Smoked Summer Sausage Recipe
Ingredients:
10 lbs lean ground meat (10-12% fat)
4 tablespoons salt
2 level teaspoons curing salt
2 teaspoons liquid smoke
3 tablespoons corn syrup solids
3 tablespoons powdered dextrose
2 tablespoons mustard seed, whole
1 tablespoon white pepper
2 tablespoons black pepper, cracked
1 teaspoon coriander seed
1 teaspoon garlic granules
1 cup cold water
1 cup Flavor Binder 86, or 2 cups non-fat-dry-milk
5 (2" x 16") prepared fibrous casings
To prepare fibrous casings soak 15 minutes in warm water prior to using.
Combine ground meat with all remaining ingredients (except casings) in a large mixing bowl, mix/knead thoroughly up to 2 minutes.
Taste test by frying a small quarter-size patty to see if you approve of the flavor as is. Make changes if needed.
Stuff seasoned meat mixture into casings of your choice; refrigerate overnight to cure.
See Directions for Oven Processing or Directions for Smoker Processing.
Remainder should be frozen until needed.
True venison lovers can grind together 9 lbs. of trimmed venison and 1 lb. of fresh beef fat for the above recipe.
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