Print Page - German Summer Sausage

Title: German Summer Sausage
Post by: NePaSmoKer on April 25, 2014, 04:49:17 PM

Mixing up 5lbs of German Summer Sausage.

4lbs 90/10 gb
1lb pork.

(http://i868.photobucket.com/albums/ab242/nepas1/2014%20sausage/gss.jpg)

2/3 cup distilled water with 2/3 cup SS mix and 1 t cure 1.
(http://i868.photobucket.com/albums/ab242/nepas1/2014%20sausage/gss1.jpg)

All mixed, fridge and stuffing tomorrow.
(http://i868.photobucket.com/albums/ab242/nepas1/2014%20sausage/gss2.jpg)

Title: Re: German SS
Post by: Salmonsmoker on April 25, 2014, 06:03:57 PM

Quote from: NePaSmoKer on April 25, 2014, 04:49:17 PM
Mixing up 5lbs of German SS.

4lbs 90/10 gb
1lb pork.

(http://i868.photobucket.com/albums/ab242/nepas1/2014%20sausage/gss.jpg)

2/3 cup distilled water with 2/3 cup SS mix and 1 t cure 1.
(http://i868.photobucket.com/albums/ab242/nepas1/2014%20sausage/gss1.jpg)

All mixed, fridge and stuffing tomorrow.
(http://i868.photobucket.com/albums/ab242/nepas1/2014%20sausage/gss2.jpg)

5 lbs. of German SalmonSmoker? I don't get it.............

Title: Re: German SS
Post by: NePaSmoKer on April 25, 2014, 07:48:49 PM

That would be SummerSausage for you peeps on the west coast ;D

Title: Re: German SS
Post by: cobra6223 on April 25, 2014, 08:07:08 PM

And what actually makes it German versus Polish or Norwegian or Irish? Well you get the picture and can't5 wait for follow up pics.

Title: Re: German SS
Post by: NePaSmoKer on April 25, 2014, 08:54:17 PM

Quote from: cobra6223 on April 25, 2014, 08:07:08 PM
And what actually makes it German versus Polish or Norwegian or Irish? Well you get the picture and can't5 wait for follow up pics.

Just going with what the recipe was written for me.

Title: Re: German SS
Post by: Quarlow on April 26, 2014, 12:18:19 PM

Quote from: Salmonsmoker on April 25, 2014, 06:03:57 PM
Quote from: NePaSmoKer on April 25, 2014, 04:49:17 PM
Mixing up 5lbs of German SS.

4lbs 90/10 gb
1lb pork.

(http://i868.photobucket.com/albums/ab242/nepas1/2014%20sausage/gss.jpg)

2/3 cup distilled water with 2/3 cup SS mix and 1 t cure 1.
(http://i868.photobucket.com/albums/ab242/nepas1/2014%20sausage/gss1.jpg)

All mixed, fridge and stuffing tomorrow.
(http://i868.photobucket.com/albums/ab242/nepas1/2014%20sausage/gss2.jpg)

5 lbs. of German SalmonSmoker? I don't get it.............

I think he meant 5lbs of German for Salmonsmoker. ;D

Title: Re: German SS
Post by: Salmonsmoker on April 27, 2014, 08:11:11 AM

I think you're right Q, don't know how I missed that. Doh!

Title: Re: German SS
Post by: NePaSmoKer on April 27, 2014, 08:23:38 AM

That would be Summer Sausage Y'all ;D

Title: Re: German SS
Post by: Salmonsmoker on April 27, 2014, 09:04:32 AM

SS for SS. ;D

Title: Re: German Summer Sausage
Post by: NePaSmoKer on April 27, 2014, 10:39:30 AM

Casing soaking in lukewarm water for 1.5 hours.
(http://i868.photobucket.com/albums/ab242/nepas1/2014%20sausage/germsum5.jpg)

I put a plate and weight on them to keep em covered.
(http://i868.photobucket.com/albums/ab242/nepas1/2014%20sausage/germsum8.jpg)

LEM canister filled.
(http://i868.photobucket.com/albums/ab242/nepas1/2014%20sausage/germsum.jpg)

Ready to stuff.
(http://i868.photobucket.com/albums/ab242/nepas1/2014%20sausage/germsum1.jpg)

One stuffed.
(http://i868.photobucket.com/albums/ab242/nepas1/2014%20sausage/germsum2.jpg)

Hanging for 1.5 hours at room temp to temper the meat and casing.
(http://i868.photobucket.com/albums/ab242/nepas1/2014%20sausage/germsum3.jpg)

Hanging. PID running 130-170
(http://i868.photobucket.com/albums/ab242/nepas1/2014%20sausage/germsum6.jpg)

Title: Re: German Summer Sausage
Post by: NePaSmoKer on April 27, 2014, 05:20:46 PM

Had to cut and taste, sold 2 chubs to a guy heading up to NY.

(http://i868.photobucket.com/albums/ab242/nepas1/2014%20sausage/germsum88.jpg)

Title: Re: German Summer Sausage
Post by: cobra6223 on April 27, 2014, 07:15:38 PM

Okay enough joking !! Really curious about what would make it German SS versus regular SS?

Title: Re: German Summer Sausage
Post by: Salmonsmoker on April 27, 2014, 07:39:28 PM

Not to step on Nepas' toes, it's the spice composition.
Sorry Rick. :)

Title: Re: German Summer Sausage
Post by: NePaSmoKer on April 28, 2014, 04:38:54 AM

Hahaha

Maybe is maybe aint ;D

Title: Re: German Summer Sausage
Post by: pensrock on April 28, 2014, 01:44:31 PM

It does looks tasty. Is the guy heading to NY going to drop a couple off at my house? ;) ;D

BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Sausage Making => Topic started by: NePaSmoKer on April 25, 2014, 04:49:17 PM