Small batch summer sausage

[lokidog]

When we've done pepperoni, the recipes called for overnight sitting.  I guess I thought that was standard. 

[Blacklab]

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.

[lokidog]

Blacklab, just FYI, I saw that the Cabelas 20lb mixer is on sale for $89.  I'll probably be getting one.

[quadrafire]

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 

[lokidog]

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.   

[Blacklab]

Well so much for spring for the mixer. Thanks lokidog  $97.55 to my door. 3-5 week backorder so it might be spring.

[Blacklab]

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 

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

[quadrafire]

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?

[XAFSSGT]

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.

[CP]

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.

 
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?

[206]

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.

[206]

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.

[Blacklab]

Mixer shipped. So much for the 3-5 wk back order

[HUNTINCOUPLE]

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.

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..........

[NRA4LIFE]

You should remind your wife every time she rags about it that she SHOULD have bought you a grinder for Christmas.