i made the sausages on saturday,use 21 lbs of venison and 8 lbs of fatty pork and the whole kit..produced 7 x 4+ lb rolls i did add extra stuff as per some of the reviews on the cabelas website.....garlic powder,onion powder,coriander,ginger,buttermilk,course ground pepper,paprika,marjorum and whole mustard seed
ground with course plate,seasoned and ground again into casings...quite simple really...we let cure for 30 hours,then about 6 hours on the smoker with hickory till internal temp hit 155...then into ice bath,dry and hung for 24 hours
i am super happy with the finished product....better than any sausage you get from the deli
You have some nice sausage there but it doesnt look like Summer Sausage if you're from Summer Sausage Country. Summer Sausage requires a culture and is fermented and in a cloth bag to dry it down as part of the manufacturing process
You have some nice sausage there but it doesnt look like Summer Sausage if you're from Summer Sausage Country. Summer Sausage requires a culture and is fermented and in a cloth bag to dry it down as part of the manufacturing process
The product made by 123chad is assuredly tasty.
Yes, real summer sausage is a fermented product. Like salami but with less stable storage potential.
The only issue compared to real summer sausage is that the excess supply should be frozen for future consumption.
Real summer sausage needs pH 4.7.... Cooking to 152°F internal temperature.... aw <0.964..... Salt 3.4%.
I've used several kits that claimed "summer sausage" product.
Actually, they all taste OK-- not quite like the lactic acid of true summer sausage but still acceptable.
The real issue with these kits is that the final product is not shelf stable like salami or summer sausage.
So if you don't eat it all in a few days, the left overs need to be frozen.
I have 12 pounds of last years venison in the sink thawing and have to go buy some pork yet. Got a kit from Bass Pro so I will be trying the Summer Sausage myself in the next few days. I will let you know how it turns out. Thanks for the inspiration lads.
Len Poli Sonoma Mountain Sausage. This guy knows what he is doing when it comes to fermented sausage and all the food safety and handling issues to make it safe. For many years, he had the only web site that had safe and FDA approved recipes for salami.
He also has enormous numbers of fresh sausage recipes to try out bratwursts, italians, polish, bacon, guanciale..... more than you could ever make in a life time. Definitely the best on-line website for sausage
Thesausagemaker.com has started selling fermenter products.
They have on line tutorials about sausage making which are pretty good.
Be safe and enjoy those salamis
Last edited by johny; December 16th, 2015 at 08:53 PM.
Wow finished my summer sausage and it turned out amazing. You guys are right, it turns out better than you would think.
The only things I would change is to add a few more spices (mustard seed, garlic, etc.) to my Hi Mountain spices and I shouldn't have put it thru the grinder three times. It looks like bologna but tastes like summer sausage. I should have stuffed my casings during the second pass thru the grinder. The sausage is all cut up into snack portions, vacuum packed and in the freezer now.
The Wife and Daughter got home from work last night and we all had a snack before supper.
Nice .I did a batch of the summer sausage last week same kit you had .and two times threw the grinder is max .turned out great .this week I did the snack sticks thy are really good as well. Once you start making it your self it gets addicting.lol nothing better than homemade. Dutch
Wow finished my summer sausage and it turned out amazing. You guys are right, it turns out better than you would think.
The only things I would change is to add a few more spices (mustard seed, garlic, etc.) to my Hi Mountain spices and I shouldn't have put it thru the grinder three times. It looks like bologna but tastes like summer sausage. I should have stuffed my casings during the second pass thru the grinder. The sausage is all cut up into snack portions, vacuum packed and in the freezer now.
The Wife and Daughter got home from work last night and we all had a snack before supper.
Hi Mountain has a Cracked Black Pepper and Garlic version that has a better taste. Try smoking it over hickory and then Vacuum packing it. I've never had problems keeping it in the fridge.
Roe+
A bad day hunting or fishing is better than a good day at work.
venison summer sausage
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Originally Posted by be2man
