Guests - If You want access to member only forums on HSO. You will gain access only when you Sign-in or Sign-Up on HotSpotOutdoors.

It's easy - LOOK UPPER right menu.

Boar

Summer sausage.

20 posts in this topic

Ive had the day off, wheew, 80 lus hours in the last week alone. getting uo the never to try an do some sausage, I have bear meat left, so i wanna do a 25 lb of summer. gonna have to do it in stages. thaw then grind, mix, possibley have o refreez do to work then thaw and make, with time a huge factor, would it bennefit me to leave out smoking and just do in the oven or what are your siggestion.

plus Reiny, could you post your summer recipie for me, I have a heck of a time surfing ur page but Il take a look. 

again this is a possibilty not something i cna count on doing. BUT I MISS SAUSAGE11

Share this post


Link to post
Share on other sites

sheez call in sick.....................geter done!

Boar likes this

Share this post


Link to post
Share on other sites

yeaaaaah riiiight. I dont call in sick unless im sick, and i have to be bed ridden for that.

Share this post


Link to post
Share on other sites

I wouldn't hesitate to do it in the oven if that is what it takes.  Maybe you could thaw  some out and cold smoke with your smoke thing later on.

Share this post


Link to post
Share on other sites

Don't blow a gasket Boar; here it is...

 

JALAPENO SUMMER SAUSAGE

Wanting to try a new summer sausage, I decided on Curley’s jalapeno summer sausage mix. Just got the pack enough for 10 pounds. Like to try smaller amounts first before making larger batches. Had some 80/20 lean ground beef in the freezer so I took that out to thaw. I had fibrous casings on hand, but maybe not enough. No problem, since I still had some collagen casings I use for sticks also. Here is what I used:

10 pounds of 80/20 lean ground beef

2 cups of dry milk powder

1 pack of Curley’s Jalapeno Summer Sausage mix [enough for 10 pounds]

2 tsp cure#1 [comes with seasoning pack]

2 T mustard seeds

3 cups water

I sprinkled the dry powder milk over the ground beef along with the mustard seeds. Put the rest of the ingredients and cure in the water and mixed it well. Then poured that over the meat. Mixed everything well. Then put the sausage mix in the fridge for a overnight stay for everything to meld together. Next day I stuffed everything.

This time around I used my barrel type Char-Griller smoker/grill with the side fire box. Just wanted to see how it would work smoking summer sausage. I used my Amps smoker tube which really worked well. Cold smoked the sausage for 5 hours and the tube still was going good. So I added one load of hot charcoal in the fire box. This put the temp in the barrel up to 225 deg. which was just fine. When the temp started to drop I just added some dry oak branches, a few at a time. This bumped the temp up and gave me additional smoke as well. I had cherry pellets in the Amps. When the internal temp of the summer reached 160 I pulled the summer and put summer in ice water to stop the cooking process. Made a few sticks with casings and a few without [grandkids] with part of the batch which I also smoked. Here are some pics:

Boar likes this

Share this post


Link to post
Share on other sites

Once I ground, mixed spices in and did a real good mixing, stuffed, smoked.  All in one day.  Tasted great.  Whether it is in a bowl or in a casing it is still melding.  Just make sure to mix real good.  All depends on how much time a guy has.

Boar and reinhard1 like this

Share this post


Link to post
Share on other sites

thanks guys, im also thinking on going casingless. which might save time, but i have to forme itwhich takes time, would rather not go thru the stuffer mess.

thanks reb, thinking just plain summer, no Jalopenenio

reinhard1 likes this

Share this post


Link to post
Share on other sites

Do you have Curley's sesoning on hand and if you do what kind?  I can tell you what to use if I knew what you have on hand.  You can use the formed bacon seasoning also for summer.  Reb, thanks for posting that recipe for me.  good luck.

Boar likes this

Share this post


Link to post
Share on other sites
1 hour ago, reinhard1 said:

Do you have Curley's sesoning on hand and if you do what kind?  I can tell you what to use if I knew what you have on hand.  You can use the formed bacon seasoning also for summer.  Reb, thanks for posting that recipe for me.  good luck.

