Smoked Summer Sausage

2
steven sellards

By
@sausagesteve

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
many
Prep:
2 Hr
Cook:
4 Hr

Ingredients

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

How to Make Smoked Summer Sausage

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

Printable Recipe Card

About Smoked Summer Sausage





Show 3 Comments & Reviews

15 Coffee Break-worthy Coffee Cake Recipes

15 Coffee Break-Worthy Coffee Cake Recipes

Kitchen Crew @JustaPinch

Acceptable as a breakfast treat or a light dessert, no one can pass up a piece of coffee cake. Brew an extra pot of coffee today, because we've found 15...

18 Go-to Refrigerator Pickle Recipes

18 Go-To Refrigerator Pickle Recipes

Kitchen Crew @JustaPinch

Refrigerator pickles always remind us of grandma. She used to jar them by the bus load (at least that’s what it felt like to us) and we’d eat them all...

Dive Into The Weekend With A Pool Party Recipe

Dive Into the Weekend With a Pool Party

Kitchen Crew

Whether you're lucky enough to have a pool in your backyard, belong to a community pool or own a kiddie pool (don't judge, they work wonders on a hot day...