IronNoggin
Well-Known Member
Here's another one we've been putting off for far too long!
Asked around a bit, and checked out many recipes online. Then decided to do what we do best, and create our own...
Summer Sausage The First Run...
14 lbs Ground Vension
7 lbs Ground Pork
2 Cups Ice Water
5 tsp Prague Powder (Cure) # 1
7 tblsp Salt
6 tblsp Demerara Sugar
1 tblspn White Sugar
4 tblsp Black Pepper
4 tblsp Garlic Powder
4 tblspn Chopped Garlic
4 tblsp Onion Powder
3 tblsp Dry Mustard
3 tblsp Paprika
2 tblsp Majoram
1 Bag (100 grams) Mustard Seed
Grind the two meat types and combine. Pour in the mustard seeds while mixing.
Pour the water into a large bowl, and mix the cure (Prague Powder) and spices well into it.
Pour the mixture over the meat, and mix rigorously.
Place sausage mix into a cold fridge and hold for 3 days. Well mix it twice a day. This allows the meat to cure completely, and the spices to mix well into it.
Shoot into three inch Summer Sausage casings. Hang for two hours to dry.
Pre-heat the smoker to ~ 120 degrees Fahrenheit. Place sausages into smoker, and allow to dry at this temperature for two more hours (all dampers on smoker wide open, no smoke yet)
Here's a picture of the sausage drying in the smoker:
Bring temperature up to ~ 135 degrees, and add chips (Hickory). Smoke for 2-3 hours at this heat range.
Bump temperature to 150 degrees and smoke another 2 or 3 hours.
Final temperature bump to ~ 175 and smoke until internal temperature of sausages reaches 152 degrees (about 2 hours).
A picture of the sausage when at this stage:
Remove from smoker and immediately drown in ice water (we use a cooler full of water & ice). Hold in cold bath until internal temperature drops below 120 degrees.
Remove from bath, and hang for 4 - 6 hours to bloom.
Cut & ENJOY!!
Another Winner! And yet another that when we finally got around to it, we seriously wondered why it took us so long to do so!!
Cheers,
Nog
Asked around a bit, and checked out many recipes online. Then decided to do what we do best, and create our own...
Summer Sausage The First Run...
14 lbs Ground Vension
7 lbs Ground Pork
2 Cups Ice Water
5 tsp Prague Powder (Cure) # 1
7 tblsp Salt
6 tblsp Demerara Sugar
1 tblspn White Sugar
4 tblsp Black Pepper
4 tblsp Garlic Powder
4 tblspn Chopped Garlic
4 tblsp Onion Powder
3 tblsp Dry Mustard
3 tblsp Paprika
2 tblsp Majoram
1 Bag (100 grams) Mustard Seed
Grind the two meat types and combine. Pour in the mustard seeds while mixing.
Pour the water into a large bowl, and mix the cure (Prague Powder) and spices well into it.
Pour the mixture over the meat, and mix rigorously.
Place sausage mix into a cold fridge and hold for 3 days. Well mix it twice a day. This allows the meat to cure completely, and the spices to mix well into it.
Shoot into three inch Summer Sausage casings. Hang for two hours to dry.
Pre-heat the smoker to ~ 120 degrees Fahrenheit. Place sausages into smoker, and allow to dry at this temperature for two more hours (all dampers on smoker wide open, no smoke yet)
Here's a picture of the sausage drying in the smoker:
Bring temperature up to ~ 135 degrees, and add chips (Hickory). Smoke for 2-3 hours at this heat range.
Bump temperature to 150 degrees and smoke another 2 or 3 hours.
Final temperature bump to ~ 175 and smoke until internal temperature of sausages reaches 152 degrees (about 2 hours).
A picture of the sausage when at this stage:
Remove from smoker and immediately drown in ice water (we use a cooler full of water & ice). Hold in cold bath until internal temperature drops below 120 degrees.
Remove from bath, and hang for 4 - 6 hours to bloom.
Cut & ENJOY!!
Another Winner! And yet another that when we finally got around to it, we seriously wondered why it took us so long to do so!!
Cheers,
Nog
