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1.) bluecat - 02/13/2017
Thought I would try my hand at making summer sausage. Instead of using an overpriced, oversalted kit, I did a little research and found a summer sausage recipe I liked.
Got into the freezer and took 13 pounds of venison and mixed it with 12 pounds of hamburger.
This is the smoker without the tube going between smoker barrel and racks. I wanted the heat from the smoker more than I wanted the smoke. With cheese I just want the smoke.
Once I reached an internal temperature of 155, the summer sausage got an ice bath to stop the cooking process and then a trip to the freezer.
Will open one of the casings tonight and give it a try. I bet it pairs well with Honey Mango wine. :wink
The worst part of the whole thing was mixing the meat. That cold meat is not fun to work with.
Got into the freezer and took 13 pounds of venison and mixed it with 12 pounds of hamburger.
This is the smoker without the tube going between smoker barrel and racks. I wanted the heat from the smoker more than I wanted the smoke. With cheese I just want the smoke.
Once I reached an internal temperature of 155, the summer sausage got an ice bath to stop the cooking process and then a trip to the freezer.
Will open one of the casings tonight and give it a try. I bet it pairs well with Honey Mango wine. :wink
The worst part of the whole thing was mixing the meat. That cold meat is not fun to work with.
2.) DParker - 02/13/2017
[QUOTE=bluecat;47119]That cold meat is not fun to work with.[/QUOTE]
"I was in the pool!!!"
Wait...what?
Let us know how it turns out. Summer sausage is one of the things on my smoker "To Do" list.
"I was in the pool!!!"
Wait...what?
Let us know how it turns out. Summer sausage is one of the things on my smoker "To Do" list.
3.) Swamp Fox - 02/13/2017
Did you build your fire in the firebox or in the smoker itself?
What temp did you need for your fire to get 155 for the sausage?
Are you probing multiple rack levels to determine temp, or just one?
What temp did you need for your fire to get 155 for the sausage?
Are you probing multiple rack levels to determine temp, or just one?
4.) bluecat - 02/13/2017
I still built the fire in the firebox, although I could have built it in the barrel. Habit I guess.
I smoked at around 200 and I was thinking it would be about 3 hours before internal temp of summer sausage would be reached. After about 5 hours, I realized we weren't going to get there. So I put more wood in the fire and in an hour I was there. If you look at the temperature on the smoker it is around 500. That is just putting in a small log. Pretty amazing really. Now the temperature in the smoke box was around 180. So quite a bit of difference. It reached 155 in about an hour.
If I was to do it over again, I would make it a little hotter in the firebox. I just used one sausage as the sacrificial lamb (had probe hole). Should I have probed more? [Realize I'm leaving myself open here]
I smoked at around 200 and I was thinking it would be about 3 hours before internal temp of summer sausage would be reached. After about 5 hours, I realized we weren't going to get there. So I put more wood in the fire and in an hour I was there. If you look at the temperature on the smoker it is around 500. That is just putting in a small log. Pretty amazing really. Now the temperature in the smoke box was around 180. So quite a bit of difference. It reached 155 in about an hour.
If I was to do it over again, I would make it a little hotter in the firebox. I just used one sausage as the sacrificial lamb (had probe hole). Should I have probed more? [Realize I'm leaving myself open here]
5.) bluecat - 02/13/2017
[QUOTE=bluecat;47119] That cold meat is not fun to work with.[/QUOTE]
That's what she said.
That's what she said.
6.) bluecat - 02/13/2017
That might have been a little confusing. Smoked at 200 (main barrel temp gauge), wood box temp around 120.
Then put in more wood to bring up temp considerably (main barrel) (400+)
Wood box temp then jumped to 180. (had a thermometer for internal temp of box also)
internal temp of sausage target = 155
Then put in more wood to bring up temp considerably (main barrel) (400+)
Wood box temp then jumped to 180. (had a thermometer for internal temp of box also)
internal temp of sausage target = 155
7.) Swamp Fox - 02/13/2017
I'm not an expert on probing, LOL....I notice I can get substantially different internal temps based on where stuff is in a barrel, though, with a nearby fire, so I just wonder how much variation there is in a vertical box.
What rack gets hottest, or is the best indication of average temp?
