Hello there I hope you guys like to video. Please feel free to leave me some recommendations down below so I know what videos to make you in the future. Thanks again for clicking on and watching.
I did a ten pound batch for the Christmas Holidays from elk. It turned out superb!! The three days in the fridge before smoking/cooking mad a lot of difference in the taste!! Thanks for the video!!
I have made 3 batches of your summer sausage 2 using beef and 1 using deer and they have all turned out excellent. You have a winning recipe and thanks for sharing it with us. I have watched many of your videos and have enjoyed them all. Keep up the good work. thanks
I tried this recipe and it turned out great. 👍 took 6hrs in my vertical Broilking Smoker and was amazing. Flipped the sausage every hour so it wouldn't heat uneven.
Hi Duncan, I had a suggestion for another video. How about "a day in the life of the Meat Shop" - maybe how your day starts, head into the shop and get into the whole process from cleaning to planning out the production to receiving raw materials from vendors to the actual processing and packaging to the selling. It could even be a small "series" depending on how you structure the storytelling and what kind of footage you get. It may not even need live narrating like you do now, but rather could be voice-over or with text description over-top of the live action. Just a thought... BTW, I think I have my manual sausage stuffer picked out... so next weekend I think I'll do a production - likely a Maple Country Breakfast and the Merguez. Yum yum.
That could be a good idea. I may have to put some thought into how I would record that..? I did have how to clean a meat shop up correctly on the list (though I'm not sure how exciting/popular that video may be). Excellent! That is exciting, it is a fun hobby and you can make all sorts of flavorful creations. I hope it goes well!
Hi Duncan, have you tried the EZ Linker for linking sausage instead of doing by hand? Curious to know if natural vs. collagen casings work better with equipment vs. manual linking.
I made 4 pounds of this a few days ago (except I used encapsulated citric acid to get the tang and added Jalapeño pieces). Out of the two tubes? I have 1/2 of one left so I guess it's time to thaw some more meat!
My son and I make ours out of venison and pork butt. We like a little more mustard seed and reduce the garlic a bit. We also add dried jalapeño pepper to it. We might try the beer in the sausage this time. Thanks for your recipe.
1.şarap, daha az kullanın. Alkol bir seçenek değilse, atlayın. 2. 160 ferinyükseklik veya 72 santigrat derece iç sıcaklığa kadar pişirin 3. Üzgünüm google translate bunu anlamama yardımcı olmadı Google translate kullandım, umarım bunlar mantıklıdır.
Another great video, watched it a second time. I will have to try this recipe before I try the fermented summer sausage. This might be the way to go to make my childhood favorite that I commented to you about in a more recent video, I had forgotten about this recipe.
I made summer sausage about a month ago. Stuffed it in hog casings and twisted it into 18 inch links. Smoked it on mesquite and boy are they good. On one batch I used a leftover bottle of white wine (pinot grigio) Though you cant tell, I think the spices overpower the light taste of the wine, but it was worth a try. I would love to know how to ferment summer sausage to make a shelf stable version. Thanks for the videos.
That sounds quite delicious! Let that pinot grigio sit in the meat block for a couple days and your results might change. You bet fermented sausage will be one of my videos down the road. I just bought a dry curing chamber and have a batch on the go to get familiar with the equipment.
Hello, I just found your channel and watched the pepperoni and summer sausage videos. They are terrific! While I have never made any kind of sausage before, your video makes me think it's possible! How long do these sausages keep and what is the best method for storage? Thank you for such clear directions and inspiration.
Hi , I really like your video. I am interested in using celery powder instead of curing salt. What are your thoughts and if you have done this previously? Also, what is the ratio for using celery powder instead of curing salt? Just trying to make my summer sausage a little more healthy.
Traditional American garlic summer sausage. I recall my grandparents made summer sausage in the mid 1970's without any fancy commercial equipment. They used a hand crank meat grinder with a sausage attachment and a hand-built brick grill/smoker out on the patio. I'd like to see how to actually do this at home with the minimum money spent on special equipment. And if possible, using only ingredients commonly available to 1970's home kitchens.
Hey there mjmeans. The process would be basically the same salt pepper mustard coriander garlic. Like you said run it through the hand crank with a stuffer attachment, then smoke and cook until you get a internal temp of 160f. Luckily modern sausage making isn't too much different than in the past. Just a little more stainless steel involved these days.
Oh... recommendations! I know I mentioned guanciale before and I love it ... and I think it's on the easier side to make... but perhaps pancetta might be something viewers here could identify with more easily than "Italian face bacon"? 😅 Whatever.... just keep the videos coming man! great work!
@@duncanhenry I pulled it off in my curing chamber. (converted commercial glass door display fridge) I wish I could post an image here. I did do it flat. I never had much success rolling it. For the flat I ended up buying some 5mm stainless steel rod and making custom hooks to hang the belly when cut in thirds.
