summer sausage

Discussion in 'Sausage' started by dannylang, Sep 28, 2015.

  1. this is my first try at making summer sausage, i sent off a order from the sausage maker, everythings not here yet. but i have a question. first you grind the meat and fat, 80/20 mixture, then add seasoning and cure to water, then stuff into a plastic casting. put it into the smoker. will smoke penetrate the plastic casting? whats the difference between the stove and smoker? if smoke is not going to get in?

    dannylang
     
  2. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Grind, mix in seasonings, stuff, rest overnight, then smoke or cook.

    The smoke penetration depends upon the casing you are going to use.  Some accept smoke, others don't.

    Look at your SM order and see which casings you will be getting.

    I make 50-100 pounds of SS each winter, got questions, fire away!  That's what this forum is all about, helping others.
     
    Last edited: Sep 28, 2015
    wayne p likes this.
  3. 2grit

    2grit Fire Starter

    Smoke does not penetrate plastic casing. That's why you use liquid smoke in the mix if you want a smoky flavor. If you're referring to "stove" as your oven, the difference is the low starting temperatures you can obtain with most smokers, whereas, an oven usually goes no lower than 150. That being said, you can cook the summer sausage in your oven and get good results. Hope this helps
     
    Last edited: Sep 28, 2015
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    To date some of the best Summer Sausage I ave made is the batch that I stuffed in my homemade muslin casings. If you have a sewing machine, or don't mind hand stitching with a thread and a needle give it a whirl. Best smoked summer sausage.

    http://www.smokingmeatforums.com/t/233351/muslin-muslin-muslin

    If you ordered plastic casings you won't get smoke. Fibrous casings are required,

    Now as for smoking versus stove, as mentioned most smokers can go cooler than the stove. What type of smoker do you use? Can you get it as low as 120° if so use the smoker. so you can step the temps as you go.
     
  5. if i am going to put jalapenos and cheese in these, how many jalapenos should i use for a mild taste, and cheese also. i only have a stick burner smoker, i have made a test run on temp, its VERY HARD to get temps down that low, i have been  able to keep it at 150 for 2-4 hours easy. is that to high? will it melt the cheese?
     
  6. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Smoke CAN penetrate the casing, it depends upon the casing being used.

    The fibrous casings DO allow smoke penetration and work very well.
     
  7. thanks dirtsailor, i ordered a kit, and do not know if its coming with castings or not, if no i will have to order. tring to get everything in order, so i will not make any mistakes. or hope not.

    dannylang
     
  8. 2grit

    2grit Fire Starter

    Jalapenos are so variable in their heat range that you have to experiment. I've used fresh and dried and it varies a lot. As far as cheese goes, I use 10 percent high-temp cheese. If it's a 20 pound batch, use 2 pounds cheese. 150 is not too high because you have to eventually raise the temperature upwards of 180 to finish cooking the summer sausage to an internal temperature of 152. High-temp cheese will take the heat. I've tried using off-the-shelf cheddar from the grocery store and it doesn't take the heat. It kind of melts away and does nothing for the sausage IMO
     
  9. hello cranky, what size fibrous casing do you prefer?

    dannylang
     
  10. 2grit

    2grit Fire Starter

    He said plastic casing. Won't take the smoke IMO
     
    Last edited: Sep 28, 2015
  11. thanks 2 grit, i was going to use off shelf cheese, but now i am not, thanks. what size casting do you prefer?

    dannylang
     
  12. how much liquid smoke do i use per pound of summer sausage?

    dannylang
     
  13. 2grit

    2grit Fire Starter

    #2-1/2 casing which actually measures 2.76". Liquid smoke is also suggestive of your taste. Try 1 teaspoon per five pounds for a light touch. I do everything by weight. I use 4 ounces per 100 pounds.
     
    Last edited: Sep 28, 2015
  14. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Hey Danny, Let us know what casings you are going to use (product description). I would start off with 2 inch diameter fibrous casings about 24 inches long. You can always cut them into smaller lenghts. The larger diameter the casings the longer the cook time... If the casings are non fibrous and does not allow smoke to penetrate you can add liquid smoke to the meat. I would add a few drops per lb of meat. You dont want to add too much.. Its pretty potent stuff. As for the cheese I like to use 5%. it seems to be is just about right. if you like it real cheezey you can go 8 to 10 percent. You can use regular block cheeze and cut it up into small 1/4 inch squares. After the cheese is cubed up place the cheese in the freezer and chill it to harden then right before stuffing break up the cheese cubes and then add the cheese into the meat and disperse the cheese. Then stuff.....

    Joe
     
    Last edited: Sep 28, 2015
  15. i ordered 2 1/2 x 20 fibrous castings and 1 1/2 x 12 fibrous castings, i measured a ritz cracker, and it measured 2" so thats what i really need. i could not find them in my lem catalog.

    thanks for telling me about the block cheese, cubed then freeze. i will use that.

    dannylang
     
  16. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Yeah... it will be hard to break up if its warm and spread and when you add some liquid to the meat it will mush a little if its not chilled. You dont have to add the liquid smoke if you are going to smoke. I like to cold smoke for a few hrs then start the heat.
     
  17. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    One thing I might add, before cold smoke, or even hot smoke, allow the logs to dry for a bit in the smoker. This will help with smoke penetration.

    What boykjo said about freezing the cheese is good advice! Even if you buy the pre-cubed hi temp cheese, the freeze helps a lot when mixing it all in so you get a good distribution throughout the sausage mix.


    The above picture is a 5% addition of cheese. It doesn't sounds like much when you ponder it, but due to the size of the chunks, it distributes well. Those slices are in 2" casing.

    We do expect pictures when you've accomplished your mission! :biggrin:
     
    tjmitche likes this.
  18. cranky i will try to get pictures, here lately i am having a hard time putting pictures on this site. i used photo gallery, but now it will not let me insert the picture, but i will find a way.
     
  19. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

  20. thanks boykjo, that will help alot.

    dannylang
     

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