More summer sausage

[dbondy]

Hi guys, I just finished another batch of summer sausage. I used the HM kit but added extra cracked pepper, musterd seed, garlic powder and red pepper flakes. I also added some fermento. I also used some smaller LEM casings insted of the larger HM ones that came with the kit. It was cold outside so I thought it would be easier to use the smaller ones. This was my fourth try at summer sausage and it was the best so far. I don,t think I'll change anything next time because this batch came out perfect. I added 2.5 hours of cherry to this batch and seems just about right.



meat mixture regroud and ready to be stuffed


stuffed and ready for frigde for an overnight stay


time for some smoke



out of the ice bath


casings removed and time to vac pac and freeze

[Piker]

Mighty fine looking sausage there. It reminds me that I am out and had better get started on some more. Any problemm with them in the smoker? I use the 4x24 in. casing and have trouble getting it all to the rite temp in the smoker. The last I did was just in the oven turned out really good. thks Piker

[lumpy]

Very nice looking summer sausage there Dbondy!

Guess its time for more smoke.

Lumpy

[dbondy]

Thanks guys.
  Hi Piker Found that the smaller casings were easier to do int the cold weather. They all came up to temp at the same time, but I did rotate they around a few times from front to back. When I used the larger casings from to HM kit I also noticed that temps came up differentally and had to pull them out at different times. I think those casing were 3x24 inch. The casings that I used this time were 1.5x12 inch. I was able to fit 3 rows of 5 in the smoker without them touching. :)

[NePaSmoKer]

Good looking summer there db  ;D


nepas

[OU812]

Man db you are on a roll with the summer sausage, dont change a thing.

[dbondy]

  Thanks Guys.

  I'm think I'm going to try a shot at polish sausage next. I'v got a HM kit for that, it came with salted hog casings. But for my first try I think I'm going to use some 32mm collagen casings insted. I haven't used hog casings yet, but if my first try with collagen goes well I'll try the hog casings next. I just have to go and get some butt roasts to grind up, maybe I'll go this afternoon. ;D

[OU812]

You go brother

Collagen casings dont twist very well, you might want to stuff in one long sausage then when done cut to length with a sharp knife.

[dbondy]

Thanks for the tip OU, I'll give it a try. ;D

[Roadking]

 Thanks Guys.

 I'm think I'm going to try a shot at polish sausage next. I'v got a HM kit for that, it came with salted hog casings. But for my first try I think I'm going to use some 32mm collagen casings insted. I haven't used hog casings yet, but if my first try with collagen goes well I'll try the hog casings next. I just have to go and get some butt roasts to grind up, maybe I'll go this afternoon. ;D

I use alot of hog, when I fill I watch that I don't stretch them. Reason is I have to twist them into links afterwards. Also after your done with stuffing and twisting use a pricker to get the air bubbles out. Try a sample first to get the feel of them. Once you master it you'll use alot.
Good luck.

[dbondy]

Thanks for tips RoadKing I'll have to give it a try. ;D

[lumpy]

I use a scissor to cut the collagen casing rather than a knife.
It squeezes the ends that are cut so less comes out of the end.

lumpy

[OU812]

I use a scissor to cut the collagen casing rather than a knife.
It squeezes the ends that are cut so less comes out of the end.

lumpy

I use scissors on the smaller snack stick casings.

[Bremen]

Do you know approximately how much of the extra seasonings you added in there?  I did my first batch of summer sausage a few weeks ago and looking for things to tweak when I do round two.

[dbondy]

Hi Bremen, I added 1.5tb of cracked black pepper, 2tb mustard seed, 1tb garlic powder, 1t red pepper flakes and 7oz of fermento. This was for 15lbs of meat, I hope this helps you out. ;D