How to Make Homemade Summer Sausage - Recipe
How To Make Homemade Summer Sausage
Learn how to make homemade summer sausage with Walton's and Meatgistics. Read the guide, and then post your questions or comments below.
What Is Summer Sausage?
Summer Sausage is a semi-dried sausage that is typically stuffed into a larger diameter casing, like fibrous sausage casings. Most summer sausage has a low pH, which gives it that familiar tangy flavor. pH values can range from 4.5 to 5.2, and this also helps aid in shelf-stability. Besides pH, water activity can also help determine whether a product is truly shelf-stable or not, which means in summer sausage we need to bind water in the meat snacks and make it unavailable for microbial growth. Water activity is not something that can be measured by a home meat processor, but we still setup our process and thermal processing to attempt to achieve a lower water activity. Summer Sausage can be made using a variety of meats and anything like wild game or venison, beef, pork, poultry, or a combination of meats. Walton’s recommends using a lean to fat ratio of at least 80/20, and many times a 30% fat ratio, with a maximum of 40% fat. Fat is where most of your flavor comes from so changing your lean to fat ratio will change the overal taste and mouth feel of your product.
25 lb 80/20 beef trim (or 20 lb wild game and 5 lb pork fat or beef fat, though beef fat will have different texture and taste)
1 package Excalibur Summer Sausage Seasoning
1oz Sure Cure (packet included with seasoning)
6oz Sure Gel Meat Binder
4oz Encapsulated Citric Acid
2 to 3 lb High Temperature Cheese
2.4 in x 12 in Mahogany Fibrous Sausage Casings
2 Quarts Ice Cold Water
Grind the meat twice. The first grind can be done using a 3/8 in (10mm) grinder plate, and then the second grind should use a 1/8 in (3mm) grinder plate. A sharp grinder knife and plate are key to help you create a better meat snack by helping retain better particle definition, color, and help prevent any smearing of the meat. If you cannot easily distinguish the lean from the fat when grinding, then it may be time for a new grinder plate and knife.
A meat mixer is your best option for meat mixing when making summer sausage. We need to not only thoroughly mix the seasoning, spices, and additives into the meat, but we also need to achieve a good protein extraction. Protein extraction is visibly noticeable when the meat starts to get really sticky. What this does is allow the proteins in the meat to bind with water and fat giving your sausage a better consistency and mouth-feel when eating, plus it helps keep it from being crumbly in the final product. Hand mixing is possible, but difficult to achieve the same result as using an actual meat mixer. For the mixing time, we need to mix for a total of around 8 minutes. During the mixing process, reverse the direction of mixing every 1 minute. As soon as you start mixing, you can add all the ingredients except Encapsulated Citric Acid and High Temp Cheese. Those 2 ingredients can be added in the last 45 to 60 seconds, or just long enough to evenly disperse. Over mixing Encapsulated Citric Acid or High Temp Cheese can lead to breaking the encapsulate or smearing the cheese.
Avoid creating air pockets when you load your sausage stuffer and begin stuffing until the casings are full with a smooth exterior. Remember to leave a little extra on the ends of the fibrous casings so you can twist tight and clip them tightly closed with a pair of hog ring pliers.
Either hang on smoke sticks or lay on racks in your smokehouse or oven. Just be sure to leave a slight gap between the snack sticks. A simple cooking schedule you can follow is here:
125F for 1 hour
140F for 1 hour
155F for 2 hours
175F until internal meat temp of 160F
To help set the casing to the meat and also prevent wrinkling we need to shower the summer sausage when they are done cooking or put them in an ice water bath. It should only take around 10 to 15 minutes to get the temperature to drop down. Then, we’ll let them set out for about 1 hour at room temperature before moving to the refrigerator/freezer. After we are totally done with the cooling process, then we will package in vacuum pouches for longer term storage.
It’s easy to get started on making a basic version of summer sausage, but practice does make perfect! Walton’s has Everything but the Meat to make fantastic tasting and looking summer sausage. Plus, we have tons of knowledge and assistance if you need it for perfecting your own process. If you have any questions or need help in your process, please share your questions or comments below.
Place a small pan of water in the bottom of smokehouse during entire cooking cycle to help increase humidity
If your smoker, smokehouse, dehydrator, or oven cannot reach temperatures as low as 125F, just start as low as possible and slowly increase the temperature over time
frank last edited by
hi when do I add smoke and for how long???
