Author Topic: Batch of Summer Sausage (Read 5252 times)

WCTaxidermy · « **on:** September 14, 2011, 08:41:31 PM »

I cleared out my freezer of last years deer meat to make room for this years, (wishful thinking hey,

). I did up 50 pounds of summer sausage. I used the Zesty Thuringer spices, mahogany callogen casings and threw in some mustard seed. It turned out very tasty. Thought I would share some pic's with you. John

ICEMAN · « **Reply #1 on:** September 14, 2011, 08:44:23 PM »

Wow, that looks great!

dogtuk · « **Reply #2 on:** September 14, 2011, 08:56:12 PM »

Looks great John nice job

Jason · « **Reply #3 on:** September 14, 2011, 08:58:34 PM »

Damn it

my smellovision quit working. Looks good

dougedoug · « **Reply #4 on:** September 17, 2011, 03:09:51 PM »

looks good

CAMPMEAT · « **Reply #5 on:** September 17, 2011, 03:26:12 PM »

Ya need any help eating that ? Crackers and beer come to mind.....

rebal69972 · « **Reply #6 on:** September 17, 2011, 03:59:33 PM »

looks damn good

lokidog · « **Reply #7 on:** September 17, 2011, 04:56:41 PM »

How long and hot did you smoke those, if you did smoke them?

Thx

WCTaxidermy · « **Reply #8 on:** September 17, 2011, 08:57:11 PM »

Thanks everyone for the compliments. That zesty thuringer spice is a good one. Next time I'm going to add some jalapeno to spice it up a little.

Quote from: CAMPMEAT on September 17, 2011, 03:26:12 PM

Ya need any help eating that ? Crackers and beer come to mind.....

Your right on campmeat. The perfect combination. It's has to be in a frosted mug though.

Quote from: lokidog on September 17, 2011, 04:56:41 PM

How long and hot did you smoke those, if you did smoke them?

Thx

lokidog, pre-heated smoker to 120 degrees, then raised it to 165 degrees and held it there until internal temp. of meat reached 160. I think it was about 4 hours or so.

lokidog · « **Reply #9 on:** September 20, 2011, 06:23:33 PM »

THX WC

Do you use salt with nitrates in it? Weathergirl has been looking for pepperoni recipes and they all seem to have nitrates.

gaddy · « **Reply #10 on:** September 20, 2011, 06:45:30 PM »

looks great but i have to tell you one of those units looks alittle odd, different blend or different meat ??

WCTaxidermy · « **Reply #11 on:** September 20, 2011, 08:04:07 PM »

Quote from: lokidog on September 20, 2011, 06:23:33 PM

THX WC

Do you use salt with nitrates in it? Weathergirl has been looking for pepperoni recipes and they all seem to have nitrates.

I'm not sure lokidog, I'll have to check on the bag to see for you.

Quote from: gaddy on September 20, 2011, 06:45:30 PM

looks great but i have to tell you one of those units looks alittle odd, different blend or different meat ??

Gaddy, I ran out of the mahogany cases and had to use a clear callogin casing for the last few turns of the stuffer. It was a lot longer than the mahogony casings were as well. Same meat went in all of them.

quadrafire · « **Reply #12 on:** September 20, 2011, 08:06:06 PM »

Nice. that is intimidating for me. don't know why.

Armadillo · « **Reply #13 on:** September 20, 2011, 08:12:32 PM »

i dont care if its 50 lbs i would eat it all

carpsniperg2 · « **Reply #14 on:** September 20, 2011, 08:17:37 PM »

Looks great, I have about 10olbs left to do. More meats coming in very soon

plus about 150lbs of pork to smoke and cure

brianb231 · « **Reply #15 on:** September 20, 2011, 08:23:35 PM »

Hey Looks great!!!

I make my own as well that the guys seem to really like. I cube up pepperjack cheese and add it in as well. How does that Mustard Seed affect the taste?

brian

dogtuk · « **Reply #16 on:** September 20, 2011, 08:37:41 PM »

Quote from: brianb231 on September 20, 2011, 08:23:35 PM

Hey Looks great!!!

I make my own as well that the guys seem to really like. I cube up pepperjack cheese and add it in as well. How does that Mustard Seed affect the taste?

brian

Brian
the mustard seed is pretty good it gives it a sour taste more of a zing it goes nice with summer sausage

danderson · « **Reply #17 on:** December 10, 2011, 07:42:24 PM »

I have made lots of polish sausage and breakfast sausage but never summer sausage, does anyone have a good recipy or a company that produces a good seasiong mix,

dogtuk · « **Reply #18 on:** December 11, 2011, 01:43:27 PM »

Quote from: danderson on December 10, 2011, 07:42:24 PM

I have made lots of polish sausage and breakfast sausage but never summer sausage, does anyone have a good recipy or a company that produces a good seasiong mix,

Go to Hi Mtn seasonings web site and see what they have they have a great product that comes with everything you need to make summer sausage you can buy the kits at wholesale sports and sportco
http://www.himtnjerky.com/

danderson · « **Reply #19 on:** December 11, 2011, 05:13:21 PM »

thanks dogtuk

Wea300mag · « **Reply #20 on:** December 11, 2011, 07:30:55 PM »

Keep in mind that base mixes are kind of plain tasting, don't be afraid to add extra black pepper, cayenne, and or mustard seed if you want to add a little zip.

danderson · « **Reply #21 on:** December 11, 2011, 08:23:19 PM »

Thats kinda what I was thinking anyway, I have a killer recipy for polish sausage that I make from scrach, what I was hoping for was one that I could adjust for pounds of meat, in 10 pound batches, my polish sausage is real close in nature but lacking in a few items like mustard seed.

News:

Advertisement

Author Topic: Batch of Summer Sausage (Read 5252 times)

Advertisement

Quick Links

Recent Topics