First time smoking venison summer sausage with complete recipe …
Dec 29, 2012 · Cure the sausage at 40[sup]o[/sup] F - Store sticks in the refrigerator and refrigerate at least overnight. Can be kept in refrigerator for up to three days. "Tang" of summer sausage will increase the longer it is refrigerated. I refrigerate mine for about two days. Do not let internal temperature get below 34[sup]o[/sup] F or mix will not ferment.
Why is it so hard to find a summer sausage recipe?
Oct 29, 2024 · That because summer sausage isn’t just one recipe it’s a generic term…. You can add watever you want to it to suit your taste buds and call it “summer sausage” it’s the same concept as “smoked sausage” there’s millions of recipe you can formulate your own depending on what spices you like very easily….
Old time summer sausage recipe | Smoking Meat Forums - The …
Feb 23, 2013 · Here is an old time summer sausage resapy 66lb ground beef 33 lb side pork 64oz salt. 8oz ground pepper. 8oz sodium nitrate. 48 oz sugar. Mix well and stuff into cotton cassing about as thick as your wrist.hang in a cool but not freezing space for 3-4 days then smoke cool smoke at about 90 degrees for 4-7 days they say the longer it sits hung ...
Anyone make the venison summer sausage of Rytek Kutas?
Nov 3, 2009 · Well I was just curious if anyone has made that recipe here and if so how it came out. I am in the middle of doing a small batch to see if i like it or not. Another question is I am smoking it with about 75% hickory and 25% mesquite. I have never used mesquite for sausage before. but that is all they had for big chunks at the store.
Fermenting summer sausage | Smoking Meat Forums - The Best …
Sep 4, 2018 · This culture can produce a slow traditional acidification product at low temps. (Less than 77° F) or a fast U.S. style fermented product at higher temps. (95°F-115°F). How to use: Dilute with 1 cup of chlorine free water and let sit for 20 minutes to "Wake Up" the bacteria.
Jalapeno Cheese Smoked Summer Sausage | Smoking Meat …
May 19, 2009 · Here is the recipe for my Jalapeno Cheese Smoked Summer Sausage: 10 lb. batch:-----7 lbs. lean beef 3 lbs. pork 2 tsp. #1 cure 5 Tbsp. salt 5 tsp. ground mustard seed 5 tsp. course ground pepper 4 tsp. garlic powder 1 tsp. coriander - I like an extra tsp. myself 4 Tbsp. powdered dextrose
Summer sausage | Smoking Meat Forums - The Best Smoking …
Apr 12, 2018 · Apply heavy smoke at 120-130 degrees for 3-4 hours. Raise smoker temperature to 165 degrees and cook until sausage internal temp is 145 degrees. Remove from smoker and shower with cold water until sausage is 120 degrees, or less. Allow to hang for 1-2 hours until desired bloom is obtained.
Sous Vide Summer Sausage | Smoking Meat Forums - The Best …
Nov 10, 2017 · 169. Salt Lake City, UT. Nov 10, 2017. #1. Alright, So this week I decided to try my hand at summer sausage. I was so excited about the process that I jumped the gun without consideration for timing. I started the sausages yesterday in the early afternoon, and they were into the fridge curing by about 2. Anyway, I have too much stuff going on ...
Summer sausage in the oven | Smoking Meat Forums - The Best …
Mar 12, 2015 · Next day, stuff meat into casings and place in fridge for additional 12-24 hours. "Tang" of summer sausage will increase the longer it is refrigerated. Oven Cooking Instructions. •Let sausage sit on counter for 2 hours. •Line the bottom of oven with foil to catch the drippings. •Lay sausage on racks.
Summer Sausage Recipe | Smoking Meat Forums - The Best …
Jul 25, 2013 · 1/2 cup Cider Vinegar. Mix well and refrigerate 24 hours, mix again and let cure for 3 more days. On the last day roll into 3 - 2” diameter logs, set on rack and let sit over night uncovered in the refrigerator. (4 days over all) Smoke (Big Chief Smokehouse) for 10 hours depending on the time of the year.