OFG Summer Sausage - You Can Make It

[@cakeprincess7756]

People should stop whining about the measurements used. I convert us recipes to Australian grams all the time, it's not a big deal. I'm following a similar recipe but all beef. Love how your results turned out. Thanks for the vid

[@bobabel8519]

Made this recipe last weekend. No stuffer, so I formed the meat into chub shapes, wrapped in plastic, let it sit in the fridge for 48 hours. I then smoked it on my GMG pellet grill. Overnight in fridge, delicious! Thanks David

[@marthachadwick195]

Ohhh, very cogent presentation and all the ingredients at the end too! Thanks OFG.

[@bxb590]

Your video has given me the confidence to make sausage for me and my family. Today is the day.

[@OldfatguyCa]

Let me know if you need any help or have any question!

[@bxb590]

@@OldfatguyCa As promised, today we made Summer Sausage with 80/20 beef. We have the LEM motorized sausage stuffer and packed the meat “moderately” hard. However, after removing the sausages from the smoker, we noticed the casings to be rather loose. Was this because too much fat (20%) or inferior casing or maybe we didn’t fill the casing hard enough. Please share your thoughts and keep up the good work. The Miller Family Hamburg, NY

[@OldfatguyCa]

@@bxb590 Did you use beef only and no pork? I find beef or game not cut with pork turns out hard and shrinks up. That's why I use a high proportion of pork. It just gives a better texture. The fat in beef and game is not the same as pork fat and tends to cool harder. Then it shrinks on cooling which could be the cause of your loose casings.

[@tammylachance1109]

Love your videos...making some for Thanksgiving.

[@tammylachance1109]

@The 2nd To Last Of The Albino Mexheecans it went great....they are it all!!!

[@brenthildenbrand7556]

Hey fat guy I’ve made your recipe and followed your instructions several times now. Delicious. I have used beef/pork and also venison/pork and I now have plenty of orders from my hunting friends. I highly recommend your entire process. Thanks for a great video and by the way I also am an old fat guy.

[@OldfatguyCa]

Thanks so much for the kind words. I am glad you like it!

[@ajkurp5919]

OFG, simply awesome. I've been curing meat and making sausage at home for more than 35 years, and made fresh sausage for a restaurant for 12 years. So many folks making sausage 'personalize' it by overloading the number of different spices until the recipe looks like the entire spice rack. And it does the sausage no good at all. Honestly, when I decided to try your summer sausage, I thought it was a bit 'busy' with the spices. I was very wrong as your recipe is perfect. I'll continue to make your recipe, with proper attribution of course. Keep up the good work! Kindest regards.

[@OldfatguyCa]

Thanks so much for the kind words! It took me a while to get a spice mix I like.

[@artemiasalina1860]

That was an excellent video. Very well done!

[@MrSer1962]

I this is a great recipe. My family loves it. Thanks

[@OldfatguyCa]

That is so good to hear! Thank you.

[@toddbrewer7364]

I have to try this! Thank you

[@dougnoe7094]

Loved your show right off the bat, booze, smoker and summer sausage !! I got a good sized buck this year gonna give your recipe a shot this weekend.

[@ant-1382]

enjoyed your video, I'm going to try this. Hey I got this great little gizmo, at a butcher supply store. Its a special pair of pliers and you buy these little c shaped soft metal clips called hog rings. Put one clip in the jaws of the pliers. after you stuff your casing roll the end tight and with one hand put the clip on the end squeeze and your done, no messing around with string!

[@donmiller2908]

The best summer sausage I've ever bought commercially was from Schwan's, they called it Thuringer Cervelat. But I'm going to try this because the commercial brand has corn syrup.

[@nlo114]

I'd slice 1/4" and fry in a little lard for a couple of minutes. Serve with fried eggs on toast. Yummy!

[@OldfatguyCa]

That does sound good!

[@rodrigocampos6600]

Thanks for your fast reply, I am in Mexico, I live in Nogales, Sonora Mexico this city is in the border with the United states, the name of american side is Nogales Arizona. USA. Thanks again, I have done several of your recipes all of them a real success. I do appreciate the effort you do to make this videos.

[@DaveEdmonds-wp6ue]

Very good video, thank you you are a good teacher

[@richardobannon6301]

Great receipt, Thanks. ( I use J clips for all of my sausage making.It seems to work better and easier.

[@rogerctrevino1342]

Reminds me of my butcher days many years back.... that's a good home batch recipe for summer sausage and the result is worth the effort. Thanks for sharing.

[@OldfatguyCa]

Thanks so much! People don't do enough home cooking anymore.

[@LKMKully]

You want good protein extraction when you mix it in the mixer. Grab a handfull, turn your hand over, palm down and the meat should stick to your hand. That might be easier to talk about. Just what I do. Great video.

