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Looking for summer sausage recipe
Hawkdancer:
Doubled checked the recipe, it does say smoke at 120 F, but I agree, the temp can't go above the source very easily, so there may be a typo in the original. I think my smoker registers smoking range at about 150 up. Like I mentioned, I don't use pork fat or meat, if I am doing it from scratch, but the ground up stuff I have already has fat in it. It will get special treatment as I thaw, mix, and smoke. I do remember my former Hunter Ed teaching partner saying the meat should be partially frozen before grinding and mixing. I will be wearing "surgical" gloves during the handling and stuffing. The ice water Bath sounds smart, too. 618 hours is only about 25 days, maybe a wee bit much for sausage, but about right for a green ham! Good points on the temp ranges JW and spot on. Morgan, Stoker, Thanks for the input! Real easy to fat finger the keys, and/or not question a recipe!
Hawkdancer
Stoker:
JW - That was a great explanation of the process.. Sometimes we take what we think as common knowledge others don't know through inexperience.. Thank you Sir
One more point on that recipe.. Never use table salt has a metallic taste.. Sea salt or course salt is best.. But you have to weigh it rather using a volumetric measurement.. Most recipes call for an amount AKA '' 1cup salt '' That means 1 cup course salt.. Sea salt is much finer and a cup will weight much more..
So you don't have a smokehouse that will be able to cook your summer sausage.. As told to me by a production butcher A.K.A as known now as the Heretic.....
Turkey fryer Boil water place sausage in boil it till it gets to temp.. Take out and shock till 80F.. Place in smokehouse and finish smoke...
Don't shoot the messenger :-M
Thanks Leroy
PEARL DRUMS:
My vote will always be Kent Butcher Supply. They sell it all premixed and the flavor is fantastic. Its all dad has used for 40 years.
Danzn Bar:
Pearl,
If that was the stuff you brought to 2016 KY deer camp, It was great!!!
DBar
PEARL DRUMS:
Yes sir. You can add high temp cheese or jalapenos to it, but the flavor is dang hard to beat. And the price is cheaper than a guy can buy all the spices in bulk and mix it.
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