Thank you for watching my Summer Sausage video. If you enjoyed this video, check out this delicious Pollo Asado video. ruclips.net/video/rjE7aloie2s/видео.html
That shrinking of the meat is due to rendering of the fat. It's typically called fat-out. If it sits in that range of 140-150 ish degrees too long the fat renders and exits the meat. The perforations allow that rendered fat to escape. If you can reduce the time that your sausage is in that range and cool them overnight before cutting, you'll have a more plump sausage with an even smoother texture due to the higher fat content. I really enjoyed your video brother! Keep it up!
Would perforated casings cause shrinkage? I'm new to this but what research I've done indicates the holes will allow moister to escape and result in a dryer end result.
The oxidized part you speak of is actually acid burns from the cryovac process. Before meat is packed it is sprayed with a natural acid to remove bacteria. I learned this while doing a 2 day informational visit to the Certified Angus Beef headquarters in Wooster, OH.
the best memorie of my grandfather was when he came over and helped my dad make summer sausage, grate and i might add delishis memorie, sorry about the spelling but its 3 oclock am.
When you cut your meat in cubes put the spices on your meat cubes when you grind your meat it mixes your spices in your meat same way when you make breakfast sausage .
Joe your the best and we love your show we live in California we don't have food; like you guys have in Texas and my god bless you brother . my dad is from the valley of Texas and my mom is from Hamlin Texas in the west they love your show
Nice cook Joe. I think 4 things. #1), like someone else suggested, not enough fat content. If I did the math right, you only had about a 5% fat mix. 95-5. We usually try to achieve 80-20. The first time we made it, we used 90-10 burger, 4lbs, and 1lb bacon ends, (couldn't find pork fat) which means we were at about 80/20 85/15, on a 5lb mix. Came out perfect. (got lucky)😊 #2) Fill the chubs and put in fridge over night, and hang air dry the next morning to about room temperature. #3) Start smoker more at about 110°, and bump it up about 10-15° each hour, and watch internal temp, bump so internal temp follows smoker temp, up to 180-190° smoker temp. If you get above that, the fat will start to render, but the internal temp is less likely to stall. Hope that makes sense. We smoke ours to 155°, straight out of smoker into ice bath. Bring them down to about 90° and refrigerate over night. Nice and tight and tasty. You've forgotten more about smoking & bbq, then I'll ever know, so I'm not saying there are other ways, just this seems to be working best for us. TYFS my Friend
I followed your video instructions to the T. I used my Pitboss Series 5 to smoke. Best Summer Sausage. Shared with friends, family and neighbors everyone commented best summer sausage they ever had. Making a second batch. Thanks.
That looks superb! I'm in Scotland, and I make my own version to sell at farmers markets and the like. I use 70/30 venison to pork shoulder, and it always goes down a storm. I tend to keep my smoker at around 225 and smoke to an IT of 150. Takes only a couple or three hours, and I find I get really good results. I also use clear fibrous casings. Cheese and jalapeno are definitely on my to-do list now!! Thank you
I use 50/50 venison to pork and smoke at 165 or so for about 5 hours or until the IT reaches 150, then put in an ice bath to cool, leave on the counter for an hour then dry in the fridge for 24 hours. Turns out great!
Smokin' Joe's Pit BBQ - When we get Summer Sausage made from our Venison we would hang the tubes of sausage for awhile until they shrunk up some and got more firm. Loved it that way better than just keeping a tube in the fridge and cutting some up to eat.
I have 5 lbs in my smoker now, I watched several videos, and the key is low and slow, so you don`t cook the outside before the middle reaches internal temp. I do 100 deg for an hour, then 125 deg for an hour, then 150 deg for an hour, then 180 until an internal temp of 165 deg. that is what my LEM seasoning says right on the front packet, I loved thier sesoning last time, it came out fantastic, the only extra thing I add is red pepper flakes. LEM instructions say to stuff it and refridgerate 24 hrs, I let it come to room temp for an hour and off to the smoker. I made 5 1 lb tubes and it only lasted 2 weeks, enjoy.
In Germany we are using crushed ice for keeping the temperature down when mixing it, should be around 12-13 degrees Celsius not warmer. Never see this with Citric acid
Here in Kitchener, Ontario, Canada, or Mennoite Country, the farmers use muslin bags with cotton or butcher string. It makes or a larger casing and it is hung to dry for I do not know how long. I keep looking for a farmer who does not use addititives or preservatives to give it a longer shelf life. The additives and preservatives give me and asthma/attacks. Your recipe reminds me of a sausage. It does look good.