Yer welcome, RH.  I figgered if he didn't get it soon, he'd come up with some inedible concoction that even smoming couldn't help. :grin:

reinhard1 and Boar like this

Share this post


Link to post
Share on other sites

im gona hhave to order rieny, i jhave nuthhing on jhand

im going 25 lbs also. thanks reb

Share this post


Link to post
Share on other sites

No prob, Boar...the jalapeno one was the only one I could find on his page. Looks like both of us have trouble navigating it. :crazy:

Share this post


Link to post
Share on other sites

no thats fine thi kin on goi g witb ccurleys ccotto salami 

Share this post


Link to post
Share on other sites

Ya right now my page is pretty basic but I don't see why you are having trouble with it.  you go to Homemade Sausage page and just scroll down.  Once I get that thing updated I'm hoping that you could just hit summer sausage and there it is type of thing but I"ve got to get my brain updated also so I can put that on there.   I've got the salami on there also Boar.  When you get the seasoning let me know and I'll help you with it.  good luck.

Boar and LindellProStaf like this

Share this post


Link to post
Share on other sites
15 minutes ago, reinhard1 said:

Ya right now my page is pretty basic but I don't see why you are having trouble with it.  you go to Homemade Sausage page and just scroll down.  Once I get that thing updated I'm hoping that you could just hit summer sausage and there it is type of thing but I"ve got to get my brain updated also so I can put that on there.   I've got the salami on there also Boar.  When you get the seasoning let me know and I'll help you with it.  good luck.

reiny.............consider the 2 clowns who are asking and looking!!!!!!!!!!!!!!!:D:grin:

LindellProStaf, Dotch and reinhard1 like this

Share this post


Link to post
Share on other sites

ok my bbear meat poundage.wjhat wat i expected. ive got.10.lbbs nbear meat,.5 lbbs ground.pork. i need 10 more  lbbs for thhe 25 lb nbatch.  would u get.more pork?? ive got ten lbbs of nvurger i could use

 

reinhard1 likes this

Share this post


Link to post
Share on other sites

Boy I need a new phone, after dropping it in the toilet, the keyboard when funcky, hope ya understood that Reiny, thats what i figured, id use beef, gonna be an itresting tri meat sausage. Thanks reiny. got the seasoning ordered, now were getting busy again at work. bummer..

reinhard1 likes this

Share this post


Link to post
Share on other sites
On 4/27/2016 at 7:05 AM, Boar said:

Boy I need a new phone, after dropping it in the toilet, the keyboard when funcky, hope ya understood that Reiny, thats what i figured, id use beef, gonna be an itresting tri meat sausage. Thanks reiny. got the seasoning ordered, now were getting busy again at work. bummer..

No need to post a selfie of the incident. We will take your word for it  

Boar likes this

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now



  • Posts

    • Glad Lavine is gone! Added nothing but slam dunks to the team. I've been out of town for the past week, so I was very delighted to hear about this trade today.
    • Not unless they ban the toothpick crossbow here too. Takes those beetles out clean.   
    • That's called seasoning. Two years ago I took a trip to Germany and we spent a few days in the black forest where I got to see some authentic old world smoke houses dating back to the 1500's and the amount of buildup on the walls, hooks, poles etc is part of what gives their hams,bacon and sausage their flavor. They use juniper wood for smoking. Absolutely delicious.  But yeah, foil, Pam and other things can help. You can also use a power washer to clean them.
    •   "We have found they do not like limburger cheese, hot dogs, or Makers Mark bourbon.  I am thankful for that."   Thanks for making my nite.  
    • Also woodpeckers beat on stuff to mark their territory.   I am pretty sure that there aren't any bugs on my metal downspouts.
    • You will often discover that birds are picking very small insects from decks and other woodwork around your house;  they do the same with trees and any other structure that might hold the bugs. We see them often on our decks and they usually pick a little bit and then move on,  perhaps just checking to see if there is anything edible there. These rascals also love hummingbird or oriole nectar, sunflower seeds and of course suet in winter. We have discovered  many species that will head straight for the nectar for orioles or hummingbirds and also plunge their beaks eagerly into the grape jam bowls orioles love. Birds will eat a greater variety than you might think. We have found they do not like limburger cheese, hot dogs, or Makers Mark bourbon.  I am thankful for that.
    • And pretty soon there'll be little chinese restaurants springing up everywhere...there goes the neighborhood. 
    • I use the ball of aluminum foil, too. Works well.
    • lay them in the grass over night and wipe off in the morning.  the dew soaks in if it's moist out.  other wise lay them out and place wet towels over them for awhile..
  • Our Sponsors