Summer Sausage Making For Beginners

[@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.

[@GiantGrasses]

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

[@DanSoldierGuy]

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

[@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

[@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!🤘

[@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 .

[@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!

[@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

[@brettmartin764]

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

[@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!🤘❤

[@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!🤘

[@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.

[@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.

[@yojimbo9]

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

[@SmokinJoesPitBBQ]

Thank you Jim!👍

[@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.

[@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?

[@001SapoBBQ]

Thanks Joe. You're a Blessing ❤

[@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 .

[@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.

[@joannaoropeza1381]

What a great video! Looks fun to make!

[@TaylorWare-vj6js]

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

[@SmokinJoesPitBBQ]

Super easy recipe!👍

[@gaylanbishop1641]

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

[@SmokinJoesPitBBQ]

Thank you so much. 👍

[@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.

[@bignorge]

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

[@RichardKeith-l4j]

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!

[@joeleonard1314]

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

[@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.]

[@Billycarl71]

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

[@SmokinJoesPitBBQ]

Thank you William!👍

[@robertjones5564]

Awesome video. I messed up a bit but it was just info I missed. Still turned out awesome.

[@SmokinJoesPitBBQ]

Thank you! Cheers!

[@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.

[@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.👍

[@MaizeANDBlue1957]

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.

[@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.

[@TheGearDudes]

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

[@805BBQJUNKIE]

professional on sausage making joe you got down like always

[@SmokinJoesPitBBQ]

Thanks so much buddy!🤘

[@yolandavaldez5256]

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

[@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

[@vaazig]

Excellent equipment you have there. 😊 Great sausages.

[@SmokinJoesPitBBQ]

Thank you Alex. 👍

[@carolynhahn3875]

Here in Kitchener, Ontario, Canada, or Mennoite Country, the farmers use muslin bags with cotton or butcher string. It makes or a larger casing and it is hung to dry for I do not know how long. I keep looking for a farmer who does not use addititives or preservatives to give it a longer shelf life. The additives and preservatives give me and asthma/attacks. Your recipe reminds me of a sausage. It does look good.

[@dwaynewladyka577]

Awesome looking summer sausages. Cheers, Joe! ✌️

[@SmokinJoesPitBBQ]

Thanks Dwayne, I'm hooked now!😁

[@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. 🤘

[@SoloTeamDirty]

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

[@SmokinJoesPitBBQ]

Thanks Kenny! So simple and super tasty. 👍

[@jasonsnyder6923]

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

[@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

[@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.👍

[@johnanselmo8807]

What time do we eat! Another great video and my mouth is watering again, thanks Joe!

[@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!

[@jasonwarthman7786]

would love to just have that size of brisket. Never had one that nice

[@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. 👍

[@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. 👍

[@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

[@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.

[@brianoboys6887]

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

[@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 👍🏼

[@mikehappel4899]

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

[@robertdollar9173]

Great video! Well edited! Can’t wait to try smoking some sausage!

[@SmokinJoesPitBBQ]

Thank you for watching Robert!🤘

[@neiljackson8313]

Great vid! I really should've upgraded to the auto mixer and larger grinder from meatyourmaker. Just didn't think my batches would be as heavy....oh well.

[@SmokinJoesPitBBQ]

We all gotta start somewhere. 👍

[@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. 🤘

[@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.

[@burtontrott726]

I ENJOYED YOUR VEDIO AND THANKS FOR EXPLAINING THE PROCESS.

[@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.

[@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. 👍

[@andrepatterson7058]

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

[@SmokinJoesPitBBQ]

Thanks so much Andre!👍

[@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.🤘

[@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!!!

[@toms.3977]

I went with the F-LC starter culture for my first attempt at summer sausage. Came out perfectly tangy. Encapsulated c is not for me. I'm currently gearing up for another small batch. Your video was enjoyable to watch. Thanks, Joe.

[@Cam-sm1iz]

Good job Joe! Looks good.

[@ronninielsen365]

It looks so 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.

[@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

[@jamebrooke894]

Man that looked so good, fire 🔥!!!

[@SmokinJoesPitBBQ]

Thank you, the flavor was so darn good. 👍

[@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.

[@calinative2370]

Great videos. Your videos make me so hungry.

[@traceyevans2757]

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

[@bobbicatton]

I couldn't wait to watch this one. Looks incredible👍

[@SmokinJoesPitBBQ]

Hey Bobbi! It was so darn good! 🤘

[@speedcrusader3779]

like your channel informative got a nice setup of equipment cheers mate

[@SmokinJoesPitBBQ]

Thank you so much for watching 👍🏼

[@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. 👍

[@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.

[@allenweston2275]

That's Frick in beautifull, thank you!

[@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. 👍

[@stevethompson906]

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

[@SmokyRibsBBQ]

Looks good Joe! I bet you make this again! PS seasoning nails the flavor on their summer sausage kits

[@SmokinJoesPitBBQ]

Oh man Rus, I remember watching your videos several months back and saying to myself that I would love to have the experience you have. I will absolutely be making this again buddy. Thank you for all the tips and tricks. 👍

[@chefboyrdanbh]

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

[@CookingwithStephennJacklyn]

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

[@SmokinJoesPitBBQ]

Hey brother Stephen! They were so tasty buddy. 🤘

[@dwaynefick6947]

Looks wonderful!

[@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.

[@HartManMade]

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

[@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.🖐

[@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.

[@nousername4956]

Dude that looks really good

[@SmokinJoesPitBBQ]

Thank you so much for watching 👍🏼

[@fergieferguson2457]

Looks good..I’ve always made my summer sausage out of venison and pork trimmings,now that I’m out think I’ll give the brisket a try..of course it’s gonna hurt me to not throw the brisket on the smoker..matter fact my family might kick me out..lol but actually I’ve never looked for a 19+ lb brisket idk if I’ve ever seen one.big as I’ve ever seen is 15lb we’re I live and don’t think I’ve ever smoke one that big,guess I’ll get biggest I can get and go up on weight of pork shoulder…love ps seasoning garlic summer sausage blend…

[@XGNShorty]

ok my mouth watered so i subscribed.

[@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

[@younghogg77]

That looks good..

[@SmokinJoesPitBBQ]

Thank you!

[@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

[@haroldmoores2873]

Excellent video, thanks!!

[@SmokinJoesPitBBQ]

Thank you for watching 👍🏼

[@porkchopexpress6890]

Man the best summer sausage I’ve ever had was like 3 years ago. And surprisingly it was actually from HEB. but ever since that one time getting that summer sausage I can’t find it anymore what so ever. For 2 reasons I forgot the flavor name of it and the brand lol. I’ve been trying multiple ones and still can’t find it. I have one left that I bought if it’s not it either then I’ll have to go back to HEB and grab a few more to try. But I think it was during Christmas time when I found it so maybe I’ll try my best to grab as many different ones and those limited edition ones. Lol

[@davidward1259]

I usually smoke my summer sausage slow to about 130* or 135* internal, then vacuum pack them and finish in a sous vide to the final internal temp. No way to over cook, and no need to probe through the vacuum bag, just give them x hours so you are sure they are all done. Then plunge the vac bagged sausage into an ice water bath. Less shrinkage from the casing, and they are already vac bagged for storage.

[@SmokinJoesPitBBQ]

I love this idea David. I bet they come out fantastic. I need to get me one of those sous vide machines. 👍