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summer sausage
#5433236
11/20/14 04:26 PM
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Joined: Oct 2004
Posts: 25
Mitch
OP
Light Foot
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OP
Light Foot
Joined: Oct 2004
Posts: 25 |
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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Re: summer sausage
[Re: Mitch]
#5433253
11/20/14 04:34 PM
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Joined: Oct 2004
Posts: 39,481
redchevy
THF Celebrity
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THF Celebrity
Joined: Oct 2004
Posts: 39,481 |
I have used the LEM and High Mountain Kits. I preferred the LEM.
Would love to hear any recipes from scratch tho.
It's hell eatin em live
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Re: summer sausage
[Re: Mitch]
#5433309
11/20/14 04:56 PM
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Joined: Nov 2012
Posts: 15,612
QuitShootinYoungBucks
THF Celebrity
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THF Celebrity
Joined: Nov 2012
Posts: 15,612 |
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.
https://web.archive.org/web/20170223065011/http:/www.rrdvegas.com/silencer-cleaning.html
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Re: summer sausage
[Re: QuitShootinYoungBucks]
#5434873
11/21/14 01:26 PM
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Joined: Oct 2004
Posts: 39,481
redchevy
THF Celebrity
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THF Celebrity
Joined: Oct 2004
Posts: 39,481 |
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.
It's hell eatin em live
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Re: summer sausage
[Re: Mitch]
#5439111
11/24/14 12:27 AM
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Joined: Jul 2010
Posts: 44
GlockamoleTX
Light Foot
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Light Foot
Joined: Jul 2010
Posts: 44 |
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.
Mike In Sugar Land
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Re: summer sausage
[Re: Mitch]
#5439168
11/24/14 12:51 AM
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Joined: Nov 2011
Posts: 9,835
unclebubba
THF Trophy Hunter
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THF Trophy Hunter
Joined: Nov 2011
Posts: 9,835 |
I use the cabelas mix and add diced jalapeņos 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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Re: summer sausage
[Re: GlockamoleTX]
#5440606
11/24/14 06:00 PM
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Joined: Sep 2012
Posts: 12,821
PMK
THF Celebrity
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THF Celebrity
Joined: Sep 2012
Posts: 12,821 |
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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Re: summer sausage
[Re: Mitch]
#5440750
11/24/14 07:11 PM
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Joined: Oct 2013
Posts: 1,331
Dave Scott
Pro Tracker
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Pro Tracker
Joined: Oct 2013
Posts: 1,331 |
Without refrigeration how long will it stay okay?
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Re: summer sausage
[Re: Mitch]
#5441371
11/25/14 01:34 AM
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Joined: Oct 2009
Posts: 343
tapout
Bird Dog
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Bird Dog
Joined: Oct 2009
Posts: 343 |
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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