I have made it 15 times. Air dry the sausages at 50-60F and RH of 70-75% until about 15% weight loss is achieved.

Amount is based on available nutrient data. Place the sausage in the smoker and smoke at 110F and 70% humidity for 6 hours. Mon - Fri 8am - 8pm EST The only substitution I made was deer meat for the ground. Thanks to ND24 for the advice! But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Form into two equal logs, and wrap each one in aluminum foil with the shiny side facing the meat. Remove the sausages from the smoker and hang at room temperature (60F – 70F) overnight to cool. Store sausages at 50-59F and 75-80% humidity. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified.

Ingredients 2 pounds ground beef 2 tablespoons mustard seed 1 tablespoon garlic powder 2 tablespoons liquid smoke flavoring 2 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®) 1 teaspoon coarse ground black pepper Hang the sausages on a stick at room temperature of 65-70F for 3 hours.The sausages will have the surface dry and ready for smoking by that time. Add the remaining ingredients and mix until all ingredients are evenly distributed. Outstanding! Mix it each morning.

It makes the texture even better. Make sure they are all mixed well and evenly. Ferment at 86F (30C) and 85-90% humidity for 24 hours. Place on a broiler rack and fill the broiler pan with 1/2 inch of water.

This is so easy with amazing results. For a drier sausage, dry for 3 days at 60-70F and 65-75% humidity or until desired weight loss is achieved. Ferment at 86F (30C) and 85-90% humidity for 24 hours. Grind pork and beef through 3/16” plate (5 mm). Mix all ingredients with ground meat.

A mildly spiced summer sausage made with mustard seed and black pepper. I cracked the mustard seeds before adding them, but otherwise didn't change a thing. I love this recipe. A family favorite during the holidays.

Add comma separated list of ingredients to include in recipe. Refrigerate for 24 hours. My family likes there sausage slightly hot so next time I added jalapenos chopped. Excluding Holidays. I followed the recipe to a T and was so disappointed with the outcome. This will go in my permanent recipe collection. It’s a million times better than store-bought too! We can't wait to see what happens when we add jalapenos and cheese! https://www.food.com/recipe/homemade-summer-sausage-aka-salami-37881 Apply dense cold smoke for another 12 hours until reddish-brown color is achieved.

My husband is a hunter and unfortunately I'm not fond of anything that has a hint of "gamey" flavor. I'm always looking for a new way to disguise deer meat but I've found that with many recipes I still can't "fool" myself.

135.9 calories; protein 9.5g 19% DV; carbohydrates 1g; fat 10.3g 16% DV; cholesterol 34mg 11% DV; sodium 895.8mg 36% DV.

Put the sausages in the smoker preheated to 165F and apply heavy smoke for 2 hours. This recipe is awesome and the flavor is incredible, Way better than any Hickory Farms summer sausage.

This is a wonderful recipe I keep it made and in the freezer all the time. Continue cooking until the the internal sausage temperature reaches 152F. this link is to an external site that may or may not meet accessibility guidelines. Congrats! Thank you so much.

Most people won't think twice about serving basic cornbread when is on the table.

Five stars as written. I don’t normally do the cold smoking phase.

In a large bowl, mix together the ground beef, mustard seed, garlic powder, liquid smoke, curing salt, and pepper using your hands. Bake for 90 minutes in the preheated oven. 2. Saturday - 11am to 3pm EST Honestly I was so excited to make this. https://www.meatprocessingproducts.com/summer-sausage-recipe.html Contact. Poke small holes through the aluminum foil in the bottom of the meat rolls using a toothpick. I had high hopes after reading the reviews and it didnt let me down a inch. The casings should be filled 15-18″ long, leaving at least 3-4″ on each end for tying. Place the sausage in the smoker and smoke at 110F and 70% humidity for 6 hours.

It came out perfect and I agree with other reviews it has WAY more flavor than the store bought. Masterbuilt 30-Inch Black Electric Digital Smoker, Masterbuilt 30-Inch Electric Smoker with Window and RF Controller, Bayou Classic M5HPR-1 10 PSI Hose, Regulator, Valve Assembly, Home Production of Quality Meats and Sausages, 4 Tbsp corn syrup solids (I normally skip this ingredient). This summer sausage is great!!!

