21 chubs

I just finished with my summer sausage. 21 – 1 1/4 pound chubs. Snack time just got that much better.

Did you use the buttermilk powder in these?

Tom Sawvell wrote:

I just finished with my summer sausage. 21 – 1 1/4 pound chubs. Snack time just got that much better.

I’ll be right down!!

foulpole18 wrote:

Did you use the buttermilk powder in these?

Yes sir! The buttermilk powder comes in a 12 ounce container and I added roughly 9 ounces of it to the 25 pounds of meat. The sausage has a nice tang to it but it certainly isn’t sour or over-bearing in tart.

I had all of both meats cut into 1″ chunks and mixed together, then I added the binder, the buttermilk powder, the seasonings and the cure and mixed the whole nine yards by hand for about tens minutes making certain that I had all the dry components stuck to the meat before grinding thru the coarse plate. I changed to a 3mm burger plate and immediately re-ground the meat again right back into the first lug where I mixed the seasonings in and added about 3 cups of cold water [bottled spring water, never use city or chlorinated water] and mixed very well again by hand until the meat mixture was evenly wetted. Then I stuffed.

My smoker holds 13 stick real easy so I split the stick count into two loads and gave each a cool smoke of about 2 hours using some pear wood I had on hand. These sticks came from the smoker and went right into an oven lined with heavy foil to catch drips with the heat set at 220 degrees. I started checking the internal temp of the sticks using a digital thermometer and as each stick hit the 154-156 mark it was removed and hung in the un-heated garage. Heating takes roughly 3 hours with the oven door cracked a bit using a folded dish towel.

I used a Walton’s “H” summer sausage seasoning on this and will never use anything but this again. It is incredible sausage.

didnt you tell me once you live just a couple of hours north of me??
hope I can get there before you eat them all !!

Would that what is labeled as the “H German Sausage” on their website Tom?

crappie55369 wrote:

Would that what is labeled as the “H German Sausage” on their website Tom?

Here’s a link right to the product I used, bud. Comes with the pink cure packet too so you don’t need to mess finding that.

https://www.waltonsinc.com/h-summer-sausage-seasoning

Tom Sawvell wrote:

<div class=”d4p-bbt-quote-title”>crappie55369 wrote:</div>
Would that what is labeled as the “H German Sausage” on their website Tom?

Here’s a link right to the product I used, bud. Comes with the pink cure packet too so you don’t need to mess finding that.

https://www.waltonsinc.com/h-summer-sausage-seasoning

thanks. I havent used Waltons yet. I will check them out.

I just finished my ring bologna using a waltons seasoning specific to ring bologna….just finished hanging the rings after the hot water bath. The seasoning packet has a nice scent to it and the plug left in the stuffing nozzle made a real tasty patty while I cleaned things up. Next up are the hot dogs and that too is a waltons seasoning mix. I don’t think I’ll ever use anything but waltons seasoning from here on out. That summer sausage is outstanding and the little patty today is just as head turning.