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Weekend Summer Sausage

Discussion in 'Sausage' started by melleram, Dec 14, 2010.

  1. melleram

    melleram Smoke Blower

     Made 10 lbs of summer sausage over the weekend in my new MES that I got at Bass Pro on Black Friday.
    I rigged up some venting so I could do it in the garage.
    50 % Deer 50 % pork. I used Excalibur summer sausage seasoning and about 3/4 lb of high temp pepper jack cheese. I got both of those at my local grocery/butcher shop. The Seasoning comes in bags that will do 25lbs, I split it and the cure down into 5 equal parts that would do 5lbs each.

    I ordered the casings from LEM Products 2" x 12" clear collagen which held just about 1 lb each.http://www.lemproducts.com/product/3736/Non_Edible

    Smoked for about 8 total hours
    140 degrees for an hour w/smoke
    150 degrees for an hour w/smoke
    160 degrees for an hour no smoke
    170 degrees until the internal temp reached 150 (Probably 4 hours) no smoke
    Then bumped to 180 until the internal temp reached 158 (Probably 1 more hour) no smoke

    Took off and put directly in an ice water bath to cool. By far the best I ever made, smoking it that cool and slow keeps the fat from rendering out. The casings shrink with the meat, so no wrinkles. However the casings were difficult to get off after you sliced it, so I peeled it off the entire rolls then vacuum sealed them,



    Last edited: Dec 14, 2010
  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    Glad to hear your sausage turned out so good.
  3. dalton

    dalton Smoke Blower

    looks good.  Ive been wanting to try some summer sausage but haven't worked up the nerve yet!!

  4. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    I used the same seasonings and also used a half and half mixture of venison and pork and it turned out to be the best that I have ever made and I have made a ton of sausages. So you are going to really enjoy the sausage. Great job. Meller 
  5. fpnmf

    fpnmf Smoking Guru OTBS Member

    Good looking sausage.

     Thanks for the show and tell.

     Have a great day!
  6. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Looks Great MellerAM, [​IMG]

    I notice you smoked it for the first 2 hours, and then no more smoke.

    I am not going to tell you how to smoke sausage or anything else, but all of the books say to do the first hour or so without smoke, and then smoke as much as you want.

    If you only want two hours of smoke, the second & third hour might be a better idea.

    That said, I think I could put a good dent in one of those logs myself!

  7. melleram

    melleram Smoke Blower

    Yea, thats what I read as well.  I didnt know If 150 degrees would get the chips smoking enough, so I fired it up before I put the sausage in and ran the temp up to get the smoke started, then cooled and put the sausage on.  Now i know that it will smoke the chips at lower temps.  Trial and error.  I was wondering why not smoke for the first hour though?
  8. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    I think it's kinda like building pellicle on fish before putting smoke on them.

    It helps dry the surface to take smoke. Then it won't get greasy on the outside, and possibly bitter.

    I did that myself already. I put the chips in early, figuring it will take awhile to get it smoking, but it started sooner than I thought it would.

    I didn't notice it hurt anything, but I just thought I'd mention what all the big boys seem to agree on.

  9. beer-b-q

    beer-b-q Epic Pitmaster OTBS Member

    Great Looking Summer Sausage...
  10. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    nice looking summer sausage. thanks for the q