I hope to one day attempt to do what you do, you make it seem so easy and they look amazing. My neighbor just gave me some Caribou pepper jack summer sausage and it was the bomb. You are 100% right, store bought does not even compare to homemade sausage. Keep being you Smokin Joe! I love learning from your videos.
I have been making summer sausage now for about 5 years now and the whole famly likes it. Now watchng you make yours I could taste it as if I was there. I will try yours with the cheese. Keep up the good work. Enjoyed you video.
I'm very interested in the different ways people make summer sausage. My wife's family are German, renowned sausage makers. After stuffing and smoking, they hang the sausage to dry for up to 3 or 4 weeks. They always make their sausage during the cool time of year so there's no bugs. Hang in a cool dark place. It always turns out fantastic! Sausage will shrink significantly!
Your closing comments hit the nail on the head! It is really time consuming. And, the worst part is the part that you left out - it is really messy! And what you are cleaning is, essentially, grease and fat. And lots of it! It sticks to everything: the grinder tube, the grinder blades, the grinder plate (and again when you grind it a second time), and a third time (because my sausage stuffer tube is an attachment to my grinder), and the stuffer tube! However, as you also point out, the end result makes it all worthwhile. I've made sausage only once, but I can't wait to do it again. [One thing I did learn from my experience is that, while the sausage stuffer attachment was functional, it wasn't optimal. I'm going to get a dedicated stuffer mechanical stuffer machine like you have.]
Looks awesome! I've done something similar, but added mustard seed for an extra crunch in the sausage. I do like the looks of the fresh jalapenos though.
I appreciate the time and information on all your projects even though I will never use it to cook all your food . I grew up in Texas and Oklahoma after I came to the U.S. after my Father was stationed in France when I turned 4 years old .
Hey Joe, made the same but w/Wild Game. Suggestion, before you slice up...I'd highly suggest to allow cooling over night, it allows the Flavor Profile to mature if that makes sense. And that one chub had shrinkage because it wasn't packed as tight as you did the rest. It doesn't of course change the end product. Great Job! P&S is a great option.....
@ Tom Caddell, Right on! We make primarily venison summer sausage and bologna. Let it hang in refrigerator temp area overnight and it will be just as you said. Good luck getting it to last, my kids think it's candy! You can leave the citric whatever out, I've had a stash of summer sausage for almost a year. Also less fat is better, around 20% or a little less.
Heres a tip! Use a cable tie instead of butchers twine, its way eaiser.. they dont melt from the heat, also after your ice bath keep your sausage in fridge overnight to let it bloom, the meat will firm up! Dont cut into it until the next day.
Glad to see the channel is obviously thriving! That setup for their system looks to be a pricey deal not many beginners could afford. Hope you can keep making stuff for us broke unsponsored folks that can't afford a $1500 or more sausage making system. Looks good for sure. Stay safe & Blessed Brother! 🙏🏽
@@SmokinJoesPitBBQ Gotcha... This Twilight Zone BS we're trapped in has taken a Huge toll on my work plus it took my Father's life & that was a huge expense I wasn't planning to pay for. So the fund's haven't been what they normally were
Hey Joe, as a summer sausage lover from Wisconsin, those things will get much much much better if you have a cool place to hang them for a week or so. They will firm up and dry out even more and truly concentrate those flavors. Now I’m not sure how it’s gonna work with the cheese because I’ve never done it with a cheese sausage. Growing up, we hung them in our basement until they reached our desired firmness. Not sure how that would work in El Paso but if you have a spare fridge where you can hang them for a couple weeks, you will not be disappointed at all. Not sure how cool your winters are too because then you could freeze until then and hang them in your garage. Seriously Joe, give it a try and you’ll be ecstatic at the results.
I see someone’s been watching the bearded butchers too! I follow almost the exact same recipe and it turns out awesome summer sausage! Great video and I’m real jealous of you made with meat equipment!
What a great video, Very clear and to the point with all the details. Thanks for sharing, I will be trying this out very soon with some fresh elk meat from our hunt a few weeks ago. You're time and effort are very much appreciated.
