summer sausage recipes

[Gordie]

anybody wanna share their favorite recipe I will be smoking mine along with some of the brats from the recipes on hear'

Thanks

[Ebiz]

I've never used a homemade recipe mainly due to the fact that I really like the seasoning from Hamm's Butcher Supply off of Hwy 65

[reinhard1]

i agree with the post about hamm's butcher supply. elwood there are site's on the internet of course, but the one i find that could be helpfull is called lets-make-sausage.com this site gives good reciepies for most of your needs along with step by step instructions on smoking ect. i have used some of their reciepies and found them the closest to home made. what i do is try a small batch,say 5lb, and if i like it i make larger batches. if i want to make it hotter for example, after making the wole batch per directions [i did this with summer sausage] i take half the batch and add red pepper flakes to it prior to letting the batch cure. so you can tweek to your liking any reciepe found here or for that matter even pre measured seasonings. hope you like the site. if you click the whats new on let's make sausage once you get on the site it has some new stuff like home made polish [wiejska] i'm going to try. good luck.

[Riich]

Find yourself some of this, it'll knock your socks off. I made my own for years and when I found this all others went out the window. It is incredible.

[KEN W]

I also use Grandpa Josh's seasoning.I always add more garlic to it.Add the smashed garlic to the water.Stir it up.Remove the garlic before you add it to the meat.

It really is more like salami than summer Sausage.Salami has 3 main flavors....Garlic,smoke and peppercorns.

Summer sausage has a fermenter in it to give it that "Tangy" flavor.Grandpa Josh's doesn't have that.

My whole family loves this salami.I made 8 sticks right after the deer season closed and it is almost all gone.I have some "tangy" summer sausage in the smoker right now.

[Riich]

I always add more garlic to it.

We have totally different taste buds. Grandpa Josh's has plenty of garlic taste, in my opinion. I just asked the wife what she thought and she wondered why anybody would add more. Cool though, we both agree it is great stuff.

What are you adding to the tangy stuff you have in the smoker? I have experiented with Fermento, have you tried that product yet? It definitely adds that tangy flavor.

[KEN W]

Yes,I have tried Fermento.I have also used encapsulated citric acid.I prefer the Fermento,which is basically powdered buttermilk.It gives a milder tangy taste than citric acid,which can be quite strong.

As for adding garlic....I love the taste of it in Salami and also in Polish.You should try adding it.Just crush the cloves and put them in the water you add.Stir it up and let it sit for awhile.Remove the garlic and add the ice water to the sausage.I do the same when making Polish.

[reinhard1]

Garlic Summer Sausage: 2 lbs. gr. venison [or gr. beef}.-4 tsp. morton tender quick. - 1 tbls. chopped garlic. - 1tsp. black pepper. - 1 tsp. mustard seeds. - 1 tsp. cayenne pepper. - 1 tsp. paprika. - 1 tsp. liquid smoke. - 1/2 cup cold water. combine all ingredients well in a bowl. mix well. cover and refridgerate overnight. take half out of bowl and put on a sheet of foil and form into a roll about 2in thick. wrap up in foil and repeat with other half. poke a few holes on the bottom of the foil to allow for drainage. put the sausages in a rack with catch pan underneath and bake at 350f for 1 hour and 15 min. let cool a little and take out of foil and pat dry. when cool re-wrap in clean foil and put in fridge. use before 3 days or put in freezer. dont slice until completly cold. good luck.

[Juneau4]

Garlic Summer Sausage: 2 lbs. gr. venison [or gr. beef}.-4 tsp. morton tender quick. - 1 tbls. chopped garlic. - 1tsp. black pepper. - 1 tsp. mustard seeds. - 1 tsp. cayenne pepper. - 1 tsp. paprika. - 1 tsp. liquid smoke. - 1/2 cup cold water. combine all ingredients well in a bowl. mix well. cover and refridgerate overnight. take half out of bowl and put on a sheet of foil and form into a roll about 2in thick. wrap up in foil and repeat with other half. poke a few holes on the bottom of the foil to allow for drainage. put the sausages in a rack with catch pan underneath and bake at 350f for 1 hour and 15 min. let cool a little and take out of foil and pat dry. when cool re-wrap in clean foil and put in fridge. use before 3 days or put in freezer. dont slice until completly cold. good luck.

