Summer sausage is a cured sausage that is commonly smoked and aged to develop flavor. Proper aging is key to achieving the characteristic tangy, firm texture of summer sausage. Here is a complete guide on how to age summer sausage correctly at home.
What is Summer Sausage?
Summer sausage is a cured, fermented sausage that originated as a way to preserve meat during the warm summer months without refrigeration It is made from a mixture of ground meat, usually beef or venison, and pork fat Seasonings like black pepper, mustard seed, coriander and garlic are commonly added for flavor.
The ground meat mixture is stuffed into casings, fermented briefly to develop tanginess, then smoked and aged from 2 weeks up to 2 months. The aging process concentrates the flavors and firms up the texture. Summer sausage can be shelf stable for months when properly cured, fermented, smoked and aged.
Why Age Summer Sausage?
Aging is an essential step to achieve the proper flavor and texture of summer sausage, Here’s why it’s so important
-
Develops Tangy Flavor: Aging allows enzymes and bacteria from fermentation to further break down proteins and fats, producing signature tangy notes.
-
Firms the Texture: Moisture evaporates during aging, concentrating the proteins and making the texture denser and chewier.
-
Enhances Smoky Flavor: The drying process accentuates the smoky flavours imparted during smoking.
-
Increases Shelf Stability: Lower moisture content inhibits bacterial growth, increasing shelf life. A properly aged sausage can last for months without refrigeration.
How Long to Age Summer Sausage
The ideal aging time for summer sausage ranges from 2-8 weeks. Here are some aging guidelines:
-
2-3 weeks: Produces a softer texture like commercial summer sausage. Develops some tanginess.
-
4 weeks: Balance of firmness and moistness. Noticeable tangy flavor.
-
6-8 weeks: Very firm, dense texture with concentrated spicy flavor. Required for shelf-stable storage.
The longer the aging time, the drier, tangier and firmer the sausage will become. Age for at least 4 weeks to get the true summer sausage experience.
How to Age Summer Sausage at Home
Follow these steps for perfectly aged summer sausage:
1. Prepare the Sausage
Start with a properly made cured and fermented summer sausage. Use curing salt (instacure #2), starter culture, and follow an accurate recipe for stuffing, fermenting and smoking.
2. Choose a Cool Aging Environment
Age in a controlled environment between 50-60°F and at 65-90% relative humidity. A wine fridge, root cellar or cool basement are ideal locations.
3. Hang the Sausages
Loop string or butcher twine through the top of the sausage casing to hang vertically. This allows moisture to drain away evenly. Space sausages 6-12 inches apart for air circulation.
4. Use a Humidifier
Use a humidifier in the aging area to maintain humidity, especially during the first 2 weeks. Start at 80-90% RH then gradually decrease to 65-70% RH.
5. Allow Air Circulation
Use a fan in the room to circulate air around the sausages. This prevents mold growth and evenly dries the casings.
6. Wait the Required Time
Resist sampling early! Leave the sausages undisturbed while aging for the full time period.
7. Optionally Vacuum Pack
After aging, the sausages can be vacuum sealed and refrigerated or frozen for long-term storage.
Tips for Perfect Aged Summer Sausage
Follow these best practices for the highest quality aged sausage:
-
Use the right ratio of meat to fat. 20-30% fat content prevents dryness.
-
Ferment properly before smoking to develop tangy flavor.
-
Cold smoke at <90°F to avoid cooking the sausages.
-
Weigh sausages periodically. They should lose 25-30% moisture.
-
Immediately wipe off any mold growth on casings.
-
Keep humidity high at first to prevent casings from drying out.
-
Don’t age in direct sunlight which can cause rancidity.
The Satisfaction of Homemade Aged Sausage
It takes patience and diligence, but properly aged summer sausage is a delight. The depth of flavor and pleasingly firm, chewy texture make it well worth the wait. Aged summer sausage also makes a stellar homemade gift. With the right techniques, you can craft sausage that rivals the best artisanal products.
So grab your meat grinder and smoker and get ready for a deeply satisfying, hands-on curing experience. A batch of tangy, smoke-infused aged summer sausage is a recipe for lasting memories.
SUMMER SAUSAGE | What is the correct way to age summer sausage
FAQ
How long should summer sausage sit before smoking?
How long to ferment summer sausage?
How do you age homemade sausage?
Does summer sausage need cure?
When do you make summer sausage?
Al the best! It’s getting that time again soon for summer sausage made with deer and pork butt, 50-50, in the Midwest. We generally make them from the end of February to mid March, and hang them outside to dry after smoking. We use fibrous casings and stuff about 18″ long, using a process close to your Ukrainian style.
How long can you keep summer sausage in the oven?
Preheat oven to 225 degrees. Bake sausage for 4 hours. Remove from the oven and cool. Refrigerate summer sausage for up to three weeks, or freeze for up to three months. Slice and serve with sliced cheese and crackers. I like to use heaping amounts of garlic salt and pepper.
How long does summer sausage last?
A lot of backpackers take summer sausage on trips. The general consensus is that summer sausage will last about 3 to 4 days without refrigeration so long as the temperatures are mild (under 75℉). In hot weather, the summer sausage might only last one day. You will know that summer sausage has gone bad if it gets a bad smell or taste.
What temperature should summer sausage be cooked at?
The recommended internal cooking temperature for summer sausage is at 155°-160°F. Anything higher or lower than that will ruin the fat dispersion. Also, you don’t want the heat to rise fast and get too hot. This will also ruin the sausage. To cook it on the oven, first, place it on a rack over a cookie sheet.