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Easy Summer Sausage Recipe - Great for Beginners
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- เผยแพร่เมื่อ 16 ส.ค. 2024
- Today we are talking about Summer Sausage.
You can find a printable recipe for our Summer Sausage here: twoguysandacoo...
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Insta Cure #1: amzn.to/32IxBsF
Nutritional Yeast: amzn.to/3AXqt8J
Encapsulated Citric Acid: amzn.to/3APojYv
20# Electric Sausage Stuffer: tinyurl.com/25...
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Butcher Twine & Dispenser: amzn.to/35QFhIa
3" Summer Sausage Casing: tinyurl.com/2a...
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Eric
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Hello Eric.
After the last 5 pounds was such a hit, I made another batch. _(amazing how fast five pounds went!)_
A few things I did differently this time...
I made twice as much, and used 61mm casings rather than the 76mm.
I mixed the seasonings into the cubed meat/fat before grinding.
I ground the meat using my 6mm grinding plate TWICE. (giving it 'a less course' mouth feel)
And I also added chopped jalapeño to half of the batch.
Both turned out great, but I think I prefer the jalapeño a bit more. Maybe next time I'll add some type of cheese.
*Eric, you've opened up a whole new world for this old man. THANK YOU!*
NICE! That's excellent to hear! I love a little spice in my sausages.
I made your summer sausage 2 days ago and I must say OUTSTANDING! SPECTACULAR! One thing i learned was to prick the sausage a little more. It was moist, the smoke was perfect. The grain was smooth. I will never buy summer sausage again! I'm going to be making sausages for loved ones at Christmas. Thank you for the video with clear instructions.
Great job Eric! Summer Sausage is my all time favorite and nothing beats making your own. 👍🏼
I'm new to the smoking meats for preservation but I like to work to achieve better end results. I am glad I found this channel. This gentleman seems very knowledgable on the subject and explains things in easy to follow terms. I suspect a lot of returns to this site to watch his videos.
two to three months??? I forgot a half log I'd vac sealed and stored in my second fridge. Ten months later I found it, and it was still good! LOL
I seen this video last year and finally got around to making it. I made 10 lb batch and added 1.5 lbs of sharp cheddar and 1.5 cups of freeze dried jalapenos and smoked it on an offset then let it hang out to dry for 12 hrs and I have to say its fantastic even my wife who doesn't normally like summer sausage is hooked, thank you Eric for all the work you do for this channel
Summer sausage brings back memories of when I was a young little boy when I went to work with my Grandfather and he would slice it up with some cheese and saltine crackers. Its hard to find a really good sausage that has those peppercorns and chilly flakes unless you go to a butcher in a Texas German town. I have yet to make it but is definitely on my short list of to do list. Thanks Eric for this awesome video. No more grocery store summer sausage for this guy.🤠
I made this summer sausage last weekend and it was very good. I didn't have the nutritional yeast, but I'm ordering some for the next go around. I also used venison instead of beef and beef fat to augment the lean venison. I added dried jalapeno peppers too. Smoked them for 4 hours until it hit 150 degrees and it was very good. Thank you so much for this!! It was my first time making summer sausage and this has given me lots of confidence to continue to produce great summer sausage.
I finished my third (or forth) batch of this last night, but I tried something different this time. My local store had 80/20 ground beef at $1.70 per pound, so I made four pounds into a couple logs. I'm enjoying it as I type this out. VERY good! Not at all dry because I used your smoking schedule.
Thanks Eric!
I just completed a 10# batch and I’m super pleased with the results!
May have to make this with some Axis deer meat I have coming in! On the other hand, last night I finally used the Spanish dry cured chorizo I made from your recipe. Just a simple dish of browned chicken thighs in olive oil and the chorizo, some onions, thyme, salt & pepper and new red potatoes added. Tasted amazing!
I made this recipe this past weekend. Made 4 pounds, 2lbs per the recipe and 2lbs with the addition of high temp Swiss cheese. This is the best summer sausage recipe I have made and is far better than any store bought. Thank you for the video and recipe!!
