Summer Sausage II (focused on residential production)-edit 1

[cplmackk]

I love your videos. I can't wait to get back home and try some of these recipes out. Keep up the good work!

[guntruckhammer]

All of my recipes tell me to stuff then refridgerate overnight before cooking. Why is it that you don't?

[rldel149]

@guntruckhammer - well some do and some don't and I'm not sure why they do theirs. I use a number of dry spices and sometimes letting them set overnight hekps the spices and sausage batter soak up moisture.

[sharemyoung]

I am amazed at how much time you save by using the stand up stuffer! What brand is it? I would like to save myself a lot of time in the kitchen and the stuffer would elliminate it. - Loved your technique and I'm gonna try it once I get a stuffer like yours. Thank you for taking time for sharing!

[rldel149]

@sharemyoung - stuffer: Northern Tool (chinese import) Thermometer: Tenma

[sharemyoung]

@rldel149 Thank you!!

[sharemyoung]

@sharemyoung - Thank you!

[SpikeDmax]

What brand is the thermometer you use?

[rldel149]

@SpikeDmax - Tenma

[SpikeDmax]

Who makes the digital temperature probe you use and how much are they? I'd like to get one if you can suggest a website where you picked it up. That looks like a good unit.

[Ursusnoir]

Your tip on covering your work area with plastic wrap was a great suggestion. I just stuffed some sausage for the first time and covering my counter came in really handy during the stuffing process and for super fast clean up. Thanks!

[smajic]

Great Job! Love your videos, I have made some Sausages too, but they don't come near to yours. Do you put holes in them before they go in the oven. My Sausages come out more like meatloaf . I like the pink/res inside, but cooked.

[rldel149]

@smajic The casings I buy are pre-perforated. May need to pack a little tighter and/or cook a little drier. 'Can't really tell from long distance.

[thoracicrn]

Hi first let me say that I really enjoy all of your videos, my question is will the spices, binders, ingredients change if mixinb pork with deer when making summer sausage.

[rldel149]

Not necessarily, but you must use a binder if deer only. The soy protein can't hurt if using pork, beef or mixtures. Spices themselves are a matter of personal taste - which is one reason for doing it yourself.

[581u812]

I followed this recipe last year and it turned out amazing!!! This year, product is good but seems a little dry and sticking to casings any ideas? Love videos and please keep em coming!!!

[rldel149]

The fist thing is the casings this year weren't clear were they? Some or protein lined and specifically designed to stick. The get less sticky of over soaked.

I had a batch of all deer pepperoni turn out crumbly this year. I believe I over cooked it or possibly miss-measured the water. At any rate, it was dry and that made it distinctly rigid which made it tend to break (on the bottom/same side actually) whenever I sliced it.

[fillyfan85]

do you use whole mustard seed or ground mustard?

[rldel149]

seed

[fillyfan85]

i made this recipe and my batch came out dry. like paste in the middle. i used beef that was 75% lean in combination with venison(half venison half ground beef

). any suggestions on what i did wrong?

[rldel149]

By "paste" do you mean like tooth paste, generally mushy? If so I have two questions: 1) did you add any water and 2) by any chance did you use a grinder w/a stuffer attachment instead of an actual stuffer?

[fillyfan85]

i guess by paste i mean dry. i did add water and yes sir, i did use a grinder that has a stuffet attachment.

[rldel149]

I'm not saying this was likely but it sound like the sausage batter may have been overworked. Much like making a biscuit if the batter is mixed too long or rolled too much they don't turn out.

Sometimes, if one bowl mixes the batter they can destroy the texture/meat's fiber if they work it by squishing it through the fingers. You can turn it too much with hand crank and especially electric mixers too.

[rldel149]

Then using a grinder to stuff (for me) just never worked out too well. First they don't seem to want to pack as well & action of the auger against the groves can further macerate the meat almost to mush. The use of kidney plates are a must or you double grind. Because of size, #5 & #8 grinders will chew the meat more than large grinders like a #32.