Also I've never made summer sausage. I'd like to learn. One time a friend and I were at a deer processor in the Midwest and my friend asked the processor a simple question. It was like he'd asked what was the secret recipe. The guy took it totally the wrong way, clammed up and gave us the stink eye. I put it down to the language barrier.
What rack gets hottest, or is the best indication of average temp?
Also I've never made summer sausage. I'd like to learn. One time a friend and I were at a deer processor in the Midwest and my friend asked the processor a simple question. It was like he'd asked what was the secret recipe. The guy took it totally the wrong way, clammed up and gave us the stink eye. I put it down to the language barrier.
8.) bluecat - 02/13/2017
People get funny sometimes when you ask for help on stuff. This thread is closed.
9.) Swamp Fox - 02/13/2017
LOL...
Looking forward to the taste test. :tu:
Looking forward to the taste test. :tu:
10.) bluecat - 02/13/2017
Trying to get that smoker with 1/4" cast iron to stay under 200 is about as difficult as trying to do watch repairs while going down a bumpy road. I could do it but it would require sticks instead of chunks of wood. Those sticks would burn up too fast and ain't nobody got time for that. Therefore, I need to bleed off a little of that heat before it hits those rolls.
Now as to which rack was the hottest? Are you still talking about sausages? You are getting way too technical. I burned my thumb (found the hole that was in my gloves) when I reached in for one of the sausages. Does that help you?
Now as to which rack was the hottest? Are you still talking about sausages? You are getting way too technical. I burned my thumb (found the hole that was in my gloves) when I reached in for one of the sausages. Does that help you?
11.) bluecat - 02/13/2017
[QUOTE=Swamp Fox;47130]I'm not an expert on probing, LOL....I notice I can get substantially different internal temps based on where stuff is in a barrel, though, with a nearby fire, so I just wonder how much variation there is in a vertical box.
What rack gets hottest, or is the best indication of average temp?
Also I've never made summer sausage. I'd like to learn. One time a friend and I were at a deer processor in the Midwest and my friend asked the processor a simple question. It was like he'd asked what was the secret recipe. The guy took it totally the wrong way, clammed up and gave us the stink eye. I put it down to the language barrier.[/QUOTE]
I put it down to your friend making sexual innuendos with the deer processor about how big his sausage was.
What rack gets hottest, or is the best indication of average temp?
Also I've never made summer sausage. I'd like to learn. One time a friend and I were at a deer processor in the Midwest and my friend asked the processor a simple question. It was like he'd asked what was the secret recipe. The guy took it totally the wrong way, clammed up and gave us the stink eye. I put it down to the language barrier.[/QUOTE]
I put it down to your friend making sexual innuendos with the deer processor about how big his sausage was.
12.) Swamp Fox - 02/13/2017
[QUOTE=bluecat;47133] Therefore, I need to bleed off a little of that heat before it hits those rolls.
[/QUOTE]
I've seen you add a pot of water to the barrel, right? That helps with temp. I often use a brick in a bread pan full of water in my little set-up. Sometimes it's overkill, depending on how slack I am adding fuel. I think it really sucks up the heat, though. I'm not sure if it helps with humidity and/or the need to add water during a smoke or not. Depends on how good a fireman I am, I guess, and how long the smoke is.
I figure if "tuning plates" and dry sand even out heat while water cools heat, that wet sand and wet bricks have potential for some extra super-duper degree of handiness for simultaneous temperature stabilization AND cooling.
I mean, it's science, right?---:-)
[/QUOTE]
I've seen you add a pot of water to the barrel, right? That helps with temp. I often use a brick in a bread pan full of water in my little set-up. Sometimes it's overkill, depending on how slack I am adding fuel. I think it really sucks up the heat, though. I'm not sure if it helps with humidity and/or the need to add water during a smoke or not. Depends on how good a fireman I am, I guess, and how long the smoke is.
I figure if "tuning plates" and dry sand even out heat while water cools heat, that wet sand and wet bricks have potential for some extra super-duper degree of handiness for simultaneous temperature stabilization AND cooling.
I mean, it's science, right?---:-)
13.) bluecat - 02/13/2017
Hmm, I don't add the water to control heat as add humidity but I suppose it might dampen the heat a bit as well.
