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Thread: Problem smoking summer sausage

  1. #11
    TVWBB Emerald Member Len Dennis's Avatar
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    Quote Originally Posted by Dan M View Post
    Tim
    I just posted pictures of my Venison Summer Sausage in the "Photo Gallery" under the last picture I named where I got my Ingredients. I used an 80/20 mix of Venison (well trimmed) and Beef fat. It was the best I've ever made.
    And that's what he needs to do: bring the fat level back up to the 20% by adding hard fat.
    So many recipes, so little time
    : Genesis gas grill 18.5" WSM Maverick ET-732 :

  2. #12
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    Hey Dan,

    That's some nice looking summer sausage. I am a total noob when it comes to summer sausage and I have so many questions. so you said you used 5lbs of beef fat, does that mean you used 5 pounds of beef with fat or just the beef fat? I have recently read (this morning) that some people are smoking the summer sausage at 130-140 and then they are poaching it in a water bath on the stove to finish it off saying they can control the temp better. do you do anything like that or is it all done in the smoker? I also read about adding powdered milk and a meat binder. all the recipes I have read never mentioned anything about that, are they needed? how do you smoke your summer sausage ie temps and times?

    Thanks

  3. #13
    TVWBB Member Dan M's Avatar
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    Tim
    1; 5 lb. just beef fat from US wellness meats delivered frozen $6 lb. they have a minimum order so I bought 15 lbs.
    2; https://tvwbb.com/showthread.php?717...summer-sausage
    click on link to see picture of snake method I used. I lit the end under the pecan chunk with about 6 pieces of charcoal lit in a chimney on the gasser. the smoker ran at about 125 for about 3 hours (1 bottom vent full open the other 2 closed) then added another 6 lit to the other side, opened the other 2 vents that brought the temp up to the 170 range and ran about another 4 hours. then added about 1/3 chimney of lit coals to bring temp up to about 225 and pulled the sausage off when the Maverick read 152 degrees in the meat. at that time I had a cooler filled with ice water and dropped them in for about 15 minutes.
    3; the cure/seasoning mix was purchased from Southern Indiana Butcher Supply It does have a "binder" in the seasoning mix.
    I believe it was the binder that made it so difficult to put the meat through the grinder for the second grind (per instructions included with cure/seasoning kit) the next time I make it I will put the meat through the grinder 3 times then add the seasoning and mix longer by hand .

  4. #14
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    Ok maybe I will need to try using a binder next time. So was the second body section just to raise the sausage higher up? I thought that was a good idea.

  5. #15
    TVWBB Member Dan M's Avatar
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    The 2nd second body section allowed me to hang the full length of the filled sausage casing. the last (first) time I made this I had to cut the casings in half to hang them.
    I have 2 sons I have given both of them an 18.5 WSM. The older son lives just a couple miles away so it was an easy grab.

  6. #16
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    My question is the same as Len's: What casing are you using?
    Summer sausage is typically fermented. You need a culture for that. Bactoferm F-LC meat culture is typical. Curing salt is also required. (You can use curing salt alone but then you lose the tangy flavor of fermented sausage.)
    Summer sausage is typically smoked a bit higher than what we consider "cold-smoked" - 110-120 for a couple or three hours (or longer) till good color is achieved, then a slow bump up in temps (an increase of 10˚ or so every hour) till the sausage hits 155˚ (although if you stretch theme you can go to 140-145˚) internal. Then a cold water bath to stop the cooking, then dry.

    It's essential to have the sausage well cased when smoking at higher temps than cold-smoking.
    Last edited by K Kruger; 09-03-2017 at 03:28 PM.
    Kevin

  7. #17
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    Hi K Kruger,

    I used Weston Mahogany 20" fiberous casings.
    Ingredients

    15 pounds coarse ground beef
    10 pounds 50/50 (fat/lean) coarse ground pork trimmings
    2 cups water
    5 teaspoons InstaCure No. 1
    2/3 cup salt
    1/4 cup whole mustard seed
    1/4 cup coarse ground black pepper
    1/4 cup sugar
    3 tablespoons garlic powder

    but adjusted for 5lbs. I wanted to make sure that it worked before stepping it up to the larger quantities.

    smoking temps I tried to follow where 140F for 2 hours, then at 160F for another 2 hours, then at 175F until the internal temperature of the sausage reaches 155F. If your smoker temperature can't reach that low, smoke as close to 175F as you can until the sausage temperature hits 155F.

    I actually started out around 125 for a couple of hours and then started bumping up the temps about 10 degrees an hour. I never actually made it all the way to the 175. got to 165 and ran out of fuel, so I was going to throw them in the oven to finish them off and noticed all the fat had rendered out even though the internal temp only hit between 130 and 135. the sausage had a nice red colour when I cut it in half. I never did finish them as the fat was all gone and it was getting late / I was disappointed so I don't know how they tasted.
    Last edited by Tim Heutinck; 09-04-2017 at 07:46 AM.

  8. #18
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    Make sure your meat, grinder, bowl, etc., is very cold. You want a very clean bind. I would decrease the water (and quite possibly eliminate it all together) and add nonfat dry milk powder, probably 1/2 cup or so for a 5-lb mix. Also, make sure your smoking temps are accurate. Shoot for a lower temp for the first few hours then gradually bump (although 125 isn't bad). Cold water bath when 152-155 target is reached.
    Kevin

  9. #19
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    Thanks,

    Maybe I will give that a try this weekend if I get time.

  10. #20
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    Btw: If you go with the NFDM I'd go with a bit of the water.
    Kevin

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