@benj11317 1 and 2 you are all good on. Yeah, you can overmix but you won't, or likely won't at least. For the thermal processing check out what we (and many others) have done here (https://meatgistics.waltonsinc.com/topic/1099/cured-sausage-205-advanced-thermal-processing pay attention to the section on finishing in water and more importantly the comments of that video) and here (https://meatgistics.waltonsinc.com/topic/2532/help-learning-water-bath-finishing-summer-sausages?_=1633696582783 ) with a sous vide cooker. It can also be done in a large roasting pan or something but it makes the entire process far, far easier and faster.
Thank you for the quick reply! I will give it a go with the above suggestions and we will see how it turns out. I think I’m going to use a beef/pork blend to start. Ideally, I will be using a venison/pork mixture after I process a deer this year.
1. I've used a KitchenAid mixer to do around 3 lb batches before. You might be able to get away with 5 lbs, or you could split it and do 2 rounds in the mixer. It seemed to work out pretty well for the small batch.
2. I think it's technically possible, but you're much more likely to not mix enough. Just watch a few of the Walton's YouTube videos on cured sausages and watch how sticky and stretchy it looks when properly mixed.
3. I've never tried with charcoal before. I use my pellet grill which doesn't control down to 145 either. I put a thermometer in there and prop the lid open slightly. I watch it pretty closely for the first hour or so and fiddle with the lid to try and keep temps in the right range. After that you can slowly bring it up a bit higher to finish off the smoke. You just don't want to be too hot or you'll run into things like case hardening, fat out (the fat liquifies and runs all over, especially if good protein extraction wasn't achieved), and of course the outside being done before the inside.
Take it slow and enjoy your first batch! Don't get frustrated if things don't go perfectly. Just check back in and let us know how it went. Cured sausages can take a little bit of practice, but are definitely worth it!
Hello, I am looking to try my first batch. I will be receiving H summer seasoning, sure gel, and encapsulated citric acid today. A couple of questions:
1. Can I used a kitchen aid mixer with a paddle attachment to mix? (I will be doing a small batch to start, likely less than 5 pounds)
2. Can you over mix? From reading, it looks like you can definitely under mix and not achieve proper protein extraction.
3. I use a charcoal barrel house smoker. It’s relatively difficult to keep the temp low and consistent. Any suggestions here? Or could I do like 180 degrees, the entire smoke, until internal temp reaches 145? Alternatively, is the oven an option?
@lkrfletcher said in [How to Make Homemade Summer Sausage \- Recipe](/post/34686):
> @processhead - I have put cubed goose breast in with some cubed elk meat into a chili that came out incredibly tender in the slow cooker. Just thought I would mention it.
I have a good friend that shoots a lot of geese and he has figured out how to turn it into pretty good jerky and snack sticks.
Wild goose can be a little challenging. I will have to suggest chili as another use for goose.
I usually have a freezer full of game, so I am generally looking for new ways to use up venison trimmings and game birds. This usually means my sausage recipes are venison/pork or venison beef.
This might be a bit limiting on my part, since I don't automatically think of recipes using just domestic red meat.
My focus has always been figuring out new way to make wild game meat into something really good and share that with other hunters looking for ways to utilize the harvest.
So I made up the pork cheddar summer sausage the other day. It was a bit of a s---- show, with my pellet cooker having issues, so I ended up doing them mostly in the oven and then sous vide. It's good, but certainly not what I would call summer sausage. More of a ham loaf, or something of the sort. I'll tell ya though, with some more cheese and some crackers? I ate it up!
So, while I didn't get what I was necessarily after, I'm calling my first crack at cured/smoked sausage a success. I have some wagyu beef brisket trimmings that I'm going to turn into snack sticks next, and I'm going to work on changing my jalapeno cheddar fresh sausage into a cured one.
Thanks to everyone for all the help I've received over the last few months as I've gotten into this. You guys rock!
@gchart said in [How to Make Homemade Summer Sausage \- Recipe](/post/34152):
> I'd be curious to hear of your results of you do try it. Mine is almost always 50/50 venison and pork butt. But sometimes those pork butts are so darn cheap, I'll likely forgo the venison at some point when I want to do some experimentation.
I'm going to try it this week. I'll let you know. I think I'm also putting some cheddar in it because I have extra high temp cheddar sotto g around I need to probably use.
I'd be curious to hear of your results of you do try it. Mine is almost always 50/50 venison and pork butt. But sometimes those pork butts are so darn cheap, I'll likely forgo the venison at some point when I want to do some experimentation.
Has anyone ever done all pork summer sausage? I have an abundance of pork butts, and was thinking trying just a cheddar/pork summer sausage. My concern is that missing out on some red meats would change the flavor too much from what we normally think of with summer sausage.
