Been doing a bunch of summer sausage lately, and really been enjoying and perfecting the process. Here is my most recent run, which was so tasty, and pretty simple. Recipe at bottom.
First off, be aware that this summer sausage is not shelf stable. It can be refrigerated for a couple weeks, or frozen for at least a year.
For this recipe, I used a Bottom Round roast with some of the fat trimmed off, a London Broil (Top Round Steak/Roast), and 20% pork, for which I actually used some loin steaks, but I did shoulder last time with good results too, but I wanted to go a bit leaner this time for moisture shed. FIY: I did a couple 100% beef batches too, and used my brisket trimmings for fat, but the 100% beef wasn't as well liked by me or my extended family at Christmas.
I ground up the meat, mixed in the cure (tenderquick) and seasonings, and stuffed it into fibrous casings. The first time I did this I tried by hand and it was a messy nightmare, with lots of air pockets in the sausage. I don't have a wide salami tube, but the regular small tube worked totally fine!
Once the sausages are stuffed, leave them at least 12 and up to 24 hours in the fridge to cure.
Throw the sausages into your smoker at 200 degrees until an IT of 155 is reached, then pull and ice bath to stop cooking. I vac seal mine up and throw what I'm not eating right away into the freezer.
RECIPE:
4 lbs. lean ground beef (or up to 20% pork)
¼ c. Morton's Tender Quick Curing Salt
2 TBSP. of your fav BBQ rub (I used Meatchurch, Holy Cow, and Oakridge Crucible Ghost Pepper)
1 TBSP minced garlic
*You can also add a few different rubs for a more complex profile, go as high as 4 TBSP as long as the rubs aren't too high in salt) You can also add liquid or powder smoke for more smoky flavor, as not much will penetrate the casings.
*Grind the meat and mix thoroughly with the curing salts and other ingredients. Mix for several minutes using a pinching/squeezing method with all of your fingers to ensure incorporation.
*Stuff into fibrous casings, and store in the refrigerator for at least 12 hours and as much as 24.
*I cook it one of 2 ways, one being smoke at 200 until an IT of 155 is reached, or smoke at 185 for 2 hours then sous vide at 155 for 2 hours.
First off, be aware that this summer sausage is not shelf stable. It can be refrigerated for a couple weeks, or frozen for at least a year.
For this recipe, I used a Bottom Round roast with some of the fat trimmed off, a London Broil (Top Round Steak/Roast), and 20% pork, for which I actually used some loin steaks, but I did shoulder last time with good results too, but I wanted to go a bit leaner this time for moisture shed. FIY: I did a couple 100% beef batches too, and used my brisket trimmings for fat, but the 100% beef wasn't as well liked by me or my extended family at Christmas.
I ground up the meat, mixed in the cure (tenderquick) and seasonings, and stuffed it into fibrous casings. The first time I did this I tried by hand and it was a messy nightmare, with lots of air pockets in the sausage. I don't have a wide salami tube, but the regular small tube worked totally fine!
Once the sausages are stuffed, leave them at least 12 and up to 24 hours in the fridge to cure.
Throw the sausages into your smoker at 200 degrees until an IT of 155 is reached, then pull and ice bath to stop cooking. I vac seal mine up and throw what I'm not eating right away into the freezer.
RECIPE:
4 lbs. lean ground beef (or up to 20% pork)
¼ c. Morton's Tender Quick Curing Salt
2 TBSP. of your fav BBQ rub (I used Meatchurch, Holy Cow, and Oakridge Crucible Ghost Pepper)
1 TBSP minced garlic
*You can also add a few different rubs for a more complex profile, go as high as 4 TBSP as long as the rubs aren't too high in salt) You can also add liquid or powder smoke for more smoky flavor, as not much will penetrate the casings.
*Grind the meat and mix thoroughly with the curing salts and other ingredients. Mix for several minutes using a pinching/squeezing method with all of your fingers to ensure incorporation.
*Stuff into fibrous casings, and store in the refrigerator for at least 12 hours and as much as 24.
*I cook it one of 2 ways, one being smoke at 200 until an IT of 155 is reached, or smoke at 185 for 2 hours then sous vide at 155 for 2 hours.
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