Jim's Summer Sausage
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1 lbhamburger 73/27
3/4 tspcure #1
1 1/2 tspsugar
1 1/2 tspcoarse black pepper
1 tspmustard seed
3/4 tspgarlic powder
1 tspkosher salt heaping
1/2 lbfatty 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.
- 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.
- 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