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You're video sucks you to worried about the fat and freezing the Grinding and way to light on the seasoning it probably tastes like ass which you're used to
Absolutely Awesome!!! Im trying this!
When you use pre mixed spices from LEM it is not a recipe. I'm sorry but this is deception, this is just following instructions on a store bought package, nothing original or unique about it.
About the size of mine! Ask my girlfriend
I like the pork to
Do you think 2 days in the fridge would be fine before smoking instead of overnight? I made some and can’t get it on the smoker till tomorrow
can beef suet be used?
Every time I eat summer sausage I think, "I'm so glad I'm not vegetarian"
Nice job but temp too high. Keep your temp 170 and the fat will not melt but takes longer to reach your target temp to fully cooked status. A cold water shower when taking out of smoker will keep your s. sausage from wrinkling when cooling off. Again, nice job but im alot older and learned a few things over the years from trial and error. Thanks for the upload
Sausage gives me gas
Is it self stable after the smoking ? Or does it need to be in a root celler?
Great job chef Tom!
Couple of suggestions. Don't let the smoker get above 190 EVER that's where your fat renders out. Cold shower them immediately after taking them out of the smoker. I'm sure they are tasty.
I should have read the comments b 4 I posted. Others had already made the same. Not a hater, just worked in the industry for 35 years.
Thanks Tom I'm sitting here drooling, while you cut into them gems!!
With the chance the rapper hat.
Great recipe. Thanks for sharing.
Don't be such a Sally… mix it with your hands, not your Ol' ladys KitchenAid!
You can also substitute about 1.5oz of liquor for water. Brandy, rum, sherry etc. all give it a nice bite reminiscent of a fermented summer sausage
Chef Tom, your voice was slightly higher two years ago! ?
Recipe? It's premix. Disappointed
Yummy yum yum.????
Have u ever made deer bacon??? Great video by the way
Hello , why store bought seasoning . I'm looking to make my own seasoning Thanks
Why is SUMMER sausage eaten in the winter most of the time? Why is it called summer sausage?
Can I use pork back? And also if I wanted to make this a head and keep this for long term, would I smoke it and then stored in the fridge? Or what I get it ready for smoke and leave it in the fridge and only smoke when ready to eat?
You are not allowed to make this sausage without killing a deer. No douche bags allowed. You never said anything about farm raised vs wild game meat. Or any of the differences. ??
keep the poison out of our food.
You dont need that much fat…its actually better tasting without
He handles his meat well
Using a premixed spice is not a recipe. LEM is good spice product, they have a recipe.
From one to another, well done.
You're awesome bro! Thank you
Zach Galifianakis makes sausages?
Man I love that shit and so does my son he wants to have his whole deer made into lol
Not to shabby. A few tricks of the trade. Use LHP starter culture and smoke at 90-100 degrees for 8-12 hours this will give you a nice traditional summer sausage “ twang”. Also after your sausage reaches temp wash or submerge your sausage in cold water until internal temp drops below 100 degrees. This will give you a nice plump sausage it will prevent your sausage from wrinkling.
Any thoughts on using hog rings to close the casing similar to what you use on hamburger tubes in the freezer
learn to make your own seasoning.
I’d love to see more sausage recipes with cheese.
Hate to tell u that's a mix not a recipe
I belong to M.E.A.T.A. > Men Eating All Tasty Animals > This is a Good Video > Simple and of Course Patience !!
Hey guys love the videos i watch all the time! How long is this summer sausage stable after the cook without cutting into it?
TO EACH THEIR OWN, I DON'T USE ALL THE BOUGHTEN JUNK EXCEPT FOR THE PINK SALT. THANKS FOR SHOWING YOUR WAY.
How in the hell does this guy come up with cuisine like this?!??☺️
Keep coming back to this every time I make summer sausage. Best “how to” on the internet. Always planned to make my own seasoning from scratch but it’s hard to best the LEM kit. Great channel!
How much smoke is actually getting through that casing? I am a huge fan of hickory smoked, I think that I would like to smoke the meat for 30 minutes before stuffing it into the casing for a really deep smoke flavor.
I’m gonna do this with duck
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