapsulated citric acid and cheese (optional) and mix well.

Stuff the sausage into desired casings.

Hang at room temp 1-2 hours to allow the sausage to dry. A fan circulating the air is helpful

Add sausage to 130 F smoker and continue to dry for 1 hour or until casing is dry and somewhat sticky.

Gradually increase temp by 10 F per hour until 160-170 F is attained.

Smoke until internal temp reaches 152 F.

Place in an ice bath until internal temp is below 100 F.

Hang at room temp to bloom for several hours, then refrigerate overnight.

 

[driedstick]

Lookin good let us know onthe taste

 

[fagesbp]

Got rave reviews from the family on the tester that was pan fried and it was very tasty to me.

 

[daveomak]

The sticks look really good..... Thanks for the list of spices....    Andouille, by the way, is my favorite.....    Dave

 

[shoneyboy]

 

[fagesbp]

Hung the summer sausage in the kitchen a few minutes to dry and get ready for the smoker.

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• fagesbp
• Dec 16, 2012

Got them in the smoker at about noon at 130*. After about an hour I bumped it up to 150 and an hour after that up to 170.

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• fagesbp
• Dec 16, 2012

About 2 hours in here. The pear can kept a nice light smoke going.

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• fagesbp
• Dec 16, 2012

Just checked and they're at about 145 IT now,6 hours in. Almost ready to come out.

 

[shoneyboy]

The SS looks great.......

 

[daveomak]

Glad the smoker works so well for you....    Dave

 

[fagesbp]

All done. Just have to package them up and they're ready to be given. They came out great. Tangy and smokey. 

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• fagesbp
• Dec 16, 2012

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• fagesbp
• Dec 16, 2012

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• fagesbp
• Dec 16, 2012

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• fagesbp
• Dec 16, 2012

 

[thoseguys26]

Nice work. Looks great!! Where'd you order the santa casings from? I did some holiday mule deer SS this weekend. What a fun gift to give!

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• thoseguys26
• Dec 17, 2012

 

[dirtsailor2003]

Nice job, great looking smoke!

 

[fagesbp]

Thanks everyone. I ordered the casings from http://www.waltonsinc.com/p-3396-red-santa-casings.aspx

 

[fagesbp]

And the finished basket with salsa, pepper jelly, crackers, chips, and the sausage.

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• fagesbp
• Dec 23, 2012

 

[smoking shawn86]

what is dextrose