Goteborg Summer Sausage, round 2 - QVIEW

Discussion in 'Sausage' started by ragnar, Feb 18, 2016.

  1. ragnar

    ragnar Smoke Blower

    It makes me more than happy to say that the first round of Goteborg Summer Sausage  was a big hit, and was devoured in record time. What that means, however, is that I am OUT of the stuff, and I like it a lot.

    That said, today, another 15 lb batch was started, with slight modification to the original recipe. I slightly increased the ground mustard, slightly increased the garlic powder, and slightly increased the Fermento and Dextrose.

    In order to make things easier to handle and also to help insure a more even blend of spices and cure, I generally make things in batches of 5 lbs. That means I measured out 3 rounds of spices, and mixed up 3 equal batches. Additionally, I always add the cure first to the meat, and dissolve it in about 2 tablespoons of cold water to help facilitate getting it dispersed evenly into the meat.

    Spices (minus cure):


    Got 15 lbs of sausage all mixed up, and resting in the fridge for the night. After work tomorrow, I'll get them stuffed, and then get to smoking. In the photo below, it's in the stainless bowl on the left. At the same time, we made up a 15 lb batch of Jagdwurst, which is in the two stacked bowls on the right. Yeah, it's going to be a long weekend... but a tasty one!


    This will be stuffed into 2 1/2" x 20" fibrous casings, and smoked with hickory. I'd thought about changing to oak, but I know the hickory imparts a great flavor, so I'll stick with a good thing.
     
    worktogthr likes this.
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Watching.

    Don't be afraid of oak. I use alot of it.
     
  3. ragnar

    ragnar Smoke Blower

    I've never run with it, but a buddy of mine recently did up a beauty of a Kielbasa based on Rytek's recipe and a couple of pointers from your's truly, and smoked it with oak. It was really, really awesome. Thinking I'll keep to the Hickory on this one, but do the Whiskey Barrel Oak on the Jagdwurst, specifically because it's a mild, happy flavor.

    Glad you're along for the ride!
     
  4. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Looks good so far Ragnar, I'll be looking forward to seeing the finished product.
     
  5. smokinal

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

    As said above, great start!

    Al
     
  6. ragnar

    ragnar Smoke Blower

    Thanks, guys! I am very confident this is going to rock!

    Got the Jagdwurst and this Goteborg SS stuffed. Jagdwurst on the left, and this on the right.


    The Goteborg SS went into the fridge. It'll get smoked up tomorrow. Finished pics later tomorrow or sometime Sunday.
     
  7. ragnar

    ragnar Smoke Blower

    Smoked this batch up yesterday with 3 hours of Hickory.


    The appearance and texture are the same as the first round I did of this sausage. 

    The adjustments to the seasonings and Fermento paid off huge. There is a little bit more mustard kick, and the increase in zip from the slight bump up in Fermento lingers after it is eaten. It's just on the verge of puckering your cheeks sour, but not quite there. To my palate, this is a wicked-good sausage. Glad this batch was 15 lbs, 'cause it won't last. I already have requests from family for a bit of it, and I'll be trading pound for pound for some high-end roasted coffee.

    The recipe I used for the first round was this:

    10 lbs ground pork

    2 tsp #1 cure

    1 Tbsp medium ground black pepper

    2 Tbsp ground mustard

    2 Tbsp whole mustard seed

    2 Tbsp ground nutmeg

    1 tsp garlic powder

    1/3 cup non-iodized salt

    7 oz Fermento

    2 Tbsp + 1 tsp powdered dextrose

    3 oz ice cold water to dissolve cure prior to adding to meat

    Adjusting this for 10 lbs to be the recipe I used this time:

    10 lbs ground pork

    2 tsp #1 cure

    1 Tbsp medium ground black pepper

    2 Tbsp ground mustard

    2 1/2 Tbsp whole mustard seed

    2 Tbsp ground nutmeg

    1 1/2 tsp garlic powder

    1/3 cup non-iodized salt

    8 oz Fermento

    2 Tbsp + 2 tsp powdered dextrose

    3 oz ice cold water to dissolve cure prior to adding to meat
     
    boykjo likes this.
  8. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    That looks mighty tasty...................[​IMG]

    Points!!!!

    Joe
     
  9. bena

    bena Meat Mopper

    Nice Job!  Looks great!
     
  10. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Another awesome looking sausage post!! Points!!
     
  11. whistech

    whistech Smoking Fanatic SMF Premier Member

    That sausage looks delicious!
     

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