I've made this recipe or my version of it. I'm a big hunter so I generally do a venison/pork mix at 70/30 ratio. Sorry Duncan but Pilsner? I like a beer with a bit stronger flavor. I've used both Guiness with Dubliner cheese and Spaten Optimator with a sharp white cheddar both to good effect. Next time I do it I'm gonna add some Jalapeno for a little heat.
Looks good ....... I’m thinking doing similar in sues vide I don’t have a smoker ... the mustard seeds look great I already have some black pudding skins
That would also work quite good. The nice part about sues vide is you don't loose any moisture or flavor. You could add a 0.5g/kg of liquid smoke if you craved that smoke flavor as well. Enjoy!
I might try smoke but my dear wife isn’t into smoked anything however I can finish the full sausage one suggestion is some beers still have yeast still present in bottles
Hi Duncan. Love watching your videos and trying my hand at some of the things you make. Please would you consider making South African Boerewors at some point.
As a homebeer brewer, I'm pretty sure that with that fresh local beer, and a pilsner where the yeast likes cold temps (like in a fridge) that you are getting some fermentation of your sugar. Wondering if you ever tried sour beer to introduce sour fermentation instead for a little more tang?
Your videos offer some of the most informative videos for working with meat. Todays project is to try a sample batch of this recipe. Trying to find a recipe that I like before I do full batch. Not against the beer ( I make my Italian and Breakfast sausage with red wine) but will leave it out, don't have time to wait for 5 days. currently cold smoking bacon, tomorrow will be canadian bacon(from you and Marianski's book , smoked pork loin p544) so I can cook it with them. Do you always put beer in your summer sausage for the shop?
There are products you can add like Fermento, and others that drop the pH quickly. I don't know for certain about encapsulated citric acid. I am guessing that's fine since it is a food grade acid.
Really have enjoyed your videos! So in using a cure accelerator like sodium erythorbate, I’m assuming it’s okay to hold the stuffed meat in the cooler/fridge for more than a day before smoking (e.g 3 to 5 days for beer to work in)…Is that correct?
Hey there John. Glad you like the videos! Yes, you'll have no problem with the cure accelerator sitting for 3-5days. If you are going to let it sit that long it really isn't even necessary to be honest.
G’day mate love the video. Just wondering how much sodium erythorbate and how much soy protein? Also is the sodium nitrite cure #1 or is it pure sodium nitrite?
Hey thanks for watching. I usually link all the recipes in the description below the video. And No its not pure sodium nitrite its blended in at 5% to 6.25% depending on what your buying.
Gelatin doesn't really work as a binder. It produces a Jello like substance. If you don't like using a binder you can skip it as the meat will naturally have protein extraction occur from the addition of salt. Just be sure to really mix it good until it is reallllly sticky.
@@duncanhenry thank you for being so helpful. I can imagine replying to these can get tedious but I really appreciate it as an aspiring amateur home butcher.
Hi Duncan, I made the summer sausage 2 times, beef and pok,80/80, then venison and pork 70/30 both sausages came out great, but didn’t have that tang I was looking for, I was thinking of using Fermento to get that tang, what would be your recommendation on amount to use? Thank you.
You can also use encapsulated citric acid. Put it in on the last mix just before stuffing. Lots of info on TH-cam regarding using this. Don't use regular citric acid. Happy cooking!!
You said you used a Pilsner and I know it’s kind of a matter of taste, but have you tried other kinds of beer? An IPA for a sharper flavor or a stout or porter?
So I made this recipe and the only difference is I added homebrewed Irish Red as the beer component. I had a pot luck last night and I was too busy to cook anything so I cut up about 3 lbs of it into thick slices as an appetizer. It didn't last until dinner.
The beer sort of ferments with the sugar. If you end up making a batch mix and cook one right away and let the other sit in the cooler for a few days and check out the difference in flavor.
Hi Henry! Love your videos. I have some lean bear meat and plan to make this using pork back fat for a 73/27 ratio. Should I change anything up or is the same recipe fine? Also, your recipe has grams for the beer but in the video you say milliliter…which one is correct or does it work out the same? Thanks!
Should work out fine. It's towards the high end but it should be okay, just mix it really well. Yes 1ml is also equal to 1g. Good luck, let me know how it turns out!
Duncan... OMG! I was drooling watching this one. "Just trim"? No sir! Not when you were done with it. One of the things I love about this is you use perhaps the only spice that grows in Canada. That grainy mustard looks outstanding. I'm sure it made it pop! Couple of questions: Do you not need to prick this fibrous casing? You have what seems to be zero air pockets... Perhaps you're just better than I at stuffing.. LoL! I might give it a try with the 70mm beef middle casings I use for Soppressata... but that fibrous comes out so perfect.... I need to talk to my casing guy here to see if he has those. I wish there was a means of creating this sort of product without a smokehouse. I dry cure but without even an offset smoker I'm stumped on how I might pull this off.
