Sausage ?

~patches~ said:

I bought two kinds of sausage spice mix yesterday. The instructions on
the summer sausage mix says to smoke-cure something I neglected to see
before buying. I don't have a smoker. Is there another way I could
still make the sausage? Perhaps on the bbq set to low?

If you are making Summer Sausage you must use a cure. If you do not
have a smoker, you can add a small amount of liquid smoke to the mix,
set your oven on its lowest setting (probably about 170 degrees) and
heat the sausage to an interior temperature of 145 degrees. This info
comes from The Sausage Makers book. The Sausage Maker is in Buffalo,
NY and has a good website. Also Con Yeager Spice has an online 16
page instruction booklet on this topic.I usually make about 50,lbs of
summer sausage a year and have made it with and without the use of a
smoker.

On Tue 04 Oct 2005 04:58:03a, ~patches~ wrote in rec.food.cooking:

Quoted message said:

I bought two kinds of sausage spice mix yesterday. The instructions on
the summer sausage mix says to smoke-cure something I neglected to see
before buying. I don't have a smoker. Is there another way I could
still make the sausage? Perhaps on the bbq set to low?

Yes. If you can maintain a 225 degree temp. You can also add some soaked
wood chips in a foil pan or smoker box which would help produce the desired
flavor.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/dzijap.jpg

Popie-In-The-Bowl

Allan Matthews said:

~patches~ said:

I bought two kinds of sausage spice mix yesterday. The instructions on
the summer sausage mix says to smoke-cure something I neglected to see
before buying. I don't have a smoker. Is there another way I could
still make the sausage? Perhaps on the bbq set to low?

If you are making Summer Sausage you must use a cure. If you do not
have a smoker, you can add a small amount of liquid smoke to the mix,
set your oven on its lowest setting (probably about 170 degrees) and
heat the sausage to an interior temperature of 145 degrees. This info
comes from The Sausage Makers book. The Sausage Maker is in Buffalo,
NY and has a good website. Also Con Yeager Spice has an online 16
page instruction booklet on this topic.I usually make about 50,lbs of
summer sausage a year and have made it with and without the use of a
smoker.

Thanks for your help Allan. One further question - do you cover the
sausage when making it in the oven? TIA

~patches~ said:

Allan Matthews said:

~patches~ said:

I bought two kinds of sausage spice mix yesterday. The instructions on
the summer sausage mix says to smoke-cure something I neglected to see
before buying. I don't have a smoker. Is there another way I could
still make the sausage? Perhaps on the bbq set to low?

If you are making Summer Sausage you must use a cure. If you do not
have a smoker, you can add a small amount of liquid smoke to the mix,
set your oven on its lowest setting (probably about 170 degrees) and
heat the sausage to an interior temperature of 145 degrees. This info
comes from The Sausage Makers book. The Sausage Maker is in Buffalo,
NY and has a good website. Also Con Yeager Spice has an online 16
page instruction booklet on this topic.I usually make about 50,lbs of
summer sausage a year and have made it with and without the use of a
smoker.

Thanks for your help Allan. One further question - do you cover the
sausage when making it in the oven? TIA

Summer sausage is packed in a fibrous casing, about 75 mm in diameter
(2 1/2 inches or so) and 20-24 inches long. Take a look at Con Yeager
Spice website and download their booklet so you can see what you are
dealing with in summer sausage. It is not a fresh sausage but a cured
one. I make it from venison and pork trimmings and in this area
summer sausage is made quite a bit.

Allan Matthews said:

~patches~ said:

Allan Matthews said:

On Tue, 04 Oct 2005 07:58:03 -0400, ~patches~
<[email hidden]> wrote:

>I bought two kinds of sausage spice mix yesterday. The instructions on
>the summer sausage mix says to smoke-cure something I neglected to see
>before buying. I don't have a smoker. Is there another way I could
>still make the sausage? Perhaps on the bbq set to low?

