anyone have a beef summer sausage recipe?

Discussion in 'Sausage' started by deerjackie, Jan 10, 2010.

  1. deerjackie

    deerjackie Fire Starter

    i have killed several deer this year but all good things must come to an end. does anyone have a recipe using 70-30 ground beef? i saw some recipes thst did NOT include instacure and has ne wondering. my venison recipe includes instacure. thanks
  2. here is one i've made before with good results using Morton's tenderquick-

    3lb venison round
    2 lb. pork butt ground
    1/2 cup cold water
    3TBS Morton Tender Quick
    2 TBS Red Pepper Flakes
    2 TBS Mustard Seed
    2Tsp corse black pepper
    2 Tsp onion powder
    1 Tsp garlic powder

    Mix all ingredents well and cover and refridgerate 3 days.
    Remix twice daily. Stuff into casings or hand form into rolls.
    Smoke in smoker at 225-250 for about 4 hrs or internal temp
    reaches 155 deg.
  3. pantherfan83

    pantherfan83 Smoking Fanatic

    I've done the one from Rytek's book. I really like how it turned out. It's been a while, I'll search and see if I can find a link to some Q-Viewfor you.

    Update: I searched and couldn't find it. It may have been before the before the board crashed. Anyway, I'm sure I followed Rytek's recipe except if it called for Fermento, I would have substituted encapsulated citric acid instead. You use a lot less and I think it does a lot better job of giving that fermented tang taste. I made some plain and also made some with cheddar and some with pepper jack.
  4. nickelmore

    nickelmore Smoking Fanatic

    I think all summer sausage/salami's have some sort of cure.

    I just got done making a batch out of the rytek book I think is was the smoked salami.

    When I get home I can get the name for sure.

    I just increase the ingredients to suit my taste.
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Cool Thanks for asking I don't have recipe to offer but I will take some too. I just started making sausage for about a month now and I am grinding everything but the dog and thats cause the wife wouldn't let me. I've had dog it's pretty good not stringy, thats cat.
  6. pantherfan83

    pantherfan83 Smoking Fanatic

    I was mistaken. The recipe I use is not from Rytek's Great Sausage Recipes and Meat Curing, it is from Ruhlman & Polcyn's Charcuterie. Not sure if you wanted 100% beef or if some pork is OK? This recipe uses beef and pork.

    The only change I made to the recipe as written in Charcuterie was to substitute citric acid for Fermento and add the optional cheese.
    • 3 lbs lean beef (stew beef, chuck roast, round), fat and sinew removed.
    • 1.5 lbs pork butt
    • 1.5 oz (40 g) Kosher salt
    • 1 oz. (30 g) Dextrose
    • 1 tsp. (6 g) Cure #1
    • 9 g Encapsulated Citric Acid (I have no idea what the tsp. measurement would be. 1.5 oz [42.5 g] is enough to do 25 lbs.)
    • 4 tsp. (16 g) Coleman's dry mustard
    • 1.5 tsp. (4 g) gr. coriander
    • 1 tsp. (2 g) garlic powder
    • 8 oz. pork back fat, diced
    • 8 - 12 oz. cubed cheese of your choice (optional)
    1. Combine the beef, pork, salt, dextrose, and cure and toss to mix well.
    2. Grind through a large plate
    3. Add the mustard, coriander, garlic powder and mix well. Fold in the diced fat.
    4. Pack mixture into a container, pressing out any air pockets. Tightly cover with plastic wrap and refrigerate for 2 days.
    5. Regrind mixture through small die.
    6. Saute a bite-sized portion and adjust seasoning if necessary.
    7. Add the encapsulated citric acid and cheese (optional) and mix well.
    8. Stuff the sausage into desired casings.
    9. Hang at room temp 1-2 hours to allow the sausage to dry. A fan circulating the air is helpful
    10. Add sausage to 130 F smoker and continue to dry for 1 hour or until casing is dry and somewhat sticky.
    11. Gradually increase temp by 10 F per hour until 160-170 F is attained.
    12. Smoke until internal temp reaches 152 F.
    13. Place in an ice bath until internal temp is below 100 F.
    14. Hang at room temp to bloom for several hours, then refrigerate overnight.
    I like to use beef middle casings for my summer sausage. They are the perfect size to fit on a cracker and I like their hand-made/rustic appearance. They are also a lot cheaper than the collagen casings. The collagen are easier to use, very strong, and make a uniform finished product if you like that commercial look.

    I looked in Rytek's book and the index listed several recipes under Summer Sausage. The only one that was 100% beef was called Lebanon Bologna. The recipe uses a 50 hour cold smoke, plus more warm smoking to finish. If you are interested and don't have the book, let me know.

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