Summer Sausage Making For Beginners

Thank you for watching my summer sausage making for beginners video. This was my first time ever making summer sausage so I figured that if there was a summer sausage for beginners video to watch, this would be it. I've had store bought summer sausage in the past and its good but this homemade summer sausage is 1000 times better than anything I've ever purchased.
Give this simple recipe try.
Thanks for watching
Smokin' Joe
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[@SmokinJoesPitBBQ]

Thank you for watching my Summer Sausage video. If you enjoyed this video, check out this delicious Pollo Asado video. kzbin.info/www/bejne/qJuoaJSipM6YaNU

[@fatboyg3237]

Where can I buy some off this from you I'm in Dallas tx

[@SmokinJoesPitBBQ]

@@fatboyg3237 oh man buddy, I'm in El Paso.

[@fatboyg3237]

Thank you for replying if theres any way I'm serious I'll buy some it looks really good

[@francineshea4723]

Need help to find MEAT equipment. Your link doesn’t work

[@The_IncrediSteve]

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!

[@SmokinJoesPitBBQ]

Thanks for the insight Steve! I'll definitely wait an additional day. 👍

[@won8204]

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.

[@Steve007362436]

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.

[@Shadowjones]

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.

[@sjnnjs58]

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.

[@SmokinJoesPitBBQ]

Nice Steven. Sounds like some awesome memories. 👍

[@timbunt8092]

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!

[@brianveestrom6784]

The first slice into the casing was just like Christmas morning. Beauties. Thanks Joe and crew.

[@SmokinJoesPitBBQ]

It really was! I was actually a bit nervous at first. 😁Thanks Brian!🤘

[@PSSeasoning]

You'd never guess this was your first time making it! Looks absolutely delicious, perfect slice shot too

[@SmokinJoesPitBBQ]

Thank you so much and thanks for making all the amazing products!🤘❤

[@stenny1970]

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.

[@brettmartin764]

Excellent video! Time to move from entertainment to making my own. Thank you!

[@sammartinez8084]

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

[@DanSoldierGuy]

Oh yeah... KZbin algorithm wins again! That sausage looks delicious!

[@907survivor]

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.

[@flying2crazy]

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 .

[@jamesrains5353]

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.

[@SmokinJoesPitBBQ]

That's so cool man!🤘

[@GiantGrasses]

Gotta love the lights flickering when the meat grinder switch is thrown! REAL 🍖

[@TheWoodcutter34]

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.

[@markmccaleb4038]

Wow, that summer sausage looks amazing!! Love the big chunks of cheese in each slice!!

[@SmokinJoesPitBBQ]

Yes sir Mark! Hopefully I'll head out there soon. 🤘

[@dwaynefick6947]

Looks wonderful!

[@blackdragonwings2005]

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.

[@001SapoBBQ]

Thanks Joe. You're a Blessing ❤

[@yojimbo9]

we dont have this kind of sausage here in norway but thanks to your recipie i can make some.

[@SmokinJoesPitBBQ]

Thank you Jim!👍

[@lmfdno40]

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

[@MattiKekki]

You, my man, you're the King of sausages! Wonderful!

[@SmokinJoesPitBBQ]

Thank you Matti. 👍

[@audreymiller6069]

I would eat that delicious egg wrap … faster time , than it would take t

[@Gsxr11000306]

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.

[@stevethompson906]

This is really great stuff Joe, I for one am glad you have “. branched out”. Very smart.

[@pastmasters9591]

Nice work!!! Simply amazing!

[@BigFred1925]

Excellent video. I love making venison sausage and I am always looking for new recipes. Great job. Thanks

[@SmokinJoesPitBBQ]

I want to try this with venison or Elk. 👍

[@HartManMade]

Bro, I literally caught myself lickin my chops!!! Im sittin over here like a dog waiting for you to throw me a chunk!

[@dwaynewladyka577]

Awesome looking summer sausages. Cheers, Joe! ✌️

[@SmokinJoesPitBBQ]

Thanks Dwayne, I'm hooked now!😁

[@skinhoe]

First video seen, subbed! Didn't notice "El Paso" until the end, right on. I grew up on the east side!

[@SmokinJoesPitBBQ]

Awesome Goose! I live on the far east side. 👍

[@ScottysBackYardBBQ]

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

[@marktoldgardengnome4110]

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

[@stumasterton9172]

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

[@SmokinJoesPitBBQ]

Very nice Stu!🤘

[@RARufus]

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!

[@bignorge]

OUTSTANDING!!!!!!! Made my mouth water here in Colorado!