If you are making Summer Sausage you must use a cure. If you do not
have a smoker, you can add a small amount of liquid smoke to the mix,
set your oven on its lowest setting (probably about 170 degrees) and
heat the sausage to an interior temperature of 145 degrees. This info
comes from The Sausage Makers book. The Sausage Maker is in Buffalo,
NY and has a good website. Also Con Yeager Spice has an online 16
page instruction booklet on this topic.I usually make about 50,lbs of
summer sausage a year and have made it with and without the use of a
smoker.

Thanks for your help Allan. One further question - do you cover the
sausage when making it in the oven? TIA

Summer sausage is packed in a fibrous casing, about 75 mm in diameter
(2 1/2 inches or so) and 20-24 inches long. Take a look at Con Yeager
Spice website and download their booklet so you can see what you are
dealing with in summer sausage. It is not a fresh sausage but a cured
one. I make it from venison and pork trimmings and in this area
summer sausage is made quite a bit.

Ok, thanks very much for your help. I'll check out their website. I
have the spices and the cure so I will have to pick up the casings. DH
is doing this bonding thing with the guys shortly and if they are lucky
I will have venison. I've been looking for ways to use it and thought
summer sausage would be good.

~patches~ said:

I bought two kinds of sausage spice mix yesterday. The instructions on
the summer sausage mix says to smoke-cure something I neglected to see
before buying. I don't have a smoker. Is there another way I could
still make the sausage? Perhaps on the bbq set to low?

Are you making fermented summer sausage? You can get a lactic acid
starter culture here: <http://www.butcher-packer.com/pg_sausage_culture.htm>

I bought a packet of the LHP starter a few years ago and store it in the
deep freezer. Butcher-packer.com is also a good place to buy casings,
cure, spices, etc.

Even though I have some collagen and natural casings, I think the next
salami I make will be stuffed in homemade cloth (muslin) casings just to
see how that works.

Best regards,
Bob

zxcvbob said:

~patches~ said:

I bought two kinds of sausage spice mix yesterday. The instructions
on the summer sausage mix says to smoke-cure something I neglected to
see before buying. I don't have a smoker. Is there another way I
could still make the sausage? Perhaps on the bbq set to low?

Are you making fermented summer sausage? You can get a lactic acid
starter culture here:
<http://www.butcher-packer.com/pg_sausage_culture.htm>

I bought a packet of the LHP starter a few years ago and store it in the
deep freezer. Butcher-packer.com is also a good place to buy casings,
cure, spices, etc.

Even though I have some collagen and natural casings, I think the next
salami I make will be stuffed in homemade cloth (muslin) casings just to
see how that works.

Best regards,
Bob

I'm not really sure but I don't think so. One pack is Luhr-Jensen
Smokehouse Summer Sausage that includes the cure and spices. The other
is Spice n slice Country Style breakfast sausage. The LJS calls for
smoking whereas the other only takes few minutes to make. I've only
made sausage once before and that was the party sausge recipe in Jean
Pare's Preserving cookbook. It was ok but nothing I would make again.
I got the spice & cure packets in anticipation of the venison DH hopes
to bring home. If they are unsuccessful I can always use ground beef &
pork. Thanks for the website, I'm checking it out as soon as it loads.
How big would you make the muslin casings?

~patches~ said:

zxcvbob said:

~patches~ said:

I bought two kinds of sausage spice mix yesterday. The instructions
on the summer sausage mix says to smoke-cure something I neglected to
see before buying. I don't have a smoker. Is there another way I
could still make the sausage? Perhaps on the bbq set to low?

Are you making fermented summer sausage? You can get a lactic acid
starter culture here:
<http://www.butcher-packer.com/pg_sausage_culture.htm>

I bought a packet of the LHP starter a few years ago and store it in
the deep freezer. Butcher-packer.com is also a good place to buy
casings, cure, spices, etc.

