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Author Topic: Summer Sausage - Step by step  (Read 4937 times)

Offline NRA4LIFE

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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.
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Offline cooltimber

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Re: Summer Sausage - Step by step
« Reply #16 on: November 26, 2022, 01:57:55 PM »
Thanks,great job. This helps a lot.
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Offline riverrun

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Re: Summer Sausage - Step by step
« Reply #17 on: November 26, 2022, 09:11:44 PM »
Thanks for sharing!

Offline callturner

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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

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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.
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Offline Houndhunter

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Re: Summer Sausage - Step by step
« Reply #20 on: November 27, 2022, 06:13:49 AM »
Great write up  :tup:

Offline callturner

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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

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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
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Offline Fletch

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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

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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

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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.

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Offline Woodchuck

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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. ;)
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Offline pickardjw

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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

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Re: Summer Sausage - Step by step
« Reply #28 on: December 01, 2022, 01:51:38 PM »
Definitely taking some pointers here.
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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...

 


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