Summer Sausage

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Home Forums Recipes Summer Sausage

This topic contains 18 replies, has 12 contributors, and was last updated by  UNCLE MEANIE 2 years, 11 months ago.

Viewing 15 posts - 1 through 15 (of 19 total)
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  • November 21, 2011 at 5:45 pm #496626 Back to Top REPORT
    bbeltram
    bbeltram

    Joined: 1/20/2008
    After paying an arm and a leg to have this done at the locker, I found a great recipe online that’s very easy and makes better sausage for next to nothing. I like the fact that I can make a small amount at a time, so the sausage is fresher and doesnt get dry. You can play around with different flavors by adding different cheeses, flavorings etc. I like the hot pepper cheese and horseradish cheese myself. Prep takes about 20 min.

    3 lbs ground meat (I use 1#ground beef, 2# ground venison for better texture)
    1 cup cold water
    3 T. Tender Quick curing salt
    2 tsp. whole mustard seed
    1 tsp. black pepper
    1 tsp. garlic pwd.
    2 tsp. liquid smoke (I skip this since I finish the sausage in the smoker)
    6 oz hot pepper cheese (I cut mine into small cubes with a wire cheese slicer)

    Mix all ingredients except meat and cheese together well until the curing salt dissolves. Add meat and cheese and mix very well. Form into 2 1/2″ logs on a piece of foil. Roll and twist the ends. Refrigerate for 24 hrs.

    Smoke at 225 deg. until internal temp reaches 165 deg. or Bake at 300 deg for 1 1/2-2 hrs. until internal temp reaches 165 deg.

    If smoked, I rinse the sausages well and cool to room temp on a rack. If baked, just let them cool on a rack. Dab away any grease that appears.

    November 21, 2011 at 9:07 pm #533592 Back to Top REPORT
    jtbhunter
    jtbhunter

    Joined: 8/8/2007
    Dang that looks gooood!!! Going to try for sure. :thumbup
    November 22, 2011 at 4:02 am #533593 Back to Top REPORT
    jcbjr
    JCBJR

    Joined: 2/6/2006
    Jason

    I tried Brads recipe last year. I really like it :thumbup

    John

    November 22, 2011 at 11:16 pm #533594 Back to Top REPORT
    bbeltram
    bbeltram

    Joined: 1/20/2008
    Once correction, smoke at 300 deg. also. I did a batch today at 225 and it took almost 4 hours to reach 165.
    December 20, 2011 at 3:11 am #533595 Back to Top REPORT

    badamsg987

    Joined: 12/20/2011
    looks great!
    January 23, 2012 at 12:02 am #533596 Back to Top REPORT

    Okie3

    Joined: 1/16/2012
    I tried brads recipe and loved it. One question. How do you keep the pepper jack cheese from melting and running out? Cooked in the oven 300 degrees for 1 hr. & 30 min
    January 23, 2012 at 4:59 am #533597 Back to Top REPORT
    bbeltram
    bbeltram

    Joined: 1/20/2008
    Regular pepper jack melts at a pretty low temp. The stuff I show in the picture holds up really well at 300. I’d suggest looking on one of the sausage-making websites for a different cheese or cooking at a lower temp for a longer time. [=}=]
    January 23, 2012 at 6:05 am #533598 Back to Top REPORT
    jeff-k-in-il
    Jeff K in IL

    Age: 28
    Joined: 11/1/2005
    I am gonna give this a try! :thumbup
    January 29, 2012 at 4:45 pm #533599 Back to Top REPORT
    statedriller
    statedriller

    Joined: 9/15/2006
    Location: Call me...867-5309
    I am gonna give this a try! :thumbup

    Brad said that you liked his sausage…. :)

    The end is near....
    January 29, 2012 at 5:03 pm #533600 Back to Top REPORT
    the-ghost
    The Ghost

    Age: 60
    Joined: 10/27/2010
    Location: Black Hills
    Another option is to substitute the ground beef with ground pork. I buy a boston butt pork roast. They are cheap and grind easy. It also adds a little pork fat which keeps it from drying out as much. ;)
    February 2, 2012 at 10:08 am #533601 Back to Top REPORT
    karoo
    Karoo

    Joined: 2/18/2011
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    Tried it. Loved it! =D/>” title=”Applause” />  <!-- s:thumbup --><img src= :X
    November 27, 2012 at 12:45 pm #533602 Back to Top REPORT
    crazystups
    CrazyStups

    Joined: 9/13/2005
    When cooking it did you leave it in the foil?
    November 27, 2012 at 5:05 pm #533603 Back to Top REPORT
    bbeltram
    bbeltram

    Joined: 1/20/2008
    When cooking it did you leave it in the foil?

    No, I take it out and lay it on the rack bare. If you do it in the oven you’ll want some foil or a cookie sheet on a lower rack below the meat. It will drip some grease and make a mess.

    November 27, 2012 at 6:28 pm #533604 Back to Top REPORT
    l-o-s-t-arrow
    L.O.S.T.Arrow

    Joined: 5/16/2006
    Location: Alberta
    :whistle :whistle Brad….Your allowed to bring that across the border as a gift :whistle :whistle :p
    November 28, 2012 at 1:51 am #533605 Back to Top REPORT
    bbeltram
    bbeltram

    Joined: 1/20/2008
    :whistle :whistle Brad….Your allowed to bring that across the border as a gift :whistle :whistle :p

    Done :thumbup Maybe a little whiskey too?

Viewing 15 posts - 1 through 15 (of 19 total)