[@TheWhitetailrancher]

It's called protein extraction that you are achieving with your mixer. I greatly prefer mixing it entirely by hand because you don't OVER handle your meat. Just mix until it sticks to your hand without falling off when you hold it upside down (inverted) if it sticks to your hand without dropping you have achieved protein extraction. over mixing it will cause a much tougher sausage.

[@saltycrow]

New to your channel and have watched many videos and looked at your website for the detailed recipes. You have several I definitely want to try. The buckboard bacon and this summer sausage are both on my "to do" list for starters. So hard to find a good flavored bacon that isn't full if corruption and fake stuff and too much salt. I think your recipe will be perfect for my needs and my health since it only uses quality ingredients. Love your channel and your detailed explinations. I've learned a lot already. Thank you :^)

[@OldfatguyCa]

Sorry I missed this earlier. Thanks for the kind words and let me know if I can help.

[@saltycrow]

@@OldfatguyCa No worries, I understand folks get busy. And I definitely would ask if I had questions. But as well as you explain your recipes, I think I'll be ok.

[@dougwatt6303]

Thank you! From Carstairs, AB!

[@loreleicohen8048]

Wow you really do everything.

[@golden.333]

Great video! If you take suggestions, I’d love to see a jalapeño cheese sausage video! You make great detailed videos, I’m binging on your channel right now and saving several videos for future reference. Thanks for all your help!

[@jodyschreiner7596]

Instead of paying a high price for “High Temp Cheese’’ ....I make my own, it turns out great.....Cut cheddar cheese in tiny small cubes...lay a paper towel on a cookie sheet...place cubed cheese on paper towel.....Do not cover......put in refrigerator over night....or no longer than 2 days...add to your summer sausage after you have mixed all ingredients up......Cut fresh jalapeño peppers in small pieces and add along with the cheese...mix well....

[@jodyschreiner7596]

I forgot to add.....Keep temp of summer sausage in smoker below 190.... Turns out great....

[@AbeedBasheer]

Hello!! OFG Summer Saucage looks delicious...liked 523 with full_view

[@OldfatguyCa]

This is very kind!

[@CannibalLecter]

love the title and the video, youve earned a subscriber!

[@OldfatguyCa]

That is so kind!

[@sleeplessviktor5231]

Wow that looks great , it must be really tasty

[@OldfatguyCa]

Thanks. We do like it!

[@johnbordwine3343]

Who knew I would stumble across you outside of Smoked-meat.com forums! Looks tasty! Just might inspire me to make my own. Best of luck sir. Perhaps one day they will open the border so we can have a meal.

[@rodrigocampos6600]

If I use only pork what finish temperature should I cook. 160 f or 205 f

[@rodrigocampos6600]

I did not asked correctly the question is, if I use 100 % pork the internal temperature should be 160f or 205 f

[@OldfatguyCa]

To get a good texture, you still want to cook to an internal temperature of 155 F. This is still food safe in the US guidelines. Canadian guidelines call for 160 F, but you can go longer if the food is over 130 F for 90 minutes or more. Due to the low cooking technique, the pork is over 130 for long enough. That being said, if you feel more comfortable going to 160 F it won't be terrible.

[@alexblaze8878]

Well done!

[@BushiBato]

thank you for a great video.i love all the details that give character to your video like your theme song,or at the end "Executive producer: She who must be obeyed" lol but of course the finished product looks perfect.Greetings from Southern California.

[@OldfatguyCa]

Thanks so much for the generous comments!

[@mukhumor]

Recommended for you... smoked sausage. Cool.

[@rickvelez4757]

Great video and recipe! Just out of curiosity, when you say lean beef, what is the percentage of the ground beef you used?? What cut of beef could I grind to achieve the same fat percentage?? Thanks

[@mjmeans7983]

I recall my grandparents made summer sausage in the mid 1970's without any of the fancy commercial equipment that is so common on other YT videos. My grandparents used a hand crank meat grinder with a sausage attachment and a hand-built brick grill/smoker out on the patio. I'm glad to see someone talking about how to make this with commonly available low-cost home kitchen equipment and mostly ingredients that would be commonly available in 1970's home kitchens. I wonder if pink salt was even available back then and what they might have used instead. Maybe celery juice, or maybe using celery salt?

[@BBQJOE]

I can't wait till I make my own summer sausage..! Yours looked really good. Thx

[@OldfatguyCa]

Absolutely. It is a great project. Thanks for the kind words.

[@beautyfox6683]

Just wondering if I can make this sausage with all pork.? Love your stream.

[@OldfatguyCa]

Yes. However, you would want to use a mixture of lean and fatty pork.

[@wb2499]

This is great

[@stevenlaue3306]

Can't wait to try this! What would the ingredients be for 5lbs of summer sausage? Thanks in advance

[@rickvelez4757]

I just tripled the ingredients for 6 lbs of summer sausage.

