Does anyone have a good summer sausage recipe. I want to use up some of my elk but would hate to waste it on an un tried and true recipe.
Kirby AKA Pikeman posted his SS recipe here http://forum.bradleysmoker.com/index.php?topic=18532.msg233611#msg233611 This is the recipe that I use and I like it. I upped the garlic a bit. I don't think you will go wrong with it at all. I think I posted a conversion for a 5 pound batch. Please post pics of your SS attempt.
Here is the version that we use. I have made some edits so this is the latest version. We did 160# of this last weekend and it turned out great.
Here is the SS recipe that we have worked up. My sausage making partner and myself bought the basic recipe from a spice manufacturer that went out of business. We have modified it some to our taste. We substituted cracked black pepper for whole peppercorns as neither of us liked the whole peppercorns. We both like lots of mustard seed to chew on so we really kicked that up. We are about middle of the road on garlic so if you like lots of garlic you could add up to a 1/3 cup of minced garlic for a 30# batch of sausage. Do not add garlic salt because the salt is where it needs to be with out adding anything more.
This is the recipe that we have made our large batches with. I would guess we have done more then 2000# over the years. I know that the group that we make sausage with swear buy it.
The recipe makes enough spice blend for 100# of Summer Sausage. You can cut the recipe in half or 1/4 and just use the calculated charge rate expressed in the formula. I work at a chemical plant so I treat everything like a chemical concoction. Sorry! The nice thing about doing it this way you multiply the pounds of meat that you have by 1.087 and this tells you how many ounces of the spice blend to add to your meat.
WILD GAME SUMMER SAUSAGE
BASIC SPICE ADJUSTED TO OUR TASTE
For 100 lbs. Of meat 50 lbs. of well trimmed wild game meat chunks
50 lbs of trimmed pork shoulder.] [I use Costco Pork butt](Mix pork trim together with wild game chunks and grind with preferably a
3/16" plate or with a 1/4" plate if that is all that is available. I would prefer to use a 3/16th plate if you can get your hands on one.
The following is for 100# of summer sausage.
2.5 lbs. none Iodized salt
2 lbs. Corn syrup solids / or dextrose
5 oz. Fine ground black pepper
2 oz. Ground coriander
2.5 oz cracked black pepper
23 oz. Mustard seed
4 oz. Garlic powder [add extra minced garlic at the time of actual production if you care for more garlic. 1/3 cup of minced garlic seems about right for a 30 pound batch
.01 oz. ground Thyme .............[7.3/8 tablespoons / oz]
.02 oz ground Clove .............[4 tablespoons / oz.]
USE 1.087 OZ. OF THIS SPICE BLEND PER POUND OF MEAT THAT YOU HAVE TO MAKE. THIS WILL TELL YOU HOW MANY OUNCES OF THE SPICE BLEND TO USE.
For 100 lbs of meat use 4 0z. Of preg powder # 1 [sodium nitrite] meat cure. This is .04 oz/lb. of meat. (.04 X the number of pounds of meat you are processing.) One ounce of meat cure is = to 5- level tsp which enough for 25 # of sausage
Just remember one level tsp/5pounds of meat.
DO NOT eliminate or reduce the amount of meat cure that should be in the meat. This is what protects the meat during the smoking process!!! Mix the meat cure in the spices just before adding the spices to the ground meat.
10 tsp liquid smoke [mix with water]
Liquid measurements
2 lbs. (32 oz.) of cold water per 100 lbs. Of meat
(.32 oz of water per lb. of meat) Mix this water with the liquid smoke then add it to the meat while mixing in the spices.
10 tsp. Liquid smoke (mix with the water before adding to the meat.) all of this is for 100# of meat.
Kirby
Thank you guys. I am going to devide these by numbers by 10 and try out a 10 pound batch this weekend.
I am guessing 140 ish with 2 hours of smoke and then 160-180 until an IT of 150-155?
So Pikeman your meat ratio is 1-1? Vension (or other game meat) to pork? Is that correct? Usually I thought game meat was 2 or 3 to 1 pork?