PS Seasoning Rocks! I like the Spicy Garlic summer sausage seasoning and then add my jalapeños and cheese to it. I use venison for my sausage. 2 parts venison/ 1 part pork butt. You did a great job for your first time! Do yourself a favor and buy some hog rings and pliers to close up your casings. It's a lot easier than trying to tie the string on while holding the tube of sausage.
Oh man Rus, I remember watching your videos several months back and saying to myself that I would love to have the experience you have. I will absolutely be making this again buddy. Thank you for all the tips and tricks. 👍
Great vid! I really should've upgraded to the auto mixer and larger grinder from meatyourmaker. Just didn't think my batches would be as heavy....oh well.
Man the best summer sausage I’ve ever had was like 3 years ago. And surprisingly it was actually from HEB. but ever since that one time getting that summer sausage I can’t find it anymore what so ever. For 2 reasons I forgot the flavor name of it and the brand lol. I’ve been trying multiple ones and still can’t find it. I have one left that I bought if it’s not it either then I’ll have to go back to HEB and grab a few more to try. But I think it was during Christmas time when I found it so maybe I’ll try my best to grab as many different ones and those limited edition ones. Lol
Thanks for the great video. I followed your instructions and made these this weekend. Summer sausage is great. I may back off the citrus acid a little next time. Smoked them on a pellet grill and had issues with “hot spots” so I had to keep rotating them. I will be doing this again for sure.
I went with the F-LC starter culture for my first attempt at summer sausage. Came out perfectly tangy. Encapsulated c is not for me. I'm currently gearing up for another small batch. Your video was enjoyable to watch. Thanks, Joe.
Joe.....wow you're the man, your videos keep getting better as far as recipes go, not your skills cuz your skills are TOP notch 👌 👍 I have a question though, I don't have a low temp smoker, I think the lowest my pellet grill will go is 180 degrees, can I make these sausages with that temperature?
I like some "Brands" of summer sausage but I've never seen summer sausage with jalapeno peppers in it.. I cannot eat any type of "Pod" peppers so can your version be made with "Seed" peppers like ordinary black peppercorns ? Most of the store bought summer sausages have peppercorns and whole mustard seeds in them. Have you thought about adding mustard seeds in your recipe ? Excellent video ... clear and uncomplicated instructions.. Thanks.
Looks good..I’ve always made my summer sausage out of venison and pork trimmings,now that I’m out think I’ll give the brisket a try..of course it’s gonna hurt me to not throw the brisket on the smoker..matter fact my family might kick me out..lol but actually I’ve never looked for a 19+ lb brisket idk if I’ve ever seen one.big as I’ve ever seen is 15lb we’re I live and don’t think I’ve ever smoke one that big,guess I’ll get biggest I can get and go up on weight of pork shoulder…love ps seasoning garlic summer sausage blend…
I usually smoke my summer sausage slow to about 130* or 135* internal, then vacuum pack them and finish in a sous vide to the final internal temp. No way to over cook, and no need to probe through the vacuum bag, just give them x hours so you are sure they are all done. Then plunge the vac bagged sausage into an ice water bath. Less shrinkage from the casing, and they are already vac bagged for storage.
Man that looked good as hell. I grew up on the store bought kind then made my own when I moved out and its just night and day difference. Awesome work @Smokin' Joe's, an thanks for the pointers.
Great job Joe!! I am also a rookie at making summer sausage and I hope mine will turn out as good as yours did!! I can't wait to give it a try! I also have all the ingredients I need from PS Seasoning!! I absolutely love what they have to offer and their PK100 was made for these types of cooks!!!
It's work just like everything we cook but the flavor and freshness is so worth it buddy. The PK was born to smoke sausage is right! Thanks for watching! #ricersentme 🤣
You may want to consider an ice bath or at least a rinse in cold water upon taking the sausages out of the smoker. Then refrigerating them over night. that should clean up your wrinkling situation.
Looks delicious. The sausages you made ended up around 1 1/2 lbs. it appears. The 1st time I had summer sausage was at the NY State Fair from Hickory Farms. Love that stuff. If I ever do these I would omit the cheese and jalapeño, at least the first time. Your videos make me want to do sausages but it's a little scary! Thanks Joe.
Those look perfect Joe! The first time I did it I had a lot more issues. Lol. You make it look super simple. I just wish the fam could handle the peppers.