The thing I learned from all this is that I need a hotter fire than I originally did so I can get the smoke box up beyond 120 and into the 140's 150's and 160 range.
It just took me longer to get there. I normally only use the box for cheese or to add smoke flavor to jerky and have not used it to actually bring something up to temp.
I thought about putting the sausage in the barrel itself but I didn't want to get into placement issues and space restriction.
The thing I learned from all this is that I need a hotter fire than I originally did so I can get the smoke box up beyond 120 and into the 140's 150's and 160 range.
It just took me longer to get there. I normally only use the box for cheese or to add smoke flavor to jerky and have not used it to actually bring something up to temp.
I thought about putting the sausage in the barrel itself but I didn't want to get into placement issues and space restriction.
14.) Swamp Fox - 02/13/2017
I figured that's why you used the box.
I've noticed water right below meat drops the temp it's cooking at significantly.
I see a fire directly in the barrel in your future.
Now I suddenly have a strange craving for half a tube of Slim Jims. I noticed no one's seen DParker around since you posted this thread. I bet that vending machine at his office is getting a work-out today....LOL
I've noticed water right below meat drops the temp it's cooking at significantly.
I see a fire directly in the barrel in your future.
Now I suddenly have a strange craving for half a tube of Slim Jims. I noticed no one's seen DParker around since you posted this thread. I bet that vending machine at his office is getting a work-out today....LOL
15.) DParker - 02/13/2017
Actually using the water pan for...well, water...was the mistake I made on the first brisket I did in my smoker. Keeping the air humid causes water condensation on the meat, which then results in evaporative cooling thereof...significantly extending the cooking time. I've found that the pan is much more useful as a container for clean sand, which acts as a thermal buffer and helps to prevent dramatic temperature swings, especially when it's cool and breezy outside.
16.) bluecat - 02/13/2017
Did not know this. So when is it appropriate to use a water pan?
17.) DParker - 02/13/2017
[QUOTE=bluecat;47141]Did not know this. So when is it appropriate to use a water pan?[/QUOTE]
I'm not certain, to be honest. I assume they do have some value, as they're included in just about every commercially made smoker I've ever seen. Maybe for smokes of relatively short duration where adding a little extra time to the cooking process doesn't make that big of a difference, and is worth the benefit of keeping the air moist.
I'm not certain, to be honest. I assume they do have some value, as they're included in just about every commercially made smoker I've ever seen. Maybe for smokes of relatively short duration where adding a little extra time to the cooking process doesn't make that big of a difference, and is worth the benefit of keeping the air moist.
18.) Swamp Fox - 02/13/2017
There seems to be a school of thought that says adding humidity, [I]per se[/I], is over-rated. From what little experience I have, I'm gonna guess the major benefit of moisture or humidity is in lowering the temp for a longer, slower cook.
That goes for passive humidity sources as well as for more active techniques such as spritzing.
I'm gonna take a wild guess here and say that the more REAL (REALLY) slow cooks you observe, such as whole hogs, the less you see any water and the more you see very disciplined fire management.
That goes for passive humidity sources as well as for more active techniques such as spritzing.
I'm gonna take a wild guess here and say that the more REAL (REALLY) slow cooks you observe, such as whole hogs, the less you see any water and the more you see very disciplined fire management.
19.) DParker - 02/13/2017
[QUOTE=Swamp Fox;47143]There seems to be a school of thought that says adding humidity, [I]per se[/I], is over-rated. From what little experience I have, I'm gonna guess the major benefit of moisture or humidity is in lowering the temp for a longer, slower cook.
That goes for passive humidity sources as well as for more active techniques such as spritzing.
I'm gonna take a wild guess here and say that the more REAL (REALLY) slow cooks you observe, such as whole hogs, the less you see any water and the more you see very disciplined fire management.[/QUOTE]
I'll buy that. Everything I've smoked either has enough fat content to more than keep it moist, or is smoked for a short enough duration that drying it out isn't a concern.
Where the hell is Billy?
That goes for passive humidity sources as well as for more active techniques such as spritzing.
I'm gonna take a wild guess here and say that the more REAL (REALLY) slow cooks you observe, such as whole hogs, the less you see any water and the more you see very disciplined fire management.[/QUOTE]
I'll buy that. Everything I've smoked either has enough fat content to more than keep it moist, or is smoked for a short enough duration that drying it out isn't a concern.
