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View Full Version : Eastman Outdoors Smoke Summer Sausage Question No, Help!



MLN1963
12-05-2011, 06:58 PM
I bought a Eastman Outdoors Smoke Summer Sausage kit from WM. Wife read the instructions and we went to town, mixed it 85/15 with bacon ends and bits. It says 4 steps: grind, mix, regrind/stuff, refrigerate. There are no other instructions.

http://www.eastmanoutdoors.com/summer-sausage-kit-15-lbs-

http://dev.eastmanoutdoors.com/cms/sites/all/themes/gorillastandstheme/catalogFiles/38641,%2038643,%2038645,%2038660,38661,%2038662,%2 038663%20Sausage_INST%20copy.pdf

Is that truly it? No cooking, no smoking, nothing else? There is cure in it, but you would think there would be a time it needed to set? Anyway, I'm clueless and the wife is totally freaked out over "RAW" venison and pork. I must say I'm a little apprehensive too.

Double S
12-05-2011, 07:58 PM
I have no experience with OTC Seasoning mixes. I've been using a seasoning mix from my neighbor. His German/Russian ancestors brought the mix over from the old country. He won't even tell me the amount of each ingredient in each batch. He has it ready to mix for our 25 pound mixer. When we make sausage, we grind and mix and add the seasoning the afternoon prior. We don't double grind. It's a matter of texture for us. You might like it double ground. We cover the batch in plastic and let it set overnight in the fridge for the Seasoning to infuse with the meat and settle. The next day, we do a final mix prior to stuffing. After the stuffing, they go straight to the Outdoor smoker to hang. After the Smoker reaches the proper temperature we smoke it for two to 5 hours depending on what we are smoking and the amount. But make sure you use a Temp gauge to make sure the internal temperature has been reached for health reasons before we pull the sausage out. It comes with the Prague powder correct..the pink anti bacteria stuff?. I would follow their instruction and then tweak it to your liking down the road. After the meat is smoked and cured to proper temperature we drop them in a cold ice water tube ASAP. It stops the cooking process and cools it down fast so that bacteria doesn't form. If you cool it slow, bacteria can set at a certain temperature. Once the meat has cooled, We cut them up and place them in vacuum sealed freezer bags. I love my vacuum sealer. I have meat and sausages from last year that still taste great. Now depending on the casing your using..Some casing don't do well when placed under cold water. Follow the direction for that casing. Some smokers just smoke and don't cure. So you will have to place it in the oven to make sure it reaches proper temperature and is safe to eat. Some other Smokers can get hot enough to Smoke and Cure at the same time. I'm not sure which one you have. Some people like to freeze the meats after stuffing. Smoke, Cook or grill it later on. We Smoke Summer sausage right after stuffing. My two cents.

MLN1963
12-05-2011, 10:06 PM
I have no experience with OTC Seasoning mixes. I've been using a seasoning mix from my neighbor. His German/Russian ancestors brought the mix over from the old country. He won't even tell me the amount of each ingredient in each batch. He has it ready to mix for our 25 pound mixer. When we make sausage, we grind and mix and add the seasoning the afternoon prior. We don't double grind. It's a matter of texture for us. You might like it double ground. We cover the batch in plastic and let it set overnight in the fridge for the Seasoning to infuse with the meat and settle. The next day, we do a final mix prior to stuffing. After the stuffing, they go straight to the Outdoor smoker to hang. After the Smoker reaches the proper temperature we smoke it for two to 5 hours depending on what we are smoking and the amount. But make sure you use a Temp gauge to make sure the internal temperature has been reached for health reasons before we pull the sausage out. It comes with the Prague powder correct..the pink anti bacteria stuff?. I would follow their instruction and then tweak it to your liking down the road. After the meat is smoked and cured to proper temperature we drop them in a cold ice water tube ASAP. It stops the cooking process and cools it down fast so that bacteria doesn't form. If you cool it slow, bacteria can set at a certain temperature. Once the meat has cooled, We cut them up and place them in vacuum sealed freezer bags. I love my vacuum sealer. I have meat and sausages from last year that still taste great. Now depending on the casing your using..Some casing don't do well when placed under cold water. Follow the direction for that casing. Some smokers just smoke and don't cure. So you will have to place it in the oven to make sure it reaches proper temperature and is safe to eat. Some other Smokers can get hot enough to Smoke and Cure at the same time. I'm not sure which one you have. Some people like to freeze the meats after stuffing. Smoke, Cook or grill it later on. We Smoke Summer sausage right after stuffing. My two cents.

Speedykills, thanks for nothing. :cool:

Simon

That is just it, it doesn't call for anything but refrigeration after stuffing. Also there is no mention of how long it needs to be refrigerated? I can smell the refrigerator and it is definitely smoke flavored. No sort of cooking what so ever. It must be the cure that "cooks" it? As you can see by the instructions in the second link I provided there is nothing after stuffing and refrigerating.

I remember reading some time back that there are two main types of cure. One is pink and the other is sometimes not (not positive on this one). They have two separate uses and if mixed up can invite problems. One package I used was called cure and not colored pink so I assume it is is Prague powder 2? Hell, I don't know. If I had a smoker I would smoke them for good measure. As it is I may cook them in my oven unless I hear differently from you or guys Eastman Outdoors.