Thanks Gene! Funny story, last night I got home from work and I was hungry so I started looking for something to snack on. I found a little bit of this summer sausage in my fridge and I was like a kid in a candy store. It was so darn good. Thanks for watching.👍
Hello from Germany🤝👍. You often cook in Dutch Oven, and so do I. I have a lot of good recipes for Dutch Oven and they cook the German way🥘🔥👍. Greetings Waldi
I made the those Cajun jalepeno cheddar brats you did verbatim. Literally the best brats I've had hands down. How would you compare these summer sausage to those?
Thank you for watching my Summer Sausage video. If you enjoyed this video, check out this delicious Pollo Asado video.
ruclips.net/video/rjE7aloie2s/видео.html
Where can I buy some off this from you I'm in Dallas tx
@@fatboyg3237 oh man buddy, I'm in El Paso.
Thank you for replying if theres any way I'm serious I'll buy some it looks really good
Need help to find MEAT equipment. Your link doesn’t work
That shrinking of the meat is due to rendering of the fat. It's typically called fat-out. If it sits in that range of 140-150 ish degrees too long the fat renders and exits the meat. The perforations allow that rendered fat to escape. If you can reduce the time that your sausage is in that range and cool them overnight before cutting, you'll have a more plump sausage with an even smoother texture due to the higher fat content. I really enjoyed your video brother! Keep it up!
Thanks for the insight Steve! I'll definitely wait an additional day. 👍
I am having the same issue with my homemade summer sausage. Thanks for the info. Its curing right now so I'll try and sort it out.
Would perforated casings cause shrinkage? I'm new to this but what research I've done indicates the holes will allow moister to escape and result in a dryer end result.
The oxidized part you speak of is actually acid burns from the cryovac process. Before meat is packed it is sprayed with a natural acid to remove bacteria.
I learned this while doing a 2 day informational visit to the Certified Angus Beef headquarters in Wooster, OH.
the best memorie of my grandfather was when he came over and helped my dad make summer sausage, grate and i might add delishis memorie, sorry about the spelling but its 3 oclock am.
Nice Steven. Sounds like some awesome memories. 👍
Gotta love the lights flickering when the meat grinder switch is thrown! REAL 🍖
The first slice into the casing was just like Christmas morning. Beauties. Thanks Joe and crew.
It really was! I was actually a bit nervous at first. 😁Thanks Brian!🤘
When you cut your meat in cubes put the spices on your meat cubes when you grind your meat it mixes your spices in your meat same way when you make breakfast sausage .
I can't believe this is the first time you mand summer sausage. You did it like a pro. Thanks so much for sharing Joe!
Joe your the best and we love your show we live in California we don't have food; like you guys have in Texas and my god bless you brother . my dad is from the valley of Texas and my mom is from Hamlin Texas in the west they love your show
You'd never guess this was your first time making it! Looks absolutely delicious, perfect slice shot too
Thank you so much and thanks for making all the amazing products!🤘❤
Nice cook Joe. I think 4 things. #1), like someone else suggested, not enough
fat content. If I did the math right, you only had about a 5% fat mix. 95-5.
We usually try to achieve 80-20. The first time we made it, we used 90-10
burger, 4lbs, and 1lb bacon ends, (couldn't find pork fat) which means we were
at about 80/20 85/15, on a 5lb mix. Came out perfect. (got lucky)😊
#2) Fill the chubs and put in fridge over night, and hang air dry the next morning
to about room temperature.
#3) Start smoker more at about 110°, and bump it up about 10-15° each hour,
and watch internal temp, bump so internal temp follows smoker temp, up to
180-190° smoker temp. If you get above that, the fat will start to render, but the
internal temp is less likely to stall. Hope that makes sense.
We smoke ours to 155°, straight out of smoker into ice bath. Bring them down to
about 90° and refrigerate over night. Nice and tight and tasty.
You've forgotten more about smoking & bbq, then I'll ever know, so I'm not
saying there are other ways, just this seems to be working best for us.
TYFS my Friend
I followed your video instructions to the T. I used my Pitboss Series 5 to smoke. Best Summer Sausage. Shared with friends, family and neighbors everyone commented best summer sausage they ever had.
Making a second batch. Thanks.
That's so cool man!🤘
That looks superb! I'm in Scotland, and I make my own version to sell at farmers markets and the like. I use 70/30 venison to pork shoulder, and it always goes down a storm. I tend to keep my smoker at around 225 and smoke to an IT of 150. Takes only a couple or three hours, and I find I get really good results. I also use clear fibrous casings. Cheese and jalapeno are definitely on my to-do list now!! Thank you
Very nice Stu!🤘
I use 50/50 venison to pork and smoke at 165 or so for about 5 hours or until the IT reaches 150, then put in an ice bath to cool, leave on the counter for an hour then dry in the fridge for 24 hours. Turns out great!
