Summer Sausage

2700g lean beef top round, cubed

1350g pork shoulder, diced

80g salt

60g dextrose

12g pink salt

80g Fermento

32g Coleman’s dry mustard

8g ground coriander

4g garlic powder

450g  jowl fat, finely diced

hog casings

  • Combine the beef, pork, salt, dextrose, and pink salt and mix well.
  • Grind through a large die.
  • In a small bowl, dissolve the Fermento in water(1/4 to 1/2C to 60 to 125mL) to make a thin paste.  Add spices.
  • Add spice mixture to ground meat and beat with a paddle for 2 minutes.
  • Fold in diced fat.
  • Pack into a pan and push down with plastic wrap to press out any air pockets.  Refrigerate for 1-2 days.
  • Regrind through small die.  Check seasonings.
  • Stuff into casings.
  • Cold smoke at 100F for 2 hours.  Turn up heat to 180F and continue to cook until fully cooked(150F).
  • Hang for 2 hours.

One Response to Summer Sausage

  1. Zulma Klass says:

    Thank you for every one of your hard work on this web site. My mum takes pleasure in going through research and it is easy to understand why. I learn all relating to the lively method you present both useful and interesting techniques on the web site and in addition inspire participation from people on that concern while our princess is undoubtedly learning a lot of things. Enjoy the remaining portion of the new year. You’re performing a really good job.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s