Speedykills
12-06-2011, 02:58 AM
LOL.....ya i was thinking sausage not summer sausage which i have never made.....your fast if you caught that....:D

RLW
12-06-2011, 05:01 AM
Those instructions do say "Never eat uncooked sausage"

I like to course grind up about 10lbs well trimmed scrap deer meat and the same with 1-2lbs of beef fat, then medium grind/blend together.
The summer sausage mix gets mixed in with it, as your instructions indicate, then placed in refrigerator overnight (12-24hrs).
The next day I'll tightly stuff meat into 2" diameter casing, then take stuffed casing and hang in smoker....your choice of wood chips (I like Hickory)........and let sausages slow cook over several hours as Double S mentioned.

I bought an inexpensive Little Chief electric smoker probably close to 20 years ago and it's worked fine for my little once a year summer sausage smoking.
Empty/refill the wood pan w/fresh chips each hour a couple times, then just let it cook.
Since it can be cold out when I do this, I did end up getting an insulated cover for it to help keep cooking temp up. After they have cooked for a few hours, I stick the probe of my electric meat thermometer in middle one of the sausage sticks and if not done, continue to let it slow cook until meat hits 140 degrees.

ElkSlayer
12-06-2011, 06:04 AM
Hey nice to read you made some ...now dont panic... I beleave they just omit saying smoke it...every reciepe I have read say the same place in fridge for 24 hr. then smoke to 140 one says 170 then cool after to stop cooking...I have avoided the ready made package ...If it were me to please the wife I would cook it in a smoker or Oven on very low temp and do not close oven door...I use a fork to prop it open a few inches:cool:

MLN1963
12-06-2011, 07:21 AM
I am attempting to cook them in the oven as we speak. I don't have a smoker so the oven will do for the time being. I got a temp probe from WM and I think I am on my way.

I'm using the oven cooking instructions from Eldon's Sausage website. http://www.eldonsausage.com/InfoPages/RecipesSpec.htm#Oven Processing

RLW
12-06-2011, 07:29 AM
I am attempting to cook them in the oven as we speak..........

That method never worked out well for me..........first time I tried it, after about 30 minutes, my wife threw me and the meat out the door :o
FYI: Have a foil lined drip pan in there

MLN1963
12-06-2011, 07:39 AM
That method never worked out well for me..........first time I tried it, after about 30 minutes, my wife threw me and the meat out the door :o
FYI: Have a foil lined drip pan in there

Well hell! I don't have a choice so it has to work! Ha!

I put foil on the bottom of the oven like the instructions said. I guess it will be my mess to clean up anyway so I'm sticking to the plan, I don't have another plan anyway! :cool:

The wife is at work and will be home for lunch. If you don't here from me after 13:00 hours assume she has killed me and I'm in the dumpster with the sausage. :p

I have class tonight at 17:30 so I hope this is done by then. That is probably asking for a lot.

Double S
12-06-2011, 09:34 AM
like stated above Use a drip pan. Make sure no fat drops straight onto any flame. This will cause a flash over and possibly cause a fire. I don't know If I've brought it up on here. I know i have on AT, If you can find a used old All metal interior Refrigerator. Those are great for a DIY Smoker. There's tons of video's on Youtube on how to make one. Even a Small smoker cooler. The Fridge Smoker will Smoke and cook the meats. Check out the local paper for the little big chief smokers. They are fairly inexpensive new and cheap used. I got mine at a yard sale for 20 bucks with extra grates. The issue with the smoker is that smokes but wont get hot enough to Cook thicker meat. it works alright on thin cut jerk jerky. So after your happy with the smoking, you then transfer the meat to an oven for final cooking to get it to the proper internal temperature.

MLN1963
12-06-2011, 09:40 AM
I'm doing it in the oven and all is going well so far. I am at 140* internal temp and so far there has been no dripping. We used an 85/15 blend instead of the 70/30 many use and maybe that is why we are drippings free so far? I'm headed to the 152* internal temp per the instructions above. So far so good and keeping my fingers crossed!

ElkSlayer
12-06-2011, 10:42 AM
oh yea looks good , pass the crackers.... hey where's the drooling icon

Double S
12-06-2011, 10:42 AM
looking good. In the future When you start hanging summer sausage. I recommend that you double tie the ends and flare out the open end and tie again. It protects against a bad knot or bursting open.

MLN1963
12-06-2011, 10:46 AM
I spoke with Eastmans and they said to go to 165* for 3 minutes. Hy-Country doesn't give an number but lead you to believe over 140* is good. Eldon's says 152*. Hell, I don't know what I should go to now. What temp do you guys go to?

Don't have a bucket big enough so I will spray these with water to cool them down. I read that on some site to cool below 120* to prevent bacteria from growing.

ElkSlayer
12-06-2011, 10:58 AM
I would go with the eastmans 165*... then cool as you plan to...:cool:
Hows it smell...look real good ... nice job, now are you glad you took the time ?

