Smoked meat

Has anyone tried the Backwoods Cured sausage kit from Fleet Farm?

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Has anyone tried the Backwoods Cured sausage kit from Fleet Farm?

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I haven’t used the sausage mix but I make all my jerky with the backwoods mixes. I haven’t found anything I like more.

Which one? I’ve done a batch of the sticks and I’ve done a couple batches of the summer sausage. Both kinds have turned out good.

Also at Fleet Farm you may find their encapsulated citric acid. If you want a real taste treat try your summer sausage using that but be darned sure to follow the directions on the citric acid package as far as how much and when to add it. You’ll find that the summer sausage results in a product with a nice tang to it.

I don’t know if you have any lockers of meat markets that process deer [assuming thats what you will be playing with] and make sausage, but you can often purchase their custom seasonings complete with cure and binder flour for less than the Backwoods stuff. I do ring bologna doing it that way and right now I have another double batch of summer sausage trim thawing to do it up using butcher shop seasonings just to see how much difference there is between the two.

Good luck with the outcome! Real rewarding to make your own.

I have the summer sausage mix. How long do you cook it? I’m using the overnight in the frig. method.

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I have the summer sausage mix. How long do you cook it? I’m using the overnight in the frig. method.

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It isn’t how long you smoke something like summer sausage, it’s what the internal temp is. I smoke my summer sausage to an internal temp of 155*. That is considered fully cooked and safe to eat cold.

I do about 8 hours of cool smoke and then finish it in a hot water bath for 40 minutes. Drop the links in ice water and hang to dry when cooled. The sausage is remarkable done this way.

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I have the summer sausage mix. How long do you cook it? I’m using the overnight in the frig. method.

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It isn’t how long you smoke something like summer sausage, it’s what the internal temp is. I smoke my summer sausage to an internal temp of 155*. That is considered fully cooked and safe to eat cold.

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Are you packing the sausage in casings or just doing the rolls? If you are going to put this in an oven, I’d set the heat at as low of a setting as possible 180 or so, and leave the door cracked a bit. Be sure to put a cookie sheet under the meat to catch drips.

Sausage turned out great. It’s Rabbit/ Venison summer sausage. I put some liquid smoke in the Backwoods receipe and cooked it in the oven. 5.5 hours later and yummy. Not bad for a first try. Thanks all