Summer Sausage with Cheese

[dogtuk]

Hello everyone

Last weekend i did 35 pounds of deer summer sausage with chedder cheese i used the sausagemakers pre mixed seasoning and some hi temp chedder cheese i mixed 24 pounds of deer meat with 11 pounds of pork butt mixed it all in my 44 pound cabelas mixer that thing is awesome and smoked using hickory here is a pic each roll weighed 4 pounds

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[Smokepole]

MMMM.  Looks like it turned out perfect.  What temp did you run it at.  I used to run mine up to 160 but all the fat would drip out.  A guy told me it was too hot, & I tried some snack sticks at a lower temp and they turned out much better.  I'm interested if you raised the temp gradually, and how low you smoked them. 

Looks awesome.  I'm trying to get my sausage to look like that.

[dogtuk]

smokepole

i start my smoke at 120 for one hour then i add the chip pan and leave at 120 for another hour then i bump it up to 140 for an hour then up to 160 for an hour then i finish at 175 until the sausage reaches 152 then i pull the sausage and dump them into a cold water bath it sounds like your temp was to high fat melts at 180 so you should smoke your sausages under 180 if you need more help i will be glad to help you out

Huey

[Smokepole]

Sounds like a plan.  I'm gonna make some pretty quick.  I have the venison and pork in the freezer.  I make 5 lb. batches, until I get the hang of it.  Thanks for the tips.  I'll give that a shot.

[NRA4LIFE]

Huey,

Does the sausagemeker mixes come with the soy protein concentrate or dried milk already added?

Nice looking stuff (pardon the pun) there.

[dogtuk]

no the soy and powdered milk is sold separate i use regular carnation powdered milk from the store it works fine

[Smokepole]

Why do you put it in cold water?

[dogtuk]

to stop the cooking process and keep it from wrinkling up if you cool the sausage quickly it wont get wrinkly makes for a better looking product

[Smokepole]

Thanks.  I'll give that a try, too.  Looks like you have it down to a science.

[Wea300mag]

Great looking sausages Dogtuk, where do you get your high temp cheese?

[dogtuk]

wea300mag

i get the high temp cheese from butcher packer supply company
www.butcher-packer.com

[robb92]

Thanks for the link, will have to get some of that cheese.

[littlebuf]

how much do you guys think it would cost to get set up to make my own sausage? this would be setting up from having none of the stuff, except the meat i got that

[dogtuk]

littlebuf

its like anything else you have to pay to play no you can go with a hand grinder and a small 5 # verticle stuffer northern tool has them for around 80 dollars for the stuffer and the hand grinder for 30.00 plus seasonings and casings and if you build your own smoker you can get by with the basics for 2-3 hundred dollars total maybe less you should buy the book by Rytek Kutas  Great Sausage recipes and meat curing lots of info on how and what you will need to get started this book is like my bible for sausage making i would buy that first read it then decide what and how you want to start i will be glad to help you out if you got anymore questions just ask

[NRA4LIFE]

All good suggestions by Dogtuk.  I would also highly recommend a meat mixer.  Even if it's a small one.  I had gone 15 years with just mixing it by hand when my wife bought me one for my birthday.  It's only a 20 lb capacity but it revolutionized my sausage operation.   Especially for real stiff or dry stuff like summer or salami.

Do you by chance own a KitchenAid Mixer?  You can buy a meat grinder attachment for those for about $30-$40.  It's OK for small batches of stuff.  If you want to go to large capacities, Cabelas makes some real nice electric grinders (so I've been told).

And definitely buy the book that Dogtuk mentioned.  It's my bible.