25 pounds of summer sausage and hitemp cheese

Discussion in 'Sausage' started by salmonclubber, Oct 6, 2007.

  1. salmonclubber

    salmonclubber Master of the Pit OTBS Member

    hello everyone

    i just made 25 pounds of summer sausage with hi temp cheddar cheese it turned out awesome debb i used a special meat binder and some dry milk for the binder and i think i like it the sausage is nice and moist i got the binders from butcher-packer i smoked the sausage using hickory

    here are some pics






    huey
     
  2. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    that looks really good huey.[​IMG]
     
  3. cowgirl

    cowgirl Smoking Guru OTBS Member

    Those look great salmonclubber!![​IMG]
     
  4. bigarm's smokin

    bigarm's smokin Master of the Pit OTBS Member

    Dang Huey, looks great!!! What kind of casing do you use? I been talkin with Mossy, tryin to figure out a good stuffer and what type of casing to use. What temp do you smoke it, and for how long? Oh hell, just write a 400 page book and send it to me. [​IMG][​IMG] Terry
     
  5. low&slow

    low&slow Smoking Fanatic OTBS Member

    Man that looks good. I wish I knew how to do that. My wife loves summer sausage.
     
  6. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    salmonclubber
    Awesome looking summer sausage !!! Another good hi-temp cheese for both meat sticks and summer sausage is swiss/jalapeño. Your pic's are really making me hungry for deer hunting season !!!
     
  7. richtee

    richtee Smoking Guru OTBS Member

    Wow... eat yer heart out O-s-c-a-r M-e-y-e-r! hehehe
     
  8. cajun_1

    cajun_1 Master of the Pit OTBS Member

    Those looks great.... Have had a stuffer for a year now & it's just collecting dust. This has given me the un-dust and use it syndrome. Thanks for posting.
     
  9. goat

    goat Smoking Fanatic OTBS Member

    Nice!! That high temp cheese is the ticket.
     
  10. richtee

    richtee Smoking Guru OTBS Member

    I just gotta wonder Hi-temp cheese.... asbestos? Heh...but seriously...anyone got a clue!?!

    Less fat/more whey?
     
  11. dacdots

    dacdots Master of the Pit OTBS Member

    Salmon,those are some nice looking sausages.I love sausage making time,Im about out from last season.The cheese is the ticket,makes it interesting.
     
  12. absolutely beautiful work!! looks yummy :)
     
  13. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    p.s. huey- now if you'll just throw a couple of those into a nice wood giftbox & mail to me......[​IMG][​IMG]
     
  14. blackhawk19

    blackhawk19 Master of the Pit OTBS Member

    Boy that looks great, is mine in the mail yet? [​IMG]
     
  15. salmonclubber

    salmonclubber Master of the Pit OTBS Member

    thanks guys

    i do all my smoke sausage using pre mixed seasonings they come with cure sometimes i add a little cayane pepper just depends on how i feel the cheese and the meat binders that i used on this batch made the sausage turn out really great what a difference
    i start the sausage at a smokehouse temp of 120 for one hour then i add the wood smoke at 120 for another hour then i bump it up to 140 for a hour then on up to 160 for another hour and then up to 175 when the sausage temp reaches 152 i pull and give a cold water bath this cools the sausage and keeps it from getting all wrinkled up

    i used fibrous casing
    pre mixed summer sausage seasoning
    special meat binder from butcher-packer
    powdered dry milk
    and hi temp chedder cheese

    huey
     
  16. richtee

    richtee Smoking Guru OTBS Member

    I'm gonna try unflavored gelatin in my next batch of summer....that nice tight meat... hard to get without a binder.
     
  17. deejaydebi

    deejaydebi Smoking Guru

    WooHoo! Those are some pretty summer sausages Huey! Gotta love that high temp cheese it keeps it's form nicely in the smoker.

    So which binder did you use? I use powdered milk and soy powder in alot of sausages.

    Got a free packet of this stuff called Flavor booster with no instructions for use from somebody. I ordered a bunch of sausages supplies from 3 different places and just dumped them in all in a big box so I have no idea where I got it.
     
  18. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Debi
    That flavor booster is from Curley's Sausage Kitchen !!!
     
  19. seaham358

    seaham358 Smoking Fanatic OTBS Member

    They look great... Where did you get the cheese? What kit did you use?
    I use the Hi Mnt Summer Bologna kits and they are good but I am always looking to something new.. I got some Leggs spices last year and made some pepperoni sticks and they were real good.
    Great looking SS
     
  20. salmonclubber

    salmonclubber Master of the Pit OTBS Member

    deb i used the special meat binder from butcher-packer and dry milk powder 2 oz of each for 25 pounds of meat
    seaham i get most of my sausage supplies from ps seasoning they have everything i need it is not a kit it is just premixed season
     

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