Author Topic: First try summer sausage  (Read 2798 times)

septemberelk

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First try summer sausage
« on: April 30, 2017, 10:42:03 PM »
I did a batch of summer sausage the other day. I will do more of this again. I added cheddar cheese to half the batch and pepper jack to the other. I ground the beef and pork through a course plate on my grinder, and I thought the texture might be off but it seemed ok. Smoked with Apple 👍
Mike from western Washington. Smokin it #4

BedouinBob

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Re: First try summer sausage
« Reply #1 on: May 01, 2017, 10:39:09 AM »
Nicely done Mike! Is that a collagen casing you used?
Bob - Colorado Springs
NRA & USN

septemberelk

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Re: First try summer sausage
« Reply #2 on: May 01, 2017, 12:45:54 PM »
I used the 2.5"x20" non edible fibrous casings. I got them up to temperature then pulled them and put them in a ice water bath. After they cooled I dried them and let them bloom. The casing is tight and no wrinkles.
Mike from western Washington. Smokin it #4

Black11455

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Re: First try summer sausage
« Reply #3 on: July 19, 2017, 11:17:33 AM »
Looks amazing. I just got a smoker for my Birthday and I want to make some summer for this up coming hunting season. Can I ask what temp you set the smoker too, meat temp at finish and how you store it? Thanks Dave

BillH

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Re: First try summer sausage
« Reply #4 on: July 19, 2017, 11:21:22 AM »
Those look awesome!
Newbie with a 2D