Smokin' Joe's Pit BBQ - When we get Summer Sausage made from our Venison we would hang the tubes of sausage for awhile until they shrunk up some and got more firm. Loved it that way better than just keeping a tube in the fridge and cutting some up to eat.
Oh yeah... RUclips algorithm wins again! That sausage looks delicious!
I have 5 lbs in my smoker now, I watched several videos, and the key is low and slow, so you don`t cook the outside before the middle reaches internal temp. I do 100 deg for an hour, then 125 deg for an hour, then 150 deg for an hour, then 180 until an internal temp of 165 deg. that is what my LEM seasoning says right on the front packet, I loved thier sesoning last time, it came out fantastic, the only extra thing I add is red pepper flakes. LEM instructions say to stuff it and refridgerate 24 hrs, I let it come to room temp for an hour and off to the smoker. I made 5 1 lb tubes and it only lasted 2 weeks, enjoy.
In Germany we are using crushed ice for keeping the temperature down when mixing it, should be around 12-13 degrees Celsius not warmer. Never see this with Citric acid
Nice Mos, thanks for the information and for watching 👍
Here in Kitchener, Ontario, Canada, or Mennoite Country, the farmers use muslin bags with cotton or butcher string. It makes or a larger casing and it is hung to dry for I do not know how long. I keep looking for a farmer who does not use addititives or preservatives to give it a longer shelf life. The additives and preservatives give me and asthma/attacks. Your recipe reminds me of a sausage. It does look good.
I hope to one day attempt to do what you do, you make it seem so easy and they look amazing. My neighbor just gave me some Caribou pepper jack summer sausage and it was the bomb. You are 100% right, store bought does not even compare to homemade sausage. Keep being you Smokin Joe! I love learning from your videos.
Excellent video! Time to move from entertainment to making my own. Thank you!
I have been making summer sausage now for about 5 years now and the whole famly likes it. Now watchng you make yours I could taste it as if I was there. I will try yours with the cheese. Keep up the good work. Enjoyed you video.
Made summer sausage several times, but tried your recipe this go around with venison waiting on the smoker. Now I will update with the results.
Update on the results, please?
meat was a little to lean why it shrunk a little. lean meat will swell a lot when cooking. , great job joe. i am an old school sausage maker
You, my man, you're the King of sausages! Wonderful!
Thank you Matti. 👍
I would eat that delicious egg wrap … faster time , than it would take t
we dont have this kind of sausage here in norway but thanks to your recipie i can make some.
Thank you Jim!👍
I'm very interested in the different ways people make summer sausage. My wife's family are German, renowned sausage makers. After stuffing and smoking, they hang the sausage to dry for up to 3 or 4 weeks. They always make their sausage during the cool time of year so there's no bugs. Hang in a cool dark place. It always turns out fantastic! Sausage will shrink significantly!
Your closing comments hit the nail on the head! It is really time consuming. And, the worst part is the part that you left out - it is really messy! And what you are cleaning is, essentially, grease and fat. And lots of it! It sticks to everything: the grinder tube, the grinder blades, the grinder plate (and again when you grind it a second time), and a third time (because my sausage stuffer tube is an attachment to my grinder), and the stuffer tube! However, as you also point out, the end result makes it all worthwhile. I've made sausage only once, but I can't wait to do it again. [One thing I did learn from my experience is that, while the sausage stuffer attachment was functional, it wasn't optimal. I'm going to get a dedicated stuffer mechanical stuffer machine like you have.]
Ps is one of the best sausage making distributors in the world I would also recommend there smokers to I live not fat from ps seasoning
Looks awesome! I've done something similar, but added mustard seed for an extra crunch in the sausage. I do like the looks of the fresh jalapenos though.
I appreciate the time and information on all your projects even though I will never use it to cook all your food . I grew up in Texas and Oklahoma after I came to the U.S. after my Father was stationed in France when I turned 4 years old .
Thanks Joe. You're a Blessing ❤
You've got all the gear to make things easy.
I've got a vertical stuffer, but grinding and mixing is done with my Kitchen-Aid. Maybe someday.
