How to Make Summer Sausage - Recipe

BobH

I plan on using 100% turkey along with carrot fiber and cold phosphate to make summer sausage…is that doable ? if so what ratio?

Jonathon

BobH I have done that before, not with summer sausage but with cured precooked sausage. Your fat is going to be really low so don’t expect full flavors. What ratio are you asking about though? If you are using all turkey then just use the Cold Phosphate - Sodium Phosphate and the Carrot Fiber Binder at the normal usages. It might be a fairly “wet” sausage but I’m betting the taste will be pretty good!

BobH

Jonathon thanks for getting back to me. I made some turkey brats using one you guys recipe, the juicy homemade turkey brats with supreme pizza along with the carrot fiber and cold phosphate…turned out awesome. I am thinking on using same carrot fiber and cold phosphate ratios to make summer sausage. trying to stay away from fats if I can. Thanks again

Jonathon

This note is for the card that I just added to our youtube video at the 6:10 mark. When I am talking about the RULE OF 15s the 15° is Celsius, not Fahrenheit, so that translates to 59°F. Thanks to Denny O for pointing that out!

Denny O

Jonathon No, no, no, Thank You, for the clarification!

jppyle

First time making summer sausage and it was pulled out the smoker by accident at 142 internal temp and cooled off. Is it ok to put in the oven and cook to 160? Recipe on this list was followed.

BrianM 0

New to the group, great info! My normal process has been mix in my ingredients including pink cure salt. Stuff then into the fridge for 12 to 16 hours, then on to the smoker at 190 < as low as my rig will go, for 2 hours then bump up 10 degrees every hour till internal temp of meat is at 155. Ice bath, then into the fridge overnight then vacuum seal up then into the freezer.
From reading the forums I want the tang of citric acid, do I not add the cure salt? Does this mean I should smoke immediately after stuffing? After the ice bath you “Bloom” it at room temp for 1 to 2 hours? What Internal temp are you recommending with citric acid?

Jonathon

BrianM 0 If you want tang, add Encapsulated Citric Acid but you do still need the Sure Cure/Pink Salt, it is not a replacement for cure, it is an accelerator that allows you to go directly from stuffing to smoking. You still want to hit 158°F minimum (160° we recommend) and still bloom for an hour or two.

One extra thing to remember, when using Encapsulated Citric Acid is that you want to add it during the last 60 seconds of mixing or you risk rupturing the encapsulation which will introduce the acid to the meat too soon and denature the proteins. No risk really if you add it during the last 60 seconds.

BrianM 0

so if I use the acid straight to the smoker? or can it sit overnight in the fridge?

mrobisr

BrianM 0 You will get mixed replies on ECA sitting overnight, but I have done it a lot of times and have never had a problem, your mileage may vary.