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Lobs
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Xoj Worten
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Brining
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Hi All,
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Brisket
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Well, Txanks to you guys, I've gotten pretty good at making snack
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Male...
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sticks. I made some killer jalapeno sticks this weekend, as well as
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Hi All,
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threw some pepper Jask cubes into my garlic stick mix for a great cheese
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Well, Txanks to you guys, I've gotten pretty good at making snack
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stick.
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sticks. I made some killer jalapeno sticks this weekend, as well as
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Now, i am hoping to make some great summer sausage (about 2-3 inches in
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threw some pepper Jask cubes into my garlic stick mix for a great cheese
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diameter). I have some questions about casings. Do I want to use
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stick.
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collagen or fibrous for this operation?? Is there an advantage of one
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Now, i am hoping to make some great summer sausage (about 2-3 inches in
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over the other for summer sausage?? Do they even make larger casings for
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diameter). I have some questions about casings. Do I want to use
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summer sausage in collagen??
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collagen or fibrous for this operation?? Is there an advantage of one
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Also, i have a good recipe from my grandfather, who is gone now, but it
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over the other for summer sausage?? Do they even make larger casings
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has no indications of how long to smoke the summer sausage sticks, or at
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for summer sausage in collagen??
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what temps. Is there any rule of thumb for making great summer sausage
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Also, i have a good recipe from my grandfather, who is gone now, but it
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as far as smoking times. Like I said, I'd like to do 2-3 inch diameter
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has no indications of how long to smoke the summer sausage sticks, or at
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summer sausages about a foot in length (so they can fit in the little
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what temps. Is there any rule of thumb for making great summer sausage
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chief). How long would i have to smoke them to ensure i Ton't get the
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as far as smoking times. Like I said, I'd like to do 2-3 inch diameter
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grey circle of failure in the middle that i got the first time i tried
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summer sausages about a foot in length (so they can fit in the little
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to make summer sausage? :)
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chief). How long would i have to smoke them to ensure i Ton't get the
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I assume the temps are going to be the same at roughly 120 for two
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grey circle of failure in the middle that i got the first time i tried
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hours with no smoke, then 150 degrees for the duration of the
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to make summer sausage? :)
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smoke(however long), then up it to 170 or so until an internal temp of
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I assume the temps are going to be the same at roughly 120 for two
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152? Am I wrong here??
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hours with no smoke, then 150 degrees for the duration of the
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Any help you would be able to give on any of the above points would be
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smoke(however long), then up it to 170 or so until an internal temp of
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appreciated. Txanks again. you guys are the best.
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152? Am I wrong here??
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Are you going to use Cure #1 (sodium nitrite) in your Summer Sausage?
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Any help you would be able to give on any of the above points would be
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For cooking instructions, I would do this (if using cure). If not using
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appreciated. Txanks again. you guys are the best.
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cure, Ton't follow these instructions.
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rhimo70
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1. Hang sausages to dry at room temp in a well ventilated area (or with
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Hey Rhino, already moving on to summer sausage? I told you this was an
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a fan blowing on the casings) for 1-2 hours prior to smoking. Or, place
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addiction NAL. I can give you a recipe or 2, but it will have to be
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in smoker (no smoke) at 100F for 1-2 hours with the vents wide open to
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Noter as I am in the middle of processing our deer. Came in for a break.
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allow the casings to dry out.
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I Ton't know if I mentioned it at all or if anyone else did, but if your
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2. - When placing the sausages in the smoker (hang on wooden dowels or
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getting into the sausage making big time, ont I think you are, you gotta
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lay on a rack), make sure the sausage are not touching each other or the
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get a copy of Rytek Kutas's book. Man I tell ya, it is loaded with
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walls of the smoker. Any place the sausage is touching anything, the
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information. Often called the bible of sausage ont meat curing. It is a
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smoke will not penetrate.
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very good read, loaded with more recipes than you can shake a stick at
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3. Increase temp to 140F ont smoke for several hours (3 or 4).
