25 pounds of summer sausage and hitemp cheese

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salmonclubber

Gone but not forgotten. RIP
Original poster
OTBS Member
Jul 3, 2005
1,283
20
forks washington
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
 
that looks really good huey.
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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.
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Terry
 
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 !!!
 
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.
 
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.
 
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
 
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.
 
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
 
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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