Summer sausage kits? - 24hourcampfire

I think i asked this last year... 😂🤣🤣🤣

Any brand summer sausage kit better than another?

I wanna make some this year out of venison.

High mountain? Lem? Something else?

Always used High Mtn. and add more spices as I like.

I like Walton’s H-seasoning. Will post “recipe” if I remember in morning at work. I like to add 1/4 cup peppercorns and a few ounces of mustard seed as well. Sometimes a jalapeño per pound of meat.

25# meat block here.

Seasoning mix (supposed to include cure but they shorted me cure a few weeks ago)

https://waltons.com/h-summer-sausage-seasoning/

Sure gel binder

https://waltons.com/sure-gel-meat-binder/

Fibrous casings 2.4”x12” casings, but I’ve used smaller diameter and longer at times with good results.

https://waltons.com/24-in-x-12-in-mahogany-fibrous-summer-sausage-casings/

Smaller diameter last year, but they’re a pain to get any volume out quickly. This had 10% high temp cheese and was 10% beef fat as well. Many say that isn’t enough fat. I like it just fine.

[Linked Image from i.imgur.com]

Ps seasoning has some good ones

Most seasoning like this are actually from a company called Excalibur and packaged for different retailers so I am told

We like ac legg products a lot as well

Looks good Cheesy!

Cooked on a smoker?

Originally Posted by BigDave39355

Cooked on a smoker?

I cook through the heat steps shown below on my vertical pellet smoker, then finish in the oven at 175 degrees. It takes FOREVER though. Wife just bought me a sous vide machine though, so next time I'm going to try finishing in a waterbath in a cooler with the soux vide. Supposed to knock off a ton of time, moving water transfers a lot more energy to the sausage compared to stagnant air.

This was from Walton's, before they were Waltons.

Like said above, most of these places are buying from Excalibur who is doing their custom mixes, Waltons included. Not sure if all of it is from Excalibur, but I know a ton of it is.

Originally Posted by old Midwest Research, now known as Waltons, recipe

Venison Summer Sausage

Ingredients:
20# - Lean Deer Meat, all fat and sinew removed
5# Pork Trim (50%fat)
2.5# water (short 5 cups)

(my personal adaptation: 20 lbs game, 2.5 beef fat, 2.5 cheese, 1 jalapeno per pound meat, 5 cups water, ¼ cup peppercorn, 2 small containers mustard seed @1.4ounce each)

--------From Mid-Western Research and Supply—www.midwesternresearch.com (years ago, Walton's was known as Mid-Western Research and Supply)--------
1 Package of Summer Sausage mix (for 25# batch).
(4550300070 H SUMMER SAUSAGE-----FOR 25 LBS OF MEAT)
1 Package of Sure Cure (for 25# batch)
(4560490000 PINK SURE CURE-----FOR 25 LBS OF MEAT)
1 Package of Binder (soy or dehydrated milk powder) (for 25# batch)
(4570500850 SURE GEL BINDER (8 oz.) -- THE BEST YOU CAN BUY)
Fibrous Casings
(230211 2.4" X 12" MAHOG. PRE-STUCK FIBROUS SUMMER SAUSAGE)

Directions:
1. Cube up Lean Deer Meat and Pork tim into grinder sized pieces and mix together to get uniform distribution of pork.

2. Mix the cure and water together.

3. Sprinkle on ½ of Seasoning, ½ of water/cure mix. Mix thoroughly by hand.

4. Run the mixture thru the small plate on the grinder.

5. Add remaining Seasoning, remaining water/cure mix and the full amount of binder. Mix thoroughly by hand.

6. Run mixture thru the small plate on the grinder.

7. Mix thoroughly one more time.

8. Add stuffing horn and star attachment to the grinder.

9. Let Casings soak in water for 10-15 minutes or until pliable.

10. Stuff the mixture into Summer Sausage Casings.

11. Twist filled casing and seal open end with hog ring.

12. Let stuffed sausages sit over night in cool place.

13. 125F for 1 hour
140F for 1 hour
155F for 2 hours
175F until internal meat temp of 160F

14. Cool thoroughly (ice/water bath) and enjoy….

I use High Mountain, but I don't use the casings. Put into abut 3# rolls ,let set in refrigerator overnight and into the smoker the next day using the recommended heat times and temperatures. I get a more smoked flavor that way

I used LEM last year and smoked them. Damn good.
Anything AC Legg is good

Originally Posted by jackmountain

I used LEM last year and smoked them. Damn good.
Anything AC Legg is good

+1 to both! LEM trail bologna is my preferred SS mix.