Another great video Joe! Normally I hate music on videos but yours is classy and not too loud, your videos keep getting better and better.
Thank you Rich! I'm torn on keeping the music or getting rid of it. 😁 Thanks for watching.
I agree. I didn't even notice it had music.
I've nothing against music, but it does make it harder for people like me thats hard of hearing to make out what you are saying.
As one of those older folks, the music had me turning down the volume, then I couldn’t hear you.
I been making summer sausage for 20 years and you nailed it
Thank you William!👍
Hey Joe, made the same but w/Wild Game. Suggestion, before you slice up...I'd highly suggest to allow cooling over night, it allows the Flavor Profile to mature if that makes sense. And that one chub had shrinkage because it wasn't packed as tight as you did the rest. It doesn't of course change the end product. Great Job! P&S is a great option.....
@ Tom Caddell, Right on! We make primarily venison summer sausage and bologna. Let it hang in refrigerator temp area overnight and it will be just as you said. Good luck getting it to last, my kids think it's candy! You can leave the citric whatever out, I've had a stash of summer sausage for almost a year. Also less fat is better, around 20% or a little less.
Heres a tip! Use a cable tie instead of butchers twine, its way eaiser.. they dont melt from the heat, also after your ice bath keep your sausage in fridge overnight to let it bloom, the meat will firm up! Dont cut into it until the next day.
Glad to see the channel is obviously thriving! That setup for their system looks to be a pricey deal not many beginners could afford. Hope you can keep making stuff for us broke unsponsored folks that can't afford a $1500 or more sausage making system.
Looks good for sure.
Stay safe & Blessed Brother! 🙏🏽
Thank you. Check out their website, they have really affordable equipment. They have a .5hp grinder and a 5lb stuffer. 👍
@@SmokinJoesPitBBQ Gotcha... This Twilight Zone BS we're trapped in has taken a Huge toll on my work plus it took my Father's life & that was a huge expense I wasn't planning to pay for. So the fund's haven't been what they normally were
Gotcha buddy. Hope things get better for you man. 👍
well done! great video. Thank you for the tips! I made a batch today!
OUTSTANDING!!!!!!! Made my mouth water here in Colorado!
It looks delicious. And it doesn't look complicated. I'll have to try.
Super easy recipe!👍
First video seen, subbed! Didn't notice "El Paso" until the end, right on. I grew up on the east side!
Awesome Goose! I live on the far east side. 👍
I just love summer sausage thank you for your recipe may God Bless 🙏
Excellent equipment you have there. 😊
Great sausages.
Thank you Alex. 👍
I will more than likely never do this, but it was fun to learn.
Thanks Kenny! So simple and super tasty. 👍
You did a great job for your first time. I have to go buy a stick of summer sausage now made me hungry for some.
Wow, that summer sausage looks amazing!! Love the big chunks of cheese in each slice!!
Yes sir Mark! Hopefully I'll head out there soon. 🤘
Awesome looking summer sausages. Cheers, Joe! ✌️
Thanks Dwayne, I'm hooked now!😁
It looks so good
Great job on making your summer sauage. looks delicious.👍👍👍👍👍
Thanks so much Roger. This was really good and I can't wait to make it again. 👍
From one Joe to another... that's a beautiful sausage sir.
Hey Joe, as a summer sausage lover from Wisconsin, those things will get much much much better if you have a cool place to hang them for a week or so. They will firm up and dry out even more and truly concentrate those flavors. Now I’m not sure how it’s gonna work with the cheese because I’ve never done it with a cheese sausage. Growing up, we hung them in our basement until they reached our desired firmness. Not sure how that would work in El Paso but if you have a spare fridge where you can hang them for a couple weeks, you will not be disappointed at all. Not sure how cool your winters are too because then you could freeze until then and hang them in your garage. Seriously Joe, give it a try and you’ll be ecstatic at the results.
Oh man! I'm going to try this on my next batch buddy. I appreciate the feedback. 🤘
El Paso basements are non existent. I have family there, they always take a ton of Summer Sausage back from Wisconsin when they visit us.
those look great!!!!
I see someone’s been watching the bearded butchers too! I follow almost the exact same recipe and it turns out awesome summer sausage! Great video and I’m real jealous of you made with meat equipment!
