Summer Sausage

[kentrek]

Do not go above 180 on your smoker temps the fat melts at 180 if the fat melts your sausage will crumble and lose flavor Good Luck

 

[WDFW Hates ME!!!]

The way i learned to do SS, i cut the meat into 1 inch cubes (elk+pork shoulder) then i mix the seasoning in (zesty summer sausage seasoning from Michlitch's in spokane). Then i grind it twice, then stuff it. Let it sit in refer for 24 hours. Then into the smoker untill the internal temps hit 150-160 and then into ice bath.
Hang dry then i cut it in half and vacuum pack it. I will be making a 25 pound batch starting tomorrow, i have the elk and pork in the refer right now.
Cash and carry had Pork shoulder on sale yesterday for 1.28 a pound.

[dogtuk]

I start my Sausage at 120 for an hour no smoke then add a pan of chips let smoke for another hour at 120 then bump temp up to 140 for an hour then up to 160 for an hour then finish at 175 when sausage temp is 152 remove from smoker and into an ice water bath
Do not go above 180 on your smoker temps the fat melts at 180 if the fat melts your sausage will crumble and lose flavor Good Luck

Dog- I do mine fairly lean so don't have issues with fat melting and sausage crumbling.  I do use a little higher temp, successfully in an effort to kill any bacteria that might make others sick.  That's the reason I use a little higher temp.  I end up sharing a lot, so it must be good since they ask for it if they know I'm making it.

Anyway, I think I will try a lower temp though.  What kind of thermometer do you use?

The Cure in the Sausage helps take care of any bacteria thats why you can smoke sausages at the lower temps I think you will see a big difference in your sausages when you start using a lower temp I have a thermo works thermapen

[Russ McDonald]

It is in the smoker.  Now hope the snow and cold don't flux my temp to much.  Woke up this morning with a 1/2" on the on the ground.

[WCTaxidermy]

It is in the smoker.  Now hope the snow and cold don't flux my temp to much.  Woke up this morning with a 1/2" on the on the ground.

Way to go!  Can't wait to see the pic's.  My mouth is watering already.

[grundy53]

Jealous!:)

sent from my typewriter

[Todd_ID]

I hope yours turns out better than mine.  I cut about 1" off my left ring finger with my grinder while I was stuffing the summer sausage 2 weeks ago.  You don't get that inch back from a meat grinder: always use a push stick!

[Russ McDonald]

I hope yours turns out better than mine.  I cut about 1" off my left ring finger with my grinder while I was stuffing the summer sausage 2 weeks ago.  You don't get that inch back from a meat grinder: always use a push stick!

Did you wrap it up and keep stuffing  Just kidding.  That sucks big time.  I didn't loose no fingers in mine.

[Blacklab]

mmm sounds good 

[kentrek]

I hope yours turns out better than mine.  I cut about 1" off my left ring finger with my grinder while I was stuffing the summer sausage 2 weeks ago.  You don't get that inch back from a meat grinder: always use a push stick!

that my worst nightmare..next to our grinder we had a pic of some dudes arm most of the way through a grinder  im glad it was only a piece of your finger and not the rest of your arm like in the pic  ..i had a push stick get gobled up by a bigger Cabelas grinder...things happen fast

[mossy8352]

Safety first and now PICTURES please. Have not done the summer sausage yet but I am going to try it this year.

[Russ McDonald]

Soon and the final part of smoking waiting for it to hit the 152 temp.

[WCTaxidermy]

You better not be eating it all before you send us some pictures!!!!!

[Russ McDonald]

I have to test drive it first.  Make sure it is good.  It its damn good btw.  A little salty but not to salty probable just the spices.  Used Smoke House seasoning package with hickory chips.  Getting that sucker too 152 on the temp was a chore. Even raising the temp up to 165 it took almost 2 hours about half the race actually.  I used your way wea300mag

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[Blacklab]

Nice job