Brian’s Summer Sausage
After many trials and test, I’ve come up with the perfect summer sausage recipe.
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Ingredients
- 1 lb ground pork 70% meat / 30% fat Pork shoulder 1 lb lean ground beef
- ⅖ tsp pink salt cure #1
- 2.5 tsp salt
- 1 tsp course ground pepper
- 1 tsp sugar
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp nutmeg
- ½ tsp dried basil
- ¼ tsp marjoram
Instructions
- Mix and GRIND THEN
- add to 1/4 cold water…
- 1/2 tsp coriander seed
- 1 tsp whole mustard seed
- let soak about 3 minutes and add to ground meat mix againStuff in fibrous casings Dry in fridge 1 -2 days
- Smoke at no higher than 180 F to internal temp of 155 FThen plunge in ice water to for 15 min to stop the cooking processDry and let come to room temperature (about 2 hours)
Video
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