Quote from: Northern_Smoke on October 24, 2011, 05:31:11 PM
Thank you guys. I am going to devide these by numbers by 10 and try out a 10 pound batch this weekend.
I am guessing 140 ish with 2 hours of smoke and then 160-180 until an IT of 150-155?
Everyone probably does it a little different, but I use these #'s.
130* for 1 hour no smoke (for drying the sausage).
140* for 3 hours with smoke
150* for 2 hours (you can add more smoke here if you like)
160* for 2 hours no smoke
165* till sausage IT is 152* to 155*
I use to use a higher wild meat to pork ratio but it was to dry and rather tough. I think when you would see the 2-or 3 to 1 pork you are probably talking about pork trim which is mostly fat. We used to buy what was called 50/50 trim by the 70# case but I would question the 50% lean. It was mostly fat. We would use that material at a 3-1 and the sausage was fine.[but not as good as we make now] The outlet that we used to buy that from went out of business so we have changed over to Costco pork butt. I have found using it 50/50 with pork butt. is the best. The Costco pork shoulder is a trimmed shoulder and the fat ratio is appropriate and the lean pork meat helps stretch out the wild meat and cut any strong flavor that the wild meat might have. If you use a untrimmed shoulder it will have a higher fat content. Looking back and looking at the results of the last batch I feel we have a superior product now. My goal is to learn from past experiences and try to improve on them.
Kirby
Pikeman, in your recipe you list .01 oz of ground thyme and .02 oz ground clove for a 100# batch.
Is this correct because I have a scale that goes from Lbs to ounces and grams but does not go that low? I have tried a smaller batch of this recipe and had quite a few people try it and they loved it so Thank You for sharing this with us. With the smaller recipe I just guessed with the amounts of that and did a couple of shakes of each spice.
Watch dog I am glad to share my summer sausage recipe with others. Why not let every one enjoy turning the wild meat into something they will like. You can always doctor it up with more garlic or cracked black pepper but I would try a batch as it is written and maybe add just a little more garlic. My friends sure go for it.
Kirby
I like the amount of garlic(we added the 1/3 cup ratio) but was wondering about the thyme and cloves ratio?
The clove and thyme. are so light that I guess they would be just a pinch. of each on a reduced batch.
Could somebody a LOT SMARTER than me put together a 5 or 10# recipe on this.
Quote from: bundy on November 27, 2011, 03:39:18 AM
Could somebody a LOT SMARTER than me put together a 5 or 10# recipe on this.
This is the amounts that I use when I make a 5 pound batch.
5 tsp salt
2 Tbls Dextrose
½ tsp White Pepper
1 tsp Ground Coriander
1 Tbls Fresh grind Black Pepper
2 ½ tbs Mustard Seed
2 tsp Garlic Powder
1 tsp Thyme
1/4 tsp Ground Clove
EDIT
Remember to use 1 tsp of cure #1 per 5 pounds of meat
Thanks Sailor ;D
I noticed no one uses any binder in the summer sausage recipe's, is it not good with the summer sausage? I will be making the venison/pork/beef mix.
Thanks
I have never used a binder in this recipe and it works great.
Thanks for the recipie pikeman. Can't wait to give it a good rookie shot usin a oven no smoker yet. Any other tips.
Also the .01 and .02 spie thing is bugging me??? I am just to thick to get it. My poor math comes out to be .25 tsp of either for 100lbs of mix. Salior did a conversion and came up with that much for 5lbs. Not trying to be picky but you have the tried and true product and I don't want to muf it up.
Salior did you just adapt these to your liking the thyme and groung clove
.01 thyme (7 3/8 tbs oz) per 100lb ?
7.375 tbs x3 = 22.125 tsp oz (*) .01 = .221 tsp per 100 lbs.
I am sure I am way in left field somewhere probably out of the park ??? :-[
The clove and the thyme gives every body a bad time . Both are very light If you are going to do a 10 pound batch just throw in a pinch of each and call it good.