Author Topic: Nothing say's spring like summer sausage  (Read 309 times)

Online Perazzimx14

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Nothing say's spring like summer sausage
« on: March 24, 2019, 08:44:09 AM »
With chucks roasts on sale for $2.99 a pounds time to make some summer sausage:


5lb fresh ground of chuck roast
5.5g of cure #1
10g black pepper
8g of brown sugar
40g kosher salt
2.5g granulated garlic
6.5g red pepper flakes
0.85g smoked paprika
2.5 g onion powder
16.5g home grown dehydrated and powdered Jalapeno powder
16.6g Mexican style hot sauce
1/2 cup tbls water


1. Put chuck roast in freezer for a couple hours to firm up.
2. Cut and grind though a large kitchen aid plate.





3. Mix spices in water then add into meat and stir.





4. Put meat back in fridge for 1 hour to cool.
5. Remove meat from fridge and re-grind through small Kitchen Aid mixer plate.




6. Stuff into 1-1/2 casings and crimp off with hog ring.
7. Put back in fridge 12 to 24 hours to cure.











After curing is complete:

8. Set up smoker to 120*F and let stabilize.
9. Put summer sausage in smoker to warm for 1 hour, no smoke.
10.After 1 hour bump temp of smoker to 130*F and add smoke.
11. Every hour bump smoker temp 10*F until a final temp of 170* is reached.
12. Summer sausage will stay in smoker until the internal temp of 155*F is reached
and maintained for 2 minutes.
13. Once summer sausage reached 155*F remove from the smoker and immediately
place in an ice water batch for 15 minutes.
14. Remove summer sausage from ice water bath and hang to dry and bloom at room
temperature (between 50 and 80 degrees) for 2 hours.
15. Put summer sausages on a wire rack and put back in fridge overnight to age and
continue to dry out.
16. Next day ready to eat or portion out and freeze. 










 

« Last Edit: March 24, 2019, 12:07:54 PM by Perazzimx14 »

Offline JJ

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Re: Nothing say spring like summer sausage
« Reply #1 on: March 24, 2019, 08:58:40 AM »
 :thumb: :cool: :smiley: - - "Song of the Sausage Creature!!" :laugh: :grin: :wink:
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Online Chuck in Indiana

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Re: Nothing say spring like summer sausage
« Reply #2 on: March 24, 2019, 11:43:59 AM »
Oh, man.. that sounds great. Note to self. Do *not* buy machine.  :smiley:
Chuck in (Elwood) Indiana/sometimes SoCal

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The trouble with the world is that the stupid are cocksure and the intelligent are full of doubt.' - Bertrand Russell

Online Perazzimx14

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Re: Nothing say's spring like summer sausage
« Reply #3 on: March 24, 2019, 05:23:07 PM »
Summer sausage at 157 degrees and ready for the polar plunge:




Chilling nicely in an ice bath:



Blooming for an hour or three in front of a fan to develop color.



 :food:

Online Chuck in Indiana

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Re: Nothing say's spring like summer sausage
« Reply #4 on: March 25, 2019, 10:02:08 AM »
Nice.  :thumb: Fortunately, when we make it up to Wisconsin to visit the Kid and Nora, he normally has an appetizer plate of summer sausage and various cheeses laid out. You can actually *buy* good stuff up there. You'd think all that cholesterol would kill a horse, but it doesn't seem to affect Wisconsinites. <shrug>  :smiley:
Chuck in (Elwood) Indiana/sometimes SoCal

02 Scura RC
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95 Skorpion tour
 
The trouble with the world is that the stupid are cocksure and the intelligent are full of doubt.' - Bertrand Russell

Online Perazzimx14

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Re: Nothing say's spring like summer sausage
« Reply #5 on: March 25, 2019, 10:30:52 AM »
I also cold  smoke a fair amount of cheeses  both homemade and store bought to enjoy with the summer sausage.  Olives and gherkin pickles are also a nice compliment to the cheese and bologna.

Cold smoking cheese is super easy and it makes a 8 ounce $1.69 block of Wisconsin ex-sharp cheddar from Aldi's taste like a $15.00 of artisan cheese.

All you need is an amazing pellet tray, an old metal mailbox, a couple 3" vent fittings and housing to corral the smoke. A grill, smoker, cardboard box, 5 gallon bucket all work as the housing.






« Last Edit: March 25, 2019, 10:34:46 AM by Perazzimx14 »

 


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