I was going to make it with high temp swiss also. Was it good with the cheese also? What one did you prefer? Thanks!
@@fullofitray They were both great, I enjoyed the cheese version better. I have since made the recipe again with cheddar and a version with cheddar. I think my favorite was the swiss.
Thumbs up for not using an off the shelf spice mix. About every other video ive watched does that
Thank you for offering alternative advice for cooking.
Another great recipe. Easy to follow turned out perfect for me. I subbed in some duck breast from a hunter friend for the lean beef portion. Also added sharp cheddar and jalapenos. Delicious smokey tangy. Everyone I've shared it with so far is really impressed!
Love this vid. The is the same way I make my summer sausage. I saw your fermented summer sausage episode too. I will try that some day. Would love to see an episode on mixing spices before of after grinding, a comparison.
Nice recipe. I need to try it. Have never heard of Ph meter . Will need to read more about it.
Hi Eric great video as always! I’d love to see the various styles and options for knots. Thank you!😘
Dejavu? A repeat? I know I watched this already.
Oh thank god. Thought I was going crazy
At least I'm not the only one thinking that.
@@krisbabic89 ikr
@@krazynelson ikr
Your almost at 100k. Almost time for a tour of your kitchen!
Have you heard of Strasburg Sausage ❔ Very popular in Australia & New Zealand-- a delicious Deli Sausage
I guess I should have kept your summer sausage recipe to myself Eric!
I've been nominated to make 'Thanksgiving summer sausage' for 25 family members. The request is for my VERY popular Jalapeño and the other half regular for those who don't like it hot.
I just got done cutting up 8 pounds of pork & beef (which isn't easy when you have to cut if for a Kitchen-Aid). Thank God I have a vertical stuffer and don't have to use the Kitchen-Aid for that!..LOL)
Ugh, I was making sausage for the first time last week with the kitchenaid attachment. The grind went just fine, but the stuffing.... Good lord that was awful. I got four little links in and said screw it lol. Jumped on Amazon and had a vertical stuffer a couple days later. I finished the rest of the 7lb batch and had everything cleaned in the same amount of time it took me to get those first four links done 🤣🤣
A good stuffer is absolutely the way to go. I use a small grinder, but have a 10lb stuffer even though I usually do batches in 5lbs. Just wanted one that had the option and was heavy duty.
Eric, an episode on how to increase the shelf life of products ( emulsion and ground products) when stored at plus temperatures would be of great interest, keeping in mind that the products taste better when stored chilled rather than frozen.
Awesome summer sausage I made regular sausages so now Im about to try more difficult thank you well explained ❤️👍
Your almost at 100k subscribers. Time for a tour of your kitchen.
LOL. I think there's an origin story as well sometime soon
Just bought a meat grinder today and meat tub was also on sale. It has a sausage attachment but hopefully within a week or so going to purchase a sausage stuffer and try some of your stuff out. Pretty excited! Just a idea but there’s not many videos out of a fish or seafood sausage?
Absolutely beautiful looking sausage. But you hv put lot of hard work.
My corner store has London Broil on sale for $1.97 per pound, and I've got a couple pork shoulders that have had the coppa muscle pulled for my capocollos. I've ALWAYS got plenty of pork and beef fat on hand...... _Can you guess what I'm planning?_ 🤣
(thankfully I've still got several casings, so it's just a matter of waiting for the meat to thaw a bit)
Your channel has made me VERY popular with the friends and family! THANKS!
Nice!! That's a great price!!! 😲
@@2guysandacooler And it's 'choice grade' too. (not that it means a lot with this cut).
Have you done traditionally made summer sausage or planning to make traditionally made summer sausage? Would love to see that video. This is still one of the best channels I have found on TH-cam.
he does have a recipe in his many many videos if I am not mistaken here is the link th-cam.com/video/hwcQ_-feSEQ/w-d-xo.html it is as always pretty complete and very good tasting
Great video looking forward to giving this recipe a try.