Even though I have some collagen and natural casings, I think the next
salami I make will be stuffed in homemade cloth (muslin) casings just
to see how that works.

Best regards,
Bob

I'm not really sure but I don't think so. One pack is Luhr-Jensen
Smokehouse Summer Sausage that includes the cure and spices. The other
is Spice n slice Country Style breakfast sausage. The LJS calls for
smoking whereas the other only takes few minutes to make. I've only
made sausage once before and that was the party sausge recipe in Jean
Pare's Preserving cookbook. It was ok but nothing I would make again. I
got the spice & cure packets in anticipation of the venison DH hopes to
bring home. If they are unsuccessful I can always use ground beef &
pork. Thanks for the website, I'm checking it out as soon as it loads.
How big would you make the muslin casings?

About 3" diameter and 18" to 24" long.

Here's what I used last time I made salami (about a year ago.) Notice
that it is eaten raw. This recipe is a work-in-progress, and I think I
liked it better when I used 8 grams of nutmeg instead of the coriander.

Brisket is not really a good choice because it doesn't bind well and
it's a little too fatty, but it's the only inexpensive meat I can get
that is not pumped full of water and phosphates -- excuse me, "enhanced
with up to 15% flavor solution".

I have a bag of Cure #1, but I haven't finished using up that bag of
Tenderquick yet so that's what I'm using until it's gone. Then I'll
change the recipes to use salt and cure.

I've also fermented the meat before in pans in the oven with the oven
light on for warmth.

* * *

Beef Salami #3

10 pounds beef brisket
90 grams Mortons Tender Quick
30 grams dextrose
25 grams black pepper
30 grams dry mustard powder
15 grams coriander seed
2 tsp garlic powder
1 cup dry milk powder
1/4 tsp lactic starter culture for meat
1/4 cup warm water, preferably distilled

Coarsely grind the black pepper and coriander seeds (and finely grind
the mustard seeds) if using whole spices. Cut up meat into small chunks
like stew meat. Mix the Tender Quick, dextrose, spices, milk powder
into the meat. Chill until almost frozen. Grind with a 3/16" plate.
Dissolve starter culture in water and sprinkle over meat mixture and mix
thoroughly. Stuff into beef middles or extra large hog casings. Hang
at 90 to 100 F. to ferment overnight or up to 24 hours. Move to cool
damp place to hang and dry to about 70% original weight.

Best regards,
Bob

zxcvbob said:

~patches~ said:

zxcvbob said:

~patches~ wrote:

> I bought two kinds of sausage spice mix yesterday. The instructions
> on the summer sausage mix says to smoke-cure something I neglected
> to see before buying. I don't have a smoker. Is there another way
> I could still make the sausage? Perhaps on the bbq set to low?

Are you making fermented summer sausage? You can get a lactic acid
starter culture here:
<http://www.butcher-packer.com/pg_sausage_culture.htm>

I bought a packet of the LHP starter a few years ago and store it in
the deep freezer. Butcher-packer.com is also a good place to buy
casings, cure, spices, etc.

Even though I have some collagen and natural casings, I think the
next salami I make will be stuffed in homemade cloth (muslin) casings
just to see how that works.

Best regards,
Bob

I'm not really sure but I don't think so. One pack is Luhr-Jensen
Smokehouse Summer Sausage that includes the cure and spices. The
other is Spice n slice Country Style breakfast sausage. The LJS calls
for smoking whereas the other only takes few minutes to make. I've
only made sausage once before and that was the party sausge recipe in
Jean Pare's Preserving cookbook. It was ok but nothing I would make
again. I got the spice & cure packets in anticipation of the venison
DH hopes to bring home. If they are unsuccessful I can always use
ground beef & pork. Thanks for the website, I'm checking it out as
soon as it loads. How big would you make the muslin casings?

About 3" diameter and 18" to 24" long.

