I am looking for advice/direction for a GOOD Summer Sausage.
Either home recipe or store bought mix would be fine. I have found that most store bought mixes are rather bland though, I am looking for a recipe that has a good flavor and not bland.
Have you tried the Hi Mountain kits. You can use them as is or, and they encourage it, you can add a few things of your own.
Try the LEM summer sausage ;D The trail Bologna is really good too
I agree with the hi Mountain kits, just don't use 15 lb of meat per season packet, cut it back to like 10 lb./ packet. Much better flavor.
Add some diced cheddar cheese and diced jalapeanos and you got a pretty good sumer sausage.
Give this one a whirl. I suggest using the 3.5 inch casings and the beef works just fine.
Deer Bologna
For German Bologna use Lean Beef instead of venison
For 10 lbs:
7 lbs venison
3 lbs pork butts
1 tsp ground white pepper
3 Tbs ground mustard
1 Tbs ground celery
1 tsp ground nutmeg
1 tsp ground coriander
1 tsp garlic powder
4.5 Tbs powdered dextrose
2 cups soy protein concentrate (or Substitute with Non Fat Dry Milk)
2 cups ice water
2 tsp Instacure #1 (DQ Curing salt #1, Prague Powder #1, pink salt)
4 Tbs salt
Grind meat through 3/16' grinder plate. Mix ingredients and distribute evenly, add water as you go. Bologna is usually stuffed into 8" diameter casings but 3.5", 5" or any size that is handy will work too. Hang at room temperature until casings are dry. PLace in preheated smoker at 165 degrees. until internal temp reaches 150 degrees. Remove and cool in a water bath until internal temp is brought down to around 90 degrees. This type of bologna is usually not smoked. If you like a more store bought look, be sure to emulsify the meat while grinding.
Go with 10.5 recipe. Its a really good one.
IMHO HM SUX
I'll second what NePas has stated.
That recipe 10.5 posted is a good one.
Hey 10.5, I am thinking about making summer sausage this weekend. Would you suggest any changes if I wanted to stuff into a 2.5" casing and smoke it? I am looking for more of a traditional summer sausage but this recipe looks great.
SIA
Quote from: smokeitall on February 22, 2010, 09:48:18 AM
Hey 10.5, I am thinking about making summer sausage this weekend. Would you suggest any changes if I wanted to stuff into a 2.5" casing and smoke it? I am looking for more of a traditional summer sausage but this recipe looks great.
SIA
SIA
I don't have any changes for stuffing in the normal summer sausage casings. I have not applied any smoke to this recipe yet. I think Nepas and OU have and if I remember they only put like an hour worth of smoke on it. The nice part about this recipe IMHO is that it does serve as a great sausage on its own. It also leaves room for add-ins like cheese, garlic, jalapenos etc.. if you so desire. Play with it and make the recipe your own by adding things in that suit you and yours. Just let the rest of us know what you did to your recipe. That's all I ask of any recipe I post.
Ok thanks bud, I will make a couple of small batches first and do some testing and reporting.
SIA
Thanks 10 Pt!
Although this creates more questions. . . .
I am not familiar with the powdered dextrose, and 4.5 lbs seems like an awful lot ??
Also not familiar with the instacure
Any ideas where I can find them ??
If I read right, it's Tablespoons of Dextrose, not pounds. And Instacure is also known as Cure #1, Prague Powder, Pink Salt #1, and possibly something else.
Quote from: Indy Smoker on February 22, 2010, 04:20:29 PM
Thanks 10 Pt!
Although this creates more questions. . . .
I am not familiar with the powdered dextrose, and 4.5 lbs seems like an awful lot ??
Also not familiar with the instacure
Any ideas where I can find them ??
Thats 4.5 Table Spoons. ;D
The dextrose and cure are avalible at many places like Allied Kenco (http://www.alliedkenco.com/catalog/index.php/cPath/37_52_181?osCsid=bccc46f034d24c3e2e3d0f17455a5279)
I see the boys caught your typo!! Powdered Dextrose is made from corn not sugar.