New subscriber. Great video. I have over 100lbs of venison and do not want to make a mistake. Yours is the best video thus far. Thank you.
Welcome aboard! Thanks for the comment. If you have a question, be sure to let me know
@@2guysandacooler I am really enjoying and sharing your videos among other hunters. Shopping like crazy on Amazon and going to be your doppelgänger on my sausages! Ha I may ask for help as everyone may not be able to afford the high end equipment you use. Ever think of doing a video of buying seasonings for us outdoorsmen and women?
Great video. I’m learning how make sausage. Got a new sausage stuffer for Christmas. I was wondering approximately how long do you give the sausage the ice water bath before you bloom it?
Love it !!!!
Great video, I'd love to try this recipe, but some of the ingredients aren't available in the UK, I wish you would make a sausage that could be UK based but with availability to all countries, just a thought 🤔
Could I make it without the yeast ? And what does the yeast do ? Thanks it really looks good . Making me hungry ! Lol
Great video, Thanks for sharing. I'm going to try this out with some fresh elk meat from our hunt a few weeks ago. Once it reaches the internal temp of 150 how long do you leave it at that temp before cooling it in the ice bath?
once it hits the internal that you are looking for, immediately cool it down.
Hey Eric a question for you may be a possible future video for you what happens if you took your summer sausage when you’re all done making it and then put it in your cure chamber to say lose an additional 20% moisture with that greatly increase your shelf stability
That's how traditional summer sausage is made 😉. Yes. You would not need refrigeration at that point
Eric, Outstanding teaching moment, as always. Given my avail equipment, I have to go with Sous Vide cooking. Do you think it's worth the time and product expended with S-V? I have some good quality Liquid Smoke, but am wary of creating something that might taste like commercial grocery store Summer Sausage.
Something I've been trying to figure out is what can you do while making sausage to make the texture stand up to being frozen, both with fresh (usually not much of an issue) and smoked sausage. I know there are things that can be done, as commercial sausage handles it better then what I have made. Not sure if I can (or want to) do what they do to make that happen but I would like to know what it is.
what a great way to dip your toe in the awesome world of charcuterie .. thanks for this....... my Brother is going to be testing this recipe a.s.a.p
Can you tell me what salami is most similar the Hebrew National? I can't always find the product and was wondering if there us a similar salami that I might find at a delicatessen. Thank you.
Great recipe I just got a problem with making my snow goose summer sausage it's not binding together and it's 35% fat because the goose is so lean if you can help me figure it out I'd appreciate it great video and thanks for all your knowledgeable videos
This looks amazing. I'm wanting to try this with fresh ground venison(deer). If I use say 2 pounds of ground deer, is there anything else I need to add like pork, bacon, fat or maybe some beef?
Can’t wait to make this! Any ideas if I can’t eat garlic?
just omit it
I'm adding jalapenos and cheddar to my batch. I have a question about mixing in seasonings. Can I mix all the seasonings (everything except encapsulated citric acid, jalapenos, and cheddar) to the water and refrigerate until I'm ready to mix, and then add to meat after grinding?
For your European viewers it would be a great help to get the temperature indications also in degree celsius
Wait, didn't we do this last week?? I'm confused... lol.
Hows that 'knot' video coming Eric?
I've got some 'flat' fibrous summer sausage casings that I'll be filling tomorrow, and while I can certainly tie a knot, it would be nice to know what knots are best for different applications.
Lol. Lots of projects. Watch the sopressata video I made skip to the 11:50 mark))
Let me know if that helps
@@2guysandacooler It did help. Thanks!
Could you smoke it for an hour or two and then go into a sous vide bath?
I have a Traeger pellet grill. Can I smoke it horizontally?
