collapse

Advertisement


Author Topic: Summer Sausage - Step by step  (Read 2666 times)

Offline NRA4LIFE

  • Site Sponsor
  • Past Sponsor
  • Trade Count: (+10)
  • Old Salt
  • *****
  • Join Date: Nov 2007
  • Posts: 6087
  • Location: Maple Valley
  • Groups: NRA
Re: Summer Sausage - Step by step
« Reply #15 on: November 26, 2022, 01:45:28 PM »
Very nice.  You need a meat mixer though.

Had one and sold it. 
It was a pain to clean and never mixed the meat 100 percent.  Always left some on the sides that didnít get sucked into the big annoying ball of sticky meat.   After a few rounds of the mixer, I had to go back to hand mixing for a more consistent product.   Though I know lots of folks who love them.

Yes, I love mine.  And it keeps my knuckle hair out of the sausage.
Look man, some times you just gotta roll the dice

Offline cooltimber

  • Trade Count: (+1)
  • Longhunter
  • *****
  • Join Date: Sep 2011
  • Posts: 581
  • Location: Ellensburg,Maui
Re: Summer Sausage - Step by step
« Reply #16 on: November 26, 2022, 01:57:55 PM »
Thanks,great job. This helps a lot.
rvn 69-70 11 b 2p 173rd
rmef
  2 ways to conquer and enslave a nation
      one's by sword,the other is by debt.
               John Adams

Offline riverrun

  • Non-Hunting & Covid-19 Topics
  • Trade Count: (0)
  • Hunter
  • ***
  • Join Date: Mar 2010
  • Posts: 126
  • Location: Yakima
Re: Summer Sausage - Step by step
« Reply #17 on: November 26, 2022, 09:11:44 PM »
Thanks for sharing!

Offline callturner

  • Political Topics
  • Trade Count: (+2)
  • Longhunter
  • *****
  • Join Date: Jun 2020
  • Posts: 536
  • Location: nine mile falls Washington
    • n/a
  • Groups: nra
Re: Summer Sausage - Step by step
« Reply #18 on: November 26, 2022, 09:20:33 PM »
Very nice.  You need a meat mixer though.

Had one and sold it. 
It was a pain to clean and never mixed the meat 100 percent.  Always left some on the sides that didnít get sucked into the big annoying ball of sticky meat.   After a few rounds of the mixer, I had to go back to hand mixing for a more consistent product.   Though I know lots of folks who love them.

Yes, I love mine.  And it keeps my knuckle hair out of the sausage.
I use rubber gloves and keep hot water close by.

Offline 92xj

  • Trade Count: (+22)
  • Frontiersman
  • *****
  • Join Date: May 2009
  • Posts: 3734
  • Location: Out of Place
  • Kill 'em
Re: Summer Sausage - Step by step
« Reply #19 on: November 26, 2022, 09:25:36 PM »
Very nice.  You need a meat mixer though.

Had one and sold it. 
It was a pain to clean and never mixed the meat 100 percent.  Always left some on the sides that didnít get sucked into the big annoying ball of sticky meat.   After a few rounds of the mixer, I had to go back to hand mixing for a more consistent product.   Though I know lots of folks who love them.

Yes, I love mine.  And it keeps my knuckle hair out of the sausage.
I use rubber gloves and keep hot water close by.

Yeah, my bowl of hot water for the casings sits close by and I dip my hands in it often.   Nitrile gloves for the whole process but they do nothing for the cold.
"If you have to be crazy to hunt ducks, I do not wish to be sane."

Offline Houndhunter

  • Political Topics
  • Trade Count: (0)
  • Frontiersman
  • *****
  • Join Date: Nov 2007
  • Posts: 2974
  • Location: Continental Divide
Re: Summer Sausage - Step by step
« Reply #20 on: November 27, 2022, 06:13:49 AM »
Great write up  :tup:

Offline callturner

  • Political Topics
  • Trade Count: (+2)
  • Longhunter
  • *****
  • Join Date: Jun 2020
  • Posts: 536
  • Location: nine mile falls Washington
    • n/a
  • Groups: nra
Re: Summer Sausage - Step by step
« Reply #21 on: November 27, 2022, 06:36:43 AM »
I tried the nitrile and they do keep your hands clean , but I use the orange Playtex type. They let me work a little longer before running my hands under hot water to warm them up.

