I've been wanting to try my hand at summer sausage, but have yet to take the plunge. Couldn't find any casings at academy yesterday.
You can make it without casings.
Great job bowhunter. Heck of a grinder you have there.
Oh? Ok Google, here I come.
I'll do better than that. I'll take a pic of my recipe and pm it to you or if the OP doesn't mind, post it here. I don't want to derail his delicious thread.
Do what you will, just know I shall try that recipe! Thanks, Dennis!
Ok, this is a basic recipe. You can add jalapeño, hi temp cheese, more or less of the ingredients according to taste, etc.
I’ve even used the cheese snacks you get in the store that are 4” long and 1/2” square to insert into the middle of the sausage.
At the end of the day, it’s not as appealing to the eye as bowhunters summer sausage, but it works.
I’ve even used the cheese snacks you get in the store that are 4” long and 1/2” square to insert into the middle of the sausage.
At the end of the day, it’s not as appealing to the eye as bowhunters summer sausage, but it works.
Ok, this is a basic recipe. You can add jalapeño, hi temp cheese, more or less of the ingredients according to taste, etc.
I’ve even used the cheese snacks you get in the store that are 4” long and 1/2” square to insert into the middle of the sausage.
At the end of the day, it’s not as appealing to the eye as bowhunters summer sausage, but it works.
You can ditch the liquid smoke and do it in your smoker too. That’s close to what I made. No casings needed and either method tastes good.
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I've gotten into smoking this year and it's a dang art. I'll have to give it a whirl. Thanks Dennis!
Don't change the curing salt, or the cure times but adjust accordingly.
The stick cheese in the middle works really well. Make two semi flat patty's, put the cheese in the middle and seal the edges and ends making the roll round.
The stick cheese in the middle works really well. Make two semi flat patty's, put the cheese in the middle and seal the edges and ends making the roll round.
