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#6560669 - 11/27/16 01:09 PM Summer Sausage
Eagle 1 Offline
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Registered: 12/05/09
Posts: 1559
Loc: Fritch, TX
As pheasant season opens next weekend...I always make homemade summer sausage for snacks throughout the long days. Here's my recipe...Enjoy!
[T-Tablespoon, t-teaspoon, C-Cup]

Summer Sausage

3lbs ground beef or ???
2T Mortons tender quick salt
1t salt
1/2-1t garlic powder (to taste)
1/2-1t onion powder (to taste)
1-3t red pepper flakes (to taste)
1/2t cayenne (optional)
1-3T cracked black pepper (to taste)
1/4C brown sugar
1/4C oatmeal
Dash Worcestershire
1C water

Mix all ingredients; roll into 2-3" roll and wrap in foil; refrigerate 24 hours. Remove foil bake on rack in pan at 325 for one hour.


Jim
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#6560672 - 11/27/16 01:10 PM Re: Summer Sausage [Re: Eagle 1]
bill oxner Online   content
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Registered: 11/03/09
Posts: 42838
Loc: Katy-Fulshear
chef
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#6561358 - 11/27/16 08:43 PM Re: Summer Sausage [Re: Eagle 1]
Tres Offline
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Registered: 10/12/07
Posts: 8546
Loc: Houston
Why oatmeal?
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#6561429 - 11/27/16 09:13 PM Re: Summer Sausage [Re: Tres]
SnakeWrangler Online   content
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Registered: 01/22/11
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Originally Posted By: Tres
Why oatmeal?

X2
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#6561654 - 11/28/16 05:52 AM Re: Summer Sausage [Re: SnakeWrangler]
bigbob_ftw Online   content
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Registered: 07/26/08
Posts: 15725
Loc: White Settlement, TX.
Originally Posted By: SnakeWrangler
Originally Posted By: Tres
Why oatmeal?

X2


Binder. No casing.
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#6561655 - 11/28/16 06:07 AM Re: Summer Sausage [Re: bigbob_ftw]
Eagle 1 Offline
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Registered: 12/05/09
Posts: 1559
Loc: Fritch, TX
Correct, it serves as binder...you'll never notice it.
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JMc

Take a knee for the Lord and stand for the Flag!

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#6561956 - 11/28/16 09:30 AM Re: Summer Sausage [Re: Eagle 1]
redchevy Online   content
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Registered: 10/25/04
Posts: 27012
Loc: Texas
I would like to try this. I will be using a casing, can/should I leave the oatmeal out?

What is Mortons tender quick salt? Sounds like a meat tenderizer?
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#6561993 - 11/28/16 09:54 AM Re: Summer Sausage [Re: Eagle 1]
MacDaddy21 Online   content
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Registered: 08/19/11
Posts: 2214
Loc: CO
No oatmeal in my summer sausage. I prefer it in a casing.

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#6562023 - 11/28/16 10:10 AM Re: Summer Sausage [Re: Eagle 1]
Eagle 1 Offline
Pro Tracker

Registered: 12/05/09
Posts: 1559
Loc: Fritch, TX
Here is a link to the Morton's Tender Quick Salt... http://www.mortonsalt.com/home-product/morton-tender-quick/.

I've not made it without the oatmeal as I don't use casing and don't have a sausage machine so you guys are on your own there. Think of it as heart healthy... smirk
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Take a knee for the Lord and stand for the Flag!

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#6562038 - 11/28/16 10:18 AM Re: Summer Sausage [Re: Eagle 1]
HuntCrafted Offline
Woodsman

Registered: 12/19/11
Posts: 175
Loc: Spicewood, TX
My son & I made some for the first time last weekend during our wild sausage class at Feral in Austin. It was super easy and I can't wait to make more. Do you guys all bake it or smoke it? A little intimidated about that part....

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#6562059 - 11/28/16 10:32 AM Re: Summer Sausage [Re: Eagle 1]
MacDaddy21 Online   content
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Registered: 08/19/11
Posts: 2214
Loc: CO
I smoke mine in a Masterbuilt smoker. I rigged mine up so I can hang the summer sausage vertically from some wood rods. There is a guide I found online a while back that explains how to increase the temperature on the smoker incrementally until the sausage reaches a specific internal temp. I've always followed that guide and had great results. I also use an A-Maze-N smoker tray in the masterbuilt which works great.

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#6562133 - 11/28/16 11:06 AM Re: Summer Sausage [Re: Eagle 1]
BuckRage Offline
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Registered: 10/25/10
Posts: 20727
I smoke mine. You just have to keep a real close eye on internal temp and check in several spots whether you do it in the oven or the smoker because you will have varying temps. Worst thing you can do is render out the fat.
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#6562139 - 11/28/16 11:09 AM Re: Summer Sausage [Re: Eagle 1]
redchevy Online   content
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Registered: 10/25/04
Posts: 27012
Loc: Texas
I'd say worst thing you can do is not cook it enough... been there done that and rendering a little fat is definitely better than not getting it hot enough.
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#6562145 - 11/28/16 11:11 AM Re: Summer Sausage [Re: Eagle 1]
HuntCrafted Offline
Woodsman

Registered: 12/19/11
Posts: 175
Loc: Spicewood, TX
Good to know - gonna give it a try over the holidays.
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#6562226 - 11/28/16 11:56 AM Re: Summer Sausage [Re: redchevy]
MacDaddy21 Online   content
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Registered: 08/19/11
Posts: 2214
Loc: CO
Originally Posted By: redchevy
I'd say worst thing you can do is not cook it enough... been there done that and rendering a little fat is definitely better than not getting it hot enough.


Yup, I agree with this. I always have some fat render out, never results in dry sausage.

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