Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Fresh Smoked Summer Sausage
Little Chef
Posts: 4,725
Well..we tried a new one in the LC and BT household. Home made Summer Sausage. Turned out excellent!! Must say, Hi Mountain's Summer sausage kit does not disappoint!
We started with 6.5 lbs beef & pork. (3 parts chuck roast, 1 part butt) Ground coarse first, then used ingredients in the kit as instructed.
(I kicked it up a notch with a little extra seasonings after test frying a little piece)
Ground it again, this time through the fine die, and filled the casings. (each casing holds just over 3 lbs of meat.)
Allowed to cure overnight in fridge, then onto the Large Egg today:
(the little turd thing is what was left in the stuffing tube of the grinder....lol...we used it for nibbles :laugh: )
Smoked at 175* with apple and pecan woods until internal temp was 120*, then upped Egg temp to 200* until internal of 156*....off the egg:
The finsihed product:
Hickory Farms...eat your heart out! :laugh: :laugh:
This was quite a bit of work, but now, with over 6lbs of summer sausage, I think we have some good snacks for a while! It is definately the best summer sausage we have ever tasted, and the best part....we know exactly what "animal parts" went into it! :laugh:
PS...We got the Hi Mountain Kit at Bass Pro. It was well worth it!
We started with 6.5 lbs beef & pork. (3 parts chuck roast, 1 part butt) Ground coarse first, then used ingredients in the kit as instructed.
(I kicked it up a notch with a little extra seasonings after test frying a little piece)
Ground it again, this time through the fine die, and filled the casings. (each casing holds just over 3 lbs of meat.)
Allowed to cure overnight in fridge, then onto the Large Egg today:
(the little turd thing is what was left in the stuffing tube of the grinder....lol...we used it for nibbles :laugh: )
Smoked at 175* with apple and pecan woods until internal temp was 120*, then upped Egg temp to 200* until internal of 156*....off the egg:
The finsihed product:
Hickory Farms...eat your heart out! :laugh: :laugh:
This was quite a bit of work, but now, with over 6lbs of summer sausage, I think we have some good snacks for a while!
It is definately the best summer sausage we have ever tasted, and the best part....we know exactly what "animal parts" went into it! :laugh:PS...We got the Hi Mountain Kit at Bass Pro. It was well worth it!
Comments
-
Boy, that does look like alot of work, but sounds like it was well worth the effort... Looks real good!!!
I don't know much about sausage, how do you keep that? Freeze it?
Ps, I think I saw some "cat eyes" eyeballing your sausage... Hee hee...
-
Awesome! Where'd you land the grinder?
-
Simply amazing. Wow.
-
Very cool LC. You are right about Hi Mountain. They know what they are doing when it comes to curing meats. Scott
-
Nice job Michelle!! I like it that you know exactly what's in it. Looks like there's not a lot of fat in it either.
-
That looks like some really good stuff. Hickory Farms. LOL
I have a salmon cure I need to try soon.
Mike -
We have made a lot of HM summer sausage, did you do the hour at 100 to dry it? It makes a difference in how much smoke it will absorb. I usually do this as Christmas gifts. -RP
-
My favorite finger food. looks like a little work but it looks like it was worth it. Is it still a finger food when you eat half a stick at one sitting. :ohmy: :laugh:
-
Is it possible to get a butcher to grind all the meat prior to seasoning and stuffing the casings? I don't have a meat grinder and don't think I could warrant purchasing one for as little use as it might get.
-
You can find grinders fairly reasonable, L/C is probably using a commercial grinder. I have even seen the hand crank grinders fairly cheap.
-
If you have a Kitchen Aid stand mixer you can get a grinder attachment that works great for small batches. I used mine yesterday to grind 1/3 sirloin and 2/3 chuck for some awesome burgurs. -RP
-
That looks great. Summer sausage is really popular around here right after the big game seasons close. You can't go wrong with Hi Mountain products (I live about 100 miles from their home plant), some of the jerky flavors are kind of wild but variety is the spice of life.Happy Trails~thirdeye~Barbecue is not rocket surgery
-
Thanks Thirdeye! I have seen their jerky concoctions.... :blink: I'll definately stick with my own in that area....
