Venny Summer Sausage

[eyeguy 54]

Mixed up 2 pounds with Hi Mountain Jerky cure and smoking Thursday. Taste test soon. :>)

[eyeguy 54]

All I can say is Dang!!!

[eyeguy 54]

this was really easy and I recomend it. I added 1/2 tsp of pepper to the Hi Mountain mix. Cured it overnight. Smoked 2 hours with one full pan of hickory at 140. Then up to 175 for almost 4 hours till it hit 155. Then cooled in fridge in a ziplock. Dried off with paper towel and cut. Having a tough time stopping putting it in the pie hole. lol

[hockeybc69]

Back up....

Jerky cure and its summer sausage???

Or is it just tube shaped hamberger jerky??

Looks fantastic.

[eyeguy 54]

I used the Hi Mountain jerky cure and added 1/2 tsp pepper. Let it cure overnight then rolled into the logs and smoked. If you were here it'd be gone... lol anything wrong with using jerky cure? curing is curing?? If making jerky I would have put it in the gun and then the dehydrator.

[hockeybc69]

Heck no. nothing wrong with using jerky cure(I assume the jerky seasoning too).

Just never crossed my mind to try that. Very interesting.

[eyeguy 54]

yepper, seasoning and cure for jerky.

[reinhard1]

i dont see why it wouldn't work. it's all about the meat mix and spices. turned out great i see. for example i have made jerky and used the normal waffer type attachment. i now use the tube attachment to make "jerky sticks" much like beef sticks but smaller in diameter. everyone seems to like the texture better. good luck.

[loosegoose]

Cure is cure. Whether it's for sausage, bacon or jerky. There are different flavors like brown sugar and maple.

[eyeguy 54]

6 more rolls going on the smoker in the morning. :>)

[reinhard1]

what flavor are you using with adding pepper to it. good luck.

[eyeguy 54]

Just the Original Hi Mountain. They have a buncha different mixes on thier HSOforum.

[loosegoose]

Good stuff!

[reinhard1]

i've used a few of their jerky flavors. although a place like cubs has the jerky flavors, the butcher there told me Meynards has a full variety of their products. so i'm going to check them out. i have also used Nesco products [jerky] and they are good also. with the Nesco mixes you dont have to measure anything. seasonings are in seperate packs along with the cure in seperate packs for one pound per pack mixes. good luck.

[1johntimm]

That would be great if Menards starts to carry their product! I've tried the Mesquite and the Pepper so far and liked the Mesquite the most of those 2.

[hockeybc69]

If you have Coborns anywhere near you, they carry the DBC foods seasonings.

I have had great luck with that stuff.

[eyeguy 54]

The Mesquite is my favorite for jerky. I thought it might be a little strong tho for the Salami so used the origional.

[reinhard1]

have you tried stuffing your mixture in a non edible fibrous casing? in my opinion the sausage retains more of it's flavor. also when i make anything smoked i also add 1 cup of dried powdered milk to the mix per 5 pounds of meat mix. as for liquid i have found doing this in a 25 pound batch i use 6 cups of water or beer also. the texture is just fine and i have no shrinkage. i wait for the internal temp to get to 160 and then give the sausage a cold bath right away till the internal temp gets to 80 deg. then hang to dry and then pack for freezing.

just throwing out some ideas. good luck.

[eyeguy 54]

I havn't made much so I've never tried casings. Might have to some day. I use 1/4 cup water per pound of meat. Thx for the tips.

[bak2MN]

I love the nesco jerky seasonings I think they are about the best.

Reinhard the dried powdered milk what does that change in th mix? More moist? ifferent flavor?

[reinhard1]

the dry powdered milk acts as a binder and absorbs some of the moisture. it helps in the texture of the product and also has some nutritional value. the guideline is one cup per 5 pounds of meat. of course a little more water is required when using it. i experimented for awhile in smaller amounts of batches and found that in a 25 pound batch of sausage with the added dried milk i put in 6 cups of water or beer. ends up a nice sticky texture. good luck.

[loosegoose]

I have been stuffing my own summer sausage for a few years and I got the powered milk tip from a friend. I said what, really? So I tried it and it makes a huge difference. I believe it improves taste, texture, consistency and moisture.

[matilda]

Wow! looks great

[eyeguy 54]

sheesh, I ate 3 rolls allready.

[reinhard1]

must be making some tasty stuff!!! i give most of what i make away, but it dont last long at my house also. the jerky goes the fastest. good luck.