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Took out a pack of frozen pork butts the other day as I wanted to make more sausage, namely, more Summer Sausage.
Started off by inspecting the butts and removing and string stuff/glands ect.
While butts were still pretty frozen, I sliced off steaks and cut them into strips. In the end, I had 16# of cut up butt.
Ran all the meat thru a 3/8th plate.
Having all the spices pre measured, I added them to the meat. No liquid for this recipe so I had to mix dry. THIS IS WHERE I WISH I HAD INSLUATED GLOVES!!!!! Almost got frostbite. lol.
Ran thru grinder once more. Should have switched plates to my 3/16th but too lazy.
Ok, I forgot, but it all came out good.
Once all mixed up, I set in porch to meld for a few hours.
A few hours later, brought back in the house and added the Citric Acid. Mixed up good and into the stuffer hopper.
Casing and strings soaking 30 minutes prior to this. First time using clear ones, I think I like em better. (aesthetically speaking of the final product). I find when you wet the stings, you get a much tighter knot than doing it dry.
Sliding casing onto stuffing tube. (brings back memories of my pre married days)
Cranking out the meat, trying to get just a bit over 1# in each casing as the addition of spices brings the total weight over 10#.
When all done, there is always a bit of meat left in the bottom, in the tube and on the plunger. I simply make a wad of napkins and stuff them in the push the meat into the casing with the handle of a wooden spoon. Just like cleaning the bore of a gun.
All stuffed and tied.
To hang, I take two chubs and slip the factory strings over each other and pull. The chubs are connected but not tied in a knot. Then I hang them on the rack of the “Big Chief” to dry a bit.
Smoke time.
Into the Big Chief at 130 degrees for 4 hours. Raised temps to 171 degrees after than and held there until internal of 152. Removed and showered quickly with cold water, then set outside until internal temp dropped to 100. Brought inside and let sit for one hour to bloom.
Back out onthe porch for the night.
Big Chief has no heat regulator on it. However, on it’s own, with it being cold as it is outside, it runs at 130-132 degrees. Slid a cardbord box on it, it holds at 165-167. Put another cardboard box on that one and temps hold at 169-173. Walla, adjustable thermostat lol.
After everything is said and done, this SS came out better I think than any other ones I have made and will for sure, without a doubt, be my “go to” recipe, unless I find a better one.
Taste like a venison Summer Sausage should. No one ingredient/spice stood out or overpowered the others. A very good balance. This was Ryteks recipe and like most of his, are pretty good and set up so they appeal to most everyone. Made the way they are, they allow you to tweek them to your own tastes. This is the first time I made this particular one but I knew that the small amount of garlic he had in his would not appeal to me, thus I felt safe to bump it up a bit and will bump it up some more next round.
Blooming here, will go out on the porch overnight.
Next day, a sliced shot.
Another thing I will say is this. I have made fermented SS before thanks to Kingudaroads advice/recipe. Loved it, very tangy.
I seen the citric acid in the store and decided to give a whirl. Not nearly the tang of fermented, but it was there, in the background. Don’t know much about the stuff and went with the recomended amounts. Will adding more boost the tanginess of sausage? Anyone know?
Ryteks recipe calls for the option of adding 1 tsp. of garlic powder. Well, I like garlic so I went with 1 Tbl. of granulated garlic powder. In fact, I really like garlic, so I added 2 additional Tbl of minced garlic. In the end, it could have used more, was not over powering in the least and will make it a even 1/4 C next time. The other changes I made were NO corn syrup solids AND I used the recommended amount of Citric Acid in place of Fermento. Also, added special meat binder AND........of couse, Mustard Seed. While I was mixing the stuff up, something didn’t look quite right and I said “Gadzooks” (I so seldom get to use that term in a sentence lol), no Mustard Seed. Love poppin them between my teeth.....
If you don’t have his book, here is the recipe I went with WITH my tweeks.
8# Lean venison
2# Pork trimmins
1 Tbl Ground Black Pepper
5 Tbl Salt
4 Tbl Powdered Dextrose
1 Tbl Ground Coriander
2 t Pink Cure Salt
1 tsp Ground Ginger
1 tsp Ground Mustard
1 Tbl Granulated Garlic
2 Tbl Minced Garlic
20 g. Special Meat Binder
33 g. Citric Acid
Anyhow, that’s all for this round, thanks for lookin
Started off by inspecting the butts and removing and string stuff/glands ect.