Well thank you very much Joe, I'm glad you liked it so much! You can can prick the air pockets if you have them with a very fine edge. If you take time loading your stuffer that should eliminate that problem for you, for the most part. Naturals also work fine for summer sausage and sometimes peel even nicer. You could try a sous vide with liquid smoke then hang to dry at room temp for a few hours before packaging. Liquid smoke isn't quite the same but close.
@@duncanhenry Thanks Duncan! I was thinking... there's no substitute for real smoke. I can get one of those upright Bradley or Little Chief electric smokers used on Kijiji for around $100. 4 sausages would definitely fit hanging in there..... Do you think something small like that would do the trick? Providing of course I can maintain the correct temps....
Hi Duncan, I just did another one of you SS recipes where I added the beer as an alternative liquid. Turns out I over extended my self and couldn’t smoke it the next day. That said the cased SS with cure added will have been in the refrigerator for 7 days before I can smoke it. Is that going to be ok? Thanks for your help! I love your videos! Mark
Hey Jon, you betcha. I currently have a batch of peperoni in my new dry curing chamber, to get familiar with the equipment. Stay tuned there should be one in about 3 months.
If I can't get sodium erythorbate in time due to shipping do I just add an equal amount of salt to replace the erythorbate then let sit over night then add encapsulated citric right before stuffing?
If you are going to sit overnight you can just skip it. Don't worry about compensating for it with your salt either there isn't enough in this recipe to make a difference.
I would be interested in seeing a fermented summer sausage. But with this one, Interested in what kind of binder you are using? Was looking at high temperature milk powder (Hard to find here), or pea protein isolate (think health food store), or others i'm not sure i can find in Canada
Duncan, do you think it better to hold for three days in the fridge before or after casing (not cooking yet)? Would being cased for three days have a different flavor than uncased? Thanks, eri
@@duncanhenry thank you for your prompt reply! Love your channel and always look forward to new vids. You do a terrific job at explaining and that's so helpful; gives me more confidence to reach a little further and try new things.
Hey Duncan....Why use the sodium erythorbate (a cure accelerator) when the sausage is going to sit in the fridge for 3-5 days, thus giving the cure plenty of time work...am I missing something....anyways, really enjoy you videos
I have never had the boars head brand, but it would differ from a Genoa salami quite a bit. This is more of a German style sausage so the spices are quite a bit different. Genoa is usally a starter culture, salt, pepper, garlic, sugar, peppercorns, or some sort of combination and is fermented. This summer sausage isn't fermented it is a cooked sausage with quite different spices. You'll find the texture is a lot different for sure.
I got my answer. But only 1-2 hrs of smoking at 160 I thought it would take a lot longer or how long would it take to get to the internal temperature of 160. Do you keep smoking at 185
Hey there! Yup I smoke mine for about 2hrs of heavy hickory smoke at 155f to 160f This is after they have dried for 1hr with a fan on them. Then I close the dampers increasing humidity and cook them to and internal of 160f oven set at 185f for the cooking step.
I bought a whole sirloin tip from Costco, tried to follow your demo but mine had fat coating and didn't know where to start and wanted the separation you did but couldn't recognize any parts.😢
Hey Fishingdad I am glad you liked it! I usually give them a heavy smoke for about 1 1/2 to 2hrs after the drying step. Then I bump them up to 185-190 with the dampers just about all the way closed to increase the humidity.
Duncan ! Have you ever used the non-fat dry milk powder as a binder? However it is pricey! I used soy protein for years! Was wondering if you found a difference between instant vs the powder milk?
Hey Duncan. .I made your summer sausage the other day and had in smoker for 6 hours and they stalled at 142...I've had this happen before. What am I doing wrong ? I finished them off in a 180 water bath but the casing wrinkled bad. However they do taste great.
Hey Richard, that is too bad. Sometimes the moisture is evaporating off with the heat. Not sure what you set up is like but during the cooking step you may need to add a pan of water and close all the dampers. What temperature where you cooking at in the smokehouse.
You don't mention a grind size. I was just curious if there is a standard or its more personal preference. I see in many of your other videos that you grind twice. First using a 10mm then a 3mm plate.
Hey Rob. Sorry about that but yup you bet a 10mm then a 3mm is my usually go to unless a recipes says other wise. But like you said if your personal preference is something a little bigger go for it. You might need to spend a little longer mixing your batch is all.
Your video said 20ml of beer and 80ml water per kg but recipe says 20g per kg of beer and 80g per kg of water. Just wanted to confirm if it’s gram or ml? Also, new subscriber here, and thank you for the content and great information!
Yes Michi Henning is correct the mass of 1ml of water (Or beer in this care) is 1g. so 20ml is 20g. Also its great to have you, I'm glad that you found the video useful! Enjoy!
Good information. I did not know that. I'm from America and we don't use metric system (no matter how much more logical it is then our system lol). Ive started using it in cooking and measuring in wood work.
Could you clarify the amount of water and beer used? Your video said 10% water, so that would be 100 g/kg, recipe says 80g. Beer you said 10ml/kg, recipe says 20g (ml)?