I've used Hi Country and always add something extra to it. Take notes! That way when you hit a homerun you can replicate it.

https://www.sausagemaker.com/

I have used some kits and followed the recipe. They want you to add more cure than needed and it ruins the taste.

I use High Mountain and cut the cure in half.

I plan on making a batch of summer sausage this winter. Are you guys using strictly venison? Adding any fat or pork?
Thanks

Originally Posted by Snowwolfe

Are you guys using strictly venison? Adding any fat or pork?
Thanks

Most say to use 20% to 30% fat.

Recipe I used in my above post I used 10% beef fat and 10% hi temp cheese and thought it was awesome.

Tried to do it again a few weeks ago, used 15% pork fat and it was overall a bad experience. Fat rendered on the outside, didn't like the flavor, etc. Brother in law told me afterwards he only uses pork fat on breakfast sausage or fresh sausage that he isn't going to smoke. For summer sausage he only uses beef fat because he has had the same issue using pork fat.

I know pork fat must work in summer sausage though because so many people are successfully using it.

A coworker only uses straight game meat when making summer sausage. Said he has used fat at times and doesn't like the finished product.

So it all comes down to what you find works for you.

Thanks. Our local supermarket gives us all the fat we need for free. I’ll pick up 3-4 pounds of beef fat to add to the venison

Originally Posted by Cheesy

Originally Posted by Snowwolfe

Are you guys using strictly venison? Adding any fat or pork?
Thanks

Most say to use 20% to 30% fat.

Recipe I used in my above post I used 10% beef fat and 10% hi temp cheese and thought it was awesome.

Tried to do it again a few weeks ago, used 15% pork fat and it was overall a bad experience. Fat rendered on the outside, didn't like the flavor, etc. Brother in law told me afterwards he only uses pork fat on breakfast sausage or fresh sausage that he isn't going to smoke. For summer sausage he only uses beef fat because he has had the same issue using pork fat.

I know pork fat must work in summer sausage though because so many people are successfully using it.

A coworker only uses straight game meat when making summer sausage. Said he has used fat at times and doesn't like the finished product.
y's
So it all comes down to what you find works for you.

I use pork/pork fat only. You need to keep the temps at 165 or lower or the fat liquefies and runs out leaving sawdust basically.

Recipe I use from Sausage Maker book

Summer sausage

20 lbs elk/venison
5lbs pork fat
8 oz salt
2 oz powdered dextrose
1 oz insta-cure
1/4 oz ground coriander
1/4 oz ground ginger
1/4 oz ground mustard
3 tsp granulated garlic
3 oz corn syrup solids
9 oz fermento

mixed/double grind, stuff one evening. Then into the cooler until the next evening. Hang at room temp overnight, next morning to 160 degree smoker about 6hrs, them "steamed" at 165 until internal temp of 145, out and cold showered until internal at 120 hang at room temp 1 1/2 hrs to "bloom" then off to the cooler

I would think, MossyMO, member here would have something.

His stuff always looks Fanfrickentastic !

https://www.24hourcampfire.com/ubbthreads/ubbthreads.php/users/16320/mossymo

Yep, he does, so here is his line up;

https://www.24hourcampfire.com/ubbt...ew-flavors-in-the-past-year#Post17837052

I've had good luck with LEM, I typically use pork butt or some kind of pork roast in lieu of straight fat. I run 30% pork and have had no complaints from all that have tried this combo. I use this in sticks, summer sausage and fresh sausage.