Summer sausage smoker ready

[MrTom]

23 1/2 sticks. I fried up what was left in the stuffer and have to say it was pretty darned tasty. These sticks will get an apple/hickory smoke blend, then finished in the oven to get them to the needed 152 degrees.

Some sliced summer sausage, a plate of pickled crappies, some sliced swiss cheese, a plate full of crackers, all served with a cold glass of home crafted wine.....life is pretty rich right then.

 

[treepotato]

That looks and sounds fantastic.

 

[slowwalker]

Boy those do look good

 

[MrTom]

Lordy, is this batch a winner. This is hands down the best sausage I have made to date.

 

[treepotato]

You're killing me... that looks delicious

 

[HC]

Tom definitely knows what he’s doing when preparing venison recipes, and making crappie jigs. He is an asset to our forum.


Sent from my iPad using Tapatalk

 

[Idaholewis]

Looks good Tom :yeah: Looks VERY Familiar, i made 200 pounds easily, probably well over that of Summer Sausage the first 3-4 years i lived here, I actually got burned out on it and haven’t made any in a few years

 

[AAConklin]

Lordy, is this batch a winner. This is hands down the best sausage I have made to date.

Wanna share your recipe?

 

[MrTom]

25-pound batch, 50% pork butt - 50% lean venison. Mix this, H Summer Sausage Seasoning, in, gring coarse then fine and stuff. Seasoning comes with the proper amount of cure for a 25-pound batch. 4 to 5 hours of warm smoke, finish in a 190-degree oven until the internal temp in each stick reaches 152 degrees. Be sure to check each stick as they'll likely get to 152 one or two at a time. I hustle my sticks that come from the oven right down to the garage and hang them. Depending on the air temp I will let them hang up to 4 days then vacuum seal individually. I do all my summer sausage in 12" X 2" casings....they'll weigh about a pound each.

I'll add this. Have the meat, both kinds, all cut into 1" pieces. Then add the seasonings and cure and hand mix for maybe ten minutes. Wear latex gloves as your hide can absorb the cure during the mixing. Then do the coarse grind followed by the fin grind.