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Post by old3arrows on Dec 1, 2010 15:32:57 GMT -5
I made my annual pilgrimage to Fisher's Packing Company in Portland, IN to have summer sausage, salami, and slim jims made. Anyone else use them?
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Post by hornharvester on Dec 1, 2010 22:20:09 GMT -5
I made my annual pilgrimage to Fisher's Packing Company in Portland, IN to have summer sausage, salami, and slim jims made. Anyone else use them? I make my own and have for several years. I enjoy making it and its as good as the stuff you get from the processors. h.h. |
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Post by Hoosier Hunter on Dec 2, 2010 20:10:50 GMT -5
I made my annual pilgrimage to Fisher's Packing Company in Portland, IN to have summer sausage, salami, and slim jims made. Anyone else use them? I make my own and have for several years. I enjoy making it and its as good as the stuff you get from the processors. h.h.  HH. Making the stuff is as enjoyable as the hunt. Something about doing it yourself. Oh, I'm using your Summer Sausage recipe too. Any modifications to it lately? |
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Post by huxbux on Dec 2, 2010 23:54:23 GMT -5
I make my own and have for several years. I enjoy making it and its as good as the stuff you get from the processors. h.h. HH. Making the stuff is as enjoyable as the hunt. Something about doing it yourself. Oh, I'm using your Summer Sausage recipe too. Any modifications to it lately? That recipe has turned out to be VERY popular. Many thanks to h.h. You might try adding some high-temp cheese to it at a 1-10 ratio Hoosier Hunter. o3a - I need to get with you to drop off a fresh summer sausage before Christmas after I run this seasons first batch through the smoker you so graciously donated. |
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Post by old3arrows on Dec 3, 2010 1:23:14 GMT -5
No problem! I really enjoy the old smokers summer sausage! Just give me a call or pm me. thanks!
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Post by Hoosier Hunter on Dec 3, 2010 12:12:44 GMT -5
My LEM meat grinder is fried. I'm out of commision until Santa comes. LOL I brought a half roll of that to work today. Everyone said that is absolutely the best summer sausage they ever had. They could believe I made it. LOL I've got some hi-temp pepper jack cheese. I didn't really care for it in the SS I made last year.. I might try it again. O3A...my apologies for hijacking your thread.  |
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Post by old3arrows on Dec 3, 2010 12:25:35 GMT -5
No problem! I love hearing the butchering stories! I just bought a smoker to start doing some smoked meats. I never got in to making my own summer sausage, but I do make my own jerky. I'm kind of interested in the jerky shooters from LMI to see if it is easier to make.
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Post by Hoosier Hunter on Dec 3, 2010 13:01:45 GMT -5
I have the LEM jerky Canon. It's the larger one of the two. It holds 1.5 pounds of meat. Very well built with an aluminum canister and should last a long time. I've had mine 3 or 4 years. It works great for snack sticks too. I saw these at our Rural King last year. Not sure of they got them this season.  |
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Post by dead-eye on Dec 3, 2010 13:40:57 GMT -5
i just bought the smaller one from rural king a month ago. i works great! i highly recomend it.
so what about this summer sausage recipie, is it posted on here? im going to make my own, just not sure where to start.
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Post by Hoosier Hunter on Dec 3, 2010 14:04:12 GMT -5
so what about this summer sausage recipie, is it posted on here? im going to make my own, just not sure where to start. Contact Hornharvester. Plenty of experience here on SS making. You can use a grinder to stuff your casings but I've found I get too much air and it doesn't compact as tight. I freeze all my meat as chunks (stew meat) in 5 pound packs. I thaw out what I need the day before sausage making. With your meat in pre-weighed packages this prevents from having too much or not enough. I course grind first then run it thru a second time with the fine plate. I stuff with one of these... I got mine from www.northerntool.com |
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Post by hountzmj on Dec 3, 2010 17:36:29 GMT -5
The Jerky Cannon from Lem is awesome. I've had one for probably 5 years now and it still functions like new.
Before it I had one from Zumbo / High Mountain. It was poorly made and I wore it out in one year.
When I make sausage I use the stuffing nozzle on the jerky gun since I don't have a stuffer like HH posted. It works pretty well but you do need a helper since it's hard to work the gun and hold the casing on the nozzle at the same time.
I'd be interested in any recipes you guys have to share too. I've always used the LEM summer sausage seasoning. I used to use the High Mountain Jerky seasonings but we like the LEM ones better.
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