Bearded Butcher summer sausage kit

[WildWill]

Bought it at academy the other day thinking it would be perfect for a Xmas gift. I was reading the instructions and they do things a bit different then me. I have a big pile of grind ready to go and am thinking of trying it out. Anyone ever tried this if so what did you think?

 

[ignorethefringes]

I didn’t try that one, but I tried their smoked jalapeño and cheddar sausage kit. It was really good.

 

[noharleyyet]

Ken Jr. produced 25 lbs of elk, cheddar, pepper jack, & jalapeno this weekend. He uses an Excalibur brand from Fischer's in Muenster, TX. Delicious....

 

[Bigjay73]

Are you guys using high temp cheese? Damn that stuff is pricey

 

[MThuntr]

Are you guys using high temp cheese? Damn that stuff is pricey

Yes and it's worth it. You could use big chunks of sharp cheddar but you gotta watch temps to keep it from melting into the meat...like watching temp to ensure it's cooked but not melted to the point you may not even know it's in there so I'd rather drop a few extra $ on high temp cheese.

 

[WildWill]

Are you guys using high temp cheese? Damn that stuff is pricey

Yes and yes it is. Waiting on a 5lb bag I got for just over $40 currently. I do 1lb per 1lb of meat and would probably do more if it was cheaper.

 

[noharleyyet]

Are you guys using high temp cheese? Damn that stuff is pricey

Made me start the elk math....which made me stop the math

 

[wytex]

Ken Jr. produced 25 lbs of elk, cheddar, pepper jack, & jalapeno this weekend. He uses an Excalibur brand from Fischer's in Muenster, TX. Delicious....

I make them mix the seasoning fresh for me, Hess Meats as well. Both have great summer sausage seasoning.

 

[wytex]

After reading their directions I would let that stuffed sausage rest in the frig overnight to get better flavor then smoke and finish in the oven.
The mix we use also has everything in it at once, no need to add some then mix and add the rest of the ingredients.
Water goes in with the seasonings.

 

[noharleyyet]

After reading their directions I would let that stuffed sausage rest in the frig overnight to get better flavor then smoke and finish in the oven.
The mix we use also has everything in it at once, no need to add some then mix and add the rest of the ingredients.
Water goes in with the seasonings.

*this is the way...it is time consuming

 

[MThuntr]

Water goes in with the seasonings.

cold lager beer...only reason is that then I get to open a beer and drink what's not used

 

[WildWill]

I like Rinellas recipe as a base. After grinding the meat and spices I mix with water and fermento then let it ferment for 2 days. Then add the cheese and jalapenos before stuffing and letting rest in the fridge another 12-24 hours before it goes on to the smoker.

 

[jeremy.b]

I tried their old fashioned summer sausage and the snack stick recipes this year.

I just followed the process they used on their YouTube channel for both and it worked well for us.

I suspect that since they use encapsulated citric acid instead of fermentation agents, it might not take much resting time to develop flavor?

Curious how it turns out for ya!

 

[SD_Prairie_Goat]

Yes and yes it is. Waiting on a 5lb bag I got for just over $40 currently. I do 1lb per 1lb of meat and would probably do more if it was cheaper.

Oh dang that's expensive. I get it locally and it's about $5/pound which is about what you get normal cheese for

 

[WildWill]

I tried their old fashioned summer sausage and the snack stick recipes this year.

I just followed the process they used on their YouTube channel for both and it worked well for us.

I suspect that since they use encapsulated citric acid instead of fermentation agents, it might not take much resting time to develop flavor?

Curious how it turns out for ya!

That's the one I have. The encapsulated citric acid is exactly what has me interested. Sense the kit only does 25lb and I have about double that I'm gonna do half with the kit and half my way for a Pepsi challenge. Will report back.

cold lager beer...only reason is that then I get to open a beer and drink what's not used

Always for brauts but never done it with summer sausage.

Oh dang that's expensive. I get it locally and it's about $5/pound which is about what you get normal cheese for

Never been able to find it locally so that is with shipping but still would love to find it cheaper.

 

[jeremy.b]

That's the one I have. The encapsulated citric acid is exactly what has me interested. Sense the kit only does 25lb and I have about double that I'm gonna do half with the kit and half my way for a Pepsi challenge. Will report back.

Cool, I'm looking forward to how they compare.

We did ours in two batches of 12 1/2 lbs each (our sausage setup is on the small side)

The first half I needed to mix a bit more before stuffing, it didn't bind as well as the 2nd half of the batch.

We also found high temp pepper jack at our local North 40, combined with a couple oz of dried crushed jalapenos in the 2nd half turned out real tasty.

 

[Bigjay73]

Yes and yes it is. Waiting on a 5lb bag I got for just over $40 currently. I do 1lb per 1lb of meat and would probably do more if it was cheaper.

That's a good price. I thought that it ran around $15/lb, I need to do more research!

 

[Nick87]

Oh dang that's expensive. I get it locally and it's about $5/pound which is about what you get normal cheese for

Who carries it locally of you don't mind me asking?

 

[WildWill]

That's a good price. I thought that it ran around $15/lb, I need to do more research!

Check out Waltons it was like $34 for 5lb before shipping.

 

[Bigjay73]

If you use pink salt, can you cold smoke it with just a few smoke tubes for several hours and then actually cook it to 150 in an oven, or do you have to smoke it at a temp that will also cook it? 200* is the lowest my grill will go, I would imagine that that is too warm?