Thanks Andrew. Funny store is I found the bearded butchers by searching for MEAT equipment on RUclips. Love their channel. Thanks for watching 👍🏼
What a great video, Very clear and to the point with all the details. Thanks for sharing, I will be trying this out very soon with some fresh elk meat from our hunt a few weeks ago. You're time and effort are very much appreciated.
professional on sausage making joe you got down like always
Thanks so much buddy!🤘
PS Seasoning Rocks! I like the Spicy Garlic summer sausage seasoning and then add my jalapeños and cheese to it.
I use venison for my sausage. 2 parts venison/ 1 part pork butt. You did a great job for your first time! Do yourself a favor and buy some hog rings and pliers to close up your casings. It's a lot easier than trying to tie the string on while holding the tube of sausage.
I watch a lot of guys’ smoking/bbq videos, but I enjoy yours best!
Thank you so much. 👍
Instant legend!! I'd try this exact recipe if I could but Im pretty sure I can take your word on this
Thanks Myles! Give it a shot buddy. 👍
Looks good Joe! I bet you make this again! PS seasoning nails the flavor on their summer sausage kits
Oh man Rus, I remember watching your videos several months back and saying to myself that I would love to have the experience you have. I will absolutely be making this again buddy. Thank you for all the tips and tricks. 👍
Excellent video. I love making venison sausage and I am always looking for new recipes. Great job. Thanks
I want to try this with venison or Elk. 👍
That's Frick in beautifull, thank you!
Great vid! I really should've upgraded to the auto mixer and larger grinder from meatyourmaker. Just didn't think my batches would be as heavy....oh well.
We all gotta start somewhere. 👍
Man the best summer sausage I’ve ever had was like 3 years ago. And surprisingly it was actually from HEB. but ever since that one time getting that summer sausage I can’t find it anymore what so ever. For 2 reasons I forgot the flavor name of it and the brand lol. I’ve been trying multiple ones and still can’t find it. I have one left that I bought if it’s not it either then I’ll have to go back to HEB and grab a few more to try. But I think it was during Christmas time when I found it so maybe I’ll try my best to grab as many different ones and those limited edition ones. Lol
Looks wonderful!
If that taste half as good as it looks it has to be Fantastic. My mouth was watering while you cutting. Great video.
It was ridiculous good. Thanks for watching.👍
Dang those Summer Susauage looks absolutely delicious. Homemade is always better 💯 %. Cheers!
Hey brother Stephen! They were so tasty buddy. 🤘
ok my mouth watered so i subscribed.
Thanks for the great video. I followed your instructions and made these this weekend. Summer sausage is great. I may back off the citrus acid a little next time. Smoked them on a pellet grill and had issues with “hot spots” so I had to keep rotating them. I will be doing this again for sure.
Get the sauage off the grate so air gets to circulate around it wont have hot dpots
Lucifer , you made certain dreams come true, keep doing this, make this apparent in our lives
This is awesome brother Joe. It’s amazing to see how far you have come over the years. Much deserved success man. Say hi to Arron Franklin for me!
Thank you so much GT! I appreciate your friendship, even if it's only an online friendship.🤘
I went with the F-LC starter culture for my first attempt at summer sausage. Came out perfectly tangy. Encapsulated c is not for me. I'm currently gearing up for another small batch. Your video was enjoyable to watch. Thanks, Joe.
Bro, I literally caught myself lickin my chops!!! Im sittin over here like a dog waiting for you to throw me a chunk!
Joe.....wow you're the man, your videos keep getting better as far as recipes go, not your skills cuz your skills are TOP notch 👌 👍
I have a question though, I don't have a low temp smoker, I think the lowest my pellet grill will go is 180 degrees, can I make these sausages with that temperature?
Thanks so much Victor! You can absolutely smoke these at 180°. 🤘
Very informative, great video!
Great video man! Like how you explained everything but didnt drag on too long. Nice job and looks great !
I like some "Brands" of summer sausage but I've never seen summer sausage with jalapeno peppers in it.. I cannot eat any type of "Pod" peppers so can your version be made with "Seed" peppers like ordinary black peppercorns ? Most of the store bought summer sausages have peppercorns and whole mustard seeds in them. Have you thought about adding mustard seeds in your recipe ?
Excellent video ... clear and uncomplicated instructions.. Thanks.
That looks good..
Thank you!
