First time Summer Sausage

Discussion in 'Sausage' started by cowboycousie, Sep 3, 2014.

  1. cowboycousie

    cowboycousie Fire Starter

    So over the Labor Day weekend I decided to try my first Summer Sausage.

    I used the below recipe

    2- pounds ground beef
    1- teaspoon ground black pepper
    1- teaspoon whole mustard seed
    1-teaspoon celery seed
    1- teaspoon garlic powder
    2- teaspoons liquid hickory smoke
    2- rounded teaspoons Morton's Quick Curing Salt

    Friday I mixed the spices in a 1/4c of cold water and then mixed in the meat.

    Saturday morning I remixed the meat and again Sat night.

    Sunday morning remixed the meat and stuffed into fib casing in the afternoon.

    Monday Smoke Time

    2 hrs at 120 - smoke
    2 - 2 1/2 at 150
    Finished off at 225

    Pulled the SS at IT 160 -165

    Then into an ice bath until IT temp of 100

    Tuesday sliced it and the meat was great but there was still a taste of salt. I don't want to cut the curing salt.

    Thinking of adding some Brown sugar, corn syurp, white pepper, more garlic and onion powder.

    I also though of adding pork fat?

    Any thoughts would be great.

    Sorry for no pic's
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    CC, evening.... Switch to cure #l.... That would then be 2.2 grams / 3/8 tsp. / 0.08 oz. cure #1.... per 2#'s ground beef......
    and you can then adjust, the salt...
    Last edited: Sep 3, 2014
  3. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Dave has you covered, sounds like good snausages[​IMG] but one thing what I would do only take your smoker up to 170 for a IT on meat of 152 then Ice bath, going to 225 could get you fat out next time, oh and pics [​IMG]LOL 

    A full smoker is a happy smoker

  4. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member


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