I think next time I'll make a double batch...it went way too fast!!! Ingredients 1 teaspoon cayenne pepper 1 tablespoon red pepper flakes 1 tablespoon salt 1/2 teaspoon hickory-flavored liquid smoke Add all ingredients to list Gradually increase smoke temperature until internal meat temperature reaches 140F. I added two chopped smoked habanero peppers and a quarter cup of sharp shredded cheddar. The sausage is ready to eat at this point. Preheat the oven to 325 degrees F (165 degrees C). Nutrient information is not available for all ingredients. It's great for snacks with chunks of cheese on the side. This Summer Sausage Recipe is easy to make at home in the oven or on the smoker! © Copyright 2020, 18 Easy Halloween Treats Kids Can Help Make, 15 Warm Squash Soups for Cool Fall Nights, 15 of the World's Best Savory Beef Stew Recipes, 8 Ways to Season and Sweeten Pumpkin Seeds, 12 Easy Pork Chop Recipes Inspired by World Cuisines, 15 Fall Fruit Salads That Celebrate Autumn Flavors, 15 Fresh Green Bean Recipes to Mix Up Your Dinner Sides, These 15 Meatless Chili Recipes Prove You Don't Need Beef, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition 2 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®), This recipe is awesome and the flavor is incredible, Way better than any Hickory Farms summer sausage. First time I made it exactly as written. Grind pork through a 1/4″ grinder plate and beef through a 3/8″ grinder plate.

Serve it with all different kinds of cheese and crackers for a quick and easy appetizer, or pack it in lunches for a fun alternative to sandwiches! Allrecipes is part of the Meredith Food Group. Stuff the meat into 38-40 mm or 40-43 mm pork or beef casings. Stuff into beef middles or fibrous casings about 60 mm in diameter. Email Us This recipe is absolutely AWESOME!!

Mix the grounded meat with all the ingredients. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. You saved Sandy's Summer Sausage to your. Percent Daily Values are based on a 2,000 calorie diet.

Not so with this one! Let the mixture cure for 3 days instead of one. Easy to make but a little bland for our tastes. This is the basic recipe for a traditional tasting summer sausage, which includes a combination of beef and pork. (function() { var js = window.document.createElement("script"); js.src = '//www.shopperapproved.com/seals/certificate.js'; js.type = "text/javascript"; document.getElementsByTagName("head")[0].appendChild(js); })(); Thank you for subscribing to our newsletter! I highly recommend using extra lean ground chunk (great flavor) to avoid all the grease and fat.

If still wet, let them dry for another hour or so. 10 pounds 50/50 (fat/lean) coarse ground pork trimmings, 1 tablespoon monosodium glutamate (optional).

Maybe regular salt as well? Instead, I apply smoke throughout the entire cooking process, which is about 5-6 hours. place the sausage sticks in the smoker and dry them for about 30 minutes Which Electric Meat Grinders Can Grind Bones? Personally I don't think it tastes nearly as good as store bought. Very good recipe without the hassle of a smoke house. nce the temperature of the meat reaches about 100F all fat tissues.

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It was definitely missing something. Next time (probably this weekend) I'll pump up the spices a bit add some smoked habanero and maybe some cheese and finish them in the smoker at 200 for a few hours instead of the oven. [email protected], Customer Service Hours: Stuff into beef middles or fibrous casings about 60 mm in diameter. Your daily values may be higher or lower depending on your calorie needs. This beats store-bought summer sausages hands down. You may need to gradually raise the smoker temperature above 165F to achieve that.

Information is not currently available for this nutrient. Add comma separated list of ingredients to exclude from recipe. A family favorite during the holidays. Definitely a keeper! Info. After making this several times what works for us is: 1. Cool slightly, then refrigerate for 12 hours before unwrapping and serving.

I have also added chunks of cheese.