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Here is an old time summer sausage resapy 66lb ground beef 33 lb side pork 64oz salt. 8oz ground pepper. 8oz sodium nitrate. 48 oz sugar. Mix well and stuff into cotton cassing about as thick as your wrist.hang in a cool but not freezing space for 3-4 days then smoke cool smoke at about 90 degrees for 4-7 days they say the longer it sits hung ...
Mar 4, 2018. #1. Made 45 pounds of "old fashioned summer sausage" yesterday. We have been making this stuff for years. 2-1 ratio of lean beef to pork, salt , pepper, cure#2. Mix salt and pepper on cubed meat and grind with medium plate. Dissolve cure in cold water and pour over ground meat, then grind second time.
Cure the sausage at 40[sup]o[/sup] F - Store sticks in the refrigerator and refrigerate at least overnight. Can be kept in refrigerator for up to three days. "Tang" of summer sausage will increase the longer it is refrigerated. I refrigerate mine for about two days. Do not let internal temperature get below 34[sup]o[/sup] F or mix will not ferment.
Here is the exact wording: Sausage. 100 pounds. 2 and half pound English salt. three quarter pound crack pepper. half pound sage. A scribbled note beside said: Throw some tyme and nutmeg if Gott. You can break this down into 5 or 10 lb. batches and try it---- I usually add more salt and sage.
I had to make up a new batch of breakfast sausage seasoning, and I follow a recipe by weight: 8 oz. salt 2 oz. black pepper 1 oz. sage put in ziploc and shake thoroughly, then use ½ oz. per lb. of meat However, this time, for those that don't have scales, I also dumped the contents of each... www.smokingmeatforums.com.
Heres my ballpark recipe: Summer sausage test 2 2 pounds of 80/20 ground beef 1 pound ground pork 3/4 c. water 4.5 teaspoons Morton Tender Quick 1/3 cup non fat dry buttermilk 1.5 teaspoon cracked peppercorns 1.5 teaspoon mustard seed 3/4 teaspoon garlic powder 3/4 teaspoon onion powder 2.5 tablespoon liquid smoke
Mid 50's to even mid 70's is not uncommon. My Grandpa, along with my Dad and other family members would make sausage from venison and pork annually. This normally happened in November or December after enough deer had been taken. They always had a few pigs or knew someone nearby that that some for sale.
Time again for making "old fashioned summer sausage". We have been making this stuff for years. 2-1 ratio of lean beef to pork butt, salt , pepper, cure#2. Mix salt and pepper on cubed meat and grind with medium plate. Dissolve cure in cold water and pour over ground meat, then grind second time.
Cover the meat and place in cooler at 38-40* for at least 4 days but no longer than 6 days. Stuff the mix into 3 1/2” s 24” protein-lined collagen casings or 3 1/2” beef middles. Hang the SS in your dry area or dry fridge at 43-50* for 60-70 days with a humidity of 70-80%. Enjoy. biged57, HalfSmoked, Rafter H BBQ and 5 others.
Western MA,Berkshire Mt foothills. Feb 5, 2016. #1. I picked up four picnic shoulders @ $.99 a lb to make sausage. My daughters are going to help and put in a order for garlic summer sausage. I've haven't made SS yet. I priced beef to add to the mix and decided all pork was the way we're going (way to expensive).