Cooked - How To Make Summer Sausage

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

How To Make Summer Sausage

1.0

700 g beef chuck ((about 1.54 lbs))

300 g pork butt ((about 0.66 lbs))

23 g salt ((about 4 tsp))

2.5 g Cure #1 ((about ½ tsp))

10 g dextrose ((or glucose; about 2 tsp))

5 g sugar - 5.0 g ((about 1 tsp))

3 g black pepper ((ground, about 1½ tsp))

2 g coriander ((ground, about 1 tsp))

4 g whole mustard seeds ((about 1 ½ tsp))

2 g allspice ((about 1 tsp))

3.5 g garlic ((about 1 clove))

0.24 g F-LC culture ((use scale))

Grind pork and beef through 3/16” plate (5 mm).
Mix all ingredients with ground meat.
Stuff into beef middles or fibrous casings about 60 mm in diameter.
Ferment at 86F (30C) and 85-90% humidity for 24 hours.
Place the sausage in the smoker and smoke at 110F and 70% humidity for 6 hours. Gradually increase smoke temperature until internal meat temperature reaches 140F.
For a drier sausage, dry for 3 days at 60-70F and 65-75% humidity or until desired weight loss is achieved.
Store sausages at 50-59F and 75-80% humidity.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🌭Sausage

Cuisine🇺🇸American

Occasions📆Everyday🍖Grilling🏞️Picnic

Season☀️Summer

DifficultyMedium ⏰ 2h

Created 94 weeks ago

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