Made some Summer sausage this weekend using the Rytek Kutas recipe from Great Sausage Recipes and Meat Curing! Came out super but do not like the synthetic casings.
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Mixing the meat, you can see some of the slight frozen pieces as they are redder because they will not accept the seasoning very well til they thaw.
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First two done, the casings are for Christmas!
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The mess!! That is the only slightly aggravating part of sausage making!
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Sausage hanging, waiting to make sure they are dry before they go in the smoker.
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Sausage in the smoker!
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Sausage stacked waiting for the smoker to warm up!
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In the refrigerator for a couple of days to let the fermento work!
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Great tasting sausage with some cheese and a Bud Lite! Good recipe, I would reccomend!
Tim
Tim, think I see my name on one of them red ones. Looks fantastic.
Sausage, cheese, and a cold beer. Ring the bell, Supper is ready.
On the way, I know I have your address some place!
Hey looks great, bet it tastes even better. Ive got the Rytec and was also thinking of tring his recipe. I bet that corona in the frigde would go good with some of that sausage.
Tim, you know you could post that recipe and no one would get mad.
Looks real good Tim. Those the one pound chubs or the two?
Ten Point!!
They come out to just a little over a pound! I will post the recipe tonight!
Thanks Tim....Gonna make some tin can Salami next week that I think everyone will enjoy.
That look's good!
Not something you will see on WallyWorld's or Kroger's shelve very often!
That looks delish Tim
Ya the clean up is a pain, it seems to take longer to clean everything than to make the sausage.
I have thought of using those holiday casings but havent jumped for them yet. They have some that look like a football, baseball bat and a couple others.
Have you ever thought about investing in a set of hog ring pliers and some hog rings? Sure speeds things up when you are tieing them off.
I keep coming back looking to see if mine is still there or if it is on its way. That is great looking SS Tim.
CRG - I am still looking for your address I know I put it somewhere!!!! ??? ???
OU812 - I have looked at them for some time, do they work well?
I did not get a chance to post the recipe at home last night, I will try and remember today! :-[
Quote from: muzzletim on November 05, 2009, 07:07:00 AM
OU812 - I have looked at them for some time, do they work well?
They work great, I use the 3/8" for summer sausage. Get the cheep pliers and put a rubber band around the handles close to the pivot point this will hold the hog ring in place. I can buy a lot of rubber bands for what they want in price difference for the pliers with the spring built in.
Thanks for the tip, I will be honest I could not justify buying the expensive ones for the summer sausage I make each year. I am going to get the cheap ones and some rubber bands and I will be in business.
muzzletim, they do look great congrats
HR
Quote from: OU812 on November 05, 2009, 07:25:09 AM
Quote from: muzzletim on November 05, 2009, 07:07:00 AM
OU812 - I have looked at them for some time, do they work well?
They work great, I use the 3/8" for summer sausage. Get the cheep pliers and put a rubber band around the handles close to the pivot point this will hold the hog ring in place. I can buy a lot of rubber bands for what they want in price difference for the pliers with the spring built in.
Thanks for the tip OU.
Here is the recipe:
Here is Ryteks recipe:
1 TB ground black pepper
5 TB Salt
4 TB powered dextrose
2 tsp instacure No. 1
1 TB ground coriander
1 tsp ground ginger
1 tsp ground mustard
1 tsp garlic powder
6 TB corn syrup solids
8 lbs lean elk or venison
2 lbs regular pork trimmings
1 1/4 cups Fermento
Grind pork Fat through 3/4 plate, Grind venison through 3/16 grinder plate. Mix all and pack into meat tubs and hold in cooler for 2 days.
Regrind everything through 3/16 plate after 2 days and stuff into casings. 3 1/2 by 24 inch casings.
After stuffing hang and dry at room temperature on smoke sticks for 4-5 hours.
Put in pre-heated smoker at 120 to 130 degree's, smoke with a heavy smudge for 3-4 hours or until desired color is obtained.
Raise the temperature to 165 degrees and cook until internal temperature reaches 145 degree's
Shower with cold water til internal temp is around 120 degree's.
Allow to hang at room temperature for 1-2 hours to bloom to desired color.
Place in 45 degree cooler for at least 24 hours.
GREAT SAUSAGE RECIPES AND MEAT CURING by Rytek Kutas
Thanks Tim, I showed my Wifie the pic of your Summer Sausage (geez for some reason, that doesn't sound right ;D) and she told "Make That"
Yes Mammm!
Growing up in Wisconsin I miss good summer sausage.
Making Cotto Salamie this weekend, from the same book.
Looking forward to how it turns out! I like that also but haven't tried making it yet.