What exactly is summer sausage?

Summer sausage is a type of cured meat that was developed in Europe prior to refrigeration technology. Using several types of preservation methods at once allowed people to make a sausage that would keep from spoiling without refrigeration “in the summer months.” Hence the name, summer sausage.

What makes summer sausage different?

Summer sausage is usually a mixture of pork and other meat such as beef or venison, unless the product has the word “beef” in its name, in which case it only contains beef. Fermentation of summer sausage lowers pH to slow bacterial growth and give a longer shelf life, causing a tangy taste.

How do you make summer sausage?

Stuff prepared sausage into 3-inch diameter fibrous casings. Smoke at 140 F for 1 hour, then at 160 F for one hour and then 180 F until internal temperature reaches 152 F (insert a food thermometer in the thickest part of the sausage to check internal temperature).

Whats the difference between summer sausage and regular sausage?

Summer sausage, as mentioned, is a semi-dry sausage; it loses around 15 percent of its original moisture during aging. While salami can be considered a type of summer sausage, it generally loses about 25 percent of its original moisture during aging, making it a dry sausage.

What are the yellow things in summer sausage?

A: The little, round yellow things in (some) Summer Sausage are mustard seeds. Mustard seeds are a traditional ingredient in Summer Sausage and they add a little extra zip to each slice!

Why is my summer sausage mushy?

Mushy sausage could be caused by not mixing enough to achieve a bind, mixing at too high a temp, too much filler in the mix, grinding at too high a temp causing fat smear.

Does summer sausage need cooking?

So do you need to cook summer sausage? If you’ve bought summer sausage from the store or your local butcher’s shop, there’s no need to cook or prepare it in any way. Summer sausage can be served straight from the package and is an excellent pairing for any charcuterie board you want to serve at the next dinner party.

Why is summer sausage so good?

Dried or smoked, the tangy taste is typically a result of it being a fermented sausage with a low pH that slows the growth of bacteria, so it doesn’t need to be refrigerated. This results in a meat roll that has a greater resistance to spoilage, especially in the hot summer sun.

Does summer sausage taste like salami?

You love both summer sausage and salami. But when thinking about summer sausage vs salami, you’ll note they’re similar in taste, look, and texture. However, they have different names for a reason – the main distinction lying in the moisture content. Salami has less moisture compared to summer sausage.

What’s the difference between summer sausage and salami?

Can you eat summer sausage casing?

Can You Eat Summer Sausage Casing? The typical summer sausage casing is inedible. You can also cut each slice and then peel off the casing. This part is made from fibrous cellulose casing.

How do you fix mushy summer sausage?

When it thaws it will be high in moisture. One thing I’ve noticed is if it’s vacuum sealed then it seems to make it more moist as it thaws. Cut the plastic and let it thaw that way. Also, leave it in the refrigerator a few days open and it will pull some of the moisture out also.

What’s the best way to make summer sausage?

Season with garlic powder, curing mixture, liquid smoke and mustard seed, and mix thoroughly. It is best to use your hands for this – like meatloaf. Form the mixture into two rolls, and wrap with aluminum foil.

Can you use bearded Butcher blend seasoning on sausage?

You can always use any of the Bearded Butcher Blend Seasonings when you make sausage at home – we often do – but for this recipe, we want to share with you how and why certain spices are essential to crafting the most delicious and authentic summer sausage ever. We can’t over-emphasis the importance of keeping your meat cold throughout the process.

Do you need a hand grinder to make summer sausage?

If you are using a .5 hp grinder or a hand grinder, you will want smaller chunks. Remember to keep the meat cold throughout the process. You have heard it all your life, fat is flavor. That’s absolutely true when making summer sausage too, so we are adding pork fat to our lean venison.

What kind of cheese to use for summer sausage?

For our second batch of summer sausages we are making today, the secret ingredients are high-temperature cheddar cheese and dried jalapenos. You should try out some of the different flavors of high-temp cheese and find your favorite. They are all really excellent, high-quality products we love to use.