- 2,860 Posts. Joined 7/2009
- Location: Winston-Salem, NC
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Yes I do cure it. My typical process is to cut and grind the chuck rolls, then mix the meat with cure and spices. It then goes into the refrigerator for 24 hours before stuffing. This weekend however, my helpers had prior commitments for today so we stuffed last night as we were mixing. Then the tubs went into the refrigerator overnight and I started drying in the cabinet about 2:30pm.
The recipe I use is based on one I got from Len Poli's website with my own tweaks and modifications.
10lbs ground chuck
1 1/2 cups nonfat dry milk
4 tbs salt
3 tbs corn syrup solids
2 1/2 tbs dextrose
5 tsp phosphate
5 tsp soy protein concentrate
2 tbs paprika
2 tsp cure #1
2 heaping tsp minced garlic
1 tbs ground white pepper
2 tsp encapsulated citric acid
2 tbs mustard seed
1 tsp ground celery
1 tsp coriander
1/2 tsp nutmeg
1 tbs onion powder
2 tbs cracked black pepper
2 cups ice water
The recipe does scale well for anyone who wants to do a bigger or smaller batch. 10lbs is about the right size for the tubs I use to mix in.
Not yet. They are at around 140* now. Hopefully they will be done by 1am which should get me to bed by 3am. I will certainly post some pics tomorrow.
Here is a pic from my first attempt at summer sausage using pretty close to the same recipe above. This was a cheddar and jalapeno version.
Nice! Mine is still cooking away. Looks like 3am was a pipe dream. At least we fall back tonight.
You are a vertial sausage machine there Joel. I really like the recipe and I have to make some more asap to. Now I have a couple of your recipes and you should try your own gyro sausage but use all lamb in it like I did and it came out super good.
160*. Here is the original recipe if you are interested in it before my tweaking. http://lpoli.50webs.com/index_files/beef-summer%20sausage%20smoked-.pdf
Every other week it definitely seems that way. lol
I am not a fan of lamb. I like it smoked and I like it mixed with beef but I have a hard time with just straight up lamb. Glad you are liking the gyro sausage recipe though. That was my first from scratch sausage recipe.
Here you go MrsB. This one is sliced open from the batch I was smoking last night. Let me know if you have any questions.
Unless I do something dumb (which is always a possibility), I should be around.
One of the nice things about summer sausage is that it requires no equipment to make it. You can buy ground beef (and pork) and then season and cure it. The fibrous casings are more than big enough that you really don't need a stuffer to stuff them. It just takes a little bit of time and patience.