German Summer Sausage

[NePaSmoKer]

Mixing up 5lbs of German Summer Sausage.

4lbs 90/10 gb
1lb pork.



2/3 cup distilled water with 2/3 cup SS mix and 1 t cure 1.


All mixed, fridge and stuffing tomorrow.

[Salmonsmoker]

Mixing up 5lbs of German SS.

4lbs 90/10 gb
1lb pork.



2/3 cup distilled water with 2/3 cup SS mix and 1 t cure 1.


All mixed, fridge and stuffing tomorrow.

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

[NePaSmoKer]

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

[cobra6223]

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.

[NePaSmoKer]

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.

[Quarlow]

Mixing up 5lbs of German SS.

4lbs 90/10 gb
1lb pork.



2/3 cup distilled water with 2/3 cup SS mix and 1 t cure 1.


All mixed, fridge and stuffing tomorrow.

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

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

[Salmonsmoker]

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

[NePaSmoKer]

That would be Summer Sausage Y'all  ;D

[Salmonsmoker]

SS for SS.  ;D

[NePaSmoKer]

Casing soaking in lukewarm water for 1.5 hours.


I put a plate and weight on them to keep em covered.


LEM canister filled.


Ready to stuff.



One stuffed.



Hanging for 1.5 hours at room temp to temper the meat and casing.



Hanging. PID running 130-170

[NePaSmoKer]

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

[cobra6223]

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

[Salmonsmoker]

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

[NePaSmoKer]

Hahaha

Maybe is maybe aint  ;D

[pensrock]

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