[@JTStonne]

Just a little production note: if you put the written recipe with amounts, you don't have to read it. Watch Food Wishes for example.

[@ritaswenson1603]

Do you have to use curing salts?

[@OldfatguyCa]

Yes. To get the proper texture and smoke flavour, you need to cook this for a long time at low temperatures. That runs the risk of bacterial growth. The curing salts help inhibit bacterial growth. Also, the pink colour and taste are dependent on the curing salts.

[@TexasMadeFood]

Love me some summer sausage awesome video

[@OldfatguyCa]

That is so kind!

[@medic4086]

You leave the coriander seeds whole?

[@YoungDeathWish]

Can you hand stuff the meat into its case?

[@OldfatguyCa]

Sorry, no. You just couldn't get it firm enough.

[@Dominiqueske]

Never made my own sausages !! Great !! 👍👍

[@rmitt85]

How do you set up your smoker to keep your temperatures at 170? Snake mathod?

[@OldfatguyCa]

Yes, also known as the minion method. When I am using my charcoal smoker, I put a row 3-4 briquettes wide in a circle around the fire pan. I light one end and use the dampers to get a long low heat.

[@TheHungryBlackPanda]

What a lovely sausage!!! I love summer sausage espeicallt with my pizza and sandwiches!! You made it yourself! That's perfect""

[@OldfatguyCa]

Thanks for the kind words!

[@oldmanfromscenetwentyfour8164]

"What a lovely sausage!!!" The perfect thing to say to any man!

[@jeanniebuchholz9923]

I like to make a sandwich with summer sausage and jelly; they really go together like peanut butter on hot toast with one leaf of lettuce. Sounds nuts, but they're both delicious.

[@ChickenFriedBBQ]

nice looking salmon!! great job David!

[@OldfatguyCa]

Thanks so much!

[@cassieoz1702]

Interesting. Ive never heard of summer sausage. What is the origin of the name? Thank you for including metric measurements

[@OldfatguyCa]

Summer sausage was called that because it was a fermented sausage that wouldn't go bad without refrigeration so it could be used in the summer. The name has stuck to a variety of homemade sausage that isn't necessarily fermented but has a tart taste.

[@legionpreaefectus4185]

Holy moly what smoker set up do you have ? And looks delicious!! Thanks I’m going to try and make it hopefully turns out as good !!

[@OldfatguyCa]

Thanks so much! I have 2 smokers. A Louisiana Grills pellet smoker and a home made charcoal smoker that operates a lot like a Weber Smoky Mountain. Let me know if you have any questions or need help with the recipe.

[@mokologue]

Wow, It's looks delicious! I love sausage!

[@OldfatguyCa]

Thanks so much!

[@jesarlrei]

excellent video! does it have to be smoked or can it be dried like salami?

[@OldfatguyCa]

No, this recipe isn't set up for dry curing. That requires special additives and a curing chamber. You would have to slowly cook this in a smoker or an oven.

[@jesarlrei]

ok thanks for the info

[@fdmill828]

You need to do an 80/20 ratio...so you get the taste of the main meat, doing a 50/50 ratio will take like pork

[@OldfatguyCa]

Thanks for that opinion. However, we will have to agree to disagree. I have tried lower ratios and find the leaner game or beef doesn't give a texture I like as much as the 50/50. Further, particularly with game meat, I find the flavour perfect for my taste. However, tastes vary and I am sure you prefer your ratio and that it gives a great result. I just have a different taste for my Summer Sausage than you do.

[@carlbailey1301]

How about posting the recipe or taking a still shot of the recipe!!

[@OldfatguyCa]

The ingredients are listed at the end and are on my blog at oldfatguy.ca/?p=5750

[@santolify]

@@OldfatguyCaYou should post that link in the description box above.

[@tracybullshoe4904]

Your awesome

[@berniegundrum6862]

I have a old summer sausage recipe that calls for 100 pounds of meat. I am trying to scale it, but would like to convert Tablespoons, also teaspoons to grams and cups to grams. Could you tell me where I could find a converting program. Thank you in advance.

[@OldfatguyCa]

Sadly, there is no chart to convert Tabelspoons or Teaspoons to grams as each ingredient has a different weight. One teaspoon of salt weighs more than one teaspoon of dried thyme for example. If you send me the ingredients you want converted, I have done a lot of the calculations for many common ingredients and could send the conversion factors to you.

[@CyberVoyuerger]

Bernie you might check out www.aqua-calc.com/calculate/food-volume-to-weight it appears that you can enter many spices and their volumes to have it converted into .oz/grams/kilos/milligrams etc. best of luck.

[@benwolfe3030]

can you put that recipe up somewhere it was hard to hear some of the items used.