Yes
Can you do a video showing what happens when mistakes are made, this would really help new folks like me trouble shoot? Cooking too hot, too much acid early, not enough protein extraction, too much blending/mixing, how hard to pack/stuff, not freezing meat....etc. I made this sausage and it tastes great (modifued by using a kit plus encapsulated citric acid, and coriander and mustard seeds. But most of the fat ran and is on the outside, and its too pasty, not well defined abd firm. It got to 152F using your schedule on a 3D wifi. I used venison
If I don’t use the cure accelerator and let the mixture set in the fridge overnight then add the encapsulated citric acid stuff and smoke would that work/be safe?
Yes. That would work
Your videos are OFF THE CHARTS good!! I've watched almost all of them once, and some 2-3 times. I'm fairly new into smoking meat (BBQ), and already my wife is having to hear how I NEED a meat curing chamber. QUICK QUESTION... most of your smoking videos call for a ramp-up on temp starting REALLY low, and moving up from there. My smoker only goes down to 180. Will that work reasonably well to just start at 180 on (for example) summer sausage? Or, will it be a disaster?
Thank you. 180f is pretty high to get started. It wouldn't be a disaster but there's more room for error. The cook is a lot faster and the end product might not be a juicy. Just make sure the meat and fat are super cold when grinding then mixing. It will reduce the chance of fat melting out. Also keep a close eye on temp. Once you hit 155f pull it...
NEVERMIND! I just watched the video AGAIN, and you specifically answered my question!! THANK YOU for being thorough....
@@2guysandacooler dang, quick response! Would it be worth the effort to do something janky, like turning the smoker on and off to try to keep it under 150 for the first hour?
It’s a pellet smoker, and I haven’t tried that before, but it seems possible.
@@pprince01 you could. Might be tough to manage. Can you leave the door or hatch partially open for the first 2 hours. That might work as well
Is it okay to just cook the sausage on a pan right after stuffing it?
Hello Eric,
Great video. Can’t wait to make this. If I didn’t want to use nutritional yeast, what else could I use as a binder? And if I was making 2000g what amount would you put in? Thanks
you could use high heat non fat dry powder milk, potato starch, soy protein concentrate. and you would add 2-3%. So for 2000 grams i would add 40-60grams of binder
Given that this recipe uses pink powder #1 would it make sense to let the meat sit overnight with the cure (in the fridge) before grinding/stuffing?
yep
Just wondering if any of the sausages can be made carnivore style without any sugars?
How much liquid smoke add per 1kg meat? I have Wright's liquid smoke, thanks.
I would say 1/2 tsp
What would you use in place of back fat for a kosher or halal version of this?
You could use beef fat
@@2guysandacooler any specific beef fat. Some are softer than others? Am I looking for a certain texture?
could this be cold smoked for about 12ish hours and then sous vied to 150?
I thought insta cure#1 should be mixed into the meat and allowed to sit overnight to cure before cooking? It's ok to cook right after mixing and stuffing?
This recipe has a cure accelerator in it (Encapsulated Citric Acid). Therefore I can cook immediately.
I want to make summer sausage using sausage makers fermento and powdered dextrose any suggestions on quantities?
just follow the directions on the package. Should be ok
I followed the recipe.. everything was very helpful. Is it best to vaccum seal these or are they good in the LEM casings for 2 months?
if you don't vacuum seal them they will continue to dry. Either way it will be ok, up to you
@@2guysandacooler thank you so much for the great info. I’m a chef but I’ve never done any of this stuff and it’s gonna play a big role this weekend; made 20lb for family members at the cabin. Really appreciate your prompt replies!
I thought that cooking nitrite immediately make nitrite into nitrosamine which is carcinogenic. So can I mix the encapsulated citric acid after chilling the batter in fridge? Or does nitrite turn into nitric oxide by just giving enough time weather cooking or not?
Yes to both. Add the ECA at the very end, then cook. Also Nitrite will convert to NO naturally.
Is the sodium Erythorbate a must add. It's the only thing I don't have
only if you want it to be tangy and somewhat shelf stable
What about using the #1 cure and resting in the fridge 12 -24 hours ?
