Making Classic Summer Sausage (Fermented & Semi Dried)

Are you ready for some Summer Sausage. This is a great sausage to make because it so versatile, stores great, and is incredibly delicious. Eat it with cheese and wine, mustard, in a sandwich, or cook it up with your favorite meal for an added boost of flavor this semi dried sausage known for its sourly notes is certainly a keeper.

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In todays video we will be making a more classic version of this sausage. What I mean by that is we will not be using "souring" agents to achieve a tangy flavor. We will be fermenting this sausage and allowing the bacteria to drop the pH for us. This will give us that tangy quality that we have come to love. I know it may seem like a lot of steps but I will take you through each one and if you follow my lead on this one you will be enjoying your very own house crafted summer sausage. PS: This is a great way to use some wild game!! (venison, elk, moose, bear)

We used a few special ingredients and pieces of equipment in this process. If you have any questions about them be sure to let me know.

F-RM-52 Starter Culture: https://amzn.to/39q0Df6
Instacure #1: https://amzn.to/2F4eTfJ
Temperature & Humidity Controller: https://amzn.to/358mHaE
Stuffers: See Below
Grinders: See Below
Casings: See Below

This recipe is has been adapted from "The Art of Making Fermented Sausages" By Stanley Maianski

This is for 5 pounds

Lean Pork 1192g
Lean Beef 511g
Back Fat 567g
Salt 57g
Cure #1 6g
Dextrose 14g
Table Sugar 11g
Black Pepper 6g
Corriander 5g
Mustard Seed 9g
All Spice 4g
Nutmeg 2g
Garlic Powder 4g
Non Fat powdered milk 30g
F-RM-52 Starter Culture 1/4 tsp in 1/4 cup of distilled water (let "wake up" for 30 minutes)

1. Chill meat and fat. Grind through 5mm plate
2. Get seasonings together, Hydrate your casings (I used 76mm synthetic), and get the starter culture ready.
3. Set up fermentation area (you want a temp of 75F-95f with high humidity for at least 24-48 hours) Oven with light on and a pan of water works generally
4. Mix meat (make sure it's below 36F), add seasonings, starter culture
5. Ferment for 24-48 hours. Ph should be below 4.8 by this time (mine took 30 hours at 85F)
6. Once pH target is reached smoke the summer sausage slowly. I use pecan and hickory and stairstep my cooking temps. It looks like this:

110F - 1 hour (introduce warm smoke)
125F - 1 hour
135F - 2 hours
150F - 2 hours
165F - 2 Hours
175F - till internal reaches 143

7. After it's finished smoking dunk in cold water and let bloom for 2 hours at room temperature.
8. Finally hang in and area that's 50-70F with high humidity for 1 to 2 weeks (depending on how dry you want it)
Enjoy
Be Sure to check out our Amazon Store front to see all the things we use: https://www.amazon.com/shop/2guysacooler

(These are Amazon affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)
Vitamix 750 Heratige Pro Model https://amzn.to/2PFXe1d
Vacmaster Vacuum Sealer https://amzn.to/2wQp7wF
Chef's Knife Yaxell Gou 8inch https://amzn.to/2QqanwC
Wusthof Boning Knife https://amzn.to/2Nvns9b
Edge Pro Professional knife sharpening Kit #3 https://amzn.to/2NvAO24
Iwatani Professional Chef Torch https://amzn.to/2zUzm4E
Anova Sous Vide (For home use): https://amzn.to/2wwG1PQ
pH Meter w/meat probe https://amzn.to/2BWLzcr
InkBird Controllers temp & Humidity https://amzn.to/2O3BmM7
Dehumidifier Eva Dry 2200 https://amzn.to/2wwKjqs
TaoTronics Humidifier https://amzn.to/2C0waYy
Small Sausage Stuffer 5# https://amzn.to/2wy5nN9
We use The Sausage Maker for most of our projects. They carry products for making sausage, fermentation, making cheese, and all sorts of cool stuff. You can check them out here: https://www.sausagemaker.com/?Click=108419
Casings: https://www.sausagemaker.com/sausage-casings-s/1922.htm&Click=108419
Cures and Binders: https://www.sausagemaker.com/meat-cures-binders-s/1930.htm&Click=108419
Stuffers: https://www.sausagemaker.com/sausage-stuffing-equipment-s/1934.htm&Click=108419
Grinders: https://www.sausagemaker.com/meat-grinding-equipment-s/1893.htm&Click=108419
DIY Home Kits: https://www.sausagemaker.com/do-it-yourself-sausage-kits-s/1944.htm&Click=108419
My Absolute favorite thermometers:
• Thermapen Mk4 - http://www.thermoworks.com/Thermapen-Mk4?tw=2GUYSACOOLER
• Signals (4 Channel Temperature Probe) - https://www.thermoworks.com/Signals?tw=2GUYSACOOLER
• Pocket Temp/Humidity Meter: https://www.thermoworks.com/Pocket-TH-RT819?tw=2GUYSACOOLER
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video.
Eric

Видео Making Classic Summer Sausage (Fermented & Semi Dried) канала 2 Guys & A Cooler