Where the hell is Billy?
20.) Swamp Fox - 02/13/2017
I haven't read this whole thing but it looks like it has good info. And from the beginning of the article, it might support my statement above. I'll look at it more closely later.
[url]http://virtualweberbullet.com/using-a-water-pan-in-weber-smokers.html[/url]
[url]http://virtualweberbullet.com/using-a-water-pan-in-weber-smokers.html[/url]
21.) bluecat - 02/14/2017
Had a taste of the summer sausage this morning. A+. I was worried that it would be overly smokey but the casing kept the meat protected. Had a nice smokey flavor but just the right amount. Texture was great, I was worried that the course grind on the meat would be too coarse. It was not. Could really taste the pepper, garlic and the mustard seeds.
The only thing I was a little disappointed about was that there might be a tad bit too much salt. I don't eat a lot of salt so I'm a little more sensitive to it than others. I'll have to continue to evaluate as I eat more of it. Also the pepper I used was a pepper blend of white, green and black peppercorns that I ground. I wouldn't alter the Tenderquick only the table salt.
Here is the recipe I used. Remember the recipe is for 25 pounds of meat.
Summer Sausage Recipe
Ingredients
13 lbs coarse ground beef
12 lbs venison
2 c water
1 c TenderQuik
2/3 c salt
1/4 c whole mustard seed
1/4 c coarse ground black pepper
1/4 c sugar
3 T garlic powder
1 T marjoram
Grind the Meat - The first step in making delicious summer sausage is to grind the meat with a meat grinder. You will want to use a coarse plate in the meat grinder to make the desired texture. Grind each type of meat, then mix the different meats together. Keep the meat cold until you are ready to smoke your venison summer sausage.
Cure the Ground Meat - Use curing salts, such as Morton TenderQuik to cure the meat. Add the salt cure mixture into the meat and mix well. Be sure to keep the meat refrigerated while the meat is curing, which will take several days. You will also want to remix the meat at least once a day during the curing process to ensure a full and proper cure.
Smoke the Sausage in a Smoker - Now you are ready to smoke your summer sausage in a meat smoker or smokehouse. Hang the stuffed summer sausage in the smoker or smokehouse and gradually increase the temperature throughout the smoking process. The low temperature in the smoker gently cooks the sausage, preventing the fat from rendering out.
Smoke at 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.
After smoking, the sausages are rinsed in cold water to chill them and stop the cooking process. They are then dried and ready to be eaten or stored. We recommend storing the sausage in a vacuum sealed bag using a vacuum sealer.
The only thing I was a little disappointed about was that there might be a tad bit too much salt. I don't eat a lot of salt so I'm a little more sensitive to it than others. I'll have to continue to evaluate as I eat more of it. Also the pepper I used was a pepper blend of white, green and black peppercorns that I ground. I wouldn't alter the Tenderquick only the table salt.
Here is the recipe I used. Remember the recipe is for 25 pounds of meat.
Summer Sausage Recipe
Ingredients
13 lbs coarse ground beef
12 lbs venison
2 c water
1 c TenderQuik
2/3 c salt
1/4 c whole mustard seed
1/4 c coarse ground black pepper
1/4 c sugar
3 T garlic powder
1 T marjoram
Grind the Meat - The first step in making delicious summer sausage is to grind the meat with a meat grinder. You will want to use a coarse plate in the meat grinder to make the desired texture. Grind each type of meat, then mix the different meats together. Keep the meat cold until you are ready to smoke your venison summer sausage.
Cure the Ground Meat - Use curing salts, such as Morton TenderQuik to cure the meat. Add the salt cure mixture into the meat and mix well. Be sure to keep the meat refrigerated while the meat is curing, which will take several days. You will also want to remix the meat at least once a day during the curing process to ensure a full and proper cure.
Smoke the Sausage in a Smoker - Now you are ready to smoke your summer sausage in a meat smoker or smokehouse. Hang the stuffed summer sausage in the smoker or smokehouse and gradually increase the temperature throughout the smoking process. The low temperature in the smoker gently cooks the sausage, preventing the fat from rendering out.
