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
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
