How To Make Summer Sausage
Adapted from S. Marianski.
- 700 g beef chuck (about 1.54 lbs)
- 300 g pork butt (about 0.66 lbs)
- 23 g salt (about 4 tsp)
- 2.5 g Cure #1 (about 1/2 tsp)
- 10 g dextrose (or glucose; about 2 tsp)
- 5 g sugar - 5.0 g (about 1 tsp)
- 3 g black pepper (ground, about 1½ tsp)
- 2 g coriander (ground, about 1 tsp)
- 4 g whole mustard seeds (about 1 1/2 tsp)
- 2 g allspice (about 1 tsp)
- 3.5 g garlic (about 1 clove)
- 0.24 g F-LC culture (use scale)
Grind pork and beef through 3/16” plate (5 mm).
Mix all ingredients with ground meat.
Stuff into beef middles or fibrous casings about 60 mm in diameter.
Ferment at 86F (30C) and 85-90% humidity for 24 hours.
Place the sausage in the smoker and smoke at 110F and 70% humidity for 6 hours. Gradually increase smoke temperature until internal meat temperature reaches 140F.
For a drier sausage, dry for 3 days at 60-70F and 65-75% humidity or until desired weight loss is achieved.
Store sausages at 50-59F and 75-80% humidity.