How to Make Summer Sausage at Home
Author: Adapted from S. Marianski
Calories
Ingredients
- 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 (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)
Instructions
- 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.
Notes
THIS POST IS MOVING SOON!!!
It is my pleasure to announce to you that I have launched a new blog called Taste of Artisan.
On this blog, I will be focusing on my long time passion - artisanal foods and drinks.
Smoked meats and sausages,
cured meats and sausages,
fermented drinks,
confections,
cool pastries,
- it will all be there.
I invite you to come visit my new blog and subscribe to receive all new and exciting content that will be coming in the future.
With Taste of Artisan up an running and me being ready to actively work on it, THIS POST and all of the pertinent content on i FOOD Blogger will be migrated there in the near future. So, if you are looking for cured salami recipes, or sourdough bread recipes, you know where to find them - that's right, on Taste of Artisan.