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Summer Sausage
- Thread starter Brokennock
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zimmerstutzen
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I have not tried either recipe. I do eat a lot of the summer sausage made commercially by the little butcher shops around here. (Not the Hickory farms stuff)
My brother tried the first recipe, cutting it down to about 1/3. I was living on the other side of the country then, and did not get to taste it. I have tried that cook book's recipe for meat curing spices as well as the scrapple recipe and can tell you those were very good. I did just take an inventory of the meat freezer and found we have a great deal of ground beef, close to 220 pounds, so I might be sewing up some Muslin bags in the next few weeks.
My brother tried the first recipe, cutting it down to about 1/3. I was living on the other side of the country then, and did not get to taste it. I have tried that cook book's recipe for meat curing spices as well as the scrapple recipe and can tell you those were very good. I did just take an inventory of the meat freezer and found we have a great deal of ground beef, close to 220 pounds, so I might be sewing up some Muslin bags in the next few weeks.
zimmerstutzen
70 Cal.
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here are some pictures of the product through the process https://www.drybagsteak.com/forum/10-other-recipes/3624-old-amish-style-summer-sausage
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Really wish I had the recipe or lived closer to the packer, but I can open your eyes a little about the potential for summer sausage. Love the stuff in most of its forms, but the best I ever ate, bar none, was made with duck and goose.
The Tri-Cities area of Washington is waterfowl central, and a packer there makes summer sausage with it. Friends do a whole lot of shooting near home, then make annual safaris into Canada for geese, coming home with ice chests full of filleted breasts. They drop it off in 100# lots at the meat packer and he does his magic. The results are good as gold, and my friends have folks lined up at their door hoping for generosity. Even folks that hate duck and goose. I count myself really lucky to receive a few sticks every year.
The Tri-Cities area of Washington is waterfowl central, and a packer there makes summer sausage with it. Friends do a whole lot of shooting near home, then make annual safaris into Canada for geese, coming home with ice chests full of filleted breasts. They drop it off in 100# lots at the meat packer and he does his magic. The results are good as gold, and my friends have folks lined up at their door hoping for generosity. Even folks that hate duck and goose. I count myself really lucky to receive a few sticks every year.
Brokennock
Cannon
Funny you should bring that up. I generally like duck,,, but never liked goose meat. A friend always made a smoked goose meat, like thick jerky that was okay,, but,, the past few years has been making goose kielbasa that is to die for. Absolutely wonderful stuff.
Loved Goose liver sausage from Germany back in the 70-80's, looked at it today and prime ingredient is pork liver, its not en second or third ingredient 