Here's what I used last time I made salami (about a year ago.) Notice
that it is eaten raw. This recipe is a work-in-progress, and I think I
liked it better when I used 8 grams of nutmeg instead of the coriander.

Brisket is not really a good choice because it doesn't bind well and
it's a little too fatty, but it's the only inexpensive meat I can get
that is not pumped full of water and phosphates -- excuse me, "enhanced
with up to 15% flavor solution".

I have a bag of Cure #1, but I haven't finished using up that bag of
Tenderquick yet so that's what I'm using until it's gone. Then I'll
change the recipes to use salt and cure.

I've also fermented the meat before in pans in the oven with the oven
light on for warmth.

* * *

Beef Salami #3

10 pounds beef brisket
90 grams Mortons Tender Quick
30 grams dextrose
25 grams black pepper
30 grams dry mustard powder
15 grams coriander seed
2 tsp garlic powder
1 cup dry milk powder
1/4 tsp lactic starter culture for meat
1/4 cup warm water, preferably distilled

Coarsely grind the black pepper and coriander seeds (and finely grind
the mustard seeds) if using whole spices. Cut up meat into small chunks
like stew meat. Mix the Tender Quick, dextrose, spices, milk powder
into the meat. Chill until almost frozen. Grind with a 3/16" plate.
Dissolve starter culture in water and sprinkle over meat mixture and mix
thoroughly. Stuff into beef middles or extra large hog casings. Hang
at 90 to 100 F. to ferment overnight or up to 24 hours. Move to cool
damp place to hang and dry to about 70% original weight.

Best regards,
Bob

Thanks Bob for the tips and recipe! I can get beef at a good discount
when buying bulk so I certainly try this recipe. DH and the kids like
salami sandwiches too so it will save me a bit from the high prices at
our local m & p grocery store with miniature deli. They have very nice
meats but limited selection and high prices. I've googled for curing
salt and found Morton's Tender Quick. They want $7 shipping & $2.50
handling. The Canadian division is Windsor Salt. They are a couple of
hours from here so I sent them an info request looking for someone who
sell it closer to me. There's a fair number of hunters around here so
there has to be a couple of stores that sell it. This sounds like it
will be a lot of fun experimenting.

~patches~ said:

zxcvbob said:

~patches~ said:

zxcvbob wrote:

> ~patches~ wrote:
>
>> I bought two kinds of sausage spice mix yesterday. The
>> instructions on the summer sausage mix says to smoke-cure something
>> I neglected to see before buying. I don't have a smoker. Is there
>> another way I could still make the sausage? Perhaps on the bbq set
>> to low?
>
>
>
>
>
>
> Are you making fermented summer sausage? You can get a lactic acid
> starter culture here:
> <http://www.butcher-packer.com/pg_sausage_culture.htm>
>
> I bought a packet of the LHP starter a few years ago and store it in
> the deep freezer. Butcher-packer.com is also a good place to buy
> casings, cure, spices, etc.
>
> Even though I have some collagen and natural casings, I think the
> next salami I make will be stuffed in homemade cloth (muslin)
> casings just to see how that works.
>
> Best regards,
> Bob

I'm not really sure but I don't think so. One pack is Luhr-Jensen
Smokehouse Summer Sausage that includes the cure and spices. The
other is Spice n slice Country Style breakfast sausage. The LJS
calls for smoking whereas the other only takes few minutes to make.
I've only made sausage once before and that was the party sausge
recipe in Jean Pare's Preserving cookbook. It was ok but nothing I
would make again. I got the spice & cure packets in anticipation of
the venison DH hopes to bring home. If they are unsuccessful I can
always use ground beef & pork. Thanks for the website, I'm checking
it out as soon as it loads. How big would you make the muslin casings?

About 3" diameter and 18" to 24" long.

Here's what I used last time I made salami (about a year ago.) Notice
that it is eaten raw. This recipe is a work-in-progress, and I think
I liked it better when I used 8 grams of nutmeg instead of the coriander.

