Thuringer summer sausage

[crazymoon]

I made up a batch ( 8.5#)of Thuringer summer sausage using PS seasoning and 1 cup of buttermilk powder for tang. Pork butt was ground twice through a 1/4 inch plate:

I stuffed into 61mm fibrous casings after soaking the casings for 30 minutes in luke warm water:

Into the smoker for 1.5 hours at 115* with no smoke and dampers wide open:

I smoked for 3 hours after the drying period and then vac sealed each stick and placed in my sous vide tub for 4 hours at 140*.The finished product was good !

The money shot seems pale and doesn't do the sausage justice,texture and taste were spot on !

All cut and vac sealed for future snacks at hunting camp . Thanks for looking ! CM

 

[HalfSmoked]

Nice could you UPS some?

Warren

 

[Steve H]

Really nice job. The sausages look very nicely stuffed.

 

[chopsaw]

Nice !
Love Thuringer .

 

[smokerjim]

They look good.

 

[Omnivore]

How do you like the buttermilk powder for tang?

Also, they look perfect! I'm still getting fat-outs every time I make summer sausage.

 

[crazymoon]

How do you like the buttermilk powder for tang?

Also, they look perfect! I'm still getting fat-outs every time I make summer sausage.

O, It is the first time I used it (ran out of Fermento) and I am quite happy with the results, very nice tang! Your temps are too high if you are getting fat outs(or too much fat). I never exceed 170* in my smoker for any sausage

 

[Bearcarver]

Great Looking Stuff you got there, CM !!!
Nice Job!
Like.

Bear

 

[HalfSmoked]

Crazymoon Thanks for the like I appreciate it.

Let me know when to send UPS address.

Warren

 

[DRKsmoking]

sorry I missed this post. Nice looking summer sausage,

On my list after kielbasa , I was asked for this first by my wife , so what's a guy got to do

David

 

[bill ace 350]

Those sure did turn out nice!
I add buttermilk to most of my summer sausage now.

 

[Rafter H BBQ]

That’s some top notch stuff there CM, very nice! I like the SV finish!

 

[Hazer67]

Is 140 degrees enough? I always thought 152-155 to ensure its safe?

 

[crazymoon]

Is 140 degrees enough? I always thought 152-155 to ensure its safe?

H67, 152+ would be the temps for finishing in the smoker. I used my sous vide to pasteurize the sausage by following a chart that gives times/temps for making a safe product.

 

[WI Smoker77]

Great looking sausage ! Like the looks through the clear casing. nice fat to meat ratio look. I can only imagine how good it tastes.

 

[indaswamp]

...future snacks at hunting camp

I like the way you think. I'm cleaning out the freezer and making a pile of snack sticks for snacks while out hunting. Got goose meat thawing now.

 

[indaswamp]

Is 140 degrees enough? I always thought 152-155 to ensure its safe?

For domestic pork, 140*F would be enough if you follow the pasteurization tables from the USDA. There is a time component as well as temperature.

 

[crazymoon]

I like the way you think. I'm cleaning out the freezer and making a pile of snack sticks for snacks while out hunting. Got goose meat thawing now.

IDS, I have since made another 8 # batch and added a jar of Mt. Olive diced jalapenos to the mix,just the right bite now ! Have fun with the goose sticks !

 

[driedstick]

dang it CM that looks great ,,,,,nice job

 

[foamheart]

WOOT!! Thats it CM. I have been trying to do this for years. I have been trying to smoke it, I also thought it was fermented. BUT this looks awfully close to what I have been looking for.
I have only had it once, long ago in high school. One of my Pop's best friends came to visit, he was 100% Oklahoma indian and his wife he married after the war in German. The camne to visit and in some store, she found a link of Thuringer and made what we called open face sandwiches. It was a slice of bagette, buttered, a slice of tomato and a slice of thuringer, its was amazing! She said when she was growing up in Germany (or some slavic state), They had just one of these for a meal. Being the kid I was, I commented that I'd starve. She said I didn't understand, they ate 5 meals like that a day.
I have tried for years to make it, and have tried many times, I even asked about it here on the forum, looking for recipes and all I could find was Poli.
Thanks man, it will no double be my next sausage.! I wish I could give you all the points you deserve.