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Post by Sleazy E on Nov 8, 2007 9:26:06 GMT -5
ok I am going to try and make summer sausage for the first time this year........ My question is this.... Do I have to use a smoker (I don't have one) or will liquid smoke work ok? I have made jerky in my oven before and it turns out ok (although a smoker would be better).... also making it int he oven I assume I would cook it like Jerky and just cook it on low until the internal temp got warm enough.
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Post by Hoosier Hunter on Nov 8, 2007 11:54:38 GMT -5
Yes, can be done in a oven, I believe the LEM brand gives you oven instructions on temps and times as well. I cook mine in my smoker until it reaches 150F internally.
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Post by parrothead on Nov 8, 2007 14:00:20 GMT -5
I do mine in the oven at around 165 it is LEM it turned out very good. One thing, if you are happily married and want to stay that way put foil down in the oven. The meat drips a lot.
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Post by Sleazy E on Nov 8, 2007 14:08:08 GMT -5
thanks Parrot.... I will have to remember that when the time comes to start making it up.
OK so I am going to have to try this out when I get that big buck back from the processors. I had not considered LEM... I was just gonna make up a recipie as I went.... but I will check out thier stuff and see if they have anything I am interested in.
Thanks for the help you two.
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Post by parrothead on Nov 8, 2007 15:34:50 GMT -5
YOu buy the kit and they have the casings and everything. Taste just like the stuff you pay big bucks for.
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Post by hornharvester on Nov 8, 2007 19:14:15 GMT -5
I do mine in the oven and here is the recipe. h.h. Deer Summer Sausage 5 lbs. deer burger 1 lb. Roll of Hot Breakfast Sausage (Jimmy Dean, Purnels, etc) 5 Tablespoons Morton's Tender Quick Salt 1/2 Teaspoon Black Pepper 2 Tablespoons Mustard Seed 1 Tablespoon Fennel Seed 2 Teaspoons Garlic Powder 2 Teaspoons Red Pepper Flakes 3 Tablespoons Wrights Liguid Smoke (don’t substitute as others have a different flavor) Mix all ingredients together and refrigerate for 24 hours. Re-mix thourghly and refrgerate for 24 more hours. Shape into two 3 lb rolls or three 2 lbs rolls or stuff into 3 lb. casings. Bake on a rake at 170 degrees for 5 1/2 hrs. Remove from oven. Wrap in paper towels unitl cooled or hang. Remove paper towels and wrap in aluminum foil. Store in refridgerater. If you want to stuff the sausage into casings do so after the first mix and refridgerate for 48 hours, then bake. If you want to add cheese use 10% - 15% cheese to meat so 6 lbs of meat use 1/2 lb. of high tempeture cheese available at www.butcher-packer.com . Add cheese right before stuffing. Seed and chop 3-4 peppers per 3 lb of meat or add more if you want it hotter. Add peppers at the same time you add the cheese.
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Post by Sleazy E on Nov 9, 2007 0:03:49 GMT -5
That recipe looks pretty good HH.... does it freeze well? I am looking to make a large bulk of it... so I don't have to make it again this summer.....
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Post by Hoosier Hunter on Nov 9, 2007 6:20:49 GMT -5
When starting something new or a new recipe I would start small and make sure it's to your liking. You just don't know how it will come out. I've made the LEM summer sausage 4 times and cooked it differently each time and still looking for improvment.
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Post by parrothead on Nov 9, 2007 7:29:57 GMT -5
One thing I really like about LEM is the rolls arent huge like the ones you have made. They are easier to handle and eat all of.
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Post by hornharvester on Nov 9, 2007 9:56:14 GMT -5
One thing I really like about LEM is the rolls arent huge like the ones you have made. They are easier to handle and eat all of. Just make smaller rolls. You can make them any size you want. This recipe makes approximately 6-7 pounds. You can buy casing any size you want or roll these to the size you want. SleazyE, I put them in vacuum bags and then freeze it. The nice thing about this recipe is you don't have to make a big batch at one time. Most of the time I make two sticks. The 3 lb stick are the same size most butchers use when making summer sausage. I think this recipe is better if you let the sausage age in the refrigerator for 3-4 days before you eat it. h.h.
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Post by Hoosier Hunter on Nov 9, 2007 11:09:56 GMT -5
One thing I really like about LEM is the rolls arent huge like the ones you have made. They are easier to handle and eat all of. Just make smaller rolls. You can make them any size you want. This recipe makes approximately 6-7 pounds. You can buy casing any size you want or roll these to the size you want. SleazyE, I put them in vacuum bags and then freeze it. The nice thing about this recipe is you don't have to make a big batch at one time. Most of the time I make two sticks. The 3 lb stick are the same size most butchers use when making summer sausage. I think this recipe is better is you let the sausage age in the refrigerator for 3-4 days before you eat it. h.h. HH, where can you get narrow vacuum bags for vacuum sealing? All I've seen is 6" wide ones. I'd like something the size of the Summer Sausage. I know someone makes them As the sausage king you must know...
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Post by hornharvester on Nov 9, 2007 14:22:55 GMT -5
HH,
not sure who makes 6" rolls. i buy mine at sams club, 6 rolls to a box, two 8" rolls and four 11" rolls. they are big rolls made for food saver. cost 36.00 for the box but you can pack a lot of food.
i use the 8" for summer sausage. Ive not seen any 6" but havent been looking either. h.h.
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Post by Hoosier Hunter on Nov 9, 2007 14:37:48 GMT -5
HH, not sure who makes 6" rolls. i buy mine at sams club, 6 rolls to a box, two 8" rolls and four 11" rolls. they are big rolls made for food saver. cost 36.00 for the box but you can pack a lot of food. i use the 8" for summer sausage. Ive not seen any 6" but havent been looking either. h.h. I bought a new replacement Foodsaver VAC this fall. It gave me a free roll of 6" with it so i assume you can buy 6". Normally all I ever saw was the 8" and 11" on the stores. When I used to have summer sausage made those people would vacuum seal the 3 pounds rolls singly. I'd be nice to find some 4" bags for this.
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Post by chicobrownbear on Nov 16, 2007 10:48:46 GMT -5
Hornharvester's Jalapapapeno sausage is really good. He brought some to the HI picnic this past summer and it didn't last long.
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