Hey Paul, I usually add a total of 10% liquid to a sausage. So combining water 80g/kg and Beer 20g/kg I get a total of 100g/kg 10% liquid. If I said 10ml in the video that is a slip up the correct amount is 20ml/kg 1g=1ml
Summer Sausage in north America is different than European summer sausage. It is a smoked, fully cooked, heavily seasoned and ready to eat sausage. It usually features coriander and mustard seeds. It can sometimes be fermented and air dried.
Why can you not add the SPICE/CURE /BINDER mix BEFORE mincing - I would think the this would aid FLAVOUR penetration?? Why not just use INSTACURE 1 or PRAGUE 1 at the recommended 2.5%/3%,. Not many of us will have that kind of COMMERCIAL cooker either and will cook in a WATER BATH and then SMOKE or even use a LIQUID SMOKE wash . SODIUM NITRITE is hard to access inthe UK othwer thanin mpre-prepared cures because of it's increasing use for self harm but POTASSIUM NITRATE [SALTPETRE ] is easily available. One thing is for absolute sure the EUOPEANS ORIGINATORS would have used SALTPETRE I actually have a book on this kind of acitivity recommened by the USDA and only SALTPETRE is mentioned in any cure. The most common used atthe time was the USDA recommended 8/4/2 cure for both dry and wet cures . [8lbs fine additive free KOSHER or SEA SALT, 4lbs of SUGAR, or sugar replacement as in HONEY, MAPLE, DEMERARA or even MOLASSES, and 2 OUNCES OF SALTPETRE.The Universal Cure.
Hello there I hope you guys like to video. Please feel free to leave me some recommendations down below so I know what videos to make you in the future. Thanks again for clicking on and watching.
what kind of binder do you use,
I did a ten pound batch for the Christmas Holidays from elk. It turned out superb!! The three days in the fridge before smoking/cooking mad a lot of difference in the taste!! Thanks for the video!!
That is awesome! I am glad you liked it Gord.
Absolutely my next endeavour within a week❤
I have made 3 batches of your summer sausage 2 using beef and 1 using deer and they have all turned out excellent. You have a winning recipe and thanks for sharing it with us. I have watched many of your videos and have enjoyed them all. Keep up the good work. thanks
I tried this recipe and it turned out great. 👍 took 6hrs in my vertical Broilking Smoker and was amazing. Flipped the sausage every hour so it wouldn't heat uneven.
That's awesome. Yup every smoker is just a little different.
Excellent video!! I'm going to try your recipe with some elk.
We have been making a lot of that I hope you enjoy!
Hmm, hmm, hmm, what's to say? Sausage looks so fresh, tasty, perfect. Love it. 😋❤️
Well thank you, I hope you get to try some!
Hi Duncan, I had a suggestion for another video. How about "a day in the life of the Meat Shop" - maybe how your day starts, head into the shop and get into the whole process from cleaning to planning out the production to receiving raw materials from vendors to the actual processing and packaging to the selling. It could even be a small "series" depending on how you structure the storytelling and what kind of footage you get. It may not even need live narrating like you do now, but rather could be voice-over or with text description over-top of the live action. Just a thought... BTW, I think I have my manual sausage stuffer picked out... so next weekend I think I'll do a production - likely a Maple Country Breakfast and the Merguez. Yum yum.
That could be a good idea. I may have to put some thought into how I would record that..?
I did have how to clean a meat shop up correctly on the list (though I'm not sure how exciting/popular that video may be).
Excellent! That is exciting, it is a fun hobby and you can make all sorts of flavorful creations. I hope it goes well!
Hi Duncan, have you tried the EZ Linker for linking sausage instead of doing by hand? Curious to know if natural vs. collagen casings work better with equipment vs. manual linking.
@@duncanhenry
I would love to know how you clean your shop correctly
I have thought about the cleaning video. It might not be very exciting but it could be informative.
awesome absolutely awesome.
another great Video.
this is definitely going on the to-do list of the following week.
Thank you very much!!!
Your welcome! I'm looking forward to hearing your twist you put on it!
I made 4 pounds of this a few days ago (except I used encapsulated citric acid to get the tang and added Jalapeño pieces).
Out of the two tubes? I have 1/2 of one left so I guess it's time to thaw some more meat!
My son and I make ours out of venison and pork butt. We like a little more mustard seed and reduce the garlic a bit. We also add dried jalapeño pepper to it. We might try the beer in the sausage this time.
Thanks for your recipe.
I need to try this.
Merhaba .
1. Bira yerine ne koyabiliriz
2. Pişirme dereceleri nedir
3. Binder = yağ icinmi yoksa balık kıyması için olanını mı koydunuz
1.şarap, daha az kullanın. Alkol bir seçenek değilse, atlayın.
