need some ideas
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Topic: need some ideas
Posted By: darrel in ND
Subject: need some ideas
Date Posted: 21 Feb 2019 at 3:56pm
| I have some ground beef thawing out so I can make another batch of my beef summer sausage. I posted the recipe I use on here a couple weeks ago. The ingredients consist of pepper, garlic powder, onion powder, tender quick, liquid smoke, and mustard seeds. Been making this off and on for several years, and it's always been "good enough", but now I am looking to give it a little more pizzazz. Maybe my taste buds are going to he!! in my old age or something, but I feel like spicing it up a little without making it firey hot. Some thoughts I've had are to add a few jalapenos, maybe some cheese, possible cut back on the tender quick and replace it with some lowery's seasoning salt. Maybe add some A1 sauce, teriyaki sauce, Worcestershire, or some soy sauce. Don't know about this, but maybe some cumin.....? What do y'all think about any of these ideas.....? Or do some of you sausage makers have a secret ingredient I am missing. TIA. Darrel |
Replies:
Posted By: Dave in PA
Date Posted: 21 Feb 2019 at 4:02pm
| I have a friend that makes deer sausage/stick/etc. The best that you can ever think of. He is 72 years young, and we had a talk last year about it. Asked him to put the mixture stuff on paper, and put it in a bank vault for me. NOPE Said his son knows the stuff needed!! I just hope that it does not go the grave in years to come!! |
Posted By: baverwolf
Date Posted: 21 Feb 2019 at 4:23pm
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Darrel, we make a similar sausage and add jalapenos and sometimes chunks of cheddar cheese. Ben |
Posted By: Randy WI
Date Posted: 21 Feb 2019 at 5:58pm
| I would not cut back on the tender quick you need the curing that tender quick gives. I use Lems summer sausage mix and has worked very well. Randy |
Posted By: john(MI)
Date Posted: 21 Feb 2019 at 6:54pm
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Maybe mix some Italian sausage in. ------------- D14, D17, 5020, 612H, CASE 446 |
Posted By: DaveKamp
Date Posted: 21 Feb 2019 at 8:07pm
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Horseradish? ------------- Ten Amendments, Ten Commandments, and one Golden Rule solve most every problem. Citrus hand-cleaner with Pumice does the rest. |
Posted By: jaybmiller
Date Posted: 21 Feb 2019 at 8:33pm
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I'm with DK...horseradish !! I get the spreadable stuff from Presidnet's Choice up here..suppose to be mild but it's got a good kick, just enough to let youknow it's there. I put 4-5 squeezes into every pot of chili...reminds me...gotta make some tomorrow ! Jay ------------- 3 D-14s,A-C forklift, B-112 Kubota BX23S lil' TOOT( The Other Orange Tractor) Never burn your bridges, unless you can walk on water |
Posted By: desertjoe
Date Posted: 21 Feb 2019 at 8:54pm
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Hey Darrel,,ten four on what Randy says bout the tender Quick,,,you GOT to have it for the "cure",,,,else ,,,we may be goin to visit you in the hospital  The recipe I have used for the longest for summer sausage is pretty close to the one you posted except my recipe used quite a bit more mustard seed,,,went to look but I missed it leafin thru the 200+ recipes I gots in thet pile,,,,but I'll find it tamarrow,,,I too would like a tad more Kick but don't want it where you can't taste anything for 3-4 days,,,,,,
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Posted By: jorstad brothers
Date Posted: 21 Feb 2019 at 10:28pm
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do you know what kind of mustard seed you used? We grow dante mustard up here, and its hot. a few seeds and you will have a sweat going.
------------- remember plunder than burn |
Posted By: shameless dude
Date Posted: 22 Feb 2019 at 3:53am
| we had a recipe that called for mustard seed, and we changed it to a mustard powder, made it a whole lot better tasting. also might try to ad a little shredded cabbage to it? we have added a little parsley flakes to some of our recipes, don't taste it, but it's good for you! |
Posted By: trace
Date Posted: 22 Feb 2019 at 7:02am
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fennel seed ------------- 1955 WD-45 WIDE FRONT W/ TRIP LOADER |
Posted By: darrel in ND
Date Posted: 22 Feb 2019 at 7:17am
| There's some good ideas there guys. I am going to mix er up tonight, and I'll let you know what I decided on, and how it turns out. More mustard seeds is going to be a definite. Maybe Mitchell can send me some of his potent ones. Darrel |
Posted By: Tbone95
Date Posted: 22 Feb 2019 at 7:24am
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I've never been a fan of the cheese in the sausage. I know a lot of people are.....but not me. Seems the cheese usually ends up with a poor texture. If I want cheese with my sausage, I'll slice up some of a favorite. Fennel is pretty common in sausage. Sage. Jalapenos or better yet chipotle. Few sprinkles of Tobasco.
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Posted By: IBWD MIke
Date Posted: 22 Feb 2019 at 9:10am
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Have a friend that had the home-made sausage thing figured out! We got the seasonings from a place in Des Moines; https://www.toddspremiumfoods.com/" rel="nofollow - https://www.toddspremiumfoods.com/ I don't remember everything that went into it but the golden sugar cure was one. I like cheese in bologna/summer sausage, best we ever used came from the Malcolm locker. It's made for the grind/cook process.
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Posted By: desertjoe
Date Posted: 22 Feb 2019 at 9:57am
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I used the Whole Mustard Seed,,just cause that was all that was on the shelf,,, The recipe I use calls for 2 1/2 Oz of "Mustard Seed" so that is what I've used for 5 Lbs of HB meat. Recipe also says to use cheapest HB meat,,,so accordin to ole Shameless,,,that is right up my alley,,,,,,
 |
Posted By: chaskaduo
Date Posted: 22 Feb 2019 at 10:25am
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This PDF is 18 pages of Tender Quick recipes. http://www.alliedkenco.com/pdf/mortons%20recipes.pdf" rel="nofollow - http://www.alliedkenco.com/pdf/mortons%20recipes.pdf ------------- 1938 B, 79 Dynamark 11/36 6spd, 95 Weed-Eater 16hp, 2010 Bolens 14hp |
Posted By: darrel in ND
Date Posted: 22 Feb 2019 at 7:35pm
There is "high melting temperature" cheese just for sausage making. That kind of saves the texture of it. My son and his group of friends get together every year and make a bunch of country style sausage with the deer that they get. They make a lot of it with cheese, and they use the high temp cheese. I put some cheese into my sausage that I just finished mixxing up. Going to let it sit in the fidge over night and put some heat to it tomorrow. I'll ley y'all know how it turns out. Darrel |
Tbone95 wrote:Posted By: shameless dude
Date Posted: 22 Feb 2019 at 7:53pm
| DON'T FERGITS THE BACON! |
Posted By: chaskaduo
Date Posted: 22 Feb 2019 at 11:19pm
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Just remembered (to late) up to .4 oz of powdered buttermilk to 5lbs meat mix gives it a tang like summer sausage, start with lower amt to your liking. Past .4 oz per 5lbs, the meat can start to get mushy. ------------- 1938 B, 79 Dynamark 11/36 6spd, 95 Weed-Eater 16hp, 2010 Bolens 14hp |