smoked summer sausage

Name: Smoked Summer Sausage
Prep time: 2 h
Cook time: 4 h
Ingredients: 10 pound(s) lean ground meat (10-12% fat); 4 tablespoon(s) salt; 2 teaspoon(s) curing salt; 2 teaspoon(s) liquid smoke; 3 tablespoon(s) corn syrup solids; 3 tablespoon(s) powdered dextrose; 2 tablespoon(s) mustard seed whole; 1 tablespoon(s) white pepper; 2 tablespoon(s) black pepper, cracked; 1 teaspoon(s) coriander seed; 1 teaspoon(s) garlic granules; 1 cup(s) cold water; 1 cup(s) flavor binder 86, or 2 cups non fat dry milk; 5 - 2" x 16" fibrous casings

(1 RATING)

124 Pinches 2 Photos

steven sellards

Gustavus, AK

Updated on Feb 15, 2013

I use this one about 90% of the time, you can even cook it in an oven if you can keep about 175 ish put a grease catch pan (cooky sheet)on shelf below sausage if oven finishing. pinched from Eldons sausage.

Rate

prep time 2 Hr

cook time 4 Hr

method ---

yield many

Ingredients

10 pounds lean ground meat (10-12% fat)
4 tablespoons salt
2 teaspoons curing salt
2 teaspoons liquid smoke
3 tablespoons corn syrup solids
3 tablespoons powdered dextrose
2 tablespoons mustard seed whole
1 tablespoon white pepper
2 tablespoons black pepper, cracked
1 teaspoon coriander seed
1 teaspoon garlic granules
1 cup cold water
1 cup flavor binder 86, or 2 cups non fat dry milk
5 - 2" x 16" fibrous casings

How To Make smoked summer sausage

Step 1

Combine ground meat with all remaining ingredients(except casings)in a large mixing bowl,mix/knead thoroughly up to 2 minutes. (to prepare fibrous casings soak 15 min. in warm water prior to using.

Step 2

Taste test by frying a small amount(a size of a quarter or so) a patty to see if you approve the flavor. Make changes if needed.
Step 3

Stuff seasoned meat mixture into casings of your choice; refrigerate overnight to cure.
Step 4

SMOKER PROCESSING After sausage product has been seasoned,stuffed & cured overnight, hang the sausage product in smoker, carefully positioning so that it's not touching one another. 2. If you have a digital thermometer timer, push the probe into the center of one of the sausages, set the temperature alarm at 152 degrees F. 3. Begin the first hour by setting the temp. to 130-140 degrees; open the smoker damper wide open until the product is dry (tacky) to the touch 4.At beginning of second hr. close damper & adjust smoker temp. to 150-260 degrees & apply smoke for 1hr.and 20 min.Longer is optional if you prefer a heavy smoke. 5.At beginning of the 3rd hr. adjust smoker heat to 170 degrees. Maintain until internal temperature of the sausage product reaches 152 degrees internally at which time the sausage is fully cooked
Step 5

Cooling Down the product: Remove sausages from smoker & shower with cool water to stop the cooking process, shower(spray) product until the internal temp of product drops to 120 degreesF.
Step 6

Product is ready to eat. Remainder should be packaged & frozen until needed. Venison lovers can grind 9lbs. of trimmed venison and 1lb. beef fat for 10 lbs. of sausage sticks or summer/salami type sausages..enjoy
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