2. 160 ferinyükseklik veya 72 santigrat derece iç sıcaklığa kadar pişirin
3. Üzgünüm google translate bunu anlamama yardımcı olmadı
Google translate kullandım, umarım bunlar mantıklıdır.
Next year i am leaving WA state driving to your shop and trying that sausage.
Holy smokes thats a long drive for some summer sausage.
Better give me a call before you head out, and ill make sure I got some in stock for you.
Really like your videos I was wondering how you added humidity to your smoke house on the summer sausage video
"Get to the point Duncan" LMAO! Great video.
Glad you enjoyed! Thanks Rich
Another great video, watched it a second time. I will have to try this recipe before I try the fermented summer sausage. This might be the way to go to make my childhood favorite that I commented to you about in a more recent video, I had forgotten about this recipe.
Well if this helps you recreate a childhood favorite ill be real pleased. Nothing better than satisfying a bit of nostalgia.
@@duncanhenry usta 🇹🇷🤗 burda köfte tarifi baharati istiyorum senden büyük usta
Thanks Duncan. If I get to Rimbey I'll be sure to grab some "for a sample" :D .
Your welcome! Of course anytime!
dude i wish i could work at your shop for a bit, would love to learn butchery (also do a video about ribs)
lol well thanks, not sure where you are at but there are lots of courses out there.
What about ribs would you like to see?
I made summer sausage about a month ago. Stuffed it in hog casings and twisted it into 18 inch links. Smoked it on mesquite and boy are they good. On one batch I used a leftover bottle of white wine (pinot grigio) Though you cant tell, I think the spices overpower the light taste of the wine, but it was worth a try.
I would love to know how to ferment summer sausage to make a shelf stable version. Thanks for the videos.
That sounds quite delicious! Let that pinot grigio sit in the meat block for a couple days and your results might change.
You bet fermented sausage will be one of my videos down the road. I just bought a dry curing chamber and have a batch on the go to get familiar with the equipment.
Hi Duncan, I'm going to try your summer sausage Is the sodium erythorbate necessary if you let meat sit in cooler a couple days?
love your channel. can you do a video on making turkey ham as I cant eat pork.. thanks for all the great recipes.
Hi What do you think the recipe would be if I would hold out the beer? Will it stay the same with the rest of the ingredients?
I like your presentation mate. Nothing annoying at all 😂
Thank you Mr. Taylor.
Hello, I just found your channel and watched the pepperoni and summer sausage videos. They are terrific! While I have never made any kind of sausage before, your video makes me think it's possible! How long do these sausages keep and what is the best method for storage? Thank you for such clear directions and inspiration.
Hi , I really like your video. I am interested in using celery powder instead of curing salt. What are your thoughts and if you have done this previously? Also, what is the ratio for using celery powder instead of curing salt?
Just trying to make my summer sausage a little more healthy.
Traditional American garlic summer sausage. I recall my grandparents made summer sausage in the mid 1970's without any fancy commercial equipment. They used a hand crank meat grinder with a sausage attachment and a hand-built brick grill/smoker out on the patio. I'd like to see how to actually do this at home with the minimum money spent on special equipment. And if possible, using only ingredients commonly available to 1970's home kitchens.
Hey there mjmeans. The process would be basically the same salt pepper mustard coriander garlic. Like you said run it through the hand crank with a stuffer attachment, then smoke and cook until you get a internal temp of 160f.
Luckily modern sausage making isn't too much different than in the past. Just a little more stainless steel involved these days.
@duncanhenry what type of garlic are you using in this recipe? Powder, granulated, fresh?
Oh... recommendations! I know I mentioned guanciale before and I love it ... and I think it's on the easier side to make... but perhaps pancetta might be something viewers here could identify with more easily than "Italian face bacon"? 😅
Whatever.... just keep the videos coming man! great work!
Thanks Joe! Pancetta are a bit difficult to make but that creamy pork fat is nearly impossible to beat!
@@duncanhenry I pulled it off in my curing chamber. (converted commercial glass door display fridge) I wish I could post an image here. I did do it flat. I never had much success rolling it. For the flat I ended up buying some 5mm stainless steel rod and making custom hooks to hang the belly when cut in thirds.
Can you use Morton's tender quick ?
I've made this recipe or my version of it. I'm a big hunter so I generally do a venison/pork mix at 70/30 ratio. Sorry Duncan but Pilsner? I like a beer with a bit stronger flavor. I've used both Guiness with Dubliner cheese and Spaten Optimator with a sharp white cheddar both to good effect. Next time I do it I'm gonna add some Jalapeno for a little heat.
Hey Duncan, just wondering what make of grinder you use in your videos? The table top one.
Like your vidios have to ask do these need to be refigerated after making them
Looks good ....... I’m thinking doing similar in sues vide I don’t have a smoker ... the mustard seeds look great I already have some black pudding skins
That would also work quite good. The nice part about sues vide is you don't loose any moisture or flavor. You could add a 0.5g/kg of liquid smoke if you craved that smoke flavor as well.
Enjoy!