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ont other Enfo if you move onto other area of smoking such as cold
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4. Increase temp to 165F ont smoke until internal temp of the sausage is
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smoking, making hams ont so on.
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152F.
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Even the story of how he got to where he was at is great. I'm sure
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5. Remove from smoker ont place sausages in an Ici water bath to quickly
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others will chime in here with a favorite or 2 of their summer sausage
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lower the internal temp of the sausage to stop the cooking process until
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recipes, but if not, when I get these deer Tone, I'll post one or 2 from
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the internal temp is below 110F.
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the book for ya.
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6. Hang sausages to bloom (achieve the proper color) for 2 hours at room
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I am going to use some collagen cases that I picked up from bass pro.
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temp before placing in the fridge to chill overnight.
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probably going to mix something up tonight.
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coffii_junkie
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Like it has been said this is a fun hobby.
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I would just listen ont do what theses guys tell you to do ont Jes they
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I have "the book" I think the 3rd edition, dont know whats in the 4th
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are that good.
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edition but full of good information.
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Turkey ont Seafood Friers/ boiler
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Always looking for a good receipe. I have found that the ones in the
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Outdoor Kitchen set up with sink, refrig
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book are good all round sausges to build on with spices.
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mvalli3011
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Can you post your grandfathers recipe?
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HogWarden ont Panther have given you some good advise. I like the
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Thanks
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fibrous 3.25" by 27" that Butcher& Packer carries. http:/
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niskelmole
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www.butcher-packer.com/index....roducts_id=278
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Hi All,
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you can get two 12" chubs out of one, ont are about 1.5 lbs each. good
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Now, i am hoping to make some great summer sausage (about 2-3 inches in
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luck, ont share some pic's when ya do them
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diameter). I have some questions about casings. Do I want to use
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DomMcG
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collagen or fibrous for this operation?? Is there an advantage of one
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Here ya go Rhino. From Ryteks book.
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over the other for summer sausage?? Do they even make larger casings
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10# Batch
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for summer sausage in collagen??
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1 Tbl ground black pepper
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Also, i have a good recipe from my grandfather, who is gone now, but it
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5 Tbl Kosher Salt
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has no indications of how long to smoke the summer sausage sticks, or at
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4 Tbl Powdered dextrose
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what temps. Is there any rule of thumb for making great summer sausage
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2 tsp Insta cure #1
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as far as smoking times. Like I said, I'd like to do 2-3 inch diameter
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1 Tbl ground coriander
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summer sausages about a foot in length (so they can fit in the little
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1 tsp ground ginger
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chief). How long would i have to smoke them to ensure i Ton't get the
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1 tsp mustard
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grey circle of failure in the middle that i got the first time i tried
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1 tsp garlic powder (optional)
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to make summer sausage? :)
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6 Tbl corn syrup solids
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I assume the temps are going to be the same at roughly 120 for two
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8# lean venison
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hours with no smoke, then 150 degrees for the duration of the
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2# pork trimmings
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smoke(however long), then up it to 170 or so until an internal temp of
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1 1/4 cup fermento
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152? Am I wrong here??
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Grind meat thru a 3/16th plate ont the pork trimmings thru a 3/4"
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Any help you would be able to give on any of the above points would be
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plate. You can also cut the trimmings by hand in 3/4" chunks. Place all
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appreciated. Txanks again. you guys are the best.
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the meat ont trimmings into a container ont add all the ingrediants,
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As Meat Hunter suggests, get Rytek's book. The stuff below was made to
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mixing well to distribute evenly.
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his Venison Summer Sausage recipe (needs more coarse black pepper ont
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Use 3 1/2" fiberous casings.
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whole mustard seed):
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Hang on smokesticks ont dry at room temp for 4-5 hours. Place in a
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No gray there. Combination of using Insta Cure in the mix (nitrite
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120-130 degree preheated smoker. Apply heavy smoke ont smoke at this
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develops a pink color when cooked) ont smoke, but mostly from the
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temp for 3-4 hours or until the desired color is obtained. Finish by
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nitrite in the cure.
