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Summer Sausage/Trail Bologna

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BigDave83:
There is probably a difference in the two, so call this what you like.

 Has been a long time since I have made or tried to make some. I made some from a kit the other week and it didn't turn out well, my mistake on that one. I questioned the folks on the FB page that I am in, they gave me some idea of what went wrong on the first batch. I asked for a recipe with things that I would have, as a lot of them have these special things like powdered dextrose, sodium erythodate. So the guy in charge suggested a recipe.

 Some ingredients like savory and corriander I am not a fan of so I omitted them and added some others. Below is what I ended up with.

 I did them in the little Davey C, it took me about 5 hours, I started at 150 for a while then upped temps and I did end them at 180.

      Summer Sausage               
                  
Meat             (Pounds)   5            
Kosher Salt        (Tablespoons)   3.5            
Sugar                   (Tablespoons)   3.5            
Cure 1            (Teaspoons)   1            
Buttermilk Powder        (Cups)   0.5            
Mustard Powder         (Teaspoons)   4            
Garlic Powder              (Teaspoons)   3            
Onion Powder               (Teaspoons)   2            
Citric Acid                    (Teaspoons)   0.5            
Black Pepper              (Teaspoons)   3            
Chipotle Powder         (Teaspoons)   1            
Mustard Seeds             (Teaspoons)   2            
Ice Water                  (Cups)   1            
                  
                  
                  
                  
Grind Meat.                  
Mix spices and water together well, ( I used the Kitchenaid with dough hook )                  
Cover with plastic wrap and in the refrigerator 2 days.                  
Grind again.  (I did not do this step, original recipe called for it, I opted for a few minutes in the stand mixer.)                  
Stuff in to Casings.                  
Smoke at 180° for 3.5hours or until internal temp is 150°                  
Ice Bath for 1 hour.                  
Slice and eat it up.                  

02ebz06:
Looks pretty tasty.  Nice project.

Bentley:
That is nicely done.  I tried that trail bologna way back when and I would prefer summer sausage!

BigDave83:

--- Quote from: Bentley on July 10, 2022, 06:00:19 PM ---That is nicely done.  I tried that trail bologna way back when and I would prefer summer sausage!

--- End quote ---

Okay what is the actual difference. I kind if always thought it was just a regional name thing.

Bentley:
Maybe so, and maybe I just Screwed the Pooch on the Ring Bologna.  It did not taste like other Sumer Sausage I have had.  I have always liked Summer Sausage.

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