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Author Topic: Small batch summer sausage  (Read 9960 times)

Online Blacklab

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Small batch summer sausage
« on: December 02, 2015, 09:45:22 AM »
Just finished up 15 or so lbs of Hi Mountain jalapeno summer sausage. Pretty good I was expecting more jalapeno flavor. I see  a meat mixer in my near future or frost bite. I'd rather have the meat mixer  :chuckle:
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Offline grundy53

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Re: Small batch summer sausage
« Reply #1 on: December 02, 2015, 10:06:34 AM »
Looks good!

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Offline toyman2

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Re: Small batch summer sausage
« Reply #2 on: December 02, 2015, 10:13:57 AM »
That's great. I have 30lbs to do soon, cant wait.

Offline Angry Perch

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Re: Small batch summer sausage
« Reply #3 on: December 02, 2015, 10:21:44 AM »
I've been looking at heavy food-safe rubber gloves, maybe with cotton gloves underneath, for hand mixing. It is brutal with near freezing meat.
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Re: Small batch summer sausage
« Reply #4 on: December 02, 2015, 10:25:59 AM »
Buy a meat mixer, you'll never regret it.  Cabelas has their 20 lb version on sale for $100 right now.  You can even get them  a bit cheaper too if you poke around a bit. 
Look man, some times you just gotta roll the dice

Offline trophyelk6x6

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Re: Small batch summer sausage
« Reply #5 on: December 02, 2015, 05:27:17 PM »
 :yeah:  Didn't think I needed one but had a certificate and used it on a mixer. Not only 100% easier but 100% more effective.

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Re: Small batch summer sausage
« Reply #6 on: December 02, 2015, 07:54:27 PM »
Yeah the mixer is in the near future, spring maybe.
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Offline HUNTaHOLIC5

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Re: Small batch summer sausage
« Reply #7 on: December 02, 2015, 07:56:00 PM »
Looks great  :drool:

Offline crnbndr

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Re: Small batch summer sausage
« Reply #8 on: December 15, 2015, 07:37:15 AM »
I did some last winter. Needs to set in the fridge for a couple of weeks for flavors to marry up.

Offline XAFSSGT

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Re: Small batch summer sausage
« Reply #9 on: December 15, 2015, 07:43:23 AM »
I'm jealous. That looks awesome!  :drool:
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Offline lokidog

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Re: Small batch summer sausage
« Reply #10 on: December 15, 2015, 10:10:22 AM »
A meat mixer is one of those things only needed occasionally but when needed is very helpful.  I need to do a batch of summer sausage as well. 

Anyone in NW WA here that wants to either go in on one to share or let me buy into yours if relatively local?

Offline Boss .300 winmag

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Re: Small batch summer sausage
« Reply #11 on: December 15, 2015, 10:14:22 AM »
If small batches is all you'll ever do a kitchen aid works great, plus you can get meat grinder, and stuffer. That's what use when doing it at home. :tup:
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Offline lokidog

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Re: Small batch summer sausage
« Reply #12 on: December 15, 2015, 10:24:41 AM »
How do you mix with the Kitchen Aid? Maybe 20-30 lbs isn't a "small batch"?

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Re: Small batch summer sausage
« Reply #13 on: December 15, 2015, 10:27:31 AM »
How do you mix with the Kitchen Aid? Maybe 20-30 lbs isn't a "small batch"?

It's not a small batch.  :chuckle:
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Re: Small batch summer sausage
« Reply #14 on: December 15, 2015, 10:58:41 PM »
I have found that if I let the summer sausage sit over night in the fridge prior to smoking and bringing to temp.  Then I cut, vacuum seal, and fridge for three or four days then pull one out for me, and freeze the rest, and the flavor is so much better.  Kind of like smoked cheese, gotta let it "mellow" for a while.    :drool:
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Offline lokidog

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Re: Small batch summer sausage
« Reply #15 on: December 15, 2015, 11:20:40 PM »
When we've done pepperoni, the recipes called for overnight sitting.  I guess I thought that was standard.  :dunno:

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Re: Small batch summer sausage
« Reply #16 on: December 16, 2015, 07:39:51 AM »
Yeah b4 I packed it after ice bath. It sat in frig about 24hrs. The taste difference is a 180 meaning. After ice bath you could really get the heat from the jalapeno with mild flavors. Now it has a stronger flavor with a touch of heat. Pretty happy with how it turned out, personal tweaking will be added next batch. Pepper jack cheese and roasted/pickled chilies for starters.
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Offline lokidog

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Re: Small batch summer sausage
« Reply #17 on: December 16, 2015, 07:42:53 AM »
Blacklab, just FYI, I saw that the Cabelas 20lb mixer is on sale for $89.  I'll probably be getting one.

Offline quadrafire

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Re: Small batch summer sausage
« Reply #18 on: December 16, 2015, 07:53:22 AM »
Beginner question here........
Do you add your spices to the  meat after the first grind in these mixers or are you mixing chunks with the spices before grinding.
I have always trimmed the meat to strips or large cubes mixed whatever spice mix i'm using and refrigerate a few hrs or overnight then grind, usually twice. Seems to be mixed pretty good at that point. Am I missing something here?
Trying to see the benefit of a mixer. That $89 looks pretty good if I need one I have this coupon burning a hole in my pocket  :chuckle:

Offline lokidog

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Re: Small batch summer sausage
« Reply #19 on: December 16, 2015, 07:59:51 AM »
Some spices might not be so good if ground, fennel seed, mustard seed for example.

I was thinking of using my $20 coupon as well, with a new scope cover to round out the $100.   :tup:

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Re: Small batch summer sausage
« Reply #20 on: December 16, 2015, 08:26:33 AM »
Well so much for spring for the mixer. Thanks lokidog  $97.55 to my door. :chuckle: 3-5 week backorder so it might be spring.

