Summer Sausage

[NePaSmoKer]

I have a double of this going tomorrow. Will post my usual pics.

This recipe is for a 6 pound batch which is about the size of two fibrous casing. Each casing will hold 3 lbs.

PORK.......................................... 4 lb
BEEF................................ 2 lb

Water...........................................1/2 cup
Dextrose......................................2 tsp
Pedicoccus culture..................1/4 tsp F-RM-52 Bactoferm

Mix water, culture and dextrose and set aside.


Dextrose.............................1/2 cup
Salt........................................10 tsp
Pepper.................................4 tsp
Coriander............................1 tsp
Prague #1 (Summer).......1 tsp
Garlic Powder....................1/2 tsp
Mustard Seed, Ground....1/2tsp
Nutmeg, Ground.................1/4 tsp
Fiberous casing 2"x10"

Measure out and mix the above ingredients into a small bowl and set aside.

Grind meat through a 1/4 inch plate.

Mix in spices and culture mix.

Chill in freezer for 30 minutes.

Grind again through 3/16" plate.

Chill again.

Stuff into casings.

Ferment at 90* overnight.
This can be done in a smoker, oven with the light on or you can rig up a box with a small light bulb. You could probably also ferment at room temperature but would have to increase the time.

To finish:

Smoke at 130F for 3 hrs. You can then raise smoker temp in 10* increments to 175* to internal temp of 152*.  A dial thermometer or Thermapen can be poked into the sausage to monitor the internal temperature.  When the IT is at 152* place sausage in ice water until you have an IT of 80* This will make for a fuller sausage (not wrinkled) Hang at room temp to bloom. If you like wrinkled sausage skip the ice water and let hang at room temp until cool. This can be frozen for up to 1 year.


nepas

[Gizmo]

Can you use Fermento for t he Pedicoccus culture?

[NePaSmoKer]

Can you use Fermento for t he Pedicoccus culture?

Yeah Giz you can.

nepas

[Gizmo]

Excellent,
Thanks,
This looks like a fun project to use up some fermento and dextrose.

[NePaSmoKer]

I think mine might be put on hold for a few days. Gotta go to Philly tomorrow and Dover on Tuesday so i am going to have to freeze my mix.

nepas

[NePaSmoKer]

Got my summer sausage all stuffed and ready for smoke in the morning. I also have 5 lbs of jerky to do for a friend in SD.






nepas

[jaeger]

That looks like a great recipe nepas!
I like that it isn't such a large batch. The summer sausage has GREAT color.
How did the flavor turn out? Did you get the tang you were after?

[lumpy]

JB's  sausage supply informed me that their fermento is called "salami conditioner"
FYI for Canuk's eh!

Lumpy

[NePaSmoKer]

That looks like a great recipe nepas!
I like that it isn't such a large batch. The summer sausage has GREAT color.
How did the flavor turn out? Did you get the tang you were after?

I was surprised after being froze then thawed it really taste good. Its still creamy and has a tang.



nepas

[OU812]

Good looking sausage there NePa.
I was woundering how things would turn out haveing to freeze the mix and though out to stuff.

[NePaSmoKer]

Good looking sausage there NePa.
I was woundering how things would turn out haveing to freeze the mix and though out to stuff.

Thanks OU

They are at 116* right now. Its kinda warm out so maybe they will get done sooner. I have 10 more lbs to do for my neighbor when these are done.


nepas

[telman]

Looks great Nepas, couple of questions if you do not mind...

I assume they are fibrous Casing? I also assume smoke does not penetrate through? what what did you use for stuffing :)?

[NePaSmoKer]

Looks great Nepas, couple of questions if you do not mind...

I assume they are fibrous Casing? I also assume smoke does not penetrate through? what what did you use for stuffing :)?

telman

Yes they are fibrous casings. Smoke will penetrate them if you stuff and smoke right. I soak my casings for 2 hours in 75* water before i stuff them.  My mix is beef and pork.

nepas

[smokeitall]

In order for the smoke to penetrate the casing, the casing has to be dry.  That is why Nepas has them at 120* for 1 hour no-smoke to start off.  I go anywhere between 1-2 hours at 120* in the smoker, and also on the counter before the smoker for about an hour, I have read some people put a fan over them on the counter before the smoker.

[telman]

Thanks guys, I will give a try one day.  First I have smoke 4LB snack sticks and 4LB jerky :)