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Beef Summer Sausage
4 lb Pork butts
6 lb Lean boned beef chuck roast
1 tb Prague powder no1
1 oz Dextrose
1 tb Coriander
1 ts Mustard
1 tb Minced garlic
5 oz Fermento
2 oz Salt
1, Grind the beef through a 3/16 plate.
Dice the pork butts into a 1 inch or large dice
Mix all the ingredients in a basin or mixer and pack down tightly in a meat lug cover and store for 2 days in the refridgerator.
After the cure has taken regrind the meat through a 1/8 inch plate.
Stuff in a beef bung or fibrous casing making sure there is no air pockets.
Air dry in the smoker at 60 degrees for 6 hours the increase the temperature to 120 degrees smoke with a dense smoke or smudge.for 4 hours. This will cause the sausage to bloom.
Raise the temperature to 165 degrees till the internal temperature reaches 145 degrees.
8 Remove and shower to reduce the temperature to 120 degrees and hang at room temperature for a further 3 hours. This allow the final bloom to occur.
Refridgerate and use as needed.
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