Thank you for the help! When asking my wife, she says she wants no “tanginess”. Seals the deal for me; no ECA.
Summer Sausage Varieties
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I’ve ended up doing the H and W seasoning varieties, both with and without cheese and with and without jalapeño. These have been good. But…… I’m interested in trying more varieties. I’d be very curious to hear what your favorites are so I can look to make a new variety to try!
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kyle Regular Contributors Veteran Canning Team Blue Power User Sous Vide Wisconsin Gardening last edited by
jakeanderton I have only used the H summer sausage, but I like adding wild rice, crazins, and cheddar. I call them WI summer
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jakeanderton We have also done the cranberry which was very different, but folks still said they liked it & we ate the devil out of it too. I have also done some down home recipes a long time ago, but I would have to search for them to see if I can find them.
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Habanero BBQ or Dill Pickle (with Pickles!)
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening last edited by
Departing Contestant Dill pickle, my wife might like that.
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bocephus use the Dill Pickle Snack Stick, use ECA, chomp up whole dill pickles and blanch them before you put them in, and slosh A LITTLE pickle juice in the water
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening last edited by
Departing Contestant Thanks, I might have to try that on one chub.
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bocephus The dill pickle is something I think my wife would like, but I hate pickles.
These are some ideas I have had for summer sausage:
Taco
Peri Peri
Caribbean jerk or Cajun
Thai pineapple
Pizza -
jakeanderton This is going to be annoying but I am heavily on the Ton's Summer Unit as the best summer sausage seasoning train recently. We are going to be getting it in a 25 lb batch at some point in the future, it is too good to not have it in that batch size. 100 lb is fine for commercial guys. Also, the less cheese you add (if you add any) the stronger the seasoning flavor will be.
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Jonathon What is the timing on this, and how would you compare it to H and W varieties?
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salmonmaster Washington Canning Sous Vide Regular Contributors Team Camo Gardening Power User last edited by
jakeanderton I made summer sausage out of the pizza supreme brat seasoning, it was pretty good. Should have added more seasoning, it was a little weak. Could add a bunch of additives, like pepperoni, peppers, olives. But taco summer sausage sounds good. It would Probably have a lot of flavor. I’m going to do some salmon snack sticks and I was thinking of using some sort of taco seasoning for that.
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jakeanderton they made a video on this recently. I’d check that out if you want to see them make comments on a few varieties
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Deepwoodsbutcher said in Summer Sausage Varieties:
I’ve watched this multiple times over and ended up purchasing 4 different seasonings. Planning to make a 12lb lot, and divide into 3lbs test batches for each seasoning variety to see what I like.
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salmonmaster Washington Canning Sous Vide Regular Contributors Team Camo Gardening Power User last edited by
jakeanderton good idea. Let us know what the results are.
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Jonathon
I just made a 25lb batch of H and turned out very good. What’s the flavor difference between H and Ton’s. My local meat processor uses Excalibur spices and I’m trying to get close to that, which has a heavy garlic flavor with lot’s of mustard seed.
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