I might try smoke but my dear wife isn’t into smoked anything however I can finish the full sausage one suggestion is some beers still have yeast still present in bottles
Would you cook it in the water bath with the sous vide or would you vacuum seal these in bags first?
Great informative videos ..... Hope you will be making videos for machinery required for sausage making 🙏🙏🙏
Great video
Duncan! Have you ever made this summer sausage recipe using encapsulated citric acid instead of the beer?
Encapsulated citric acid is shockingly hard to find here in Canada for some reason. Not sure why.
Hi Duncan. Love watching your videos and trying my hand at some of the things you make. Please would you consider making South African Boerewors at some point.
Hey Andy, you bet ill put it on the list of to-dos.
Thank you for the suggestion.
As a homebeer brewer, I'm pretty sure that with that fresh local beer, and a pilsner where the yeast likes cold temps (like in a fridge) that you are getting some fermentation of your sugar. Wondering if you ever tried sour beer to introduce sour fermentation instead for a little more tang?
I'm interested to see some poultry summer sausage (wild turkey, pheasant, duck, goose, chicken etc) do you think you could do a video on that?
Your videos offer some of the most informative videos for working with meat. Todays project is to try a sample batch of this recipe. Trying to find a recipe that I like before I do full batch. Not against the beer ( I make my Italian and Breakfast sausage with red wine) but will leave it out, don't have time to wait for 5 days. currently cold smoking bacon, tomorrow will be canadian bacon(from you and Marianski's book , smoked pork loin p544) so I can cook it with them. Do you always put beer in your summer sausage for the shop?
Mr. Henry, what about the encapsulated citric acid? I thought you needed that to get the tang in the sausage?
There are products you can add like Fermento, and others that drop the pH quickly. I don't know for certain about encapsulated citric acid. I am guessing that's fine since it is a food grade acid.
Really have enjoyed your videos! So in using a cure accelerator like sodium erythorbate, I’m assuming it’s okay to hold the stuffed meat in the cooler/fridge for more than a day before smoking (e.g 3 to 5 days for beer to work in)…Is that correct?
Hey there John. Glad you like the videos! Yes, you'll have no problem with the cure accelerator sitting for 3-5days. If you are going to let it sit that long it really isn't even necessary to be honest.
what qre the american measuments?
G’day mate love the video. Just wondering how much sodium erythorbate and how much soy protein? Also is the sodium nitrite cure #1 or is it pure sodium nitrite?
Hey thanks for watching. I usually link all the recipes in the description below the video. And No its not pure sodium nitrite its blended in at 5% to 6.25% depending on what your buying.
Are you using dextrose for your sugar or just regular white sugar
Can you lay them down on a Traeger?
Did this channel ever make the fermented summer sausage he spoke about?
What could you use besides soy binder? Is gelatin OK?
Gelatin doesn't really work as a binder. It produces a Jello like substance. If you don't like using a binder you can skip it as the meat will naturally have protein extraction occur from the addition of salt. Just be sure to really mix it good until it is reallllly sticky.
@@duncanhenry thank you for being so helpful. I can imagine replying to these can get tedious but I really appreciate it as an aspiring amateur home butcher.
Hi Duncan, I made the summer sausage 2 times, beef and pok,80/80, then venison and pork 70/30 both sausages came out great, but didn’t have that tang I was looking for, I was thinking of using Fermento to get that tang, what would be your recommendation on amount to use? Thank you.
You can also use encapsulated citric acid. Put it in on the last mix just before stuffing. Lots of info on TH-cam regarding using this. Don't use regular citric acid. Happy cooking!!
Looks great want to try and make this recipe. But I have watched 3 times and can’t find how much binder Duncan uses. Any help would be great.
I use 10g/kg
@@duncanhenry thanks
Can am i skip beer? Or can change another choice ?
You said you used a Pilsner and I know it’s kind of a matter of taste, but have you tried other kinds of beer? An IPA for a sharper flavor or a stout or porter?
So I made this recipe and the only difference is I added homebrewed Irish Red as the beer component. I had a pot luck last night and I was too busy to cook anything so I cut up about 3 lbs of it into thick slices as an appetizer. It didn't last until dinner.
Haha that's great to hear man! Happy it went down well.
Do you think they had sodium erythorbate or sodium nitrite? Got a recipe without the junk?
How do you keep the casing from wrinkling up after the ice bath?
That is essentially what the ice bath is for. It stops the cooking process and the evaporation out of the sausage.
Hi Duncan, I was curious what the 3-5 days in the fridge before smoking is for.
The beer sort of ferments with the sugar. If you end up making a batch mix and cook one right away and let the other sit in the cooler for a few days and check out the difference in flavor.
@Duncan Henry Thank you sir!
What if I don’t have cure accelerator? Would I just wait until the next day to smoke?
Hi Henry! Love your videos. I have some lean bear meat and plan to make this using pork back fat for a 73/27 ratio. Should I change anything up or is the same recipe fine? Also, your recipe has grams for the beer but in the video you say milliliter…which one is correct or does it work out the same? Thanks!