Hey! I'm not a complete idiot I have parts missing. Though sometimes I wonder.

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Re: Small batch summer sausage
« Reply #21 on: December 16, 2015, 08:51:15 AM »
Beginner question here........
Do you add your spices to the  meat after the first grind in these mixers or are you mixing chunks with the spices before grinding.
I have always trimmed the meat to strips or large cubes mixed whatever spice mix i'm using and refrigerate a few hrs or overnight then grind, usually twice. Seems to be mixed pretty good at that point. Am I missing something here?
Trying to see the benefit of a mixer. That $89 looks pretty good if I need one I have this coupon burning a hole in my pocket  :chuckle:


No expert in any since of the word.  :twocents:
I grind once then add spices mix well sometimes grind twice sometimes not. Though I always let it sit in the frig over night.  ;)
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Offline quadrafire

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Re: Small batch summer sausage
« Reply #22 on: December 16, 2015, 08:54:38 AM »
I've read that recipes w/ salt should be stuffed right away as the salt will make it set up and get stiff making stuffing difficult. Do you find this to be the case?

Offline XAFSSGT

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Re: Small batch summer sausage
« Reply #23 on: December 16, 2015, 08:56:05 AM »
Does anyone have a good cradle to grave recipe for summer sausage?

I'm new to this, but want to keep the recipes handy for next year.
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Offline CP

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Re: Small batch summer sausage
« Reply #24 on: December 16, 2015, 09:00:35 AM »
Does anyone have a good cradle to grave recipe for summer sausage?

I'm new to this, but want to keep the recipes handy for next year.

 :yeah:
What meats do you use?  I have a bunch of duck and elk - will that work?  Also do you have to put it in the casing?

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Re: Small batch summer sausage
« Reply #25 on: December 16, 2015, 09:13:58 AM »
Put in casings?  No, but it ain't going to be the same.  It would be more like summer sausage meat loaf.

I got into sausage making a little over a year ago.  The first time making summer sausage, I said to myself "You don't need a stuffer for summer sausage.  WHY DID I WAIT SO LONG".

The summer sausage casings are so large and hold so much, a creative person could get them filled without a stuffer.  I would start by cutting off the one end that is already tied, and then retie both ends when the air is pushed out.

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Re: Small batch summer sausage
« Reply #26 on: December 16, 2015, 09:17:34 AM »
I've been using high mountain summer sausage kit.  It has the casings and the works.  Add pepper corns and mustard seed for pop.  Last batch I added powdered buttermilk for the zing.

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Re: Small batch summer sausage
« Reply #27 on: December 18, 2015, 11:16:17 AM »
Mixer shipped. So much for the 3-5 wk back order
Hey! I'm not a complete idiot I have parts missing. Though sometimes I wonder.

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Offline HUNTINCOUPLE

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Re: Small batch summer sausage
« Reply #28 on: December 18, 2015, 11:34:24 AM »
If small batches is all you'll ever do a kitchen aid works great, plus you can get meat grinder, and stuffer. That's what use when doing it at home. :tup:


Ya I did a "small batch" with the wife's Kitchen Crapp. It Crapped out and I never here the end of it. Not recommended..........
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Re: Small batch summer sausage
« Reply #29 on: December 18, 2015, 11:52:09 AM »
You should remind your wife every time she rags about it that she SHOULD have bought you a grinder for Christmas.
Look man, some times you just gotta roll the dice

Offline HUNTINCOUPLE

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Re: Small batch summer sausage
« Reply #30 on: December 18, 2015, 11:55:22 AM »
You should remind your wife every time she rags about it that she SHOULD have bought you a grinder for Christmas.


That's funny! The issue was resolved years ago with a good grinder and stuff. For whatever reason it still comes up????? :dunno:
Slap some bacon on a biscut and lets go, were burrnin daylight!

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Re: Small batch summer sausage
« Reply #31 on: December 19, 2015, 04:17:10 PM »
Mixer shipped. So much for the 3-5 wk back order

Landed on the porch today. Dang this thing is nice. Thanks for the heads up lokidog  ;)
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Offline Smokepole

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Re: Small batch summer sausage
« Reply #32 on: December 19, 2015, 04:24:49 PM »
You can make do without a meat mixer.  Cut the meat into 1" cubes.  Add spices & let it soak in for a few days.  Stir the meat cubes ever day.  Grind up a test batch and fry a sample.  You can add spice if you want.  The grinder finishes the mixing for you.   :twocents:

Offline lokidog

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Re: Small batch summer sausage
« Reply #33 on: December 19, 2015, 10:33:12 PM »
Mixer shipped. So much for the 3-5 wk back order

Landed on the porch today. Dang this thing is nice. Thanks for the heads up lokidog  ;)

 :tup:

Offline ribka

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Re: Small batch summer sausage
« Reply #34 on: December 20, 2015, 10:20:21 AM »
Just finished up 15 or so lbs of Hi Mountain jalapeno summer sausage. Pretty good I was expecting more jalapeno flavor. I see  a meat mixer in my near future or frost bite. I'd rather have the meat mixer  :chuckle:.


i run 10 to 12   fresh jalapeno peppers through the grinder per 15 lbs of meat and mix in with my jalapeno cheese sausage

adds nice spicy fresh flavor

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Re: Small batch summer sausage
« Reply #35 on: December 20, 2015, 05:13:40 PM »
I'll try that ribka  ;)
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Re: Small batch summer sausage
« Reply #36 on: December 20, 2015, 06:00:26 PM »
Some pepper jack high temp cheese is also good, and I agree with the jalapeños, I have put them in bratwurst, and they kick it up a notch in the flavor department!
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