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  1. #1
    Join Date
    Jun 2011
    Myersville MD

    Default Smoked Summer Sausage


    4lbs. Ground chuck
    1lb. Ground pork shoulder
    7.5 teaspoons Morton Tender Quick
    2 tablespoons mustard seed
    3 tablespoons garlic power
    2 tablespoons 1/4 cracked black pepper
    1 teaspoon cayenne pepper
    1 tablespoon red pepper flakes
    1 tablespoon salt.
    5 - 2.4" X 12" MAHOGANY FIBROUS SUMMER SAUSAGE CASINGS (soak in warm water 30 minutes before using)


    In a large bowl, mix all ingredients well. Cover with plastic, and refrigerate for 3 days, mixing well once a day.
    On the forth day stuff your sausage casings with the mixture. Place the sausage on a rack in your smoker, make sure they are not touching one another. Set your smoker to 140 degrees and remove any wood from the smoker. After one hour add your wood to the smoker and increase the temp to 150. I like to use hickory. Raise your temperature by 10 degrees every hour until you reach 170. Continue to smoke at 170 until you reach an internal temp of 154. Once the sausage has an internal temp of 154, remove from the smoker and place in a ice water bath for 20 minutes to stop the cooking process. Remove from water and dry the casings with paper towels. Hang to air dry for about 2 hours to let it blossom.

    Notes: I buy chuck roast and pork shoulder and grind my own using the grinder attachment for my Kitchenaid mixer.
    The 6 lb batch I made took 13 hours to reach the internal temp of 152.

    Click image for larger version. 

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    Last edited by Sodaking27; 09-01-2016 at 05:25 PM.

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