How To Make Summer Sausage
Adapted from S. Marianski.
Ingredients:
- 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 1/2 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 1/2 tsp))
- 2 g allspice ((about 1 tsp))
- 3.5 g garlic ((about 1 clove))
- 0.24 g F-LC culture ((use scale))
Instruction:
- 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.
Summer Sausage – Food Wishes
FAQ
What do you do with summer sausage?
It is typically served thinly sliced and pairs well with wine and cheese. It is also great on sandwiches. You can also fry it up or toss it in a casserole, but the real beauty of summer sausage is that it’s simple, ready-to-eat, and tastes great at room temperature.
What cut of meat is best for summer sausage?
Beef chuck is a very flavorful cut and is commonly used for making summer sausage. Butt is a very good choice for the pork cut. To get the best results, buy your meat fresh and grind it yourself. Alternatively, ask your butcher to grind it for you.
What is the best way to cook summer sausage?
For an oven finish, preheat the oven to 185°F. Place room temperature sausage in the oven and bake until internal temperature reaches 165°F. Remove and cool. To finish in a smoker, preheat the smoker to 145°F, open the dampers, place room temperature sausage logs into the smoker and dry for the first hour.
What are the ingredients in summer sausage?
Ingredients. Pork, Beef, Salt, Contains 2% Or Less: Natural Flavor, Citric Acid, Whole Mustard Seed, Dextrose, Vitamin C (Sodium Ascorbate), Sodium Nitrite.