@frank Add smoke once you get the temperature up to 140° and then leave it on for at least 2 hours. I like to just leave the smoke pan in there until the end. Smoke will only adhere to the meat in certain temperature and humidity ranges so there is only a very small chance of adding too much smoke.
I hope that helped, let us know if you need anything else and post some pictures of how it turned out!
SierraPete last edited by
So I am going to make a batch of snack sticks and summer sausage . I don’t have a regular smoker. I only have a wood pellet grill/smoker to smoke the product on. It only has a smoke setting usually runs around 160 and then the next setting is 225. I know both of your recipients state to start low and stage up. Do you think starting on smoke and then going up to 225 to finish would be ok? Or should I partially open the door to regulate the temp for the first few hours?
@SierraPete If your smoker starts at 160° I would start at that temp for 2 hours and then bump it up to the 225°. You will want to monitor that closely though as it is going to be fast.
The one thing you need to make sure of is if you are using encapsulated citric acid you need to keep the internal temp of the snack sticks or summer sausage between 135 and 160° for at least 1 hour to allow the citric acid to work.
SierraPete last edited by
@Jonathon Good news. I fired up my T pellet grill and messed with it on the smoke setting. I can adjust the P-setting which controls the off time of the auger. I got it to run at 125 and should still have enough adjustment with the p setting to bump up the temp prior to hitting 225 setting (if needed). I am using encapsulated citric acid so thanks for the advice. I didn’t know that.
@SierraPete Awesome, when they are done let us know how they are and post some pics!
Can I use smoke meat stabilizer instead of eca and skip the 30hrs in the frig.
I’m going to use some smoke on them (venison) in my electric smoker.
@tarp Yes, you can use the Smoked Meat Stabilizer instead of the Encapsulated Citric Acid as a cure accelerator. This will allow you to go directly from stuffing to the smoking process. One difference between Smoked Meat Stabilizer and Encapsulated Citric Acid is that Smoked Meat Stabilizer will not drop the pH and impart the tangy flavor that is associated with Encapsulated Citric Acid. Let me know if you have any other questions!
HI: Thanks I’ve never used it but will give it a try as soon as my product arrives
I see its on the way
@tarp Glad to help! If you take pictures make sure you post them.
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My summer sausage is sticking to the casings
@srtcanopy Out of all the imitation we made I think Turkey was my favorite in that it was unique, the ham and beef tasted VERY close to normal bacon, the turkey tasted like something else. I really liked it…speaking of that I have some in my freezer!
@gadahl SHHH dont tell anyone I have too much time on my hands, ESPECIALLY Austin, as far as he is concerned I am 100% busy at ALL TIMES!
I actually just made some dry rubbed bacon for our Cured Whole Muscle Section of the new Meatgistics University! Videos for all the Meatgistics University classes are going live this Monday around 4 pm CST. If you are free join us at waltonsinc.com/live for a live stream where we will being giving away a stuffer, some Waltons hats, some discount codes and we will also be giving out a coupon code so everyone gets something!
@Paynester We did both at basically the same time last year and I absolutely thought the one that we injected with a soluble cure was better. However, I just did a dry rubbed belly and it came out different then how I remember it from last year (less salty and I even said it tasted exactly like normal store bought bacon) so it might have been something I did differently.
Can you give me some more information on your process for the dry rubbed? Did you use the Excalibur Dry Rub Cure or something else? How long did you hold it, how much cure did you use, did you rub the fat cap and remove the skin? More information the better!
@21cedar That’s a great question on the phospshates, I have never thought of that. Let me talk to some people next week and see if there is a scientific reason behind it. I’ll warn you though it probably wont be until later in the week. We are working around the clock to get Meatgistics University ready for our 4 PM (CST) live time on Monday! We’ll have it all ready, just don’t be surprised if you tune in to our live stream at waltonsinc.com/live and Austin and I look a little haggard!
@stan I did a video where I went over how to use a grinder as a stuffer (you can view it here https://www.youtube.com/watch?v=XPIsG8Fp6bw) and some of the disadvantages of it. There are three disadvantages I can think of off of the top of my head right now, it will be a lot slower doing it this way, you won’t be able to stuff really small diameter casings and I dont think it pushes the meat down consistently enough to fill the casings as well as a hand crank stuffer will do.
Those are my thoughts, anyone got a differing opinion or another reason a stuffer is superior?