Smoke at 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.
After smoking, the sausages are rinsed in cold water to chill them and stop the cooking process. They are then dried and ready to be eaten or stored. We recommend storing the sausage in a vacuum sealed bag using a vacuum sealer.
22.) bluecat - 02/14/2017
I just put all the sausage chubs in a container and poured ice over them until they were submerged. This stopped the cooking process. They were in the ice about 30 minutes and then they went into the freezer. I'll vaccuseal next chance I get.
23.) Swamp Fox - 02/14/2017
:beer:
On a scale of 1-10 where 10 is perfect and 1 is inedible, where would you say this saltiness is
1) For you
and
2) For a normal person :wink
And how much would you cut the salt back for each, if you had a time machine?
On a scale of 1-10 where 10 is perfect and 1 is inedible, where would you say this saltiness is
1) For you
and
2) For a normal person :wink
And how much would you cut the salt back for each, if you had a time machine?
24.) bluecat - 02/14/2017
Next time I make it I'm going to go from 2/3 c to 1/2 c.
I'd say the saltiness is about an 8 and it might be perfect for someone else. I'll have to eat more to see.
I'm a tweaker!
I'd say the saltiness is about an 8 and it might be perfect for someone else. I'll have to eat more to see.
I'm a tweaker!
25.) DParker - 02/14/2017
[QUOTE=bluecat;47146]The only thing I was a little disappointed about was that there might be a tad bit too much salt. I don't eat a lot of salt so I'm a little more sensitive to it than others.[/QUOTE]
That just makes you thirstier so you'll drink more beer. So, really...the saltiness is a feature rather than a bug.
That just makes you thirstier so you'll drink more beer. So, really...the saltiness is a feature rather than a bug.
26.) BULLZ-i - 02/14/2017
DO AGE IT FOR A COUPLE WEEKS LIKE WITH CHEESE TO ABSORB THE SMOKE DEEPER AND TAME THE TINNY FLAVOR?
27.) Swamp Fox - 02/16/2017
Is that a question or advice?
"Do [you] age ...?"
Or "Do age... [? typo]"
I think there's a poison that tastes tinny, or at least metallic, but where would a tinny taste come from in smoking sausage?
Let me rephrase that...LOL...
"Do [you] age ...?"
Or "Do age... [? typo]"
I think there's a poison that tastes tinny, or at least metallic, but where would a tinny taste come from in smoking sausage?
Let me rephrase that...LOL...
28.) bluecat - 02/16/2017
I've had a chance now to have others test the summer sausage. Everyone has enjoyed the taste up front. Two people have commented that it is slightly too salty on the finish. One person said it was perfect that way it is. So, since, my opinion trumps all, I'm going to cut the salt in half (2/3 c to 1/3 c) next time I do it.
About the tinny taste. Mine certainly doesn't have any bad or tinny flavor and the smoke is clear through the sausage. It is certainly ready to eat. I see no further reason to do anything else except enjoy.
It does call for 1 T Margoram for 25 lbs meat. I would consider doubling that as I don't detect any Margoram flavor. Everything else seems to really be in the correct proportions.
I will smoke at a higher temp than before but I already covered that. 155 is where you need to be to end the smoke. The meat is not dry at all.
About the tinny taste. Mine certainly doesn't have any bad or tinny flavor and the smoke is clear through the sausage. It is certainly ready to eat. I see no further reason to do anything else except enjoy.
It does call for 1 T Margoram for 25 lbs meat. I would consider doubling that as I don't detect any Margoram flavor. Everything else seems to really be in the correct proportions.
I will smoke at a higher temp than before but I already covered that. 155 is where you need to be to end the smoke. The meat is not dry at all.
29.) BULLZ-i - 02/17/2017
HEAVY HEAVY SMOKED CHEESE (TO ME) HAS A TINNY FLAVOR IT RIGHT OUT OF THE SMOKER. LETTING THE WRAPPED CHEESE REST FOR 2 WEEKS IN THE FRIDGE TAMES IT DOWN TO HAVING NO TINNY FLAVOR AND RIGHT WHERE IT NEEDS TO BE, PERFECT! PEPPER JACK BEING THE BEST SO FAR.