Brisket is not really a good choice because it doesn't bind well and
it's a little too fatty, but it's the only inexpensive meat I can get
that is not pumped full of water and phosphates -- excuse me,
"enhanced with up to 15% flavor solution".

I have a bag of Cure #1, but I haven't finished using up that bag of
Tenderquick yet so that's what I'm using until it's gone. Then I'll
change the recipes to use salt and cure.

I've also fermented the meat before in pans in the oven with the oven
light on for warmth.

* * *

Beef Salami #3

10 pounds beef brisket
90 grams Mortons Tender Quick
30 grams dextrose
25 grams black pepper
30 grams dry mustard powder
15 grams coriander seed
2 tsp garlic powder
1 cup dry milk powder
1/4 tsp lactic starter culture for meat
1/4 cup warm water, preferably distilled

Coarsely grind the black pepper and coriander seeds (and finely grind
the mustard seeds) if using whole spices. Cut up meat into small
chunks like stew meat. Mix the Tender Quick, dextrose, spices, milk
powder into the meat. Chill until almost frozen. Grind with a 3/16"
plate. Dissolve starter culture in water and sprinkle over meat
mixture and mix thoroughly. Stuff into beef middles or extra large
hog casings. Hang at 90 to 100 F. to ferment overnight or up to 24
hours. Move to cool damp place to hang and dry to about 70% original
weight.

Best regards,
Bob

Thanks Bob for the tips and recipe! I can get beef at a good discount
when buying bulk so I certainly try this recipe. DH and the kids like
salami sandwiches too so it will save me a bit from the high prices at
our local m & p grocery store with miniature deli. They have very nice
meats but limited selection and high prices. I've googled for curing
salt and found Morton's Tender Quick. They want $7 shipping & $2.50
handling. The Canadian division is Windsor Salt. They are a couple of
hours from here so I sent them an info request looking for someone who
sell it closer to me. There's a fair number of hunters around here so
there has to be a couple of stores that sell it. This sounds like it
will be a lot of fun experimenting.

Around here, Morton Tender Quick is available in most grocery stores,
year 'round, on the bottom shelf near the table salt.

Best regards,
Bob

zxcvbob wrote:

<SNIP>

Quoted message said:

Quoted message said:

someone who sell it closer to me. There's a fair number of hunters
around here so there has to be a couple of stores that sell it. This
sounds like it will be a lot of fun experimenting.

Around here, Morton Tender Quick is available in most grocery stores,
year 'round, on the bottom shelf near the table salt.

We will be in the US this weekend so I'll check to see if I can find it.
Thanks.

Quoted message said:

Best regards,
Bob

"~patches~" <[email hidden]> wrote in message

....

Quoted message said:

I bought two kinds of sausage spice mix yesterday. The instructions on the
summer sausage mix says to smoke-cure something I neglected to see before
buying. I don't have a smoker. Is there another way I could still make
the sausage? Perhaps on the bbq set to low?

Make a smoker. Cardboard box, hotplate, pie tin to hold the smoking sawdust
or chips. Any type of box, cabinet, tent, can work. You only need a low
temperature to do the smoking. I put a hotplate in my smoker when curing to
keep the temperature low. There is a picture on my web page.
--
Ed
http://pages.cthome.net/edhome/

Edwin Pawlowski said:

"~patches~" <[email hidden]> wrote in message

....

Quoted message said:

I bought two kinds of sausage spice mix yesterday. The instructions on the
summer sausage mix says to smoke-cure something I neglected to see before
buying. I don't have a smoker. Is there another way I could still make
the sausage? Perhaps on the bbq set to low?

Make a smoker. Cardboard box, hotplate, pie tin to hold the smoking sawdust
or chips. Any type of box, cabinet, tent, can work. You only need a low
temperature to do the smoking. I put a hotplate in my smoker when curing to
keep the temperature low. There is a picture on my web page.

