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Joined: Oct 2009
Posts: 18,215
Campfire Ranger
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OP
Campfire Ranger
Joined: Oct 2009
Posts: 18,215 |
[b][color:#3333FF]This recipe for Summer Sausage[/color][/b] was posted in another thread and I'd like to try it. But I don't have any "meat cure" handy and I can't find any locally at the moment. Since this "summer sausage" will be cooked in an over and immediately consumed instead of being smoked, can I substitute regular salt for the curing agent.?
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Joined: Nov 2006
Posts: 8,225
Campfire Outfitter
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Campfire Outfitter
Joined: Nov 2006
Posts: 8,225 |
probably won't taste the same... surprised that you can't find tender quick as its generally available at most grocery stores.
Andrew
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Joined: Oct 2009
Posts: 18,215
Campfire Ranger
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OP
Campfire Ranger
Joined: Oct 2009
Posts: 18,215 |
I'll check a few more places. Didn't know that it would change the taste, I'll keep checking.
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Joined: Sep 2012
Posts: 18,243
Campfire Ranger
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Campfire Ranger
Joined: Sep 2012
Posts: 18,243 |
That's the recipe I posted. It says "sugar based curing mixture". Here's a link to a site that might tell ya how to make your own. http://www.eldonsausage.com/Oven-Processing-Sausages-s/1908.htmLuck PS,,, I just made up another batch with more Jalapeno's and a little less liquid smoke today. I'll let ya know how it turns out. PSS,, don't over cook it.
Last edited by FieldGrade; 12/22/12.
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Joined: Oct 2009
Posts: 18,215
Campfire Ranger
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OP
Campfire Ranger
Joined: Oct 2009
Posts: 18,215 |
Thanks,..yeah let us know how it turns out. I don't have a smoker, so oven sausage is my only alternative at the moment...
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Joined: Oct 2009
Posts: 18,215
Campfire Ranger
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OP
Campfire Ranger
Joined: Oct 2009
Posts: 18,215 |
Found some cure today, made up the sausage rolls. I probably made them a little bigger than the recipe called for, I ended up with 4 rolls.
They're sitting in the fridge, will cook em up on Christmas.
We'll see how they turn out...
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Joined: Oct 2009
Posts: 18,215
Campfire Ranger
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OP
Campfire Ranger
Joined: Oct 2009
Posts: 18,215 |
Thanks for the heads up DP4... I cooked up this easy version today. Very impressed at how well it turned out, considering it was all done in the oven without a smoker...a little honey mustard and I could make a meal out of it...
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Joined: Apr 2003
Posts: 6,901
Campfire Tracker
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Campfire Tracker
Joined: Apr 2003
Posts: 6,901 |
Looks REALLY "tasty"... YUM !!!
It's smart to hang around old guys 'cause they know lotsa stuff...
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Joined: Nov 2007
Posts: 4,914 Likes: 2
Campfire Tracker
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Campfire Tracker
Joined: Nov 2007
Posts: 4,914 Likes: 2 |
The only hing I would encourage you to do is add some ground pork or pork fat and something for a binder like powdered milk to give it more moist solid texture. You don't need a smoker to make good summer sausage. Just cook it slow in the oven at around 190 till it reaches about 160 internal temp.
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