Basically what I use , but I add some pepper corns to it and a tsp of celery seed.

[Juneau4]

Shiny side in on the foil. I forgot Great recipe with a little pork with it.

[reinhard1]

yea, this reciepe is easy to make and with your additions could even be better. i for example made some exactly like the one i posted and added a half cup of chopped pickled jalopennos to another batch. you can always add. try it and take some along on the next fishing trip. two pounds goes a long way sliced, and if you dont have the venison just use 80% gr. beef. thanks for the shinny side in comment, i forgot to mention that. good luck.

[Juneau4]

You know how to do it with your experience--Now tell me how to make hot dogs?

[reinhard1]

i will post a kilbasi recepie tommorow. thats what i'm making in the morning. i have never made a "hot dog" [too skinny for me] but i have my grandfathers notes on recepies from germany and i think he has one or two in there once i get it translated with the help of my parents i will post it. my grandfather owned a butcher shop in germany a long time ago. my mother worked for him when she was a young girl. my experience is in fresh sausage. that would be another reason i have never made hot dogs. but the recepies i post like the kilbase recepie i will post tommorow would only need the proper amount of morton tender quick per pound made to put in the smoker. this year i will make smoked sausage as well. good luck.

[Juneau4]

My grandfather was also a butcher. My great Grand dad came from Austria in 1848. It's strange from looking at your recipes in the past that we have a lot in common.

[reinhard1]

i love making sausage. there are a lot of good recepies on the net but it's nothing like going on your own ideas. when i run out of venison trim i will start using pork trim. starting this spring i will also start incorporating tender quick to some of my fresh recepies and smoke them. well i got to get set to make kielbasi and soak my casings, and i will be posting the recepie on a new thread. good luck.

[blue_healer_guy]

reinhard1, do you need a casing on your past post for the 2 lb summer sausage recipe?: im gonna try that.

[reinhard1]

no. this is a oven recepie. you can do this in a smoker without a casing also. good luck.

[deerminator]

Shoot one deer. Field dress, load in truck and drive to Belgrade Meat Center. Wait one week. Pick up summer sausage. : ) Actually, this all sounds good and I would like to try sometime but the Meat Center does such a good job that I'd hate to mess with it.

[reinhard1]

if your happy with their product by all means stay with it. i'm sure they do a good job as you say and so do others. i like to know that i have my own venison [or venison from the people i hunt with], that it is clean and all venison i eat is from our deer. i end up doing everything anyway [but i like it]. heck my two neighbors want me to make stuff for them. if you read enough of the sausage threads you will see many guys different finished products and you can tell they take pride in the sausage they make. it's not for everyone, although everyone can do it. you have to want to do it. i'm always trying new ways and ingrediants. yesterday i made kielbasa [fresh] and it turned out great. next up swedish sausage. but if you ever want to try your own i will help you as well as others on these threads. good luck.

[KEN W]

I agree with reinhard1.....you have to enjoy doing it.I have paid for my eqpt many times over when I hear how much those shops are charging for their product.Normally you can buy the exact same seasoning from them and make it taste the same as theirs.

Normally most of them will do the parts of the process you ask them to do.No smoker????they will do it.No grinder????have them do it.No stuffer???have them do it.At least you will know it is your venison in the final product.

[deerminator]

Yes, their products are great. And I wasn't trying to knock doing it yourself at all. I think that's great and would like to try it eventually, once I feel I can devote the time and effort to it. Like anything, I'd like to do it right like you guys are. This board is great. I'll study what you're doing and maybe give it a shot some time.