Summer sausage in the oven - Smoking Meat Forums
Mar 12, 2015 · "Tang" of summer sausage will increase the longer it is refrigerated. Oven Cooking Instructions •Let sausage sit on counter for 2 hours •Line the bottom of oven with foil to catch the drippings. •Lay sausage on racks. •Cook at the lowest heat possible for the first hour. Leave oven open slightly to remove excess moisture if necessary.
Summer Sausage with ECA in water bath - Smoking Meat Forums
Jan 15, 2019 · I usually make summer sausage by drying the casing for an hour then applying smoke for a few hours before finishing it off in a warm water bath. Looking at trying a new recipe that uses ECA. My question is would there be any problems using a warm water bath to finish the Summer Sausage using...
Summer Sausage. How long to cure, ferment, bloom?? - Smoking …
Apr 13, 2013 · 8 - Cool sausage down rapidly in cool running water. 9 - Hang at room temp for 0 to 4 hours to bloom.Definitely do this step - that's where the Hog casings turn the beautiful pink! Not sure if running under cool water messing up the bloom or not - I do that for smoked sausage but didnt for smoked summer sausage.
Prick Summer Sausage Casings - Smoking Meat Forums
Dec 15, 2017 · We always prick natural casings, however we are not sure about collagen etc. casings. We used to prick them before putting them into the smoker. We tried smoking without pricking them, and I did not notice any difference. Should we or shouldn't we
Advice on Making Great Summer Sausage - Smoking Meat Forums
Nov 10, 2009 · The recipe is Rytek's recipe for jalapeno and cheddar summer sausage from the 4th edition, but instead of the cheese, i put in 2 Tbsp Minced garlic and 1.5 tsp mustard seeds. Granted I probably didn't do much other than deprive my family of cheese, but it is a fantastic garlic sausage with just a little bit of burn at the end from the jalapenos.
Horseradish sausage - Smoking Meat Forums
May 25, 2019 · sausage. I had some meat left over from the stuffer, so I thought, why not. I formed it into a meatball, so to speak then baked it in the oven for 20 min or so, I was surprised at how good it tasted. Otherwise, even more experimtation to come, like I don’t have enough to do:) Oh well, I’m still having fun so, carry on. Cal
Typical time for summer sausage - Smoking Meat Forums
Jun 19, 2016 · Like Dave said, if I have my sticks amoking at 150, and figure 12 hours is enough smoke, but the internal temp is only 130, I'll pull the sausage and put it right in a 165 degree oven (set on convection in mine) and watch the temp climb to my target in fairly short order. Sometimes I'll run the temp up to like 180 for a bit to move things along.
Summer Sausage Undercooked- What Can I Do? - Smoking Meat …
Dec 14, 2016 · Can I thaw the rest of the sausage, put them back in the smoker and bring them up to temperature to "fix" this problem. I realize going into the smoker twice will probably cause some quality issues, like being too dry... but I figure …
Jalapeno and Cheese Beef Summer Sausage - Smoking Meat Forums
Jun 18, 2017 · Thought I'd try a summer sausage recipe before deer season, knowing based on the deer that I may need to adjust. Recipe used: 10# Ground Beef 80/20 8.5 T Morton Tender Quick (dissolved in water about 1/4 cup) 2 T White Ground Pepper 2.5 tsp Whole Mustard Seed 2 tsp Majoram 2 ...
Summer Sausage and Liquid Smoke - Smoking Meat Forums
Feb 3, 2014 · Finally getting around to making summer sausage in my smoker. I have made Polish Sausage, but never summer sausage, and I am finding that many of the recipes I run across include the use of liquid smoke, even when smoking in a smoker. So, my question is - is liquid smoke necessary when cooking...