How to Make Summer Sausage at Home

• Meat

  • 700 g Beef chuck
  • 300 g Pork butt

• Produce

  • 2 ground g Coriander
  • 3 1/2 g Garlic

• Baking & Spices

  • 2 g Allspice
  • 3 ground g Black pepper
  • 4 g Mustard seeds, whole
  • 23 g Salt
  • 5 g Sugar

• Other

  • Cure #1 - 2.5 g / ½ tsp
  • Dextrose (glucose - 10.0 g / 2 tsp
  • F-LC culture - 0.24 g (use scale

Found on ifoodblogger.com

Description

Ingredients

• Beef Chuck - 700 g / 1.54 lbs
• Pork butt - 300 g / 0.66 lbs
• Salt - 23 g / 4 tsp
• Cure #1 - 2.5 g / ½ tsp
• Dextrose (glucose) - 10.0 g / 2 tsp
• Sugar - 5.0 g / 1 tsp
• Black pepper, ground - 3.0 g / 1½ tsp
• Coriander, ground - 2.0 g / 1 tsp
• Whole mustard seeds - 4.0 g / 1½ tsp
• Allspice - 2.0 g / 1 tsp
• Garlic - 3.5 g / 1 clove
• F-LC culture - 0.24 g (use scale)
• Ingredients for 10 lbs
• 7½ lbs lean beef
• 2½ lbs pork butts
• 5 Tbsp salt
• 2 tsp Insta Cure #1
• 1 Tbsp paprika
• 1 Tbsp whole pepper
• 1 tsp marjoram
• 2 small garlic, pressed
• 4 Tbsp corn syrup solids (I normally skip this ingredient)
• 6 Tbsp powdered dextrose
• ¾ cup Fermento

Directions

• 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.
• Grind pork through a ¼ grinder plate and beef through a ⅜ grinder plate.
• Add the remaining ingredients and mix until all ingredients are evenly distributed.
• Stuff the meat into 38-40 mm or 40-43 mm pork or beef casings. The casings should be filled 15-18 long, leaving at least 3-4 on each end for tying.
• Hang the sausages on a stick at room temperature of 65-70F for 3 hours.The sausages will have the surface dry and ready for smoking by that time. If still wet, let them dry for another hour or so.
• Put the sausages in the smoker preheated to 165F and apply heavy smoke for 2 hours.
• Continue cooking until the the internal sausage temperature reaches 152F. You may need to gradually raise the smoker temperature above 165F to achieve that.
• Remove the sausages from the smoker and hang at room temperature (60F - 70F) overnight to cool.
• Apply dense cold smoke for another 12 hours until reddish-brown color is achieved.
• Air dry the sausages at 50-60F and RH of 70-75% until about 15% weight loss is achieved. The sausage is ready to eat at this point.