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#5433236 - 11/20/14 10:26 AM summer sausage
Mitch Offline
Light Foot

Registered: 10/12/04
Posts: 25
Loc: Haslet, TX
Who has a good smoked summer sausage recipe and wouldn't mind sharing?

The stuff I made last year just wasn't what i hoped it would be.

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#5433253 - 11/20/14 10:34 AM Re: summer sausage [Re: Mitch]
redchevy Offline
THF Celebrity

Registered: 10/25/04
Posts: 23348
Loc: Texas
I have used the LEM and High Mountain Kits. I preferred the LEM.

Would love to hear any recipes from scratch tho.
_________________________
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#5433309 - 11/20/14 10:56 AM Re: summer sausage [Re: Mitch]
QuitShootinYoungBucks Online   content
THF Trophy Hunter

Registered: 11/01/12
Posts: 6447
Loc: Lubbock, TX
I made the LEM kit, and while it was good, I thought it wasn't enough spice for the amount of meat suggested. If I were doing it again I might use three of their 10lb kits and make 20-22lbs of summer sausage. I did like the flavor but it just seemed a little thin.
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#5434873 - 11/21/14 07:26 AM Re: summer sausage [Re: QuitShootinYoungBucks]
redchevy Offline
THF Celebrity

Registered: 10/25/04
Posts: 23348
Loc: Texas
Originally Posted By: QuitShootinYoungBucks
I made the LEM kit, and while it was good, I thought it wasn't enough spice for the amount of meat suggested. If I were doing it again I might use three of their 10lb kits and make 20-22lbs of summer sausage. I did like the flavor but it just seemed a little thin.


We added more black pepper and it was much more better.
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It's hell eatin em live

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#5439111 - 11/23/14 06:27 PM Re: summer sausage [Re: Mitch]
GlockamoleTX Offline
Light Foot

Registered: 07/18/10
Posts: 44
Loc: Sugar Land
Been using this recipe for about 20 years.

4 pounds ground meat (pork or pork venison combo)
1/4 cup Morton's Quick Salt
(I have also substituted canning and pickling salt and actually cut back some)
1 teaspoon garlic powder
1/2 teaspoon onion powder
8 tablespoons of mustard seed
3 tablespoons of whole peppercorns
Can add mexican velveeta which works well or we are going to add the high temp pepperjack next batch

Instructions say to mix/stuff and refrigerate for 48 hours. Then smoke until temp is reached.
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Mike In Sugar Land

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#5439168 - 11/23/14 06:51 PM Re: summer sausage [Re: Mitch]
unclebubba Offline
Pro Tracker

Registered: 11/07/11
Posts: 1217
Loc: Collin County, TX
I use the cabelas mix and add diced jalapeños and shredded cheddar. I use deer meat and mix in 10% beef fat. I don't add any beef other than the fat.
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...women can be some deceitful, cheating, betraying, lying, scheming, conniving creatures.

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#5440606 - 11/24/14 12:00 PM Re: summer sausage [Re: GlockamoleTX]
PMK Offline
Extreme Tracker

Registered: 09/10/12
Posts: 4942
Loc: Central TX (Gtown/Austin)
Originally Posted By: GlockamoleTX
Been using this recipe for about 20 years.

4 pounds ground meat (pork or pork venison combo)
1/4 cup Morton's Quick Salt
(I have also substituted canning and pickling salt and actually cut back some)
1 teaspoon garlic powder
1/2 teaspoon onion powder
8 tablespoons of mustard seed
3 tablespoons of whole peppercorns
Can add mexican velveeta which works well or we are going to add the high temp pepperjack next batch

Instructions say to mix/stuff and refrigerate for 48 hours. Then smoke until temp is reached.


this sounds similar to what my dad used to do except we used cracked pepper corn instead of whole... and we used beef instead of pork if memory serves me.
_________________________
"everyone that lives dies but not everyone who dies lived..."

~PMK~

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#5440750 - 11/24/14 01:11 PM Re: summer sausage [Re: Mitch]
Dave Scott Offline
Bird Dog

Registered: 10/16/13
Posts: 477
Without refrigeration how long will it stay okay?

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#5441371 - 11/24/14 07:34 PM Re: summer sausage [Re: Mitch]
tapout Offline
Bird Dog

Registered: 10/25/09
Posts: 273
There's a place in rendon that all the processors use around here that's called clifco spices you can get a package that will do 25 pounds of meat with preservative for around 10dollars

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