While butts were still pretty frozen, I sliced off steaks and cut them into strips. In the end, I had 16# of cut up butt.
Ran all the meat thru a 3/8th plate.
Having all the spices pre measured, I added them to the meat. No liquid for this recipe so I had to mix dry. THIS IS WHERE I WISH I HAD INSLUATED GLOVES!!!!! Almost got frostbite. lol.
Ran thru grinder once more. Should have switched plates to my 3/16th but too lazy.
Ok, I forgot, but it all came out good.
Once all mixed up, I set in porch to meld for a few hours.
A few hours later, brought back in the house and added the Citric Acid. Mixed up good and into the stuffer hopper.
Casing and strings soaking 30 minutes prior to this. First time using clear ones, I think I like em better. (aesthetically speaking of the final product). I find when you wet the stings, you get a much tighter knot than doing it dry.
Sliding casing onto stuffing tube. (brings back memories of my pre married days)
Cranking out the meat, trying to get just a bit over 1# in each casing as the addition of spices brings the total weight over 10#.
When all done, there is always a bit of meat left in the bottom, in the tube and on the plunger. I simply make a wad of napkins and stuff them in the push the meat into the casing with the handle of a wooden spoon. Just like cleaning the bore of a gun.
All stuffed and tied.
To hang, I take two chubs and slip the factory strings over each other and pull. The chubs are connected but not tied in a knot. Then I hang them on the rack of the “Big Chief” to dry a bit.
Smoke time.
Into the Big Chief at 130 degrees for 4 hours. Raised temps to 171 degrees after than and held there until internal of 152. Removed and showered quickly with cold water, then set outside until internal temp dropped to 100. Brought inside and let sit for one hour to bloom.
Back out onthe porch for the night.
Big Chief has no heat regulator on it. However, on it’s own, with it being cold as it is outside, it runs at 130-132 degrees. Slid a cardbord box on it, it holds at 165-167. Put another cardboard box on that one and temps hold at 169-173. Walla, adjustable thermostat lol.
After everything is said and done, this SS came out better I think than any other ones I have made and will for sure, without a doubt, be my “go to” recipe, unless I find a better one.
Taste like a venison Summer Sausage should. No one ingredient/spice stood out or overpowered the others. A very good balance. This was Ryteks recipe and like most of his, are pretty good and set up so they appeal to most everyone. Made the way they are, they allow you to tweek them to your own tastes. This is the first time I made this particular one but I knew that the small amount of garlic he had in his would not appeal to me, thus I felt safe to bump it up a bit and will bump it up some more next round.
Blooming here, will go out on the porch overnight.
Next day, a sliced shot.
Another thing I will say is this. I have made fermented SS before thanks to Kingudaroads advice/recipe. Loved it, very tangy.
I seen the citric acid in the store and decided to give a whirl. Not nearly the tang of fermented, but it was there, in the background. Don’t know much about the stuff and went with the recomended amounts. Will adding more boost the tanginess of sausage? Anyone know?
Ryteks recipe calls for the option of adding 1 tsp. of garlic powder. Well, I like garlic so I went with 1 Tbl. of granulated garlic powder. In fact, I really like garlic, so I added 2 additional Tbl of minced garlic. In the end, it could have used more, was not over powering in the least and will make it a even 1/4 C next time. The other changes I made were NO corn syrup solids AND I used the recommended amount of Citric Acid in place of Fermento. Also, added special meat binder AND........of couse, Mustard Seed. While I was mixing the stuff up, something didn’t look quite right and I said “Gadzooks” (I so seldom get to use that term in a sentence lol), no Mustard Seed. Love poppin them between my teeth.....
If you don’t have his book, here is the recipe I went with WITH my tweeks.
8# Lean venison
2# Pork trimmins
1 Tbl Ground Black Pepper
5 Tbl Salt
4 Tbl Powdered Dextrose
1 Tbl Ground Coriander
2 t Pink Cure Salt
1 tsp Ground Ginger
1 tsp Ground Mustard
1 Tbl Granulated Garlic
2 Tbl Minced Garlic
20 g. Special Meat Binder
33 g. Citric Acid
Anyhow, that’s all for this round, thanks for lookin
as this weekend has been brutal. Those look positively awesome. 
)
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