Summer Sausage.
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25 pound batch of summer sausage. Smoked with Apple wood. Turned out great. Seasoning kits are great quality and make a good product.
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Wow those look great Michael! There is nothing more satisfying than making your own meat product and having it come out perfect! Have you ever thought of adding Hi-Temp Cheese to your Summer Sausage? You can add Cheddar, Hot Pepper, Mozzarella, Swiss, Provolone or Bleu Cheese and they all can add something special to your product. Again, those look delicious! Is this our H Summer blend?
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@Jonathon
I have used the high temp cheese and it was good. I wanted to do a batch that was plain this time for some of my coworkers. I can’t honestly remember what seasoning type it was. Forgot to right it down.
Whichever one it was it has great flavor.
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I’m glad to hear they came out well, they certainly look like you processed and cooked them perfectly, nice fat in both of them and the consistency looks awesome! Thank you for sharing the pictures.
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@andyman Great question, Carrot Fiber holds up to 26 times its weight in water, and while the 80 oz is still well inside that I have never done that before. I max out (even with Carrot Fiber) at 64 oz which is 2 qts. My only fear with doing 80 is that it might take a lot longer to cook as it will have more water content that will be trying to evaporate. Most of that water should be bound up in the carrot fiber though so it wouldn’t really be available to be cooked out. Hmmm, my recommendation, to be safe is to stick with 64 oz of water.
Now, as to should you add more seasoning, some people will taste the difference if you did not add additional seasonings and some (most) will not. Your water and your seasoning is technically part of your meat block (anyone who is reading this who doesn’t consider this don’t worry!) so adjusting your meat block to include your water is sometimes done. If you do decide to add more spices or seasonings I would add aromatics and things like Rosemary and Basil, don’t add more salt as that is formulated specifically for the meat block.
Hope this helps and if you do decide to go with 80 oz of water then I would be very interested in the results!
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@twigg267 I did a meatgistics university article on this topic, you can view it Jerky 103 - Best Cuts For Jerky and read the article! Let me know if you have more questions beyond what is available there!
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