Offline kellama2001

  • Global Moderator
  • Trade Count: (+1)
  • Frontiersman
  • *****
  • Join Date: Jul 2015
  • Posts: 3102
  • Location: Eastern Washington
  • Everyone wants to eat-but few are willing to hunt
  • Groups: F4WM, MDF, NWTF, RMEF
Re: Summer Sausage - Step by step
« Reply #22 on: November 28, 2022, 12:24:33 PM »
Awesome write up and great pics, thank you for sharing! I'm hoping to get a grinder under the Christmas tree this year so I can start making sausages too
It must be a poor life that achieves freedom from fear.
-Aldo Leopold

Offline Fletch

  • Political Topics
  • Trade Count: (+1)
  • Longhunter
  • *****
  • Join Date: Mar 2007
  • Posts: 514
  • Location: Moses Lake WA
Re: Summer Sausage - Step by step
« Reply #23 on: November 28, 2022, 12:44:45 PM »
Great write up with great pics.  It is confirmation for me that I am not alone in my process.  I have run the meat through the grinder a 3rd time with an open plate and right into casings...it works but just got the motorized stuffer and life is good  :tup:  Boy did you hit it right with cold fingers aye yi yi  :chuckle:

Offline pickardjw

  • Non-Hunting & Covid-19 Topics
  • Trade Count: (0)
  • Longhunter
  • *****
  • Join Date: Oct 2019
  • Posts: 881
  • Location: Bellevue
Re: Summer Sausage - Step by step
« Reply #24 on: December 01, 2022, 11:56:13 AM »
@92xj with this recipe is the sausage "shelf stable"? i.e. could you take this on a 3 day backpacking trip and it's still safe to eat the 3rd day?

Offline 92xj

  • Trade Count: (+22)
  • Frontiersman
  • *****
  • Join Date: May 2009
  • Posts: 3734
  • Location: Out of Place
  • Kill 'em
Re: Summer Sausage - Step by step
« Reply #25 on: December 01, 2022, 12:03:14 PM »
@92xj with this recipe is the sausage "shelf stable"? i.e. could you take this on a 3 day backpacking trip and it's still safe to eat the 3rd day?

 I cant answer that. I'm no USDA professional. I'd do a little research on what is possible with 6.25% sodium nitrite cure.

I will say, I have eaten my summer sausage after numerous days outside of a fridge and am still alive.

"If you have to be crazy to hunt ducks, I do not wish to be sane."

Offline Woodchuck

  • GO TEAM!!!
  • Global Moderator
  • Trade Count: (+11)
  • Explorer
  • *****
  • Join Date: Mar 2009
  • Posts: 11861
  • Location: Walla Walla
  • HuntWA Woodblock
Re: Summer Sausage - Step by step
« Reply #26 on: December 01, 2022, 12:18:25 PM »
@92xj with this recipe is the sausage "shelf stable"? i.e. could you take this on a 3 day backpacking trip and it's still safe to eat the 3rd day?
If yours turns out anything close to how xj's comes out, you won't have to worry about it lasting that long. ;)
Antlered rabbit tastes like chicken


Inuendo, wasn't he an Italian proctoligist?

Offline pickardjw

  • Non-Hunting & Covid-19 Topics
  • Trade Count: (0)
  • Longhunter
  • *****
  • Join Date: Oct 2019
  • Posts: 881
  • Location: Bellevue
Re: Summer Sausage - Step by step
« Reply #27 on: December 01, 2022, 01:31:42 PM »
Ha! Good answers. I wonder if there's an, "ask the USDA" thing somewhere.

Offline Ghost Hunter

  • Trade Count: (+2)
  • Frontiersman
  • *****
  • Join Date: Apr 2007
  • Posts: 4853
  • Location: SW <-> NE
  • Groups: NRA Patron Life Member, RMEF Life, Sponser Member
Re: Summer Sausage - Step by step
« Reply #28 on: December 01, 2022, 01:51:38 PM »
Definitely taking some pointers here.
Economy failure = Too many people spending money they don't have on things they don't need to impress people they don't like.

Offline pickardjw

  • Non-Hunting & Covid-19 Topics
  • Trade Count: (0)
  • Longhunter
  • *****
  • Join Date: Oct 2019
  • Posts: 881
  • Location: Bellevue
Re: Summer Sausage - Step by step
« Reply #29 on: December 19, 2022, 05:53:30 PM »
Started grinding around 4pm yesterday and finished stuffing at 12:30am. The .75 HP Meat! grinder was pretty impressive, especially having only used stand mixers to make sausage previously. The time to start and finish these smaller casings was the real time suck but those long ones won't fit in my smoker. The fine grind was also slow at first. I kept everything cold but it was maybe a bit too warm after mixing, so put everything in the freezer again and took a break and it mowed through better after that.

Ended up about 4 casings short so I may have to try a loaf like @hunter399  :o

Pit Boss Pro Series II is currently set at 150* and maintaining temp around 110*. It's cold out. Stocked up on pellets so it can feed all night. To be continued...

 


* Advertisement

SimplePortal 2.3.7 © 2008-2023, SimplePortal