I told a few friends in the neighborhood that I was going to make some more summer sausage. Had a few request it to be a little spicy.
Spicy???.......Sounds good to me.
My sausage and Jerky station.
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I started by cubing up a pork shoulder.
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My new LEM grinder
(https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-snc7/s720x720/394686_294369657275510_100001074346303_776324_1801227552_n.jpg)
Note: this new toy is awesome.
Using the 4mm grinding plate....
(https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-snc7/s720x720/388503_294369713942171_100001074346303_776326_1159410699_n.jpg)
(https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-snc7/s720x720/385993_294369783942164_100001074346303_776328_1392783122_n.jpg)
Next, using 4pounds 80/20 beef...
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and 1 pound of pork.
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Seasoning, #1 cure and 8oz of water....
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Mix ingredients
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Next,
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Mix until tacky
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I then covered and placed in the frig overnight.
Well be continued........
No doubt a Fermento based batch? Kutas base recipe, something else or one of your own? No jalapeno in Rytek's recipes!
I wlll really be interested to follow along, something like this is in my near future!
Now that's really starting to look really good, we will be watchin for the money shot...
Mark
Try this one out next time or when ya have a chance
10 Lb batch
8 lb lean meat
1 lb poke butt
1 lb beef fat
2 level tsp cure #1
1.5 tsp liq smoke (opt) But this will give you a smoke taste throughout the SS
5 Tbs non iodized salt
3 Tbs corn syrup solids
3 Tbs dextrose
2 Tbs ground mustard
1 Tbs white pepper, ground
1 Tbs ground black pepper
1 tsp ground coriander
1 tsp garlic powder
2 cups NFDM
1 cup distilled or filtered water
4-5 2x24 fibrous or your fav
Grind all meats through the fine plate 1 time, Mix all the dry into the water and mix this well. Combine the liquid seasoning into the meat and mix well. Regrind the seasoned meat through the med plate 1 time, Stuff and hang in fridge overnight. Next day smoke your normal way.
Notes
If you dont have corn syrup solids you can use clear Karo at 3.20 fl oz (but trust me the solids will be better)
If you have venison you can substitute the above recipe with 9 lbs venison and 1 lb beef fat
Your looking for a SS IT of 152-155
You can break this to a 5 lb batch
Best liquid smoke i have found is the LEM
Quote from: NePaSmoKer on January 07, 2012, 03:59:19 PM
Mark
Try this one out next time or when ya have a chance
10 Lb batch
8 lb lean meat
1 lb poke butt
1 lb beef fat
2 level tsp cure #1
1.5 tsp liq smoke (opt) But this will give you a smoke taste throughout the SS
5 Tbs non iodized salt
3 Tbs corn syrup solids
3 Tbs dextrose
2 Tbs ground mustard
1 Tbs white pepper, ground
1 Tbs ground black pepper
1 tsp ground coriander
1 tsp garlic powder
2 cups NFDM
1 cup distilled or filtered water
4-5 2x24 fibrous or your fav
Grind all meats through the fine plate 1 time, Mix all the dry into the water and mix this well. Combine the liquid seasoning into the meat and mix well. Regrind the seasoned meat through the med plate 1 time, Stuff and hang in fridge overnight. Next day smoke your normal way.
Notes
If you dont have corn syrup solids you can use clear Karo at 3.20 fl oz (but trust me the solids will be better)
If you have venison you can substitute the above recipe with 9 lbs venison and 1 lb beef fat
Your looking for a SS IT of 152-155
You can break this to a 5 lb batch
Best liquid smoke i have found is the LEM
Will give this one a try later this week, sounds good. I was talking to Sonny a few minutes ago and he said that I've been taking over by the pusher man. ;D
(http://i1037.photobucket.com/albums/a451/SOUTHERNSMOKEDBBQ/IMAG1116.jpg)
HAHA
Ok, time to get stuffing...
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Soak the casings for 30 minutes....
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I placed the stuffer parts into the frig while the casings soaked.
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Thirty minutes later, take the mixture and the stuffer parts out of the frig.
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Next add the mixture to the stuffer.
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Stuffed!
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I placed in the smoker at 120f to allow to dry for 1-1/2 hours.....
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Then I bumped up 10 degrees and added smoke. I will bump the temp-up 10 degrees every hour until the cabinet reaches temp of 170 - applying smoke for only 3 hours.
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Next, I started a hot bath using Rival roaster and inserted the smoke sausage.
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Once, the IT reached 154degree I place in a cold bath
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Next, I allowed the SS to bloom for 2+ hours.
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Finish product...
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Added smoked cheddar and one of the best little mustard around........Ben's Sweet & Hot Mustard.
(https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/s720x720/406209_294370760608733_100001074346303_776359_1816878517_n.jpg)
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Enjoy!
Now let's eat!
Amazing! You make it look so easy!
You done yourself proud with that SS. Great job.
Thanks guys....turned out pretty darn awesome.
Doing pepper sticks and bologna today.
Them there chubs turned out great!
Well done my friend,,,,,,,,,,,well done.
Those look excellent, nice job!!!
Hey Mark, Can you tell me this recipe or how much Jalapeno Peppers and Cheese in a 10# batch, going to try it this week -end. NEPA didn't show any Jalapeno in his .
Thanks
Quote from: bundy on January 13, 2012, 04:13:00 AM
Hey Mark, Can you tell me this recipe or how much Jalapeno Peppers and Cheese in a 10# batch, going to try it this week -end. NEPA didn't show any Jalapeno in his .
Thanks
I apologize, I thought that I listed the product.....................
I used LEM Jalapeno Summer Sausage Seasoning.
Can any one else pipe in?? For 10# how much dehydrated Jalapeno's and how much cheese????
Quote from: bundy on January 13, 2012, 06:48:28 PM
Can any one else pipe in?? For 10# how much dehydrated Jalapeno's and how much cheese????
For cheese I use 1 pound per 10 pounds or 10%. As for Jalapeno's I use 8 Jalapenos per 5 pounds for my taste. I don't have any idea how much that would be dehydrated in weight.
Heck yeah!!! LET'S EAT!
SouthernSmoked nice sausage table setup! Also those chubs looked great!
Quote from: bundy on January 13, 2012, 06:48:28 PM
Can any one else pipe in?? For 10# how much dehydrated Jalapeno's and how much cheese????
When i do 10 lbs of jalapeno SS i use 4 Tbs diced Japs, 1.5 Tbs jap powder and 3/4 cup cheese.
MARK
Looks really good.
Normally I use 3 1/3 cups cheese and 7 fresh diced jalapeno's per ten lb of meat.
Looks Great