You would get a much better texture and better product if you ground your meat half frozen. They key to a good sausage is grind and mix when the meat is really cold. Grinding at room temp warms up the fat and makes a more dry less flavorful sausage. It’s also better for your grinder.
Hi, it looks great! question, we have the pit boss as well and tried the summer sausage last night. we had 5 probes going because we made a large batch. but we did have them laying flat on the racks. do you ever have problems with some being at say 153 and then others being 122 in temp and having to take some out at different times? this is a pain, maybe its cause we didn't hang them? Any advice would be awesome! loved the video!
This might get a little long. With my smoker, I have to make sure it's level or the heat seems to pick one side or the other. Also I've found that I get more even heat when having the water pan full. Hanging the sticks over just putting them on the racks also helps. Hope this helps you out some. Good Luck smoking!
@@theseasonedbutcher4686 thank you that’s what I watched on another video but I didn’t want to make 25 pounds of meat and have to eat meat that was destroyed. I’ve done that before.
At the Butcher Block Market in Thorp, wi. They carry all our seasoning and meats made with our seasoning. It's a Mennonite own business. So, we offer everything they have in that store online. But, we are two separate businesses.
Well there could be a few reasons why you get wrinkles on your casing. One you might not have filled them full enough. Two, smoked them to hot two fast and the fast rendered out leaving spots for the casings to shrink into. 3, might not have mixed your meat well enough. I hope this helps.
No disrespect meant but did you say internal temp 155°? if yes. Unless I'm mistaken and everyone should look this up for themselves but I believe the safe temperature for ground meat like pork, beef, veal, lamb and Venison is 160° and 165° for chicken and turkey.
Well thanks for the comment. Yes, you are right on the ground meat and Yes you are right on that I said 155°. So to make this simple each seasoning that we sell for smoking comes with a packet of quick cure for the purpose of killing bacteria when smoking at low and slow Temps. Now also there are charts out there that break down at what temps and how long to hold that meat temp to kill all bacteria. 155° is definitely safe.
been cooking my 1/2 pork 1/2 venison summer sausage to 145 for 4 minutes and never above 148 ..... for 25 years. theres a chart by the FSIS that says 145 for 4 minutes.. and bacteria starts to die at 124 degrees. that 150 stuff is okay but i feel it CAN get too dry. Seasoned Butcher your right on theres cure in it!!!
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Glad I got to see this one because I have a 50/50 ratio of venison and pork. Your directions are great
Nicely presented how-to video. Thank you. Easily got my thumbs up!
Thank you
I’m glad you tap your finger a lot in front of the grinder plates.
I may not have noticed them if you didn’t.
Best sausage I’ve ever made!!!
That awesome. Which seasoning did you use?
Great video
Thanks for sharing how you make summer sausage .
You would get a much better texture and better product if you ground your meat half frozen. They key to a good sausage is grind and mix when the meat is really cold. Grinding at room temp warms up the fat and makes a more dry less flavorful sausage. It’s also better for your grinder.
I agree 💯, great tip.
where is this glad you speak of
Do you make full size bologna for your market? If so, would you do a video on the process. Thank you
That 'gland' is actually a lymph node. Or at least that's what i learned in meat cutters school.
Hi, it looks great! question, we have the pit boss as well and tried the summer sausage last night. we had 5 probes going because we made a large batch. but we did have them laying flat on the racks. do you ever have problems with some being at say 153 and then others being 122 in temp and having to take some out at different times? this is a pain, maybe its cause we didn't hang them? Any advice would be awesome! loved the video!
This might get a little long. With my smoker, I have to make sure it's level or the heat seems to pick one side or the other. Also I've found that I get more even heat when having the water pan full. Hanging the sticks over just putting them on the racks also helps. Hope this helps you out some. Good Luck smoking!
How do you get more tang taste ????
Add this to your sausage. Mix in right before stuffing. www.theseasonedbutcher.com/products/535
@@theseasonedbutcher4686 thank you that’s what I watched on another video but I didn’t want to make 25 pounds of meat and have to eat meat that was destroyed. I’ve done that before.
Do you freeze after? Or should it be room temp storage safe with the cure and all?
(With obviously trusting your nose when opening up a package)
I freeze all my summer sausage.
@@theseasonedbutcher4686 ok. Thank you for the reply!
We would have replied sooner, but we just got back from a Canadian fishing trip. Just catching up on things. Thanks for following and the comment.
@@theseasonedbutcher4686 no problem! Good timing, tbh. Have 16 lbs curing in the fridge overnight tonight, going to stuff and smoke/cook tomorrow 😋
Where do u buy the white container u was using
Go to our website www.theseasonedbutcher.com/
Click on the Meat Your Maker link
Type in Meat lug in the search bar. You will get a discount by using our link.
How many hours did it take to smoke all together
Around 8 hours most of the time.
Do you have a store to purchase your summer sausage??
At the Butcher Block Market in Thorp, wi. They carry all our seasoning and meats made with our seasoning. It's a Mennonite own business. So, we offer everything they have in that store online. But, we are two separate businesses.
Every chart I see says 165 enteral temp why do my casings wrinkle up
Well there could be a few reasons why you get wrinkles on your casing. One you might not have filled them full enough. Two, smoked them to hot two fast and the fast rendered out leaving spots for the casings to shrink into. 3, might not have mixed your meat well enough. I hope this helps.
No disrespect meant but did you say internal temp 155°? if yes. Unless I'm mistaken and everyone should look this up for themselves but I believe the safe temperature for ground meat like pork, beef, veal, lamb and Venison is 160° and 165° for chicken and turkey.
Well thanks for the comment. Yes, you are right on the ground meat and Yes you are right on that I said 155°. So to make this simple each seasoning that we sell for smoking comes with a packet of quick cure for the purpose of killing bacteria when smoking at low and slow Temps. Now also there are charts out there that break down at what temps and how long to hold that meat temp to kill all bacteria. 155° is definitely safe.
@@theseasonedbutcher4686 thanks for the information it's good to learn everyday
been cooking my 1/2 pork 1/2 venison summer sausage to 145 for 4 minutes and never above 148 ..... for 25 years. theres a chart by the FSIS that says 145 for 4 minutes.. and bacteria starts to die at 124 degrees. that 150 stuff is okay but i feel it CAN get too dry. Seasoned Butcher your right on theres cure in it!!!
Here’s the document by FSIS
www.fsis.usda.gov/sites/default/files/media_file/2021-12/Appendix-A.pdf
I adore summer sausage but I didn’t know it was venison! 😢
You can make it with whatever meat you want to make it with beef pork venison goat lamb etc