Displaced Midwesterner

Discussion in 'Roll Call' started by jkedwards47348, Sep 12, 2016.

  1. Hi all,

    Just a quick background. I grew up in the midwest where my grandfather worked at a large meat packing facility in their smokehouse. I remember the smell of hickory all over him when he came home from work. Fast forward 40-50 years and I started smoking my own meats just about 4 years ago using a side charcoal/stick burner (the Char-Griller Duo with the smoker attachment) on pork butts and brisket. I've since graduated to a vertical gas burner and doing my own bacon. Tonight (using some inspiration from this site) I smoked my own bologna, summer sausage, and a jalapeno/cheddar summer sausage. Total was 5x 1lb sausages. Major lesson learned: use a leaner ground beef and add some pork.

    Jake
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Hi Jake!

    Welcome to the forum!

    Glad to have you with us!

    Al
     
  3. Thank you very much.

    The sausages all came out very tasty, but a little crumbly. Not fall apart crumbly, but enough that it doesn't slice cleanly.

    Also, as I said, it probably would have helped to use a slightly higher lean/fat ratio beef and then added some pork.

    I did adapt my own progressive recipe, so if anyone has any recommendations here is what I did:

    Bologna "Base" Recipe:

    5# Ground Beef

    7.5 tsp TQ

    1 tsp Onion Pwdr

    1 tsp Garlic Powder

    1 cup NFDM

    1 tbsp Cultured Buttermilk

    I used 2 lbs to stuff a couple LEM 1-1/2" fibrous casings and then added the below to make a Summer Sausage base:

    Summer Sausage Recipe:

    3# Bologna "Base"

    1 tsp coarse ground Pepper

    1 tsp Mustard Seed

    1 tsp Fennel Seed

    1/2 tsp Cayenne Pwdr

    Again stuffed 2 lbs into a pair of 1-1/2" fibrous casings and then with the last pound, I added 1/2 cup chopped fresh jalapeno from the garden and about 3/4 cup of sharp white cheddar (shredded).

    I put that all together on Sunday, let its sit in the refrigerator overnight, and smoked it last night (Monday) for about 4 hours until the largest of the 5 sausages hit 155 degrees internal temp. Tossed them all into an ice bath for 30 minutes and then my daughter and I "sampled" a few (a lot) of bites from them. If I can get my daughter to email the photos she took on her phone, I'll post them up here.

    Jake
     

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