Understanding the Cabela's Summer Sausage Kit
Cabela's summer sausage kits come with a variety of components, including:
- Seasoning mix: A blend of spices specifically designed for summer sausage.
- Cure: A necessary ingredient for preserving the meat and achieving the characteristic flavor.
- Casings: Typically, hog casings or collagen casings for stuffing the sausage.
- Instructions: Detailed steps to guide you through the sausage-making process.
Before you begin, it’s essential to familiarize yourself with these components and ensure you have all the necessary equipment.
Equipment Needed
To make summer sausage using the Cabela's kit, you'll need the following equipment:
1. Meat grinder: For grinding the meat to the desired consistency.
2. Sausage stuffer: To fill the casings with the meat mixture.
3. Mixing bowl: For combining the meat with seasonings and cure.
4. Meat thermometer: To ensure the sausage reaches the appropriate internal temperature.
5. Twine or string: For tying off the sausage links if needed.
Preparation Steps
Before diving into the sausage-making process, preparation is key. Follow these steps to ensure you’re ready:
Selecting the Meat
Choosing the right meat is crucial for making summer sausage. Typically, a blend of pork and beef works well. Here are some recommended ratios:
- 70% pork and 30% beef
- 50% pork and 50% beef
You can also experiment with other meats, such as venison or turkey, but be mindful of the fat content, as leaner meats may require additional fat for moisture and flavor.
Meat Preparation
1. Trim the meat: Remove any sinew or excess fat from the meat.
2. Cut into chunks: Cut the meat into small, manageable pieces (about 1-inch cubes) to make it easier to grind.
3. Chill the meat: Place the meat in the freezer for about 30 minutes to firm it up. This will make grinding easier and result in a better texture.
Mixing the Ingredients
Once your meat is prepared, it’s time to mix it with the seasonings and cure.
Mixing Procedure
1. Combine the meat and seasoning: In a large mixing bowl, add the ground meat, seasoning mix, and cure.
2. Add water: Follow the instructions on the kit to determine the amount of water to add. This will help distribute the seasonings evenly and maintain moisture during cooking.
3. Mix thoroughly: Use your hands or a spatula to mix the ingredients thoroughly. The mixture should become slightly tacky when well combined.
Resting the Mixture
For optimal flavor, it’s recommended to let the mixture rest in the refrigerator for at least 12 hours. This allows the flavors to meld and enhances the overall taste of the sausage.
Stuffing the Sausage
After the resting period, you’re ready to stuff the sausage casings.
Preparing the Casings
If you’re using natural casings:
1. Rinse the casings: Soak them in cold water for about 30 minutes to remove excess salt.
2. Flush with water: After soaking, flush water through the casings to ensure they are clean and pliable.
If you’re using collagen casings, they typically do not require soaking.
Stuffing Process
1. Load the stuffer: Attach the casing to the sausage stuffer’s nozzle, leaving a few inches hanging off the end.
2. Fill the casing: Carefully fill the casing with the meat mixture, being cautious not to overstuff, as this may cause the casing to burst during cooking.
3. Tie off the ends: Once filled, tie off the ends of the casing with twine or string. If making links, twist the sausage at regular intervals to create individual links.
Cooking the Summer Sausage
Cooking is a critical step in the sausage-making process. Here’s how to properly cook your summer sausage:
Smoking vs. Baking
You can choose to smoke or bake your summer sausage, depending on your preference.
- Smoking: If you have a smoker, this method enhances the flavor.
- Preheat your smoker to 130°F (54°C).
- Hang the sausages in the smoker and gradually increase the temperature to 175°F (79°C) over a few hours, using wood chips for smoke flavor.
- Baking: If you don’t have a smoker, you can bake the sausages in an oven.
- Preheat your oven to 170°F (77°C).
- Place the sausages on a rack in a baking pan and cook until they reach an internal temperature of 160°F (71°C).
Using a Meat Thermometer
To ensure safety and quality, it’s essential to monitor the internal temperature using a meat thermometer. Insert the thermometer into the center of the sausage, avoiding the casing, to get an accurate reading.
Cooling and Storing
After the sausages have reached the desired temperature, they need to cool before storage.
1. Cool the sausages: Remove the sausages from the heat source and place them in an ice bath or hang them at room temperature until they reach around 100°F (38°C).
2. Store properly: Once cooled, store the sausages in the refrigerator if they will be consumed within a week, or freeze them for longer storage.
Tips for Success
To achieve the best results with your Cabela's summer sausage kit, consider the following tips:
- Experiment with flavors: Don’t hesitate to add additional spices, herbs, or flavorings to customize your summer sausage.
- Maintain cleanliness: Always ensure your equipment and workspace are clean to prevent contamination.
- Practice patience: Allow flavors to develop by resting the meat mixture before stuffing and cooking.
Conclusion
Making summer sausage with a Cabela's summer sausage kit is a rewarding and enjoyable process. By following these instructions, you can produce delicious sausages that are perfect for any occasion. Whether enjoyed on their own, as part of a charcuterie board, or in sandwiches, homemade summer sausage is sure to impress family and friends alike. Embrace the art of sausage-making and enjoy the fruits of your labor!
Frequently Asked Questions
What ingredients are included in the Cabela's summer sausage kit?
The Cabela's summer sausage kit typically includes seasonings, curing salt, and casings. Some kits may also come with a recipe booklet.
How do I prepare the meat for the Cabela's summer sausage kit?
Start by grinding the meat to the desired consistency, usually a fine grind. Mix in the seasonings and curing salt thoroughly, ensuring even distribution.
What is the recommended smoking temperature for Cabela's summer sausage?
The recommended smoking temperature for Cabela's summer sausage is usually around 150-160°F. Gradually increase the temperature to about 175°F to finish cooking.
How long should I smoke the summer sausage using the Cabela's kit?
Typically, summer sausage should be smoked for about 4 to 6 hours, depending on the size of the sausage and the temperature used.
Can I use other types of meat with the Cabela's summer sausage kit?
Yes, you can use various types of meat such as beef, pork, venison, or a mix of meats. Just make sure to maintain the proper fat content for best results.
Is there a specific storage method recommended for summer sausage made from the kit?
Once cooled, summer sausage should be vacuum-sealed or wrapped tightly in plastic wrap and stored in the refrigerator for up to 3 months or frozen for longer storage.
