Another Summer Sausage

Discussion in 'Sausage' started by bill ace 350, Dec 27, 2014.

  1. bill ace 350

    bill ace 350 Meat Mopper

    Making a last minute summer sausage for new years eve......

    6 lb 80/20 beef
    3 tablespoons Morton Tenderquick
    3 teaspoons black pepper
    3 teaspoons garlic powder
    3 tablespoons mustard seed
    3 tablespoons crushed red pepper
    2 tablespoons cayenne pepper
    2 tablespoons whole black peppercorns
    1 cup red wine

    Will let sit overnight and fry a small piece tomorrow night, might be light on the garlic.

    Then back on the fridge for 2 more days for before a smoke session using my new AMNPS with hickory. Pics later, of I can post them from my phone, PC died....
     
  2. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Recipe looks good Bill... I'm in........[​IMG]
     
  3. bill ace 350

    bill ace 350 Meat Mopper

    Fry tested. I'm leaving it alone. Nice flavor with nice amount of heat.
     
  4. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Have a good smoke !
     
  5. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    I will be waiting
     
  6. chef willie

    chef willie Master of the Pit OTBS Member

    yep...sounds good.....looking forward to some money shots......Willie
     
  7. bill ace 350

    bill ace 350 Meat Mopper

    Turned out ok. Definitely not my best. I think I had too much cayenne pepper. Not too much heat, too much pepper flavor if you know what I mean.... anyways, I ran into the commissary today, and they had pork belly for $1.63 a pound, so picked up 10 pounds..... mixed up some Pop's brine and curing them now.....
     
  8. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

  9. bill ace 350

    bill ace 350 Meat Mopper

    Thanks. I don't know but it definitely has something to do with the pepper flavor. I bought it at a bulk food store, as opposed to the name brands I normally use.
     

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