50 pounds of summer sausage with hi temp chedder cheese

Discussion in 'Sausage' started by salmonclubber, Feb 11, 2008.

  1. salmonclubber

    salmonclubber Master of the Pit OTBS Member

    hello everyone

    yesterday i did my biggest batch of summer sausage ever i made fifty pounds in one batch it was cool i like a full smoker

    i used 36 pounds of elk meat and 14 pounds of pork butt i used the pre mixed seasoning from the sausage maker and i added hi temp cheddar cheese i also used the special meat binder from butcher-packer and some dry powdered milk and wow this stuff turned out great
     
  2. cajun_1

    cajun_1 Master of the Pit OTBS Member

    Da#% ... That looks good ... Great Job ...[​IMG]
     
  3. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    salmonclubber
    Wow, big batch and it looks great !!! Is the binder for texture and/or taste?

    50 lbs.......... Don't know if I have ever smoked that much summer sausage at one time, I will check in my wifes sausage diary (that just doesn't sound right !!!) tonight..... I remember a 37 1/2 lb. batch.
     
  4. cowgirl

    cowgirl Smoking Guru OTBS Member

    Awesome Salmonclubber! You did good! (again)[​IMG]
     
  5. salmonclubber

    salmonclubber Master of the Pit OTBS Member

    mossy

    my summer sausage was drying out and getting crumbly so i started using the special meat binder from butcher-packer and the dry powdered milk it is great stuff i dont want to change a thing my summer sausage just keeps getting better all the time i like both the texture and taste of the sausage now
     
  6. seaham358

    seaham358 Smoking Fanatic OTBS Member

    How much cheese did you add and what kind? Where did you get it? I can not find any locally and I will be getting some online soon.
    I have some Venison I need to get rid of soon and plan on making SS using the Hi Mountain Ss kit.
    Nice looking SS...
    Thanks.
     
  7. minn.bill

    minn.bill Smoking Fanatic SMF Premier Member

    how much binder and milk do you add per pnd ? looks wonderfull!
     
  8. fireguy

    fireguy Smoking Fanatic

    That Looks great, I am just chomping at the bit to make mine. After one more day of work I will be smoking 130#s for my sis and I over the next week. I hope mine turns out as well. I also like the high temp cheese from butcher packer, and the sausage maker summer sausage mix.
    good job
     
  9. badss

    badss Meat Mopper

    holyeeeeeeee....that looks fantastic!
     
  10. bigronhuntalot

    bigronhuntalot Fire Starter

    WOW Looks Great. Would you share your recipe???[​IMG]
     
  11. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Looks mighty fine! To bad you don't live closer, would love to taste it, sounds great![​IMG]
     
  12. salmonclubber

    salmonclubber Master of the Pit OTBS Member

    thanks everyone

    the sausage turned out awesome

    texas hunter i used 4 inch by 20 inch casing

    minn bill i use 2 oz of the binder and powdered milk for 25 pounds of meat
     
  13. kookie

    kookie Master of the Pit OTBS Member

    Looks damn good.....Nice job..........
     
  14. salmonclubber

    salmonclubber Master of the Pit OTBS Member

    texas hunter

    i usually cut it into thirds and vac pac and freeze it will last a long time

    seaham

    i used 2 pounds of cheese for 25 pounds of sausage i tried 2.5 pounds of cheese it was a little much for my family so i cut back now its just about right i got the cheese from butcher-packer

    bigron

    i used premixed seasoning from the sausagemaker and the cheese and binder and powdered milk i got from butcher-packer

    20 oz of seasoning
    4 pounds of cheese
    36 pounds of elk
    14 pounds of pork butt
    4 oz special meat binder
    4 oz powdered milk
    1 oz instacure#1 for 25 pounds of sausage so i used 2 oz in this batch
     

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