[@OldfatguyCa]

The recipe is on my blog at oldfatguy.ca/?p=5750

[@my.coffeehouse]

Great video and great channel! (and by the way, you're not fat!! ;) ) Take care!

[@OldfatguyCa]

Thank you so much on both counts!

[@e.s.l5861]

Haha I was thinking the same thing. ..... this guy isn’t really fat

[@jlshelton1240]

Is there a written recipe so I don’t have to constantly rewind the video?

[@OldfatguyCa]

As noted at the end of the video, the recipe is on my food blog, oldfatguy.ca. The direct link is oldfatguy.ca/?p=5750

[@deerfish3000]

The irony here is that he's making summer sausage in the middle of winter.

[@Jaydoggy531]

That's when they're made traditionally. You make them in the winter to be ready for summer. This was before pink curing salts. But it ended up becoming a common Christmas Gift basket idea.

[@lqpearman]

Hi!! I have a question. My husband and I are making this. It came out of the smoker around noon and it is chilling in the fridge until we can finally taste it tomorrow! My question is, can it be frozen after it is cooked to use later?

[@OldfatguyCa]

Yes it can be frozen. I either slice it and then vacuum bag it in small serving sizes or cut it into chubs and vacuum seal to freeze. I hope you like it as much as I do!

[@BCBenny]

awesome looks tasty!!!

[@OldfatguyCa]

Thanks, I appreciate that!

[@BeachPeach2010]

What size plate do you use for grinding? I've got several sizes and I know I don't want a fine one but the larger sizes I'm not so sure about.

[@OldfatguyCa]

That is largely a matter of personal preference. I used a medium plate for this one but have used a fine plate on 2/3 of the meat and then coarsely chopped the remaining 1/3 by hand to let larger chunks show.

[@medic4086]

Do you not need to use a binder when making summer sausage?

[@OldfatguyCa]

The short answer is no. However, modern sausage makers have changed recipes to include binders, dextrose and other flavour enhancers. They are all fine and make a good product. However, they can be a pain to locate and I researched old farm recipes and modernized it only with the use of Prague powder #1. They used ingredients they had at hand. It makes a great result but it is critical you keep the meat cold and beat it until it is pasty to make it work.

[@aliounechiconiang634]

I wish I knew how to do this 😍

[@OldfatguyCa]

You do now!

[@jamesriggs1926]

Put it in a bowl

[@daphnerodriguez9980]

AMAZING SAUSAGE WOW! BEAUTIFUL 😋 YUMMY ❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜,

[@SNBoomer4ever]

Where am I at? Thanks again KZbin recommendations...

[@OldfatguyCa]

Thank you!

[@lynxx7515]

Is this a natural or a synthetic casing?

[@OldfatguyCa]

Sorry for the delay in responding. The term natural is kind of vague here. The casings are fibrous casings which are made of plant celulose but aren't edible and are removed before slicing. Paper is made of celulose but I wouldn't know if I would call it natural. You decide!

[@timothydevine7064]

Have you tried collagen casing? They work great, and they are edible. Hello from the Philippines!

[@elenamorar3975]

Traducere ?

[@pstuddy]

20:05 shaaat...😹😹😹

[@PhillyFail]

It's like a chef John but a better voice nothing against your John

[@OldfatguyCa]

Thanks so much!

[@mikeherber8358]

I HATE WHEN PEPLE USE GRAMS,,, this the usa not meteric ?????????????????

[@OldfatguyCa]

Actually, I am Canadian not American. I hate it when people are prejudiced and expect others to meet their countries norms.

[@brianlisemby5926]

All that's missing is peppers and cheese

[@TexasMadeFood]

Like #7

[@TheWhitetailrancher]

ZERO need to go through all of that tying bologna with the temp probe. Makes zero difference and causes zero trouble to simply poke the probe through the casing when cooking.

[@chromezeta]

The video doesn't play, just endless loading....

[@wyisu]

It was like that for me too, but it went fine in 360p. Weird.

[@OldfatguyCa]

Sorry to hear that. I just tried it and it does hang up at one point. I will try to contact youtube.

[@OldfatguyCa]

I just tried some of my other high resolution videos and some from others. KZbin is slow and hanging up. I was able to watch it through but it did take more time to buffer.

[@rekhabaidjoe5400]

This s a talk show

[@mikeherber8358]

We need USA figures NOT grames what is that

[@OldfatguyCa]

That is the measure we use here in Canada.

[@robertlong4118]

1 gram = 1 mi

[@OldfatguyCa]

No it doesn't. Only for water.

[@robertlong4118]

@@OldfatguyCa sorry , but that’s what I was told . All good

[@OldfatguyCa]

@@robertlong4118 No problem

[@bruceeaton5583]

The married lynx ideally serve because frog terminally telephone excluding a unusual snowboarding. dysfunctional, nutritious riverbed