Should work out fine. It's towards the high end but it should be okay, just mix it really well.
Yes 1ml is also equal to 1g.
Good luck, let me know how it turns out!
30% fat is a lot I would try 20
Duncan... OMG! I was drooling watching this one. "Just trim"? No sir! Not when you were done with it. One of the things I love about this is you use perhaps the only spice that grows in Canada. That grainy mustard looks outstanding. I'm sure it made it pop!
Couple of questions:
Do you not need to prick this fibrous casing? You have what seems to be zero air pockets... Perhaps you're just better than I at stuffing.. LoL! I might give it a try with the 70mm beef middle casings I use for Soppressata... but that fibrous comes out so perfect.... I need to talk to my casing guy here to see if he has those.
I wish there was a means of creating this sort of product without a smokehouse. I dry cure but without even an offset smoker I'm stumped on how I might pull this off.
Well thank you very much Joe, I'm glad you liked it so much!
You can can prick the air pockets if you have them with a very fine edge. If you take time loading your stuffer that should eliminate that problem for you, for the most part. Naturals also work fine for summer sausage and sometimes peel even nicer.
You could try a sous vide with liquid smoke then hang to dry at room temp for a few hours before packaging. Liquid smoke isn't quite the same but close.
@@duncanhenry Thanks Duncan! I was thinking... there's no substitute for real smoke. I can get one of those upright Bradley or Little Chief electric smokers used on Kijiji for around $100. 4 sausages would definitely fit hanging in there..... Do you think something small like that would do the trick? Providing of course I can maintain the correct temps....
Hi Duncan,
I just did another one of you SS recipes where I added the beer as an alternative liquid. Turns out I over extended my self and couldn’t smoke it the next day. That said the cased SS with cure added will have been in the refrigerator for 7 days before I can smoke it. Is that going to be ok? Thanks for your help! I love your videos!
Mark
Hey, I hope it isn't too late for this, but did you finish the SS? I'm wondering what you think?
Eric
Please do some fermented products.
Hey Jon, you betcha. I currently have a batch of peperoni in my new dry curing chamber, to get familiar with the equipment.
Stay tuned there should be one in about 3 months.
What if you do not have smoker at home, how do I complete the process?
You could use a little bit of liquid smoke or skip the smoke and bake in the oven.
could you use fresh garlic at same ratio? and could you use powdered milk as a binder?
I'd use slightly less fresh garlic. Yup you can.
If I can't get sodium erythorbate in time due to shipping do I just add an equal amount of salt to replace the erythorbate then let sit over night then add encapsulated citric right before stuffing?
If you are going to sit overnight you can just skip it. Don't worry about compensating for it with your salt either there isn't enough in this recipe to make a difference.
So is the nitrite cure "curing salt #2" or pure sodium nitrite?
Note pure sodium nitrite that is dangerous.
How coarse do you grind your summer sausage?
I would be interested in seeing a fermented summer sausage. But with this one, Interested in what kind of binder you are using? Was looking at high temperature milk powder (Hard to find here), or pea protein isolate (think health food store), or others i'm not sure i can find in Canada
Thanks Colin.
I have a video dedicated to binders coming out in the next week or so 👍
Duncan, do you think it better to hold for three days in the fridge before or after casing (not cooking yet)? Would being cased for three days have a different flavor than uncased?
Thanks, eri
It wouldn't really chance your end product cased or uncased
@@duncanhenry thank you for your prompt reply!
Love your channel and always look forward to new vids. You do a terrific job at explaining and that's so helpful; gives me more confidence to reach a little further and try new things.
Hey Duncan....Why use the sodium erythorbate (a cure accelerator) when the sausage is going to sit in the fridge for 3-5 days, thus giving the cure plenty of time work...am I missing something....anyways, really enjoy you videos
what do you use as binder? The Gillman.
Hey Gillman, I use a soy protein isolate.
I have more on that in my how to make a sausage recipe video.
How does the flavor compare to, say, a boars head Genoa salami?
I have never had the boars head brand, but it would differ from a Genoa salami quite a bit. This is more of a German style sausage so the spices are quite a bit different. Genoa is usally a starter culture, salt, pepper, garlic, sugar, peppercorns, or some sort of combination and is fermented. This summer sausage isn't fermented it is a cooked sausage with quite different spices. You'll find the texture is a lot different for sure.
Hi Duncan how long do you smoke your summer sausage you never said. What do you mean by giving them humidity
I got my answer. But only 1-2 hrs of smoking at 160 I thought it would take a lot longer or how long would it take to get to the internal temperature of 160. Do you keep smoking at 185
Hey there! Yup I smoke mine for about 2hrs of heavy hickory smoke at 155f to 160f This is after they have dried for 1hr with a fan on them.
Then I close the dampers increasing humidity and cook them to and internal of 160f oven set at 185f for the cooking step.
