MAKING SUMMER SAUSAGE IN A SMOKER RECIPES

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JALAPENO CHEDDAR SUMMER SAUSAGE – PS SEASONING



Jalapeno Cheddar Summer Sausage – PS Seasoning image

Provided by PS Seasoning

Total Time P0D

Cook Time P0D

Number Of Ingredients 7

For 25 Lbs of Meat
15 Lbs Lean Beef Trims
10 Lbs Regular Pork Trims
2-3 C Distilled Water
1 Bundle 2 1/2 Mahogany Casings
1 Pk No 391 Jalapeno Summer Sausage Seasoning- B Unit
1 Lb High Temp Cheddar Cheese

Steps:

  • Grind all meat through ⅜" plate or larger. Regrind through ⅛" plate.
  • Add entire contents of Maple Cure (included with seasoning packet) to water; mix into meat.
  • Add seasoning and high temp cheese into meat and mix for 4-6 minutes until meat is tacky.
  • Stuff into fibrous casings.
  • Preheat Smoker to 100˚F.
  • Place sausage on smoke sticks.
  • Insert temperature probe to center of one sausage.
  • Open dampers all the way. Run at 100˚F for one hour.
  •  After an hour, increase temperature to 110˚F; add ⅔ pan moistened sawdust; smoke for 4 hours with top damper ⅛ open and bottom damper ¾ open.
  • Add another ⅔ pan of moistened sawdust, increase heat to 165˚F. Heat until internal temperature reaches 152˚F.
  • Turn OFF smoker; place sausage in cold water bath for 20 minutes; to cool sausage to 100˚F. Then dry and place in cooler.
  • Preheat Smoker to 100˚F.
  • Place sausage on smoke sticks. Insert temperature probe to center of one sausage.
  • Dry for 1 hour.
  • After an hour, place ⅔ pan of moistened sawdust on burner. Run all night at 100˚F.
  • The next morning, place another ⅔ pan of moistened sawdust on burner.
  • Set temperature to 170˚F, cook until internal temperature reaches 152˚F.
  • Turn OFF smoker; place sausage in cold water bath for 20 minutes; to cool sausage to 110˚F. Then dry and place in cooler.
  • Line the bottom of your oven with foil to catch the drippings.
  • Lay your product on the oven screens and cook at the lowest heat possible for the 1st hour. Leave the door open slightly if necessary.
  • Bake at 180˚-200˚F until product reaches an internal temperature of 152˚F.
  • After cooking, place sausage in refrigerator or freezer.
  • Note: Add liquid smoke to your meat grind prior to stuffing to achieve a genuine smoked sausage flavor when cooking in oven.

Nutrition Facts : ServingSize ,

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