Summer Sausage

SMOKEHOUSE ROB · January 31, 2006, 01:09:14 AM

hopeful check out the suasage rack the chez bubba sells, here are a few pic with the rack with ribs,

works perfect for smoking summer suasage.

click on link to sign up for the 2006 free givaway. http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=2809

jaeger · January 31, 2006, 06:06:17 AM

Hopeful,
Another ingredient to consider is whole mustard seed. I always add it to summer sausage. I would suggest you try some in at least part of your next batch of summer sausage.
......also,
since you are making summer sausage and brats, I have to assume that you have a stuffer. Below is a link I recently posted regarding an attachment I made to my stuffing horn for making a chopped and formed beef jerky. I wanted to make something flat and this worked out well. The jerky only took 2 hours with three full rotations. Very simple, and very tasty!
I could have fit 5# of jerky per batch using 4 full racks. Next time I make it I will use venison and will do at least 10# and cook in 2 batches.... here is the link-

http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=2963

Fuzzybear · February 02, 2006, 04:42:42 PM

I laid them out on the racks - tried hanging them but it was no good as they were touching the drip pan! I used the casings that came with the kit. I literally stuffed 30lbs into the smoker - used every rack - 3 to a rack - 12 sausages - I still have some left in the freezer - after eating the first 3 pounds or so, I'm kinda burned out on it for now - to much of a good thing I suppose!

"A mans got to know his limitations"

Hopeful · February 03, 2006, 12:48:29 AM

Jaeger,
I failed to mention that I did use mustard seed in both batches. I may have to check into one of those racks that Smokehouse Rob mentioned. Thanks again for all the info and tips that everyone is willing to share.

Hopeful in Iowa

sueblazer03 · February 03, 2006, 02:37:03 AM

Just curious what kind of hardware did you use for your first effort?
Did you borrow equipement. I've wanted to try making homemade sausage for a while but I don't even have a hand grinder. I can get one locally for about $70.00 Canadian with the stuffing nozzle but I can't help thinking that I would want to upgrade for my second batch.

Arcs_n_Sparks · February 03, 2006, 02:47:37 AM

sueblazer03,

If you are making very small quantities, I started using the grinding and stuffer attachment for my KitchenAid mixer. I did that for a few years, but when the quantities increased, I moved over to a dedicated grinder (Cabela's) and five pounder stuffer (Sausage Maker). Very pleased using those tools for my sausage making.

Arcs_n_Sparks

Hopeful · February 04, 2006, 05:30:37 PM

sueblazer03, I purchased a #32 grinder, a 15 pound stuffer and a hand meat mixer all off of e-bay. We now process all our own deer rather than taking it to the local locker. It will take a few years for the equipment to pay for itself but it is quite rewarding to make your own stuff. Good luck.

Hopeful in Iowa

bumblebee · March 06, 2006, 02:01:03 AM

Hi everyone I have just received my Kitchen aid mixer. Wow it works great. I have had my mixer for 1 Week tried to make crusty pizza dough, it was perfect.

Arcs_n_Sparks · March 06, 2006, 10:32:13 AM

Bumblebee:

You're smoking pizza dough or making smoked pizza???

Welcome to the forum. Get that baby grinding pork and stuffing sausage, then throw it in the smoker and give us a report.

Arcs_n_Sparks