Need Help with a summer sausage recipe

Discussion in 'Sausage' started by sqwib, Sep 3, 2008.

  1. sqwib

    sqwib Smoking Guru OTBS Member

    Does anyone know if a recipe like this would work if cut down to 25%

    Summer Sausage
    • 21 lb. lean meat 5.25 lbs.
    • 4 lb. beef fat 1 lb.
    • 6 cups water 1.5 cups
    • 5 1/4 cups dried milk 1-1/4 cup
    • 1/2 cup sugar 1/8 cup
    • 1 cup + 2 tablespoons salt ¼ cup + ½ tablespoon
    • 1/2 cup mustard seed 1/8 cup
    • 6 tablespoons pepper 1-1/4 Tbl
    • 2 1/2 Tbl liquid smoke ½ Tbl
    • 2 tablespoons cure ½ Tbl
    • 1 Tbl+ 1 tspn sodium erythorbate ¼Tbl+¼ Tspn
    Grind meat and fat through a 1/2-inch plate.
    Mix in all ingredients after dissolving liquid smoke, cure and sodium erythorbate in the water.
    Stuff in artificial or natural casings.
    Cook in the smokehouse at 185 degrees Fahrenheit until an internal temperature of 152 degrees Fahrenheit is reached.
    Shower with water to a temperature of 90 degrees Fahrenheit and allow hanging at room temperature for about 1 hour before refrigeration.

    Can Morton’s Tender Quick be used in place of cure and if so should it be 1-1/2 tablespoons per pound of meat.
    Also if I use Morton’s, should I cut back on the salt?
    What exactly is beef fat and can it be purchased at a supermarket? Could I use pork instead?
    One more Question, Where can I get Sodium Erythorbate?
  2. richtee

    richtee Smoking Guru OTBS Member

    TQ is used at the rate of 1 TBSP/Lb lean meat. It also replaces the salt in the recipe. Beef fat AKA suet... do not use pork fat in's too rich.
  3. justsmoke2

    justsmoke2 Smoking Fanatic

    Well it should work buttttttttt I would cut that fat back to a 1lb maybe hoping ya just made a typing error.
    As for your meat I would consider using 80 to 85% lean burger nothing less then that. You could add some ground pork but you might want to cook it 10 degrees higher then just the beef.
    As for how much tender quick to use I am not to sure. Maybe try googling some sausage recipes and look thru a few and see how many use tender quick and then adjust accordingly.
    Myself I use Hi Mountain summer sausage kit. Takes all the guess work outta of it and you can add whatever you want to it. It has instruction how to make a small amount instead of just 15lb batches.
    If you follow the recipe you have posted as for the water you will want to use a good chilled water.
  4. sqwib

    sqwib Smoking Guru OTBS Member

    Thanks for the input, yes it should be 1lb of fat I will fix that
    Ok so if I use Tenderquick it replaces the salt in the recipe and if I use cure I keep the salt in the recipe.

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