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Author Topic: Batch of Summer Sausage  (Read 5254 times)

Offline brianb231

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Re: Batch of Summer Sausage
« 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

Offline dogtuk

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Re: Batch of Summer Sausage
« Reply #16 on: September 20, 2011, 08:37:41 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
happyness is a full smoker

Offline danderson

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Re: Batch of Summer Sausage
« 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,

Offline dogtuk

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Re: Batch of Summer Sausage
« Reply #18 on: December 11, 2011, 01:43:27 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/
happyness is a full smoker

Offline danderson

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Re: Batch of Summer Sausage
« Reply #19 on: December 11, 2011, 05:13:21 PM »
thanks dogtuk

Offline Wea300mag

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Re: Batch of Summer Sausage
« 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. :twocents:
Keep your nose in the wind and your eyes on the skyline

Offline danderson

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Re: Batch of Summer Sausage
« 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.

 


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