MY QUESTION SIMPLE WAS DO YOU LET YOUR SUMMER SAUSAGE REST?
MY QUESTION SIMPLE WAS DO YOU LET YOUR SUMMER SAUSAGE REST?
30.) DParker - 02/17/2017
[QUOTE=BULLZ-i;47215]MY QUESTION SIMPLE WAS DO YOU LET YOUR SUMMER SAUSAGE REST?[/QUOTE]
C'mon, man....I'm tryin' to keep everything PG-13, and yer killin' me here.
C'mon, man....I'm tryin' to keep everything PG-13, and yer killin' me here.
31.) bluecat - 02/17/2017
[QUOTE=BULLZ-i;47215]
MY QUESTION SIMPLE WAS DO YOU LET YOUR SUMMER SAUSAGE REST?[/QUOTE]
No, the only resting going on is between bites.
MY QUESTION SIMPLE WAS DO YOU LET YOUR SUMMER SAUSAGE REST?[/QUOTE]
No, the only resting going on is between bites.
32.) Swamp Fox - 02/17/2017
[QUOTE=DParker;47216]C'mon, man....I'm tryin' to keep everything PG-13, and yer killin' me here.[/QUOTE]
So..many...jokes...Errrgh!
So..many...jokes...Errrgh!
33.) Wild Bob - 04/20/2017
Looks good Blue.
I made some up a couple of months ago as well. Good stuff!
I do let mine rest - for 24 hours in the refridgerator after stuffing and before smoking:
I made some up a couple of months ago as well. Good stuff!
I do let mine rest - for 24 hours in the refridgerator after stuffing and before smoking:
34.) bluecat - 04/20/2017
I'm always trying to learn something new Bob. What's the reasoning behind letting it "rest"?
35.) bluecat - 04/20/2017
by the way, yum.
36.) DParker - 04/21/2017
[QUOTE=bluecat;48387]I'm always trying to learn something new Bob. What's the reasoning behind letting it "rest"?[/QUOTE]
Well, he's not a machine...and he's not gettin' any younger.
Well, he's not a machine...and he's not gettin' any younger.
37.) Swamp Fox - 04/21/2017
[QUOTE]GROUCHO MARX: “Why do you have so many children? That’s a big responsibility and a big burden.”
MRS. STORY (mother of something like 17 children): “Well, because I love my children and I think that’s our purpose here on Earth, and I love my husband.”
GROUCHO: “I love my cigar, too, but I take it out of my mouth once in a while.”[/QUOTE]
----Probably an urban legend, but well worth promoting...:grin:
MRS. STORY (mother of something like 17 children): “Well, because I love my children and I think that’s our purpose here on Earth, and I love my husband.”
GROUCHO: “I love my cigar, too, but I take it out of my mouth once in a while.”[/QUOTE]
----Probably an urban legend, but well worth promoting...:grin:
38.) bluecat - 04/24/2017
[QUOTE=bluecat;48387]I'm always trying to learn something new Bob. What's the reasoning behind letting it "rest"?[/QUOTE]
Maybe I should ask BULLZ-i...:wink
Maybe I should ask BULLZ-i...:wink
39.) bluecat - 04/24/2017
Speaking of smoking, I have a friend who told me that there was a cherry tree that was hit by lightening on their property and is down. I told him I wanted it so went out to look at it yesterday. I've never seen a cherry tree this big. It is a foot in diameter and maybe 35 feet long before it forks. Now I don't know if I should be cutting that thing or not. Don't know how much it is worth. Either way, I've got cherry wood to last me 10 lifetimes.
40.) Swamp Fox - 04/24/2017
That's a lot of wood chips!
Or you could go into the plaque business...
Or you could go into the plaque business...
41.) Swamp Fox - 04/24/2017
[QUOTE=bluecat;48420]Maybe I should ask BULLZ-i...:wink[/QUOTE]
Bob's not here, man...
Bob's not here, man...
42.) bluecat - 04/24/2017
Maybe he is resting.
43.) Wild Bob - 04/28/2017
This definition /description is offered in as least subliminal way as possible...so by way of the Force - you dirty joke fiends pass on unmolested.