Thanks Ed! Great site. I bookmarked it so I can refer to it again. I
can't wait to try this out.

~patches~ said:

Edwin Pawlowski said:

"~patches~" <[email hidden]> wrote in message

....

Quoted message said:

I bought two kinds of sausage spice mix yesterday. The instructions on the
summer sausage mix says to smoke-cure something I neglected to see before
buying. I don't have a smoker. Is there another way I could still make
the sausage? Perhaps on the bbq set to low?

Make a smoker. Cardboard box, hotplate, pie tin to hold the smoking sawdust
or chips. Any type of box, cabinet, tent, can work. You only need a low
temperature to do the smoking. I put a hotplate in my smoker when curing to
keep the temperature low. There is a picture on my web page.

Thanks Ed! Great site. I bookmarked it so I can refer to it again. I
can't wait to try this out.

Patches, If you make a smoker, the lower thermostat from a junk
electric hot water tank works perfect for the low temps and the
current to run a hot plate. A new thermostat only costs about $10

Allan Matthews said:

~patches~ said:

Edwin Pawlowski said:

"~patches~" <[email hidden]> wrote in message

....

>I bought two kinds of sausage spice mix yesterday. The instructions on the
>summer sausage mix says to smoke-cure something I neglected to see before
>buying. I don't have a smoker. Is there another way I could still make
>the sausage? Perhaps on the bbq set to low?

Make a smoker. Cardboard box, hotplate, pie tin to hold the smoking sawdust
or chips. Any type of box, cabinet, tent, can work. You only need a low
temperature to do the smoking. I put a hotplate in my smoker when curing to
keep the temperature low. There is a picture on my web page.

Thanks Ed! Great site. I bookmarked it so I can refer to it again. I
can't wait to try this out.

Patches, If you make a smoker, the lower thermostat from a junk
electric hot water tank works perfect for the low temps and the
current to run a hot plate. A new thermostat only costs about $10

That's a great idea! A "dish barrel" with small holes cut near the top
to hold a couple of 1" dowel or broom sticks would be perfect for
hanging sausages to smoke, and the thick cardboard sides will provide
the insulation to hold the temperature steady.

How low will those thermostats adjust? Can they go down to about 90 F
(for fermenting the meat)?

-Bob

On Tue, 04 Oct 2005 18:23:53 -0500, zxcvbob <[email hidden]>

Quoted message said:

Allan Matthews said:

~patches~ said:

Edwin Pawlowski wrote:

>"~patches~" <[email hidden]> wrote in message
>
>....
>
>
>.

How low will those thermostats adjust? Can they go down to about 90 F
(for fermenting the meat)?

-Bob

I forget how low they will go. Smokers usually run at about 160-170
and they are perfect for that. If you buy one, make sure it is marked
in degrees, rather than "hotter" and "cooler"
An old refridgeraror is perfect. The one I used would handle over 50
lbs of summer sausage at a time.

On Tue, 04 Oct 2005 20:41:23 GMT, "Edwin Pawlowski" <[email hidden]>

Quoted message said:

"~patches~" <[email hidden]> wrote in message

...

Quoted message said:

I bought two kinds of sausage spice mix yesterday. The instructions on the
summer sausage mix says to smoke-cure something I neglected to see before
buying. I don't have a smoker. Is there another way I could still make
the sausage? Perhaps on the bbq set to low?

Make a smoker. Cardboard box, hotplate, pie tin to hold the smoking sawdust
or chips. Any type of box, cabinet, tent, can work. You only need a low
temperature to do the smoking. I put a hotplate in my smoker when curing to
keep the temperature low. There is a picture on my web page.

Nice website.
Allan

"Allan Matthews" <[email hidden]> wrote in message

Quoted message said:

Nice website.
Allan

Thanks,
--
Ed
http://pages.cthome.net/edhome/