How to Make Summer Sausage
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- Опубліковано 13 вер 2024
- How To Make Summer Sausage
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MEAT BLOCK
50/50 mix of 80/20 Beef and Pork Trim (or pork butts if trim not available)
or
25 lb 80/20 beef trim
or
20 lb wild game and 5 lb pork fat or beef fat, though beef fat will have a different texture and taste
INGREDIENTS:
Required:
1 package Excalibur Summer Sausage Seasoning of your choice
1oz Sure Cure (packet included with seasoning)
2.4 in x 12 in Mahogany Fibrous Sausage Casings or other Summer Sausage Casings
Optional but recommended:
6oz Sure Gel Meat Binder
4oz Encapsulated Citric Acid1
2 to 3 lb High Temperature Cheese
2 Quarts Ice Cold Water
GRINDING
If particle definition in your finished product is important to you then you will want to trim the fat off of your meat. Then grind the meat separately, the fat should be ground twice through a 3/16th plate and the lean should be ground twice. First, through a 3/8" plate, and then through a 1/8" plate. The second grind can take a long time, keeping the meat extremely cold during this process will help immensely. Alternatively, you can use the Walton’s One Shot Grinder which will grind all the meat twice in one pass.
MEAT MIXING
A meat mixer is your best option for meat mixing when making summer sausage. We need to not only thoroughly mix the seasoning, spices, and additives into the meat, but we also need to achieve a good protein extraction. Protein extraction is visibly noticeable when the meat starts to get really sticky. What this does is allow the proteins in the meat to bind with water and fat giving your sausage a better consistency and mouth-feel when eating, plus it helps keep it from being crumbly in the final product. Hand mixing is possible, but difficult to achieve the same result as using an actual meat mixer. For the mixing time, we need to mix for a total of around 8 minutes. As soon as you start mixing, you can add all the ingredients except Encapsulated Citric Acid, which can be added in the last 45 to 60 seconds, or just long enough to evenly disperse. Over mixing Encapsulated Citric Acid can lead to breaking the encapsulation which will release the acid too early and denature your proteins. This will cause your meat to become dry and crumbly.
SAUSAGE STUFFING
Avoid creating air pockets when you load your sausage stuffer and begin stuffing until the casings are full with a smooth exterior. Remember to leave a little extra on the ends of the fibrous casings so you can twist them tight and clip them tightly closed with a pair of hog ring pliers.
NOTE
(If you do not use a cure accelerator like Encapsulated Citric Acid, Smoked Meat Stabilizer, orSmooth Acid then hold in a refrigerator for approximately 12 hours or overnight)
THERMAL PROCESSING
Either hang on smoke sticks or lay on racks in your smokehouse or oven. Just be sure to leave a slight gap between the Summer Sausages. A simple cooking schedule you can follow is here:
130°F for 1 hour with no smoke or humidity and dampers wide open (Drying phase)
140° F for 1 hour add smoke and humidity
150° F for 1 hour with smoke and humidity
(Optional drying phase here of 30 minutes at 150°F for a dryer product)
160° F for 1 hour with smoke and humidity
175° F until internal meat temp of 160F
If you want to speed up your process you can remove the sausage when the internal temperature reaches 130° and put it into a Sous Vide cooker set at either 172° or 179° F If you used Encapsulated Citric Acid then make sure the internal temperature of the sausage stays above 130°F for 60 minutes.
If your smoker does not start this low you can play around with propping the lid open of your smoker to bleed out some of the heat. If you do not do this (or the below option) you should load all of you sausage into the smoker before you turn it on, this way your sausage will come up to temperature as the smoker does.
Alternatively, if your smoker doesn’t start low enough, you could vacuum seal your summer sausage and then start it out at 90 °F until the temp hits about 90 and transfer it to your smoker at its lowest setting. An extended drying period would need to be run here, which we have not yet created.
COOLING
When your sausage has reached the target temperature it is important to get the sausage right into an ice bath, or a shower cycle in a commercial smokehouse. Dropping the temperature rapidly allows the casing to separate from the meat and helps prevent overcooking and wrinkling.
BLOOMING
We recommend you let the product hang on a rack for 1-2 hours at room temperature to allow for blooming. Then, move to a refrigerator or cooler overnight.
PACKAGING
Take your sausage out of the cooler and let it sit at room temperature for 1 hour before vacuum packing.
Great updated video. Answered a ton of questions I had when I did my first ss. Tks Jonathan.
Thanks Sam! I think we are finding that breaking up all the information in Meatgistics University was the wrong way to go. These longer form videos seem to be getting a better response.
This is probably the best video y'all have done to date...great work to everyone involved !!!
Great video Jon!
That looks great ! Still in the learning process so I'll take all the info I can get
Shannon, it's a process that is totally worth learning and once you get it right once it is ver easily repeatable! Things can still go wrong but for the most part once you get the hang of it, you will be good to go!
I use FLC starter culture to impart the "tang" in my summer sausage. You have to allow the sausage to culture at between 80 degrees to 100 degrees for at least 12 hours, but the end result is summer sausage that is more like the old-world Greman style summer sausage. I've made thousands of pounds of venison summer sausage using this method over the last 20 years with wonderful results.
Yup, time temp and pH drop is for dry-cured. We have some of the bactoferm cultures but haven't dove too deeply into that yet, we will hopefully in the future though!
Great as usual
Gr8 video & content...
Thanks to Patrick for all the hard editing work!
love it! I built a new smoke box to hang vertically, at these temps it took me 8 to 10 hours to smoke 50 pounds of summer sausage is that normal?
@Jonathon and @Patrick First of all, Bravo, Bravo!! Excellent video and editing! In the timeline when you speak about the rule of 15's (about 6:11 to 6:13) you don't mean 15 degree water, maybe 115? Something I didn't know was when I soak the inedible collagen casing to do so in a 15% salt solution, thanks!
Darn it, Sorry @DennyO we mean 15 degrees Celsius, did I really not say that? I will add a card at that point, thanks for the time stamps!
Ok I've got a quick question about the sure cure and the encapsulated citric acid, because your using the combination of both do you still wanna hold the product for 12 hours? Sorry but I have to get this clarified.
Did you do a sausage without the acid to know what the PH would have been without its use?
We've done it in the past, we didn't on this one, the pH of the sausage without a pH modifier is going to vary wildly as the amount of pork, vs beef, vs wild game you use is going to matter immensely.
2 Quarts Ice Cold Water for 25 lbs of meat, sounds like alot
Too much acid for a simple make lol