I ENJOYED YOUR VEDIO AND THANKS FOR EXPLAINING THE PROCESS.
would love to just have that size of brisket. Never had one that nice
Looks good..I’ve always made my summer sausage out of venison and pork trimmings,now that I’m out think I’ll give the brisket a try..of course it’s gonna hurt me to not throw the brisket on the smoker..matter fact my family might kick me out..lol but actually I’ve never looked for a 19+ lb brisket idk if I’ve ever seen one.big as I’ve ever seen is 15lb we’re I live and don’t think I’ve ever smoke one that big,guess I’ll get biggest I can get and go up on weight of pork shoulder…love ps seasoning garlic summer sausage blend…
I usually smoke my summer sausage slow to about 130* or 135* internal, then vacuum pack them and finish in a sous vide to the final internal temp. No way to over cook, and no need to probe through the vacuum bag, just give them x hours so you are sure they are all done. Then plunge the vac bagged sausage into an ice water bath. Less shrinkage from the casing, and they are already vac bagged for storage.
I love this idea David. I bet they come out fantastic. I need to get me one of those sous vide machines. 👍
Man that looked good as hell. I grew up on the store bought kind then made my own when I moved out and its just night and day difference. Awesome work @Smokin' Joe's, an thanks for the pointers.
Great job Joe!! I am also a rookie at making summer sausage and I hope mine will turn out as good as yours did!! I can't wait to give it a try! I also have all the ingredients I need from PS Seasoning!! I absolutely love what they have to offer and their PK100 was made for these types of cooks!!!
It's work just like everything we cook but the flavor and freshness is so worth it buddy. The PK was born to smoke sausage is right! Thanks for watching! #ricersentme 🤣
gr job
Awesome video. Sausage looks great! I'm in the "all summer Sausage needs mustard seed" group. But still looks great.
I couldn't wait to watch this one. Looks incredible👍
Hey Bobbi! It was so darn good! 🤘
Awesome Joe, looks great, perfect as a Breakfast Pattie
That's my favorite way to have summer sausage. So much better than breakfast sausage and even bacon. 🤘
You may want to consider an ice bath or at least a rinse in cold water upon taking the sausages out of the smoker. Then refrigerating them over night. that should clean up your wrinkling situation.
I mentioned that at the 15:30 mark. I cooled them off in an ice bath. 👍
Looks delicious. The sausages you made ended up around 1 1/2 lbs. it appears. The 1st time I had summer sausage was at the NY State Fair from Hickory Farms. Love that stuff. If I ever do these I would omit the cheese and jalapeño, at least the first time. Your videos make me want to do sausages but it's a little scary! Thanks Joe.
I was nervous too but the only way we learn is to jump in and get it done. Thanks for watching buddy 👍🏼
Thanks for the video Joe! I plan on trying this recipe and taking that first test bite while flying my glider here in El Paso.
What time do we eat! Another great video and my mouth is watering again, thanks Joe!
Amazing 👏
Have you ever tried Margherita Italian Summer Sausage? It has sun dried tomato, mozzarella cheese, fresh basil, and garlic in it.
Those look perfect Joe! The first time I did it I had a lot more issues. Lol. You make it look super simple. I just wish the fam could handle the peppers.
Thanks Biggs! It was work but the next go round will be much easier. I wish the jalapeños would've been hotter. Next time I'm using serrano peppers. 🤘
Nice work buddy! Great video. And i soo want some summer sausage right now.
Thanks Gene! Funny story, last night I got home from work and I was hungry so I started looking for something to snack on. I found a little bit of this summer sausage in my fridge and I was like a kid in a candy store. It was so darn good. Thanks for watching.👍
Hello from Germany🤝👍. You often cook in Dutch Oven, and so do I. I
have a lot of good recipes for Dutch Oven and they cook the German
way🥘🔥👍. Greetings Waldi
Thank you so much for watching all the way from Germany.🤘
I made the those Cajun jalepeno cheddar brats you did verbatim. Literally the best brats I've had hands down.
How would you compare these summer sausage to those?
Man that looked so good, fire 🔥!!!
Thank you, the flavor was so darn good. 👍
Oh dear Lord Joe!!! You’re killing me up here!!! 😅🤣😂 That looks so delicious 🤤 Great job young man!!!💪🏻👏🏻🔥🥰🤩
Hello Mrs. Gina! Thank you so much.🖐
Can’t go wrong with extra jalapeños! Did you freeze your first grind afterwards before grinding a second time?
Looks Awesome! I'm gonna make some with deer and pork.