Summer Sausage
Source of Recipe
Internet
List of Ingredients
6 lbs. 80/20 Ground beef deer burger or 50%/50%
As needed Water
3 Tbsp. Morton Tender Quick
Salt 0-1/2 Tbsp./lb. (To taste)
4 Tbsp. Soy flour (if needed for a binder) Can also use non-fat dry milk
3 Tbsp. Coarse black pepper
3 Tbsp. Mustard seed
1 ½ Tsp. Onion powder
1 ½ Tsp. Garlic powder
½ Tsp. Concentrated liquid smoke
6 De-seeded jalapeno peppers. finely chopped (optional)
Recipe
Dry mix all dry ingredients in a measuring cup. Add water, liquid smoke and mix to a slurry. Pour into stainless mixing bowl and mix by hand as you add liquid. Transfer to gallon size freezer bags, squeeze as much air out as possible and refrigerate for 1-3 days. (mix each bag once per day)
On the day of the cook, soak fibrous casings in warm, lightly salted water for about an hour and proceed to stuff casings.
If time is an issue you can stuff after day two and refrigerate until the day of the cook.
Hang and bake for 2 hours at 300 degrees – or,
Hang and bake for 6 hours at 175 degrees until internal temperature is 165 degrees for 10 minutes.
Notes: Also put a drip pan lined with foil under, and not too close to the bottom element (if done in the oven). If using a smoker and not using the liquid smoke to start the smoking / baking at 150 degrees to seal the juices of the sausage in and not let the fat bleed out at the start and then turn the temperature up to finish.
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