My original post to this thread was lost/deleted when the new forum format changed. I'm editing it and bringing it back.
Boykjo's summer sausage
Steps
1. Add 5 lbs "FRESH" lean ground hamburger ( I used 90/10 LGB)
2. Add 3.5 tsp Mortons tender quick
3. Add 2 1/2 tsp garlic salt
4 .Add 2 1/2 tsp ground pepper
5. Add 1/2 tsp cayenne pepper
6. Add 1 tsp liquid smoke
7. Add 1/2 oz or 14g cultured buttermilk
8. Add 1 tsp black peppercorns
9. 1 tsp mustard seed
Mix all ingredients 1-9 and set in fridge for 24 hrs. Add steps 2 through 9 into the meat again and mix. let sit in fridge for another 24 hrs. fill into fibrous non edible casings and smoke til internal temp reaches 155 degrees.
Boykjo's summer sausage
Steps
1. Add 5 lbs "FRESH" lean ground hamburger ( I used 90/10 LGB)
2. Add 3.5 tsp Mortons tender quick
3. Add 2 1/2 tsp garlic salt
4 .Add 2 1/2 tsp ground pepper
5. Add 1/2 tsp cayenne pepper
6. Add 1 tsp liquid smoke
7. Add 1/2 oz or 14g cultured buttermilk
8. Add 1 tsp black peppercorns
9. 1 tsp mustard seed
Mix all ingredients 1-9 and set in fridge for 24 hrs. Add steps 2 through 9 into the meat again and mix. let sit in fridge for another 24 hrs. fill into fibrous non edible casings and smoke til internal temp reaches 155 degrees.
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