Wanna try to make some this season, usually get some made at the processor.

Found this recipe.



Baked at 300*.


Anyone smoke it rather than bake?

Muledeer’s wife wrote a great book on Sausage from wild game...

It doesn't seem to have anything to give it a tangy flavor. It would have either dried milk or lactose and a culture to turn that to lactic acid or citric acid.

I’ve used that recipe minus the cheese and jalapeño for close to 20 years. It’s very good. Not like what you get from a processor but good in it’s own right.

I was thinking of making some also

I made some similar years ago with ground beef (but no cheese or jalapeno). It was good, but as others noted, not quite the same as from the butchers shop.

Suggestions:

Without added fat (other than the cheese) it is likely to be a bit dry and crumbly. I would shoot for a total fat content of about 30%. Reduce meat by 1/2 lb. and add same amount of pork fat. And possibly a bit more,

Use high temp cheese made for sausage making. Standard store bought will melt at a much lower temp than finished sausage.

OMIT the liquid smoke. Cook in the smoker, or at least start there to add flavor and finish in the oven. I would go lower temp and longer duration until reach internal temp of 160.

If the recipe doesn't mention it, rest in the refrigerator overnight to allow the nitrates in the Tender Quick to do their thing and flavors from spices to develop.

It is a small enough recipe that you can easily make a number of batches and tweak it each time until you find what suits your tastes best.

Good luck!

Needs fermento for summer sausage.

the wonderful thing about summer sausage and similar is the chunks of unmelted fat. When you cut a slice of summer sausage you see chunks of white stuff that white stuff is unmelted fat. Cooking it 300° will melt he fat. You are better off cooking it as low as your oven will go and use a thermometer to measure the temp inside the casings. Shut the oven down when the temp reached about 154° and rinse in ice water.

Yes! Cooking at 300 will yield dry, dense meatloaf, not summer sausage. I cook mine at 180-190 till it hits 155. I add powdered milk as a binder and Also some sausage phosphate that gives it the binding properties it needs. You need to add water for mixing seasonings and moisture. I let mine sit for a 2-3 days, mix it once during this time. Then cook or smoke slowly at low temperatures. A meat thermometer is a must so you can stop the cooking when internal temps get to 155-160. Add citric acid (after grinding) if you want a more tangy flavor.
I would just order seasonings, cure and casings from allied kenco. Legs seasoning has always worked good for me.

Use buttermilk instead of the other milk or water and it will have better flavor. My experience with both summer and breakfast sausage.

Was in academy this eve. How’s the Hi Mountain Summer Saisage kit?

Cure, seasoning, casing.

Anyone used it?

Haha!

I have one on the table right now.

Cut the seasoning packet open........did not care for the smell or flavor.


Needs a schit ton of granulated garlic i reckon.

They do have a black pepper amd garlic flavor Summer Saisage.

I bought the only one I could find.

Just said Summer Sausage.

I could send you the unopened half to try.

Same as here. Summer sausage.

Saw the other flavor on the inter web. Thanks though Big Jim.

20 lbs elk/venison
5lbs pork trimmings
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 cool