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Post by 10point on Jan 15, 2008 10:17:03 GMT -5
I bought one of those hi-mountain sausage kits and didn't like the results and have a couple of questions for you expert sausage makers.
1. How much pork do you add?
2. I think I will add pepper jack cheese next go round and need suggestions on how much to add?
3. Any suggestions on adding peppers or anything else?
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Post by duff on Jan 15, 2008 10:55:27 GMT -5
1. I didn't add any pork or beef to the summer sausage I have made. Turned out fine IMO.
2. Never used cheese.
3. If you are talking about pickled hot peppers or peperchinies (sp?) you will want to drain them well.
Good luck!
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Post by hornharvester on Jan 15, 2008 12:41:13 GMT -5
I bought one of those hi-mountain sausage kits and didn't like the results and have a couple of questions for you expert sausage makers. 1. How much pork do you add? 2. I think I will add pepper jack cheese next go round and need suggestions on how much to add? 3. Any suggestions on adding peppers or anything else? if you want to add pork then add 1# for 5 lbs of venison. Add 10-15% cheese to sausage ( 1# cheese to 9-10# meat) and mix it in right before stuffing so it doesn't get broken up and blended in. cut the cheese into small pieces or buy high temp cheese from www.butcher-packer.com If you use fresh peppers just chop them up and add, if you use picked then make sure they are drained good. h.h. |
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Post by Hoosier Hunter on Jan 15, 2008 16:50:18 GMT -5
It's hard to go wrong with the LEM mix. When I do a 10 pound batch I use 7 pounds of deer to 3 pounds of good fatty pork.
I've used pepperjack cheese from both Butcher-Packer and LEM and both are equal.
I think Summer sausage can easily be over cooked and become dry. I have a probe in one sausage so can I continually monitor the temp thru the entire process. Careful you bring the temperature up slowly. Too high too quick will cook the outside quickly before the inner is even close to being done.
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Post by hornharvester on Jan 15, 2008 18:04:57 GMT -5
HH
Next batch I do will be cooked in a water bath. I dont smoke mine but instead use liguid smoke. Ive did some re-search and like the idea of the water bath. h.h.
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Post by 10point on Jan 15, 2008 18:36:56 GMT -5
It's hard to go wrong with the LEM mix. When I do a 10 pound batch I use 7 pounds of deer to 3 pounds of good fatty pork. I've used pepperjack cheese from both Butcher-Packer and LEM and both are equal. I think Summer sausage can easily be over cooked and become dry. I have a probe in one sausage so can I continually monitor the temp thru the entire process. Careful you bring the temperature up slowly. Too high too quick will cook the outside quickly before the inner is even close to being done. I have a probe also. What's your process for bringing up the temp slowly? I do mine in the oven. |
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Post by Hoosier Hunter on Jan 15, 2008 19:01:00 GMT -5
HH Next batch I do will be cooked in a water bath. I dont smoke mine but instead use liguid smoke. Ive did some re-search and like the idea of the water bath. h.h. I only use 1 very small piece of bark off a shag bark hickory. Something like an 1" X 4" So really my smoker is more of an oven. I do keep water in the pan and vents closed to retain the moisture. If the temp gets too high I open the lower vents only long enough to get the temp back down. For me the big 3 pounders take a good 10 hours to cook. Once done I immediately remove and chill in water for about 5 minutes. I then dry them off and let set out until the next day then vacuum seal and freeze. |
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Post by Hoosier Hunter on Jan 15, 2008 19:04:06 GMT -5
I have a probe also. What's your process for bringing up the temp slowly? I do mine in the oven. I keep my temperature in the smoker at 120 until the internal sausage temp is 120, after that I bring it up 150. |
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Post by parrothead on Jan 16, 2008 10:43:41 GMT -5
Did you weigh your meat. I have found that those packages can go from 1 to 1 1/2 pounds.
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Post by Hoosier Hunter on Jan 16, 2008 11:10:44 GMT -5
Did you weigh your meat. I have found that those packages can go from 1 to 1 1/2 pounds. When I process my deer everything I plan to make processed meat out of is weighed for exact portions and frozen. Yeah, having a 1/2 pound too much meat than what the mix intructions call for does ruin the flavor. I also buy pork roasts on sale and cut and weigh this up the freeze. All my meat for sausage is cut up as stew meat and froze that way. I grind it when actually making the batch. I feel it comes out better and easier to work with that way. |
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Post by dabutcher on Jan 16, 2008 18:19:43 GMT -5
hey 10 point, you don't need any pork i add 10% beef fat (just like my burger) grind it once and then mix it all up then mix in the cheese if adding peppers drain them first, also use high temp cheese or it will just melt thru the meat, if needed i can sell you some, pepperjack $4.00 lb and cheddar 3.50 let me know.
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Post by hornharvester on Feb 4, 2008 9:57:23 GMT -5
I'm making some more summer sausage today. I'm really liking the jalapeño kind. I take the seeds out so its not so hot but yet you get the flavor of the pepper and some mild heat. I'm planning on making a couple sticks for the HI Picnic this summer. h.h.
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Post by huxbux on Feb 4, 2008 21:16:17 GMT -5
We're planning on making some this weekend. If it turns out a winner, will bring some to the GT.
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Post by swat1018 on Feb 10, 2008 13:24:41 GMT -5
If you like Jalapeno in your sausage, dehydrate jalapenos from the garden in the summer and store. I put 2 Cups of dehydrated jalapeno in 15# batch of summer sausage. It is better to do this because the brine (vinegar) in canned jalapeno can mess up the cure and the taste. Don't have to worry about rinsing and draining. I've done mine this way for several years, turns out great.
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Post by whitetaildave24 on Feb 12, 2008 13:10:52 GMT -5
I finally just made my first ever batch of summer sausage. I did just a small batch to begin with to see how it turned out. I used the LEM seasoning and some hi-temp cheddar cheese and it tastes really good. Can't wait to make some more with the pepper jack cheese.
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Post by Hoosier Hunter on Feb 12, 2008 16:53:23 GMT -5
If you really want to try something OUTSTANDING, try the LEM "Trail Bologna" mix. This stuff rocks. I thought the Summer Sausage was good until I tried this. Excellent and you won't be dissappointed.
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davein
Junior Member
Posts: 32
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Post by davein on Feb 17, 2008 12:09:07 GMT -5
I just ordered some supplies from LEM, so i included a trail bologna kit,ill see how we like it.you cant go wrong with anything from LEM, been real happy with everything.
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Post by 10point on Feb 18, 2008 10:18:20 GMT -5
Got some cheese from Dabutcher and mixed one 3 pounder up yesterday that I plan to cook tonight. I was messing with my oven last night and it looks it only goes down to 170. Is this going to be a problom? Will leaving the door open help?
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Post by Hoosier Hunter on Feb 18, 2008 11:05:16 GMT -5
I think you'll be fine.
Do you have a temp probe you can leave in it while cooking? If not Wally World had then. They have like a 5 foot cord on them.
Also by laying a meat thermometer on the rack this will give you an idea on what the oven temperature is running should you leave the door cracked open...
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Post by 10point on Feb 18, 2008 11:10:00 GMT -5
I think you'll be fine. Do you have a temp probe you can leave in it while cooking? If not Wally World had then. They have like a 5 foot cord on them. Also by laying a meat thermometer on the rack this will give you an idea on what the oven temperature is running should you leave the door cracked open... Yes I have a probe. Good idea about putting it on the rack. |
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