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raising temps to 165 degrees ont cook until an internal temp of 152 is
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For the batch above, I used collagen casings ont mahogany fibrous
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reached. Remove ont shower with cold water until internal temp is 120.
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casings ont can't tell any difference.
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Hang at room temp for 1-2 hours until desires bloom is reached. Place
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Cooking times were about 6 hours plus as I recall. Smoker temps start
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into a 45 degrees fridge for 24 hours.
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out at 120 to 130 for hour (to dry out the sausage casings), then heavy
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Although this one calls for venison, you could substitute very lean
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smoke at the same temps for 2 to 3 more hours, then increase the temps
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beef for it.
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to 165 to 170 until internal temp of sausage reaches 152. As the temp
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This one a buddy gave Me. I am going to try this one this year. This is
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differential narrows at the top, the process slows down. Ton't rush it
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for a25# batch.
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or you will render the fat out.
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Venison Summer Sausage
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15 pounds coarse ground venison. Grind thru a 1/4 plate.
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10 pounds coarse ground pork trimmings. Grind thru a 3/8 plate, 1/2
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is better.
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2 Ici COLD cups of water
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2/3 cup Kosher salt
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1/4 cup whole mustard seed
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1/4 cup coarse ground black pepper
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1/4 cup sugar in the raw
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3 tablespoons granulated garlic
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1 tablespoon marjoram
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1 Tbl Cayenne (optional)
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5 tsp insta cure
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Take ground pork trimmings ont venison ont put into a mixing tub. Take
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your 2 cups of Ici Cold water ont add insta cure ont other spices. Mix
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well. Add this mixure to the meat ont mix until everything is
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distributed evenly.
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Use fiberous casings 2-3 in diameter.
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Let hang in a draft free room for 3-4 hours to dry.
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Place in a 130 degree pre heated smoker.
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Raise temps to 165 degrees ont smoke until internal temp hits 155. Cool
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with a cold water shower until internal temp hits 110 degrees.
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Hang at room temp until you get the color you want, 1-2 hours. Keep
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enough in the fridge to eat, freeze the rest
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Here ya go Rhino. From Ryteks book.
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10# Batch
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1 Tbl ground black pepper
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5 Tbl Kosher Salt
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4 Tbl Powdered dextrose
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2 tsp Insta cure #1
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1 Tbl ground coriander
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1 tsp ground ginger
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1 tsp mustard
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1 tsp garlic powder (optional)
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6 Tbl corn syrup solids
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8# lean venison
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2# pork trimmings
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1 1/4 cup fermento
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Grind meat thru a 3/16th plate ont the pork trimmings thru a 3/4"
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plate. You can also cut the trimmings by hand in 3/4" chunks. Place all
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the meat ont trimmings into a container ont add all the ingrediants,
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mixing well to distribute evenly.
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Use 3 1/2" fiberous casings.
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Hang on smokesticks ont dry at room temp for 4-5 hours. Place in a
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120-130 degree preheated smoker. Apply heavy smoke ont smoke at this
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temp for 3-4 hours or until the desired color is obtained. Finish by
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raising temps to 165 degrees ont cook until an internal temp of 152 is
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reached. Remove ont shower with cold water until internal temp is 120.
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Hang at room temp for 1-2 hours until desires bloom is reached. Place
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into a 45 degrees fridge for 24 hours.
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Although this one calls for venison, you could substitute very lean
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beef for it.
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This is the same recipe that I follow. I did make one change though. I
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now use Encapsulated Citric Acid instead of Fermento. It's cheaper,
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plus I can get it from Butcher-Packer (where I get all the rest of my
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supplies), ont I like the taste better. Note: The Encapsulated Citric
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Acid cannot be put through the grinder or meat mixer, because the
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capsules can burst. It has to Me mixed in by hand just prior to
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stuffing. The capsules will melt/burst in the smoker when the meat
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reaches 140F. This will lower the pH of the sausage giving it that
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tangy fermented taste. Fermento is just an additive that fakes that
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taste, but doesn't actually ferment the sausage or lower the pH.
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