SUMMER SAUSAGE

Kimber45":2z6x6fn0 said:
Forvols":2z6x6fn0 said:
Made a 15lb batch of plain summer sausage and jalapeno/cheddar. Will add pict tomorrow in the fridge curing over night. I used the high mountain kit.
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Details please :D one of my favorite things in the world is GOOD summer sausage
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Kimber only my second time making SS, but the first time came out great. I used the HIMOUNTAIN kits added high temp cheddar cheese to the jalapeno. I'm using a Weber Smoky Mountain smoke temp control aint to bad.

Stick your grinder parts in the freezer keep cold, keep every thing cold
(meat wise long as you are in the 70/30 or 80/20 range lean to fat you should be good to go)
11lbs lean meat
4lbs of cut up pork butt (what I had on hand in the freezer already cut up ready for grinder so used it all so this batch is alittle higher on the fat side)_
Grind with course plate ---when grinding alternate lean and fatty meat pieces ---mix meat by hand some don't over work---chill meat
Grind with fine plate ---- chill meat
Soak casing in warm water while meat is chilling

Mix in seasoning and cure to the meat. I mixed by hand until the meat gets sticky and is not loose. Stuff the casing. I have a separate sausage stuffer, I also put the hopper, funnel etc in the freezer ---again want to keep everything cold.

After stuffing put in fridge 12-24hrs to cure. Then smoke. Remove sausage from the fridge for 1hr or so prior to smoking.
Start at 110-120* for 2 hrs no smoke
Raise temp to 130-140 2hrs
Start smoke raise temp to 150-160
Go until IT of sausage is 155* (may have to up the temp on the smoker but I try not to go any higher than 180, sausage may stall at 140IT). Big thing don't try to up temps to fast or you will get fat run out and sausage will be dry. After hitting IT of 155 put sausage in a cold water bath to cool down and stop the cooking process. Get the IT done to like 100 dry and hang to bloom for a few hours then into the fridge. I cut mine up and vac seal the next day.
 
Money shots-- counting grinding/mixing/stuffing/smoking/cut and vac seal took about 12hrs (9hrs was smoking put them on at 1230 pulled at 2115 internal temp 154-156). I cut the full sausages into 3 sections ended up with 15 at 13oz-1lb each and a 1lb chub that is in the fridge (well some of it is). All turned out really good.
 
Carlos Viagra":fz7tyohv said:
Gosh, does anybody know where there's some of this for sale?
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Illegal to sell,you can have your deer made into it but cant buy some body elses
 
What am I doing wrong????? My summer sausage comes out tasting great but after it's done and goes into the refrigerator they begin to look like crap with the casings bubbling and wrinkling. They aren't pretty and smooth.
 
Mike Belt":1dk4g49x said:
What am I doing wrong????? My summer sausage comes out tasting great but after it's done and goes into the refrigerator they begin to look like crap with the casings bubbling and wrinkling. They aren't pretty and smooth.
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No expert here soo.. But are you under stuffing the casings? and maybe cooking/bringing temps up to fast. the sausage will shrink some during cooking and getting that happy mix of stuffed enough to cooking temperature to end of cook cooling may help the issue.

After reaching an internal temp of 153-156 or so (I start getting ready to pull sausage at 153)Right off the smoker I do an ice water bath in a tub or cooler, this brings the temp down pretty quick and stops the cooking also helps tighten up the casing. Get the IT down to 100 or cooler, dry off and let bloom on the counter or hang for a few hours then into the fridge. If you pull from the smoker and into the fridge the sausage will continue to cook as the cooling will be slower. IT gets to high it will cause the fat to turn into grease and end result is a drier and different texture sausage(although still taste good) and more shrinkage. The one small one I had the casing was wrinkled and bubbly like you said, but I knew it was under stuffed and figured that would happen. Here are a couple of forums with lots of info and tips:

http://forum.cookshack.com/eve/forums/a ... 4421013824
http://thesmokering.com/forum/viewforum.php?f=23
http://www.smokingmeatforums.com/f/130/sausage
 

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