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  #1  
Old 01-29-2009, 10:26 AM
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Default My Favorite Summer Sausage

ok, since my sausage post on another site is MIA now... I thought Id post it once again. I am not the best sausage guy, but if there is anything I can do for some newbie let me know.... I might be able to lend ya a hand. otherwise there is plenty of guys here who know sausage better than I. I use Venison summer sausage seasoning from sausagemakers.com they have a good selection of fair priced seasonings. I have liked most and dont care for a few of what they have to offer. anyhow...

What I use -

10#s of meat (40/60- Pork butt/deer)

8 oz. Sausage Makers Venison Summer Seas.

2 tsp of Insta-cure #1

2 Cup Buttermilk

2 Tbsp Mustard seed

1 Tbsp Crushed Red Pepper

1 oz by vol. dehydrated Jalapenos
or 10% of meat weight of fressh.

1 # high temp cheese

Instructions

In a bowl Mix Cure, Seasoning, red pepper, and Mustard seed with the butter milk.
Mix in the above ingredients to meat, kneading really well.
Then mix jalapenos and cheese into meat just before stuffing.
Once Stuffed Let set in Fridge for about 24.
Smoke at 130 for 4 hrs or more, then to 165 until sausage internal temp reaches 152 Deg.

Its notfrom scratch... but I did a a few things to spice up the packaged seasoning.
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  #2  
Old 01-29-2009, 10:32 AM
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1st the toys you may want to use....

Mixing it all together...


next, stuffed and tied...

and into the smoker...

once cooked into an ice bath...
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  #3  
Old 01-29-2009, 10:36 AM
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now that its all done its time for cutting and packaging...




This is from my 40# batch a couple weeks ago.
hope you enjoy the pics.
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  #4  
Old 01-29-2009, 10:42 AM
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That looks awesome.Wish I had a couple sticks of that!:)
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  #5  
Old 01-29-2009, 12:27 PM
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Points for those for sure...
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  #6  
Old 01-29-2009, 12:30 PM
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yep
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  #7  
Old 01-29-2009, 04:20 PM
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Man that looks good.
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  #8  
Old 01-29-2009, 06:57 PM
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I'd love to have 1 of those sticks too! they look very tasty!
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  #9  
Old 02-01-2009, 07:26 PM
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dog gone that is great looking sausage. ;) I have never put cheese in the sausage, from the looks of yours, that will be my next project. :)
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  #10  
Old 02-01-2009, 07:28 PM
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Great looking sausage you have there.
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Old 02-01-2009, 10:54 PM
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Great Job, that texture of the sausage looks perfect.
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  #12  
Old 02-01-2009, 10:57 PM
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thanks, the key, i think is low temps.... it is damn good too!
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Old 02-02-2009, 08:40 PM
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Wow, look at all them toys! An some fine lookin sausage ta boot! Bet the fellers at the fire house wanna work yer shift eh!
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Old 02-22-2009, 07:28 PM
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Nice sausage. Do you get a good tang flavor from the buttermilk?
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Old 02-22-2009, 09:39 PM
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Quote:
Originally Posted by Goat View Post
Nice sausage. Do you get a good tang flavor from the buttermilk?
well, it it more tangy than before i used it. not super tangy, but just the right tang for me. I was gonna try more, but I liked it the way it was, and didnt want to mess up a good thing. I bet fermento would be a stronger tang, but I have not tried it yet, maybe next year. sorry cant give you more advice.
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Old 12-21-2011, 09:23 PM
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That is nice looking sausage. It is nice to see someone cooking sausage with out over cooking it. That is rite purty.
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  #17  
Old 12-21-2011, 09:26 PM
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Yea i know it an old post but it is still nice looking sausage.
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  #18  
Old 12-21-2011, 09:34 PM
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good ol' posts need a bump once and a while
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