SUMMER SAUSAGE SMOKER RECIPES

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SMOKED SUMMER SAUSAGE - JUST A PINCH RECIPES



Smoked Summer Sausage - Just A Pinch Recipes image

I use this one about 90% of the time, you can even cook it in an oven if you can keep about 175 ish put a grease catch pan (cooky sheet)on shelf below sausage if oven finishing. pinched from Eldons sausage.

Provided by steven sellards @sausagesteve

Categories     Other Snacks

Prep Time 2 hours

Cook Time 4 hours

Number Of Ingredients 14

10 pound(s) lean ground meat (10-12% fat)
4 tablespoon(s) salt
2 teaspoon(s) curing salt
2 teaspoon(s) liquid smoke
3 tablespoon(s) corn syrup solids
3 tablespoon(s) powdered dextrose
2 tablespoon(s) mustard seed whole
1 tablespoon(s) white pepper
2 tablespoon(s) black pepper, cracked
1 teaspoon(s) coriander seed
1 teaspoon(s) garlic granules
1 cup(s) cold water
1 cup(s) flavor binder 86, or 2 cups non fat dry milk
5 - 2" x 16" fibrous casings

Steps:

  • Combine ground meat with all remaining ingredients(except casings)in a large mixing bowl,mix/knead thoroughly up to 2 minutes. (to prepare fibrous casings soak 15 min. in warm water prior to using.
  • Taste test by frying a small amount(a size of a quarter or so) a patty to see if you approve the flavor. Make changes if needed.
  • Stuff seasoned meat mixture into casings of your choice; refrigerate overnight to cure.
  • SMOKER PROCESSING After sausage product has been seasoned,stuffed & cured overnight, hang the sausage product in smoker, carefully positioning so that it's not touching one another. 2. If you have a digital thermometer timer, push the probe into the center of one of the sausages, set the temperature alarm at 152 degrees F. 3. Begin the first hour by setting the temp. to 130-140 degrees; open the smoker damper wide open until the product is dry (tacky) to the touch 4.At beginning of second hr. close damper & adjust smoker temp. to 150-260 degrees & apply smoke for 1hr.and 20 min.Longer is optional if you prefer a heavy smoke. 5.At beginning of the 3rd hr. adjust smoker heat to 170 degrees. Maintain until internal temperature of the sausage product reaches 152 degrees internally at which time the sausage is fully cooked
  • Cooling Down the product: Remove sausages from smoker & shower with cool water to stop the cooking process, shower(spray) product until the internal temp of product drops to 120 degreesF.
  • Product is ready to eat. Remainder should be packaged & frozen until needed. Venison lovers can grind 9lbs. of trimmed venison and 1lb. beef fat for 10 lbs. of sausage sticks or summer/salami type sausages..enjoy

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Jul 23, 2019 · Second, summer sausage is cooked either in an oven, or via our preferred method, in a smoker. Both cooking methods partially dry and completely cook the meat, helping to preserve the sausage. We like the smoky flavor, but not everyone has a smoker.
From blog.lemproducts.com
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Jul 20, 2021 · Summer sausage originally got its name because it was a sausage you could eat in summer. It's almost laughable now to think that you'd need a special type of sausage for summer, but back when refrigeration wasn't available and Europeans relied on curing and smoking methods to make meats last, summer sausage was a seasonal treat because it wouldn't spoil during the warm summer …
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From misshomemade.com
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Aug 01, 2019 · Once the sausage is stuffed, it’s time to add some smoke. You can use a wood pellet grill like a Traeger, an electric smoker or a handmade smoke house in your backyard. The important thing is to hot smoke the summer sausage …
From backcountryhunters.org
See details


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From blog.cavetools.com
See details


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Jul 20, 2021 · Summer sausage originally got its name because it was a sausage you could eat in summer. It's almost laughable now to think that you'd need a special type of sausage for summer, but back when refrigeration wasn't available and Europeans relied on curing and smoking methods to make meats last, summer sausage was a seasonal treat because it wouldn't spoil during the warm summer …
From mashed.com
See details


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The next one of my venison sausage recipes taste outstanding and the texture is perfect. If you want to add 1/2 of ground pork use 2-1/2 lbs ground venison. If you use 1 lb ground pork - use two lbs of venison. Finish this off in a smoker with hickory wood; it really is worth it. You can purchase summer sausage …
From misshomemade.com
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From extension.umn.edu
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