Recipe book
Sorry sir I don't have one.
I bought a whole sirloin tip from Costco, tried to follow your demo but mine had fat coating and didn't know where to start and wanted the separation you did but couldn't recognize any parts.😢
Hey Duncan, really enjoyed the video. Just curious how long you put smoke to them, and when do you bump it up to the 185-190 range?
Hey Fishingdad I am glad you liked it!
I usually give them a heavy smoke for about 1 1/2 to 2hrs after the drying step. Then I bump them up to 185-190 with the dampers just about all the way closed to increase the humidity.
@@duncanhenry Once you bump them up to 185-190 do you stop the smoke and just use heat ? Or continue to use smoke
Duncan: Do you ever use encapsulated citric acid in your summer sausage and snack sticks?
Duncan ! Have you ever used the non-fat dry milk powder as a binder? However it is pricey! I used soy protein for years! Was wondering if you found a difference between instant vs the powder milk?
Hey William I have never used the non-fat dry milk powder. I have used Whey protein with good success though.
Hey Duncan. .I made your summer sausage the other day and had in smoker for 6 hours and they stalled at 142...I've had this happen before. What am I doing wrong ? I finished them off in a 180 water bath but the casing wrinkled bad. However they do taste great.
Hey Richard, that is too bad. Sometimes the moisture is evaporating off with the heat. Not sure what you set up is like but during the cooking step you may need to add a pan of water and close all the dampers.
What temperature where you cooking at in the smokehouse.
When we buy our roasts and grind it ourselves, how do we tell what percentage of fat it is? Could you please make a video about it?
It is usually and eyeball measurement. But there is an equation ill make a video on one day.
You don't mention a grind size. I was just curious if there is a standard or its more personal preference. I see in many of your other videos that you grind twice. First using a 10mm then a 3mm plate.
Hey Rob. Sorry about that but yup you bet a 10mm then a 3mm is my usually go to unless a recipes says other wise.
But like you said if your personal preference is something a little bigger go for it. You might need to spend a little longer mixing your batch is all.
Your video said 20ml of beer and 80ml water per kg but recipe says 20g per kg of beer and 80g per kg of water. Just wanted to confirm if it’s gram or ml? Also, new subscriber here, and thank you for the content and great information!
1 ml of beer weighs 1 g. Same with water.
Yes Michi Henning is correct the mass of 1ml of water (Or beer in this care) is 1g. so 20ml is 20g.
Also its great to have you, I'm glad that you found the video useful! Enjoy!
Good information. I did not know that. I'm from America and we don't use metric system (no matter how much more logical it is then our system lol). Ive started using it in cooking and measuring in wood work.
Could you clarify the amount of water and beer used? Your video said 10% water, so that would be 100 g/kg, recipe says 80g. Beer you said 10ml/kg, recipe says 20g (ml)?
Hey Paul, I usually add a total of 10% liquid to a sausage. So combining water 80g/kg and Beer 20g/kg I get a total of 100g/kg 10% liquid.
If I said 10ml in the video that is a slip up the correct amount is 20ml/kg
1g=1ml
And it’s after lunch. LMAO😅
As a non north American, what is summer sausage???
Summer Sausage in north America is different than European summer sausage. It is a smoked, fully cooked, heavily seasoned and ready to eat sausage. It usually features coriander and mustard seeds. It can sometimes be fermented and air dried.
3g per kilogram is pretty much precisely 3000ppm, not below 200. what am i missing?
Check out the how to make a sausage recipe video on my channel.
It gives the equation and explanation.
you need to use tbl spoon or oz
Sorry its metric for this butcher.
I love your videos, but it would be great if you would give the American measurements and not in European.
I hate corriander a good sausage should never smell like perfume
Press or pressee
No canadian talk
Garlic left out???? stop the inanity!!!!
Lol take it and play with it.
Why can you not add the SPICE/CURE /BINDER mix BEFORE mincing - I would think the this would aid FLAVOUR penetration?? Why not just use INSTACURE 1 or PRAGUE 1 at the recommended 2.5%/3%,. Not many of us will have that kind of COMMERCIAL cooker either and will cook in a WATER BATH and then SMOKE or even use a LIQUID SMOKE wash . SODIUM NITRITE is hard to access inthe UK othwer thanin mpre-prepared cures because of it's increasing use for self harm but POTASSIUM NITRATE [SALTPETRE ] is easily available. One thing is for absolute sure the EUOPEANS ORIGINATORS would have used SALTPETRE I actually have a book on this kind of acitivity recommened by the USDA and only SALTPETRE is mentioned in any cure. The most common used atthe time was the USDA recommended 8/4/2 cure for both dry and wet cures . [8lbs fine additive free KOSHER or SEA SALT, 4lbs of SUGAR, or sugar replacement as in HONEY, MAPLE, DEMERARA or even MOLASSES, and 2 OUNCES OF SALTPETRE.The Universal Cure.