How To Make Summer Sausage
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How To Make Summer Sausage
Description
How To Make Summer Sausage involves grinding beef chuck and pork butt to a coarse texture, then mixing with salt, curing salt #1, dextrose, sugar, black pepper, ground coriander, mustard seed, allspice, garlic, and a bacterial starter culture. The blend is stuffed into 60 mm diameter beef middles or fibrous casings to hold the meat mixture.
The sausages undergo fermentation at around 86°F (30°C) with high humidity for 24 hours, encouraging flavor development and bacterial activity. After fermentation, they are cold smoked at 110°F with 70% humidity for 6 hours, gradually increasing the temperature until the sausage interior reaches 140°F. Drying may continue for three days at moderate temperature and humidity to achieve desired firmness and weight loss.
Once prepared, the sausages are stored in cool conditions (50-59°F, 75-80% humidity) suitable for cured sausage preservation. This method yields flavorful and shelf-stable summer sausages.
Ingredients
- 700 g beef chuck (about 1.54 lbs)
- 300 g pork butt (about 0.66 lbs)
- 23 g salt (about 4 tsp)
- 2.5 g salt about 1/2 tsp, curing salt #1
- 10 g dextrose (or glucose; about 2 tsp)
- 5 g sugar about 1 tsp, 5.0 g
- 3 g black pepper (ground, about 1½ tsp)
- 2 g Coriander (ground, about 1 tsp)
- 4 g mustard seed about 1 1/2 tsp, whole
- 2 g allspice (about 1 tsp)
- 3.5 g garlic (about 1 clove)
- 0.24 g F-LC culture (use scale)
Instructions
- Grind pork and beef through 3/16” plate (5 mm).
- Mix all ingredients with ground meat.
- Stuff into beef middles or fibrous casings about 60 mm in diameter.
- Ferment at 86F (30C) and 85-90% humidity for 24 hours.
- Place the sausage in the smoker and smoke at 110F and 70% humidity for 6 hours. Gradually increase smoke temperature until internal meat temperature reaches 140F.
- For a drier sausage, dry for 3 days at 60-70F and 65-75% humidity or until desired weight loss is achieved.
- Store sausages at 50-59F and 75-80% humidity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Calories | 146kcal | 7% |
| Carbohydrates | 2g | 1% |
| Protein | 16g | 32% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 55mg | 18% |
| Sodium | 888mg | 37% |
| Potassium | 295mg | 6% |
| Fiber | 0.2g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5
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