Made some summer sausage goes great with UJSSM

[bitter]

Mmm summer sausage just out of the smoker after 5 hours.

Darn its good with UJSSM

B

[Snackson]

Now that looks tasty! In the words of Great Gam Gam, "I always sleep better with a little sausage in me."

What's the recipe?

[bitter]

5 lbs. hamburger
1 tsp Prague #1 (This is a very important ingredient )
2 tsp Pickling salt
2 tsp Dextrose
1½ tsp. garlic powder
1½ tsp. onion powder
2½ Tbsp. whole black pepper
2 Tbsp. whole mustard seed
2 Tbsp. brown sugar (optional)
3 Tbsp. dry red wine
3 Tbsp Skim milk powder

I might add a little more salt next time and a few less pepper corns. Will know more in a couple days as the flavors come together. First time I made this recipe so will need a few tweaks but still good.

B

[CR33G3R]

That looks great

[jb-texshine]

That sausage looks off...
You should airmail it to me for testing.

[bitter]

That sausage looks off...
You should airmail it to me for testing.

LOL would be no good by the time it got there. Only Nitrite in it not Nitrate cure. I can't take the Nitrates..... one the reasons I make my own.

B

[jb-texshine]

Lol.

[BTR Kentucky]

That looks darn good! I do a lot of deer hunting with my crossbow and put lots of deer meat up for us. I do my own aging and processing. I have to get a smoker to dry my meat when making summer sausage.

[bitter]

That looks darn good! I do a lot of deer hunting with my crossbow and put lots of deer meat up for us. I do my own aging and processing. I have to get a smoker to dry my meat when making summer sausage.

Thanks, actually the smoker does not do mush of the drying... at least now a days unless you cold smoke and for long cold smoking you need to add nitrates. I put the summer sausage in the fridge for a week unwrapped. This dries it out. main problem is the wife does not like how it smells up the whole fridge.

As a kids I member Hams bacon etc all cured and put in the smoke house. It was smoked for about 1 month but done in the late fall. If the temperature got too warm during the time everything was pulled and put in the cold cellar till temp came back down to finish the smoking process.

Edit:
Forgot to mention when doing deer for summer sausage I learned a few tricks. 1 use isolated soy protein as a binder. This helps to avoid making sawdust sausage... Also I like to add about 25-30% ground pork but (on the fatty side). This added flavour and also helps the venison. For the venison I ensure no venison fat is added to the sausage either only 100% lean.

B

[bitter]

I have not tried this yet but I am thinking this will be my next try at this recipe, Hoping its not too much salt but above is really low on salt for me.

5 lbs. hamburger
1 tsp Prague #1
1-2 Tbsp Coarse Pickling salt (was 2tsp)
2 tsp Dextrose
1½ tsp. garlic powder
1½ tsp. onion powder
1½ Tbsp. coarse cracked black pepper
2 Tbsp. whole mustard seed
2 Tbsp. brown sugar (optional)
3 Tbsp. dry red wine
3 Tbsp Skim milk powder