I have used their buckboard cure, and now this. Both products have been very good. -
Thanks Anna! Actually it will keep for a while, it is cured, and smoked. (Once cut into though, the clock starts ticking). I have already made one neighbor very happy tonight with a good sized hunk. And funny enough, my kitties can't stand the smoked food.... :woohoo: (kinda like me...can only take it in verrry small doses, and am very particular which kind of wood...)
-
Oh, I didn't mean that. Some of the traditional ones like Garlic Peppercorn are delicious. It's the ones like Pepperoni that are a little unusual. They are all a dry cure like the Buckboard, and very easy to work with. I have some Turkey Jerky mix I need to try.Happy Trails~thirdeye~Barbecue is not rocket surgery -
Thanks Fidel! Actually, my hubby "scored" the grinder for me as a birthday gift a couple years ago.
The prior year it was my KithenAid. What can I say...I am a lucky woman! It is a LEM....and based on the job they can do, and quickly, they are really pretty reasonable! -
Hornhonk...Thanks a lot!
-
Thirdeye...That looks great! But is it a true "jerky" texture? I like it to rip, then have to chew it a few minutes. Do their cures accomplish that? (Honestly... this is a question.... not a challenge or debate. Just curious how the texture is in the end.) Truly curious. May be worth a try! Thanks!
-
Have tried two of their products, and have been very pleased! And I am a 'tough sell' when it comes to pre-mixed in a box stuff, trust me! :laugh:
-
Good stuff you two. I will be calling on your intel in the fall. Once I take a deer or 5.
-
Go Girl,Looks YUMMEE!Are you bringin any to Atlanta??? :huh:
-
Thanks Anne! I must admit, as I was cutting the meats up, I just kept asking myself...."would you eat this if it weren't hidden?" So I tossed some of the veiny type stuff, etc. It is actually quite lean, but still plenty moist and flavorful.
-
Well, that's all in the slicing. With the grain will give you something like you described, against the grain will be a more tender product. I prefer to do mine hanging instead on laid on a grate.
I have Tim's addy at work, I'll vac seal some samples of a couple of kinds and send a sampler pack.Happy Trails~thirdeye~Barbecue is not rocket surgery -
You got it! (And if I send a cooler and postage, maybe you can send me a bit of venison??.....MMMMM!!) :woohoo:
-
Awesome!!! Totally looking forward to it!! Thanks a bunch! :laugh:
-
LOL!! We'll see what the schedule can afford! I am committed to my cured smoked duck breast....That was a total winner! (and can be done without a pre made kit, too) I'll see what I can do.
-
Mike...Cure for salmon from Hi Mountain? Curious! :huh: And if it calls for any kind of booze before the cure, try one little piece with some spiced dark rum. (A little trick we used at the hotel.)
-
We did not do it at 100.....we started it at 175. I did dry in fridge uncovered for 18 hours before smoking, and out of fridge two hours before Egging. Absorbed plenty, but not too much, smoke. We love it. Thanks RP!
-
Let's see..... ...Tim and I consumed half a stick and didn't even make it to a "seating"..... and the only utensil was a knife for cutting the sausage. :huh: Verdict.. :blink: ...Yep!! Still a finger food! :laugh: :laugh:
-
Oh my that indeed does look good. Sure wish I had all the tools.
Kent
Categories
- All Categories
- 184K EggHead Forum
- 16.1K Forum List
- 461 EGGtoberfest
- 1.9K Forum Feedback
- 10.5K Off Topic
- 2.4K EGG Table Forum
- 1 Rules & Disclaimer
- 9.2K Cookbook
- 15 Valentines Day
- 118 Holiday Recipes
- 348 Appetizers
- 521 Baking
- 2.5K Beef
- 90 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 322 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 40 Vegetarian
- 103 Vegetables
- 315 Health
- 293 Weight Loss Forum