Summmer sausage

Selection of Pork Recipes

Summmer sausage

Postby Jonty » 14 Nov 2012, 21:12

First attempt at a summer sausage. I used a mix of pork shoulder and beef chuck. I wanted more beef than pork, but cocked up how much I got out of the freezer so it ended up about 50/50

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I made some hot dogs whilst I was at it (wife's away so I can take my time cleaning up :D )

I thought I'd freeze 2 of the summer sausage, but I'm beginning to regret that decision after pulling the 1st one from the smoke - it does smell fantastic. It had 7 hours at about 150f and 2 hours at 180-200f to get it to 158f internal. Can't wait to try it tomorrow when it's cooled down.

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Re: Summmer sausage

Postby aris » 14 Nov 2012, 21:53

What did you use to smoke it?
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Re: Summmer sausage

Postby Jonty » 14 Nov 2012, 22:21

Cherry wood and my very knackered converted to gas char broil h20 smoker
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Re: Summmer sausage

Postby UKEgger » 21 Nov 2012, 12:52

They look amazing, and something on my list of things to do, any books you recomend ?
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Re: Summmer sausage

Postby Jonty » 21 Nov 2012, 18:43

Thanks,

it turned out better than I could have hoped.

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I had a look at a recipe in a book called ''home sausage making'' but a friend of mine sent me a tried and tested recipe which is very good - I'd be happy to pm it to you if you like.
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Re: Summmer sausage

Postby aris » 21 Nov 2012, 20:25

You can find tested formulations for just about any sausage and cured meat at Len Poli's site. Highly recommended!


http://lpoli.50webs.com/index.htm
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