[@jasonsnyder6923]

Awesome video. Sausage looks great! I'm in the "all summer Sausage needs mustard seed" group. But still looks great.

[@billcauley1531]

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.

[@toxiccan175]

Update on the results, please?

[@rogermontee8264]

Great job on making your summer sauage. looks delicious.👍👍👍👍👍

[@SmokinJoesPitBBQ]

Thanks so much Roger. This was really good and I can't wait to make it again. 👍

[@joebacarella2829]

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.

[@Billycarl71]

I been making summer sausage for 20 years and you nailed it

[@SmokinJoesPitBBQ]

Thank you William!👍

[@mikehappel4899]

Oh man, that's the only way to do summer sausage! Love your videos keep it up bro!

[@SoloTeamDirty]

I will more than likely never do this, but it was fun to learn.

[@SmokinJoesPitBBQ]

Thanks Kenny! So simple and super tasty. 👍

[@805BBQJUNKIE]

professional on sausage making joe you got down like always

[@SmokinJoesPitBBQ]

Thanks so much buddy!🤘

[@vaazig]

Excellent equipment you have there. 😊 Great sausages.

[@SmokinJoesPitBBQ]

Thank you Alex. 👍

[@dansharkey5218]

Awesome Joe, looks great, perfect as a Breakfast Pattie

[@SmokinJoesPitBBQ]

That's my favorite way to have summer sausage. So much better than breakfast sausage and even bacon. 🤘

[@AnthonyVella]

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.

[@TheGearDudes]

well done! great video. Thank you for the tips! I made a batch today!

[@richhansen8617]

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.

[@SmokinJoesPitBBQ]

Thank you Rich! I'm torn on keeping the music or getting rid of it. 😁 Thanks for watching.

[@BigChuck525]

I agree. I didn't even notice it had music.

[@paulsweed8976]

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.

[@wakeuptoBlessings]

As one of those older folks, the music had me turning down the volume, then I couldn’t hear you.

[@yolandavaldez5256]

I just love summer sausage thank you for your recipe may God Bless 🙏

[@gtsbarbecueandcuisine4837]

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!

[@SmokinJoesPitBBQ]

Thank you so much GT! I appreciate your friendship, even if it's only an online friendship.🤘

[@CookingwithStephennJacklyn]

Dang those Summer Susauage looks absolutely delicious. Homemade is always better 💯 %. Cheers!

[@SmokinJoesPitBBQ]

Hey brother Stephen! They were so tasty buddy. 🤘

[@user-pp2nq3qj3d]

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!

[@DeadBrokeBBQ]

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!!!

[@SmokinJoesPitBBQ]

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 🤣

[@audreymiller6069]

gr job

[@Cam-sm1iz]

Good job Joe! Looks good.

[@myronbedner989]

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.

[@andrewcox1462]

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!

[@SmokinJoesPitBBQ]

Thanks Andrew. Funny store is I found the bearded butchers by searching for MEAT equipment on KZbin. Love their channel. Thanks for watching 👍🏼

[@oregonpatriot1570]

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.

[@bbqmamag8287]

Oh dear Lord Joe!!! You’re killing me up here!!! 😅🤣😂 That looks so delicious 🤤 Great job young man!!!💪🏻👏🏻🔥🥰🤩

[@SmokinJoesPitBBQ]

Hello Mrs. Gina! Thank you so much.🖐

[@traceyevans2757]

Hey man great video! Thank you so much for the amazing content!

[@bertquinn9717]

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.

[@SmokinJoesPitBBQ]

I was nervous too but the only way we learn is to jump in and get it done. Thanks for watching buddy 👍🏼

[@TaylorWare-vj6js]

It looks delicious. And it doesn't look complicated. I'll have to try.

[@SmokinJoesPitBBQ]

Super easy recipe!👍

[@allenweston2275]

That's Frick in beautifull, thank you!

[@andrewneilson3214]

those look great!!!!

[@damoose1829]

If that taste half as good as it looks it has to be Fantastic. My mouth was watering while you cutting. Great video.

[@SmokinJoesPitBBQ]

It was ridiculous good. Thanks for watching.👍

[@ralphbranham8663]

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 .

[@mylesdeep1736]

Instant legend!! I'd try this exact recipe if I could but Im pretty sure I can take your word on this

[@SmokinJoesPitBBQ]

Thanks Myles! Give it a shot buddy. 👍

[@fredbear205]

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.

[@wld2key]

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.

[@joehoesche5715]

Get the sauage off the grate so air gets to circulate around it wont have hot dpots

[@NewTasty]

Amazing sausage, look like yummy.