In this recipe I am also using an ingredient called Encapsulated Citric Acid. This is a cure accelerator so after stuffing we can directly go to cooking/smoking
I just watched your video on using Cure #1, followed by this video. You warn not to cook your sausage before allowing the Cure#1 to sit for 12 hours. I note that this Summer Sausage has cure #1, but your instructions state that you must cook this Summer Sausage immediately after putting the ECA in. So does the ECA accelerate the conversion of the sodium nitrite to nitric oxide? Thanks in advance for educating me on that.
Sorry, just read the details in the printed recipe instructions and - and you answered the question there. Thanks.
I made some summer sausage using citric acid. To my disbelieve I did not use the encapsulated type until after smoking, bathing and blooming. As you'd expect, the finished product is a bit mushy. Do you have any suggestions on how to salvage this mistake? It's not fully falling apart but far from the firm finish it's supposed to have. Other recipe suggestions besides dog treats? Thanks
chop it all up and toss it in a cool summer sausage casserole
Are you able to use stew beef for sausage our what the best lean beef for sausage or
You can use stew meat, but you can also do what I did yesterday and use 80/20 ground beef. My four pounds came out FABULOUS.
can we dry this on normal fridge aswell as drying chamber? How long or how much weightloss if i dry these at the drying chamber?
I would dry this 20%-25%
Hello Eric, I tried this recipe but with turkey, dunno where I went wrong but it came out like a meatloaf in texture, is there something different to do with turkey? As opposed to beef-pork.
Meatloaf 😅. Was it crumbly? Did you use pork fat or turkey fat? Also did you use encapsulated citric acid?
This is epic
Can you tell me if the Citric acid I use for canning is the same as your encapsulated citric acids?
it's similar but not the same. Here's a video I made about that specific product: th-cam.com/video/225MXFkJ5-g/w-d-xo.html
I followed your recipe yesterday, but I didn’t let it bloom. I smoked it until 150 and then went straight to an ice bath and then a wire rack in the fridge… Should it still be good???
yep itll be fine
If encapsulated citric acid is used in mixing into your product can you still let your stuffed snack sticks or summer sausage sit in refrigerator overnight before curing? Or do you have to cook immediately after stuffing.
you have to cook immediately after stuffing.
Awe SHIT!!! I wish I saw this earlier. I've got 10lbs sitting in the fridge all mixed up. Was planning on casing and cooking tomorrow.
Hi Eric! Another question... :) Does this recipe work well with GDL (glucono delta-lactone) as well? Does it have the same effect? Have you ever used it? Thanks again in advance!
Yes GDL will work for this recipe
16:15 You state fresh meat as 5.6-5.9 ph, is that the ph of the cured/smoked SS without the encapsulated citric acid of 4.3?
all summer sausage will have a low ph. It's kind of what makes summer sausage, summer sausage. If you choose to not add the ECA then it will just be a regular smoked/dried sausage with a ph of around 5.6 ish (not a long shelf life)
@@2guysandacooler Thanks for your quick response. I appreciate your knowledge on this subject.
Can one use only beef to make the summer sausage.
sure
Can’t find recipe
LÜTVEN, TÜRCE, YE, CEVİRİLSİN, TESEKKREDERİM,
Whole coriander seeds? Or ground coriander?
ground coriander.
I ground my own coriander seeds in a dedicated coffee mill yesterday to get a fresher taste. Turned out GREAT!
Hello Eric, what product would you recommend instead of the encapsulated citric acid. I’m struggling to find some
Eric! Please provide a vegan sausage recipe!
My pre-pubescent kids were forced to adopt a militant vegan diet by their toxic mother (not in their best dietry /health outcomes). All their lives, I cooked the majority of their meals; but on her 40th birthday, their mother shrilled; "I'm not a vegetarian, I'M A VEGAN". I support a person's right to chose the dietary they
Bologna makers have bigger Sausages