Time for old fashioned summer sausage again

[isitdoneyet]

Time again for making "old fashioned summer sausage". We have been making this stuff for years. 2-1 ratio of lean beef to pork butt, salt , pepper, cure#2. Mix salt and pepper on cubed meat and grind with medium plate. Dissolve cure in cold water and pour over ground meat, then grind second time. After second grind mix to get the proper meat paste consistency. Stuff into 55-60mm beef middles. Hang to dry for couple hours. After casings are dry, cold smoke for 6 hours. Will do this 3 times. After 3rd time they will hang in a cold area for 4-6 weeks till they dry out 30-40%. Here they are after the 3rd smoke. time for the drying time.

 

[Bigtank]

looks good

 

[crazymoon]

IIDY, Looking good,please post a sliced pic when your SS is done!

 

[daveomak]

Looks good.... Any other spices or herbs in the meat ?? Do you add the salt and pepper by weight ???

 

[HalfSmoked]

Waiting to see finish.

Warren

 

[isitdoneyet]

Dave
We mix in 15# batches. Only salt and pepper and cure
For 15# batch
10# lean beef
5# Pork butt with fat
3.5 oz. or 99.2 g Salt
.9 oz. or 25.5 g course ground black pepper
.6 oz or 17.1 g Cure #2

 

[daveomak]

I like those numbers... that's a good recipe.....

 

[isitdoneyet]

The sausage is done. Dried to around 40%. Tastes great. Below are a couple pictures.

 

[crazymoon]

IIDY, Nice job on the sausage,it looks delicious! like

 

[indaswamp]

X2!!! Bet it tastes awesome!

 

[chopsaw]

Looks great . Worked with a guy that did his deer sausage like that . Best I ever had . I'm guessing yours is right there also .

 

[isitdoneyet]

Thanks everyone. and yes it tastes great. Nice pepper bite and just the right amount of salt.

 

[bill ace 350]

The sausage is done. Dried to around 40%. Tastes great. Below are a couple pictures.
View attachment 390905
View attachment 390904

Those look great!

What temperature were they hung at?

 

[isitdoneyet]

Hung in my garage. Temp is around 40° 45°

 

[bill ace 350]

Hung in my garage. Temp is around 40° 45°

thanks

 

[HalfSmoked]

Awesome
Passing out any samples?

Warren

 

[Jatkins1981]

Time again for making "old fashioned summer sausage". We have been making this stuff for years. 2-1 ratio of lean beef to pork butt, salt , pepper, cure#2. Mix salt and pepper on cubed meat and grind with medium plate. Dissolve cure in cold water and pour over ground meat, then grind second time. After second grind mix to get the proper meat paste consistency. Stuff into 55-60mm beef middles. Hang to dry for couple hours. After casings are dry, cold smoke for 6 hours. Will do this 3 times. After 3rd time they will hang in a cold area for 4-6 weeks till they dry out 30-40%. Here they are after the 3rd smoke. time for the drying time.
View attachment 389095

What's your smokehouse setup? Wanting to get into making the old fashioned sausage on my own, prices to have it done at the processor is getting to be a bit too pricey for me. Time to do it myself. Thanks for any input!

 

[isitdoneyet]

What's your smokehouse setup? Wanting to get into making the old fashioned sausage on my own, prices to have it done at the processor is getting to be a bit too pricey for me. Time to do it myself. Thanks for any input!

I do not have an actual smoke house. I use two cabinet smokers with Amazen tube smokers for smoke. I only do 45# at a time, as that is all that will fit in my two smokers.

 

[bill ace 350]

Might try to make some snack sticks with this receipe.

 

[Jatkins1981]

I do not have an actual smoke house. I use two cabinet smokers with Amazen tube smokers for smoke. I only do 45# at a time, as that is all that will fit in my two smokers.
View attachment 411339

How long do the tube smokers last ? Interested. Does it build up much heat inside the chamber?