Jim's Summer Sausage

Jim McGuire


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.


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  • 1 lb
    hamburger 73/27
  • 3/4 tsp
    cure #1
  • 1 1/2 tsp
  • 1 1/2 tsp
    coarse black pepper
  • 1 tsp
    mustard seed
  • 3/4 tsp
    garlic powder
  • 1/2 c
  • 1 tsp
    kosher salt heaping
  • 1/2 lb
    fatty pork( i use pork butt)

How to Make Jim's Summer Sausage


    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.
  2. Mix 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.
  3. I 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

Printable Recipe Card

About Jim's Summer Sausage

Course/Dish: Meat Appetizers
Main Ingredient: Beef
Regional Style: American

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