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Mar 25th, 2012
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summer sausage #5433236 11/20/14 04:26 PM
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Mitch Offline OP
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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.

Re: summer sausage [Re: Mitch] #5433253 11/20/14 04:34 PM
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redchevy Online Content
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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
Re: summer sausage [Re: Mitch] #5433309 11/20/14 04:56 PM
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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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Re: summer sausage [Re: QuitShootinYoungBucks] #5434873 11/21/14 01:26 PM
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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.


It's hell eatin em live
Re: summer sausage [Re: Mitch] #5439111 11/24/14 12:27 AM
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GlockamoleTX Offline
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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
Re: summer sausage [Re: Mitch] #5439168 11/24/14 12:51 AM
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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.


Originally Posted by txhuntingguide
If I choose to hunt in a coon tail hat, a pink tootoo and hip waders that is my fine...
Re: summer sausage [Re: GlockamoleTX] #5440606 11/24/14 06:00 PM
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PMK Offline
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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~
Re: summer sausage [Re: Mitch] #5440750 11/24/14 07:11 PM
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Dave Scott Offline
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Without refrigeration how long will it stay okay?

Re: summer sausage [Re: Mitch] #5441371 11/25/14 01:34 AM
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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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