MLN1963
12-06-2011, 11:01 AM
Yeah, but I was up until nearly 3 am with this little project. I way underestimated the time it takes to do it. I have school tonight and then need to make another 15 pounds of snack sticks. I hope the filling of them little suckers go well! That should last me a while not to mention really fatten me up too! Next up is large batches of Jerky!

ElkSlayer
12-06-2011, 11:16 AM
Whoops did i for get that part... yea very time consuming.. wait till you do that large batch of jurkey...BTW let sit in a brine for days if you can up to 6
On the bright side while your eating the end product.. its Soooo wort the 3 am this one time... you will get the feal for the time it takes and start accordingly..

MLN1963
12-06-2011, 01:04 PM
I just got done with the cooling and packaging. Just in time for class! I hope we get out early so I can get started on the sausage sticks! I'm wondering if I should do 15 pounds our not? Hmmmm...

ES

Tell me more about this brine deal for the jerky! And of course I want the brine recipe!

Hutch~n~Son Archery
12-06-2011, 01:26 PM
I just got done with the cooling and packaging. Just in time for class! I hope we get out early so I can get started on the sausage sticks! I'm wondering if I should do 15 pounds our not? Hmmmm...

ES

Tell me more about this brine deal for the jerky! And of course I want the brine recipe!Could you stop talking about food your making me hungry!;)




Hutch:cool:

Double S
12-06-2011, 02:44 PM
We make sure to get the internal Temp of the meat to 160-165 degree's for a few minutes. Pull them out and they go directly into a bucket of water and ice to cool down before vacuum sealing. Then to the freezer.

We use for the brine,
1/3 Brown Sugar, 1/3 Brining Salt to every 1 Quart of Warm water. Mix well making sure to fully cover the meat with the liquid. Sometimes you'll need to add a weight to the top to keep the meat submerged. Cover with plastic and place the bucket in the refrigerator. We ussualy leave it in a day for Jerky. It depends on how salty you like it. We've done the same brine for whole turkey and other big cuts of meat. I can't stand excessive salt. it runs right through me. :( The brine above seems to be a happy medium. Make sure you don't use IODIZED salt.

ElkSlayer
12-07-2011, 05:52 AM
MLN..
I cant give you a detailed recipe... stoped using one years ago... here is what i use mostly...
1cup KIkkoman Teriyaki marinade
3/4 cup cold water
some garulated garlic
Onion pawder or salt even granulated if you can find it
brown sugar
some red peper if you want spicy

Mix all in a bowl wisk sugar in last dash in some liquad smoke and stick finger in to taste... if you hate it now you will later on more... I dont use salt hate the salty taste... Did that once

I have been know to toss in what ever else i think will taste good I can say sliced onion and peperonicini's are wonder full on it ..pain to lay meet on racks with the slced stuff on top but once again worth the time..

I have a tupperwere Container 9x13 dubble sided, layer meet in criss cross pattern sprinkle with hot shot( red peper mix) once all layered up gently poor brine over then cover an refridgate fro a few days up to 6 turnning and shaking every time you get in to fridge..

BTW hot peper slices added will kick up the heat index.. Hope I have all info you need darn laptop shut down on me and Lost the whole post.. ok well just remember to taste 1st befor adding to meet.. if its too sweet add less sugar next time or add water to help cutit..

Do you self a favor and write it down as you go so You Know... How much garlic did you put in this..was no way enough..sort of deal... or was too much
know this is My fav way not the Only way to make it That book hase a few recipes in it also, did you ever get that book?

I used to have , am sure its here some place 4 versions on my basic jurkey blend .. I kept changing it and then just stoped and go old school and just dump stuff into a bowl if it sounds good to me IT may end up in the brine.. good luck Im here all day...lol

ElkSlayer
12-09-2011, 07:23 AM
well How did it go ...tasty stuff ...must have been you have not posted up much....lol too busy eating..lol:cool:

MLN1963
12-09-2011, 10:27 AM
well How did it go ...tasty stuff ...must have been you have not posted up much....lol too busy eating..lol:cool:

The Summer Sausage turned out fantastic. It is a shame that it only made 5 sticks and the dang F-I-L has already made off with one of them!

The last two days I have been cooking up the snack sticks. They are not as good, I needed to add more spices but they are still good. I've still more stuff to do and then start on some jerky. My uncle let me hunt there if I made him jerky. I'm going to have to fill my end of the bargain once I get all caught up.

I actually need to go find another victim or two since I have more things I want to try. :p

ElkSlayer
12-09-2011, 01:09 PM
I have been chasin a big ole doe last few evenings..missed just low few days ago.. was close last night too... no shot thou... sly ole bitty:cool:

glad to here your venture paid off, well Im sure the FIL is happy...lol

bowgramp59
12-14-2011, 05:02 PM
well you all have convinced me, i'm just going to the supermarket and buy some of that greasey beef summer sausage and fry it to get some of the grease out and make me a sandwich . a man would starve waiting on you guys. just jokeing, seriously i have a friend he ran his own butcher shop and deer prosessing operation, him and his son could make the best deer summer sausage you ever locked your lips around. like a lot of other small buisnesses they closed. miss that sausage!