Resting:
The rationale behind it as it was described to me: It allows the proteins in the meat time to react with the cure and mixture so that the finished product has good texture. Once you start smoking the sausage and bringing the heat up (unless you're just cold smoking...but I don't know of too many people cold smoking summer sausage, and then heating after - that just seems like a lot of extra work to me) the protein extraction stops as the heat rises. So based on that I was taught to mix, stuff, then let the sausages rest for 24 hours, then allow to warm to room temp, and then smoke.
Resting:
The rationale behind it as it was described to me: It allows the proteins in the meat time to react with the cure and mixture so that the finished product has good texture. Once you start smoking the sausage and bringing the heat up (unless you're just cold smoking...but I don't know of too many people cold smoking summer sausage, and then heating after - that just seems like a lot of extra work to me) the protein extraction stops as the heat rises. So based on that I was taught to mix, stuff, then let the sausages rest for 24 hours, then allow to warm to room temp, and then smoke.
44.) bluecat - 04/30/2017
Okay, does the fact that I let the meat sit with the cure for several days with the cure count? I mix, let sit, then the next day mix again and let sit.
I just couldn't figure out why stuffing into the casing would require rest.
I just couldn't figure out why stuffing into the casing would require rest.
45.) crookedeye - 04/30/2017
you always want to rest your sausage..right bullzi!!
46.) bluecat - 05/01/2017
[QUOTE=Wild Bob;48499]This definition /description is offered in as least subliminal way as possible...so by way of the Force - you dirty joke fiends pass on unmolested.
Resting:
The rationale behind it as it was described to me: It allows the proteins in the meat time to react with the cure and mixture so that the finished product has good texture. Once you start smoking the sausage and bringing the heat up (unless you're just cold smoking...but I don't know of too many people cold smoking summer sausage, and then heating after - that just seems like a lot of extra work to me) the protein extraction stops as the heat rises. So based on that I was taught to mix, stuff, then let the sausages rest for 24 hours, then allow to warm to room temp, and then smoke.[/QUOTE]
I think I would put more emphasis on the mixing and resting BEFORE it was stuffed. Just needed a little more clarification.
Resting:
The rationale behind it as it was described to me: It allows the proteins in the meat time to react with the cure and mixture so that the finished product has good texture. Once you start smoking the sausage and bringing the heat up (unless you're just cold smoking...but I don't know of too many people cold smoking summer sausage, and then heating after - that just seems like a lot of extra work to me) the protein extraction stops as the heat rises. So based on that I was taught to mix, stuff, then let the sausages rest for 24 hours, then allow to warm to room temp, and then smoke.[/QUOTE]
I think I would put more emphasis on the mixing and resting BEFORE it was stuffed. Just needed a little more clarification.
47.) Wild Bob - 05/26/2017
[QUOTE=bluecat;48523]Okay, does the fact that I let the meat sit with the cure for several days with the cure count? I mix, let sit, then the next day mix again and let sit.
I just couldn't figure out why stuffing into the casing would require rest.[/QUOTE]
- Yea, I don't think it really matters when that protein extraction occurs, just that it does. Although, I have read that some guys feel that allowing that cure to occur once the meat is stuffed is easier than stuffing casings with meat that has already set up...Again, I think its more personal preference than anything...kinda like whether or not to use a Butt-out... :-)
Important thing is to just keep on making that sausage IMO...one day you'll be a God when everyone else only knows how to rely on the supermarket and superstore. (That's a joke...I think...)
I just couldn't figure out why stuffing into the casing would require rest.[/QUOTE]
- Yea, I don't think it really matters when that protein extraction occurs, just that it does. Although, I have read that some guys feel that allowing that cure to occur once the meat is stuffed is easier than stuffing casings with meat that has already set up...Again, I think its more personal preference than anything...kinda like whether or not to use a Butt-out... :-)
Important thing is to just keep on making that sausage IMO...one day you'll be a God when everyone else only knows how to rely on the supermarket and superstore. (That's a joke...I think...)
48.) bluecat - 01/03/2018
Made another batch over the weekend but reduced added salt from 2/3 c to 1/3 c. So much better. I'm in the tweaking stage now. I think with the salt in the cure, it really doesn't need additional salt. Next time, I make it I'm reducing to no added salt.
49.) Swamp Fox - 01/03/2018
Good info. Thanks for the follow-up.