After many trials and tests, I've come up with the perfect summer sausage recipe. This recipe uses a mixture of pork and beef. You can use pre-ground, but I always like to grind my own when given the opportunity. This recipe is for two total pounds.
Add the beef and pork to a food processor and pulse about 10 times to create a rough mix. Then, run for 30 seconds to 1 minute to get the desired consistency. You may have to do this in batches, depending on the size of your food processor. (Do this whether you purchase pre-ground or grind your own.)You can alos use amneat grinder
Transfer to a large mixing bowl.
Add pink salt, salt, coarse ground pepper, sugar, garlic powder, onion powder, nutmeg, dried basil, and marjoram. Mix with your CLEAN (or gloved) hands.
In a measuring cup, mix 1/4 cup cold water, coriander seed, and whole mustard seed, and let soak for about 3 minutes.
Add to ground meat and mix by hand until thoroughly and evenly mixed.
Using the sausage stuffer, stuff in the fibrous casings of your choice.
Place on a rack on a baking sheet and put in the fridge for 1 -2 days, uncovered (you are drying the sausage).
Smoke
Smoke at no higher than 180˚F to an internal temp of 155˚F. !! IMPORTANT!!
Then plunge in ice water for about 15 min to stop the cooking process
Dry by hanging the casings or on a rack and let come to room temperature (about 2 hours)
You do NOT need to refrigerate when completed (I do just our of habit).