a bunch of summer sausage questions

Discussion in 'Sausage' started by ol smoky, Jan 16, 2016.

  1. ol smoky

    ol smoky Fire Starter

    I will be trying my second ever batch of summer sausage and I have a bunch of questions

    1. I have about 5lbs of pure venison. I want to make 10lbs of sausage. would you add 5lbs of pork butt or some other combination?

    2. I have 1 pound of high temp cheddar I want to add. what is the correct ratio for adding cheese?

    3. I want to add jalapeno peppers to it also. How much per 10lbs of meat?

    4 I now have NFDM. should I use this for summer sausage?

    5. I now have ECA. I have read so many different things on this. basically my question is how the heck do I use this.  Should I grind, mix, stuff, and smoke all in one day or is it ok to let the summer sausage sit in the fridge overnight and smoke the next day?

    6. I want this sausage to have a little heat to it, will the jalapeno's be enough or should I add something else like red pepper?

    thanks to whoever is willing to answer any or all of my 10000000 questions

    jeff
     
  2. mowin

    mowin Master of the Pit

    1. Add fatty pork but to make up your 10 lbs
    2. Not sure. I'm curious about the ratios myself
    3. Thats a tuff one. Everyone's level of heat is different.
    4. Commercial mix? If so no.
    5. Whats ECA?
    6. See # 3.

    It's not a lot of help, hopefully the sausage experts will chime in soon. Good luck.
     
    ol smoky likes this.
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I typically like a 70-30 or 75-25 ratio for the venison to pork butt ratio. To do a 70/30 10 pound batch you would need 7 pounds of venison and 3 pound of pork butt.

    NFDM is good to add to help retain moisture. I add 1/2-1 cup per 5 pounds. Add right before stuffing.

    ECA will add tang. amount varies 1.5-3 oz per 25 pounds.

    I hope you are planning on using cure. I'd recommend using cure #1, at a ratio of 1tsp per five pounds of ground meat.

    Usually figure 3/4 pound cheese per 5 pounds.

    3-4 jalapeños per 5 pounds. If you want spicer leave in seeds and veins.

    I mix my summer sausage and stuff. Then let it rest overnight in the fridge.

    The next morning I fire up the smoker to a pit temp of 130. I put the sausage in for one hour no smoke. Then I bump the temp up 10 degrees and add smoke. I will run the smoke for the rest of the time. Every hour I increase the temp of the pit 10 degrees until I reach a pit temp of 180. I smoke the sausage until the internal temp is 156. I remove and let bloom for several hours. Some will ice water bath to stop cooking. Then hang to bloom.
     
    Last edited: Jan 16, 2016
  4. ol smoky

    ol smoky Fire Starter

     

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