Summer Sausage

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   Been quite a while since I have made any "tube steak", so I thought I'd pull the trigger on some summer sausage over the weekend.

I decided to give the sausagemaker seasoning packet a try this time, and I must say it feels like I'm cheating. Never used any prepackaged stuff before in my sausage.

Sooo..we started off by grinding up 10 pounds of nice shoulder with the old kitchenaid.

Then added 2 tsp insta-cure #1 and the seasoning mix you see here

Mixed it all up well and then into the fridge for 36 hours

Got out the Grizzly Sunday afternoon and stuffed it into some nice 2-1/2" x 24" fibrous casings.

Then let it hang a few hours to dry....then back into the fridge for another days cure.

Yesterday I fired up the traeger as low as it would go and hit it with apple and hickory smoke for three hours, then brought the IT to 152° then gave it a cold water bath until the IT came down below 110°, then hung it again to bloom....it's back in the fridge right now, but I'll be slicing some up this morning, and will get back to you with a final report.

So far I have nothing bad to say about the seasoning mix...it looks and smells wonderful, and the sausage is blooming nicely.

Thanks for looking, and please check back later.

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Hoser Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454	Post Options Post Reply Quote Hoser Report Post Thanks(0) Quote Reply Topic: Summer Sausage Posted: 22 July 2014 at 04:07
	Been quite a while since I have made any "tube steak", so I thought I'd pull the trigger on some summer sausage over the weekend. I decided to give the sausagemaker seasoning packet a try this time, and I must say it feels like I'm cheating. Never used any prepackaged stuff before in my sausage. Sooo..we started off by grinding up 10 pounds of nice shoulder with the old kitchenaid. Then added 2 tsp insta-cure #1 and the seasoning mix you see here Mixed it all up well and then into the fridge for 36 hours Got out the Grizzly Sunday afternoon and stuffed it into some nice 2-1/2" x 24" fibrous casings. Then let it hang a few hours to dry....then back into the fridge for another days cure. Yesterday I fired up the traeger as low as it would go and hit it with apple and hickory smoke for three hours, then brought the IT to 152° then gave it a cold water bath until the IT came down below 110°, then hung it again to bloom....it's back in the fridge right now, but I'll be slicing some up this morning, and will get back to you with a final report. So far I have nothing bad to say about the seasoning mix...it looks and smells wonderful, and the sausage is blooming nicely. Thanks for looking, and please check back later.
	Go ahead...play with your food!

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gonefishin Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Master Chef Joined: 20 September 2012 Status: Offline Points: 1778	Post Options Post Reply Quote gonefishin Report Post Thanks(0) Quote Reply Posted: 22 July 2014 at 12:17
	looks good, Hoser!
	Enjoy The Food!

TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 22 July 2014 at 21:36
	Looks really nice, Dave - can't wait to see how it finishes!
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Hoser Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454	Post Options Post Reply Quote Hoser Report Post Thanks(0) Quote Reply Posted: 25 July 2014 at 02:43
	Sorry it took so long to get this finished, but here we go. Took it out of the casings and portioned it out and shrink wrapped...here it is freshly peeled...casings released nicely The cure did it's job as well...color was uniform throughout, but it may be tough to see here..flash kinda washed things out. So far everyone who's tasted it has given it a thumbs up...this will probably get made again.....Since it's a really hot day out here, this was supper tonight...sausage, good cheddar cheese, some ice cold grapes and a nice bottle of cabernet sauvignon.
	Go ahead...play with your food!