It is hard to say but if you had fat (and 50:50 mix was used) & you added the bit of water but purely as a wild guess it maybe could be overworked.

[killerdx66]

Great videos rldel149. Thanks for sharing.

I got a question if you don't mind. Looks like in this video you used straight ground deer meat with no fat added. Is this right? I plan on making some sausage using this recipe. I will be using deer meat as well. Do i need to add fat or is is fine with out it?

[rldel149]

Thanks.

It is a choice. Fat adds flavor and helps with texture. It also acts as a binder at 10% or so up yo about 50:50 when it just sort of gets a nasty pudding consistency if not well cooked.

You can use other things as binders. I use soy flour. Non-fat/no cholesterol and will make it possible to add some water to help with the dry/stiffness in so many game recipes that don't use fat.

You can mix deer & 80:20 beef 50:50. Or even get the super cheap 60:40 & mix it w/less beef & more deer.

[killerdx66]

@killerdx66

Thanks rldel149. I'll be making this soon. I plan on adding cheese to the recipe. My wife and kids love it with the jalapeños and cheese.

[rldel149]

I do like a tad more salt (recipe option) in mine. If you add cheese, chunk it - don't make the pieces too small and cook it for longer at lower temperature or the cheese will melt and run within the sausage (i.e. you will loose it in the sausage and not get the color/texture benefit).

[20austinsmiley10]

one more question how do u tell when there done i made some and it looks done but i want to know what you think is done

[20austinsmiley10]

do you need to cure the sausage meat? and if so how do u

[rldel149]

The end product is a cooked sausage. The recipe uses Morton's Tender Quick

[20austinsmiley10]

where do you get all of your casings from

[rldel149]

I get most from Cody at Allied-Kenco in Texas. If you ever talk to him tell him Randal in Tennessee recommended him. Allied-Kenco has always done a good job for me.

[bkackmuder21]

whats the temp of the water for the casings?

[rldel149]

no specific temperature. I do like to bring the water up over 140 at least for a while. It can cool down before handling or a spoon/tongs can fish them out so that they can drain the excess water off.

[sharonsfella]

Can you give time in oven and temps internal and external please. Thanks, great video.

[rldel149]

You might look at part 2 of the Sweet Hickory Breakfast Sausage. It has the FSIS time and temp charts (atlt 2 for freezing and the minimum cook chart.

[howlettspitbull]

what size hog ring pliers and hog rings do you use with your 2 3/4 casings?

[rldel149]

3/8" hog rings. Pliers: $3.95

[gunnerduke61]

Great video! Thanks for showing how to do this with an oven, and giving the recipe. I will be doing venison. Is it important that the mixture be 50/50? Will I need to adjust cooking times if I use more venison?

[rldel149]

No problem.

No, you can do 100% deer if you like but need to be sure to add, binder, fat or fat replacement.

No. Done is pretty much done no matter what the meat is. The big thing isn't the time but the temperature; need to be above 165 deg internal. You can cook longer to stiff it up if you like but it is a minimum temp that makes it safe.

[rockinglock]

Thanks, I'm going to try it out.

[7pointbuck]

great tips thank you, can you add the pepperjack cheese in this recipe like you can the smoker recipe you did?

[rldel149]

yes. There are "high temperature cheese" products available but if you use regular pepper jack it is better to lower the cooking temperature and extend the cooking time. You will drip some cheese through the casing weep holes.

[courtgus12]

Just getting into suasage making and this was a great help!!! Thanks for posting.

[cmetalbend]

I appreciate you taking the time to show us new-bie's how it's done. They are very detailed videos. Thanks, Chris

[rldel149]

Thanks. I'm still finding my way around the Youtube part and never mean to ignore any comments. I try to read them all.

I really have fun making the product and hope that others discover that it doesn't really take that much to make cooked sausage.