@mbroos I think a few hours is too long, you run the risk of drying out the outside of the sausage and then it won't be able to pass heat into the center of the sausage. I'd say start at 120ish in your dehydrator for 30 minutes, that will begin to condition the temp of the meat and will dry the outside a little but not too much. Then, I would move to the oven and i would seriously consider finishing it up in water like a lot of users here do. For more information on that check out these two articles/videos
Will be making summer sausage next weekend. My pellet smoker does not go below 150. Thoughts on using a dehydrator for a few hours and then transferring to smoker to smoke and finish the cooking? I can adjust the temp on my dehydrator. Thanks for thoughts.
@srsmith123 So, we had luck propping our oven door open once and could get the top rack to stabilize at 120, which was 30 degrees cooler than the lowest setting that oven will do. That is what I would recommend but failing that then yes, your plan sounds about the only thing you can do. Adding a water pan will add some humidity but not a lot, try adding some large automotive sponges to the water pan to try to raise the humidity even more in there.
Some more info:
Any tips to making this summer sausage in my home oven? Lowest setting on oven is 170 degrees. My thought is to let it go at 170 degrees for about 3 hours, see how it's doing and if needed bump it up to 175 degrees until internal temp of 160 degrees is reached? Should I also add pan of water to oven to control humidity? All suggestions are welcome.
Put in scrambled eggs, fried with potatoes, fried slices, incorporate into a casserole that calls for meat etc.
I've even pickled summer sausage (the vinegar will help cut the greasiness)
It's all up to your imagination
@pse1313 Honestly I would just leave it as it is and learn the lesson. The proteins have already been cooked so you will never get them to bind back together. If you mean just as like a ground meat type thing to add to meals, that could be cool to add to be a bowl of rice or something? If you do that please update us on how it comes out!
@Doug-Benton If you're using a cure accelerator like Encapsulated Citric Acid (ECA) then you don't need to let them cure overnight. Make sure you wait until the last 60 seconds or so of mixing to add the ECA so as not to break down the encapsulation.
If you aren't using a cure accelerator, then you *need* to hold them overnight to give the cure time to work.
Note, things like Sure Cure and pink salt are cures, not cure accelerators.
Thanks for clearing that up this is my first time making summer sausage. One more question can you stuff the casings let them set in refrigerator overnight then smoke them the next day? Or do they need to smoked immediately after stuffing.
@Doug-Benton What @gChart Says is true, 2 qts mixed in the meat but that's maximum, I generally say 1.5 qt if you are using a binder. It will stuff like a dream with 2 qts but your cook schedule will be longer than it needs to be as the meat cooks off some of that water
@Doug-Benton Mixed in with the meat and spices. You may not want / need a full two quarts, especially depending on the type of binder you're using (assuming you're using one). Check out the recent Meatgistics livestream for Jonathon's explanation: https://youtu.be/y9Ffmd873HY?t=1246 This link starts at the water discussion, but it's worth watching the entire thing.
@BRagland1 So here is some good information that might not be well known, the mm and fraction plates are 2 ways of saying the same thing.
3mm = 1/8
10mm = 3/8
4.5mm = 3/16
5mm = 1/4 (this is a very odd size and you wont see many)
Now, depending on your grinder not all plates will fit. You need to take into account how it locks in, do your plates have 1 or 3 holes around the outside? Is one or two sides shaved off? Also, some commercial style plates are too thick to fit on retail grinders (found that out the hard way with @papasop) but some DO fit. The Weston Pro 22 will take a commercial plate and knife but the #12 and #32 will not. Crazy and I wish it was all more standardized.
@kroc It's not 100% the same BUT [Hickory Smoke Powder](https://www.waltonsinc.com/hickory-smoke-powder) does a great job of replacing the flavor. In fact, there was a while were @austin and I were doing our Will it BBQ videos and we would smoke something and then try that same thing with hickory smoke powder and we often couldn't tell the difference.
Hmmmm smoked ice cream! https://www.youtube.com/watch?v=4ky17U-ClJI
@kroc I'd use that hickory smoke powder. I haven't used it, yet, but it sure does smell both good and authentic.
I know that liquid smoke actually is made from smoke, but it always strikes me as acrid and just "off" for smoke.
tarp Yup, you made the right decision! Some of the seasonings can set up but if you are using water in your product it isnt too big of a deal. If you have a brick of seasoning and you are wanting to use it to make a fresh product and you aren’t adding any water a few minutes in a hi-powered blender will do the trick.
dewayne5565 How much water did you add and what was your meat block (including fat %), did you add a binder and can you be more specific with your smoke schedules? Also, pics of the sausage sliced might help a little.
In addition to the above, how did you mix the ingredients? By hand or mechanically? Wondering if poor protein extraction might figure into the equation.
I wouldn’t let the stories about ECA stop you from trying Encapsulated Citric Acid. Lowering the pH is what I think makes a summer sausage a summer sausage, and that is most often done with ECA. When used properly, it is extremely effective and reliable at achieving a predictable pH drop. The lower pH also inhibits microbial growth as well.
I’d argue that a true summer sausage cannot be made without using something like ECA to drop the pH.