[@joeleonard1314]

From one Joe to another... that's a beautiful sausage sir.

[@whitetail_hunter71]

looks awesome!

[@fredflintstone358]

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.]

[@gaylanbishop1641]

I watch a lot of guys’ smoking/bbq videos, but I enjoy yours best!

[@SmokinJoesPitBBQ]

Thank you so much. 👍

[@burtontrott726]

I ENJOYED YOUR VEDIO AND THANKS FOR EXPLAINING THE PROCESS.

[@BBQbyBiggs]

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.

[@SmokinJoesPitBBQ]

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. 🤘

[@moskito5864]

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

[@SmokinJoesPitBBQ]

Nice Mos, thanks for the information and for watching 👍

[@LouisatRshackBBQ]

Great how to video - I have always wanted to make summer sausage- got the seasoning from PS already.

[@SmokinJoesPitBBQ]

Hey Louis! If I can do it, so can you buddy. 👍

[@brianoboys6887]

Great video man! Like how you explained everything but didnt drag on too long. Nice job and looks great !

[@mealtimemedia]

Very informative, great video!

[@weneedhopethankyou1513]

Amazing 👏

[@keithalbrecht4785]

Very timey video Joe, I'm going be making some this weekend. Looks awesome Joe!!!

[@SmokinJoesPitBBQ]

Very nice! This was definitely an experience. Let me know how yours turn out. 👍

[@keithalbrecht4785]

@@SmokinJoesPitBBQ I will let you know how get goes. Three weeks ago I smoked my first pork butt roasts they turn out awesome!!!

[@keithalbrecht4785]

@@SmokinJoesPitBBQ For the first time doing this, it turnout good! I'm going to make some tweaks the next time. like PS seasonings & casing!!! Love the videos!!!

[@WYO-FAM]

This is the first video I have seen of yours. It was a great video and the summer sausage looks delicious. I did hit the subscribe button. Have a great day.

[@haroldmoores2873]

Excellent video, thanks!!

[@SmokinJoesPitBBQ]

Thank you for watching 👍🏼

[@Sharon-wh9hw]

That looks amazing 🤤🤤🤤👍🏼👍🏼👍🏼👍🏼

[@SmokinJoesPitBBQ]

Thank you Sharon!👍

[@sixdegrees2608]

Lucifer , you made certain dreams come true, keep doing this, make this apparent in our lives

[@johnnyguerra3754]

Just found your channel. I love the way you explain everything. Great video quality, simple and to the point. Have you ever made snack sticks or dry sticks. That's something I struggle with. Keep them video coming.

[@SmokinJoesPitBBQ]

Thank you Johnny! I have that on my future videos. 👍

[@andrepatterson7058]

Hello Joe. Thumbnail looks delicious my brother! Have a blessed great prosperous safe day 💯👍🏽

[@SmokinJoesPitBBQ]

Thanks so much Andre!👍

[@charlescanaday1599]

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.

[@genegalpin556]

Nice work buddy! Great video. And i soo want some summer sausage right now.

[@SmokinJoesPitBBQ]

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.👍

[@panchucko]

That looks great, good job

[@SmokinJoesPitBBQ]

Thanks my man!🤘

[@jamebrooke894]

Man that looked so good, fire 🔥!!!

[@SmokinJoesPitBBQ]

Thank you, the flavor was so darn good. 👍

[@bobatbilletcreations]

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.

[@jim-e-que]

Wow, looks good!

[@SmokinJoesPitBBQ]

Hey Jim! Thank you buddy. 👍

[@christhomas6603]

Great..,, Now I gotta spend money cause this looks amazing and I need the grinder and all !!! Nice job on the sausage

[@briansupermag3918]

That looks stupid good. Great job

[@chefboyrdanbh]

Looks Awesome! I'm gonna make some with deer and pork.

[@emerymarks7139]

I went to the details section hoping to find a link to buy some of the summer sausage you made. Holey moley! That looked amazing

[@TheDynotuner]

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]

Thank you. Check out their website, they have really affordable equipment. They have a .5hp grinder and a 5lb stuffer. 👍

[@TheDynotuner]

@@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

[@SmokinJoesPitBBQ]

Gotcha buddy. Hope things get better for you man. 👍

[@MDR-hn2yz]

Man that looks good 👍👍

[@tomcaddell4210]

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.....

[@chrismitrecic8879]

@ 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.

[@gsbbq4870]

Great job !

[@SmokinJoesPitBBQ]

Thanks so much Gerald. 👍