Smoked Summer Sausage

Dwabid · 06-19-2011, 10:22 AM

Hey All,

I am planning on grinding out and smoking some summer sausage this week. This is my third attempt. The first two attempts were "ok" but I am trying to get a proper feel. I think I have the spices down, but the last batch was pretty dry for my taste.

I attempting about 5-6 pounds -all beef-. I'll be "coarse grinding" chuck roast as I have before, but I have two main concerns.

- How much fat content is required? I am considering adding about 1/2 to a pound of beef fat trimmings to the mixture... (I am sticking to all beef for this batch)

- How long on the smoke? I like a hearty hickory smoke so I am thinking a good six hours.

For note I am using a vertical charcoal smoker and the sausages will be in mahogany casings.

Any tips, recipe tweeks or general knowledge would be great!!

Thanks!!!

SmokinAussie · 06-19-2011, 05:37 PM

If you think the end result is too dry, you need to add more fat, and definately some pork fat.

In my reasearch also, you want to make sure you smoke at temperatures low enough to prevent the fat from rendering. Start at 130F for a few hours, finish at 155F. Make sure the sausages only get to 150F, and then plunge them in a water bath ASAP when they are done.

Cheers!

Bill

boatnut · 06-20-2011, 08:53 AM

i like a 70/30 ratio of meat to fat for my sausage. how low can you go with your smoker? Sausage smoking requires lot lower temps then if doing a butt. best to start out at 120 or so with no smoke for an hour then gradually increase temps to a max. of say 170-180? Like others have said, you don't want it so high that you render the fat out. might be tough to do on a charcoal smoker. maybe fill water pan with ice?

Dwabid · 06-20-2011, 09:51 AM

Great tips. Actually one of the issues I have with my smoker is keeping a high enough temperature...so in this case it is a nice problem to have. Based on your advice I will most likely start with a 1/2, 3/4 load of charcoal and use soaked hickory chunks to tame the heat....

chad · 06-20-2011, 09:54 AM

Basically you need more fat. Even if you are sticking with all beef you still need 20-30% fat or it will be "dry".
Good luck. I'm doing tasso and bratwurst this coming weekend and maybe some breakfast sausage for grins!!
Oh, yeah, almost forgot that I'm also doing some jerky.

06-19-2011, 10:22 AM	#1
Dwabid Found some matches. Join Date: 05-24-09 Location: Madison, WI USA	Smoked Summer Sausage Hey All, I am planning on grinding out and smoking some summer sausage this week. This is my third attempt. The first two attempts were "ok" but I am trying to get a proper feel. I think I have the spices down, but the last batch was pretty dry for my taste. I attempting about 5-6 pounds -all beef-. I'll be "coarse grinding" chuck roast as I have before, but I have two main concerns. - How much fat content is required? I am considering adding about 1/2 to a pound of beef fat trimmings to the mixture... (I am sticking to all beef for this batch) - How long on the smoke? I like a hearty hickory smoke so I am thinking a good six hours. For note I am using a vertical charcoal smoker and the sausages will be in mahogany casings. Any tips, recipe tweeks or general knowledge would be great!! Thanks!!!

06-19-2011, 05:37 PM	#2
SmokinAussie somebody shut me the fark up. Join Date: 10-19-09 Location: Gold Coast, Queensland! (Finally Escaped Melbourne) Name/Nickname : Bill	If you think the end result is too dry, you need to add more fat, and definately some pork fat. In my reasearch also, you want to make sure you smoke at temperatures low enough to prevent the fat from rendering. Start at 130F for a few hours, finish at 155F. Make sure the sausages only get to 150F, and then plunge them in a water bath ASAP when they are done. Cheers! Bill __________________ A butterflies wings. About to bring down everything...

06-20-2011, 08:53 AM	#3
boatnut is One Chatty Farker Join Date: 03-22-05 Location: Ohio	i like a 70/30 ratio of meat to fat for my sausage. how low can you go with your smoker? Sausage smoking requires lot lower temps then if doing a butt. best to start out at 120 or so with no smoke for an hour then gradually increase temps to a max. of say 170-180? Like others have said, you don't want it so high that you render the fat out. might be tough to do on a charcoal smoker. maybe fill water pan with ice? __________________ Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM I'd rather have a bottle in front of me then a frontal lobotomy

06-20-2011, 09:54 AM	#5
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL	Basically you need more fat. Even if you are sticking with all beef you still need 20-30% fat or it will be "dry". Good luck. I'm doing tasso and bratwurst this coming weekend and maybe some breakfast sausage for grins!! Oh, yeah, almost forgot that I'm also doing some jerky. __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper.

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06-20-2011, 09:51 AM	#4
Dwabid Found some matches. Join Date: 05-24-09 Location: Madison, WI USA	Great tips. Actually one of the issues I have with my smoker is keeping a high enough temperature...so in this case it is a nice problem to have. Based on your advice I will most likely start with a 1/2, 3/4 load of charcoal and use soaked hickory chunks to tame the heat....