jim's summer sausage
I have been trying to make summer sausage the way it was when I grew up. The old timers were awesome, but would not share there recipes. I make this and when my kids are over or company, I can't keep it. This is one of the snack foods for New Years Party.
prep time
cook time
method
Smoke
yield
Ingredients
- 1 pound hamburger 73/27
- 3/4 teaspoon cure #1
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons coarse black pepper
- 1 teaspoon mustard seed
- 3/4 teaspoon garlic powder
- 1/2 cup milk
- 1 teaspoon kosher salt heaping
- 1/2 pound fatty pork( i use pork butt)
How To Make jim's summer sausage
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Step 1IMPORTANT: All of the ingredients above are for 1 pound of meat. If your going to make more like for example 2 pounds them all the ingredients is double.
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Step 2Mix all the ingredients in a glass or stainless steel bowl. Meat will become sticky. I didn't have any casings at the time so I put mine in plastic wrap, sealed on end in a knot, and rolled it out into a stick, about 2 inches.
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Step 3I put the sticks in the refrigerator for 3 days to cure. On the 3rd day I smoked it in my smoker for 5 hours, until internal temperature is 170 degrees, brought it in the house a to let it cool, and put it in a sausage sack(like a sock), and let it dry for 2 weeks, hanging in my garage on a steel cable. Enjoy
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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