Cured Sausage 107 - Basics For Making Summer Sausage


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    Cured Sausage

    Cured Sausage 107 - Basics For Making Summer Sausage

    Attend this entry-level class from Meatgistics University by watching the video, reading the article and post any questions you have!

    Summer Prep
    Mixing
    Protein Extraction
    Summer Sausage Stuffing

    What Is Summer Sausage?

    Summer Sausage is a semi-dried sausage that is typically stuffed into a larger diameter fibrous casing. It can be made from beef, pork, wild game or some combination of meat. Some people are intimidated by making it but the most basic steps can be done by almost any home processor.

    Meat Block

    10 lb of Untrimmed Pork Butts
    1 Bag of H-Summer Sausage
    1 oz of Sure Cure (Included with purchase)

    Equipment

    Weston #12 Butcher Series Grinder
    Weston 20 lb Meat Mixer
    Walton’s 11 lb Sausage Stuffer

    Casing Preparation

    Before you begin processing take your casings out of the package and soak in warm water for an hour to make them pliable for stuffing so do this early enough in the process to prevent any delays later.

    Process

    The first thing you need to do is to grind your meat. Make sure you have oiled your plates and knives before starting your grinder. You will want to grind the meat twice, the first grind should be through a 3/8 plate and then with a 1/8 plate. Remember to keep your meat cold through this process. You can also simply purchase ground pork, it is readily available just make sure you aren’t buying lean pork, you want and need the fat.

    Meat Mixing

    Next, you need to mix the seasoning and cure into your meat. To do this you can either use a meat mixer or do it by hand. Because this is a product that we are going to cure and smoke we need to achieve a high level of protein extraction so doing this with your hands is difficult but can be done. When using a mixer add the meat to the mixer, then the seasoning and cure and finally the water, you will want to mix in both directions until all seasoning and cure has been mixed in and you have good protein extraction. You will know that a good level of protein extraction has been achieved when the meat is sticky and tacky if you can pull a handful of it apart and it stretches that is a good sign.

    Sausage Stuffing

    Next, choose the largest stuffing tube that your casings will fit over and begin stuffing. Stuff until the casings are full and smooth but leave yourself enough room on the end to close with a hog ring. To close with a hog ring twist the end and then put a hog ring over the twist and crimp it down.

    Note

    When you are done stuffing the product has to be held in the refrigerator overnight to allow the cure time to work. If you added Encapsulated Citric Acid or other cure accelerators you skip this step.

    Thermal Processing & Smoking

    Set up your smoker and hang your sausage on smoke sticks or lay on racks and smoke at
    125F for 1 hour
    140F for 1 hour
    155F for 2 hours
    175F until internal meat temp of 160F

    When they have reached 160° internal temperature remove from the smoker and put them in an ice bath to bring the heat down and help set the casing.

    Cooling

    Lastly, leave them out at room temperature for about an hour before vacuum packing them, this will ensure you don’t get additional moisture in the vacuum bag which would affect the shelf life of your meats.

    Wrap up

    In later classes, we will go over these and more advanced steps in greater detail for making Snack Sticks.

    Other Notes

    Depending on your pH and your Water Activity your sticks might be shelf stable but without a way to test this you should vacuum pack and refrigerate these.

    Watch WaltonsTV: Basics For Making Summer Sausage

    Shop waltonsinc.com for Bratwurst Seasoning

    Shop waltonsinc.com for Meat Grinders

    Shop waltonsinc.com for High-Temp Cheese

    Shop waltonsinc.com for Boning Knives



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  • @Jonathon
    We’ll that was the first thing that came to mind the first batch i ever made. had a cold beer in hand and was sampling one and closed my eyes to savor the moment and the smoke aroma smelled just like i had a lit cigar in my mouth thus the term [meat cigars]

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  • @Jonathon Was there another thread or topic that addressed glycerine and using a vacuum tumbler?

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  • C

    @doug7777 142 degrees is a stalling point where the fat starts to render. I used to get very impatient and start cranking up the heat to get the INT to go up. That usually results in burning all the fat out of the snack sticks. Be patient. The temp will eventually start to rise again. Once it does, it will continue to do so at a steady pace. I have had snack sticks in the smoker for 24 hours or better due to having 25lbs hanging at one time. I have also had 4-5 lbs at a time in the smoker only take 4-5 hours total.

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