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Question about this summer sausage recipe

post #1 of 7
Thread Starter 

I found this Summer Sausage recipe ( I don't remember were I found it, so if it is your I apologize for "Borrowing it")  I want to use #1 instead of Morton TQ.  What I wanted to do is use 1 teaspoon of Cure #1 instead of Morton TQ.....and I'm going to use 80% beef and 20% pork.....What are your thoughts about changing the recipe ? Here it is.......any thoughts would be appreciated.....ShoneyBoy

Smoked Summer Sausage

This recipe is all deer. If you'd like the sausage to be a bit more tender and moist, replace two pounds of the venison with fatty pork trimmings, ground coarsely. Here's the recipe.

  • 5 pounds deer burger
  • 3 tablespoons Morton Tender Quick
  • 2-1/2 teaspoons mustard seed
  • 1-1/2 teaspoons garlic powder
  • 1 tsp. celery salt

Mix all ingredients well and cover. Refrigerate the sausage for three days, mixing well once each day. Form into 2-1/2 inch diameter rolls, and refrigerate the rolls for 2-4 hours.

Hickory Smoking Sausage



Smoke the summer sausages with hickory smoke, at 140F for two hours. Raise the smoker temperature to 160F and smoke for another two hours. Raise the temperature again, up to 175F, and smoke until the internal temperature of the sausage reaches 155F.

If your smoker can't smoke that low, smoke as close to 175F as you can until the sausage hits 155F.

post #2 of 7

I think it will be ok but I am not sure the flavor will be there. TQ is roughly 1 part cure #1, 4 parts sugar, and 8 parts salt. That should be enough to help you figure out how to break TQ down for using Cure #1. I would also add 1/2 cup NF dry milk powder as a binder, a TBS of cracked black pepper, and some onion powder. Here is my recipe for SS if you wish to try it. http://www.smokingmeatforums.com/t/100164/50-lbs-o-summer-sausage#post_558968

post #3 of 7

Yes use 1 level tsp cure #1. Your 80/20 looks right and since your not using MTQ you will need to add non iodized salt of 2 Tbs

1/2 tsp ground coriander

1/2 tsp black pepper

1/2 tsp white pepper

3/4 cup cold water

3/4 cup powder milk


Add all the dry with the water then mix into meat.


Thats how i would do it.




post #4 of 7
Thread Starter 

Well, what brought this about was, I recieved an early Christmas gift, a  pack of LEM Summer Sausage mix.....then my buddy that gave it to me kind of hinted that I couldn't come up with a better recipe and that was why he gave it to me.........76.gif So I come to the ones that know ! ! ! My friends at SMF ! ! I want to have him beg me to make him some because it's so good......LOL  Thanks

post #5 of 7

The LEM SS mix is pretty decent stuff.

post #6 of 7

I use the LEM SS kit all the time. I can't buy the individual items for what the kit costs. However after letting it set overnight in the fridge, I add 1 oz encapsulated citric acid, remix and stuff. Then into the smoker. Works everytime.

post #7 of 7


I have used the Hi-Moutain kit for summer sausage and it's pretty good to.

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