I have been making Andouille, pepperoni, snack sticks, which are all spicy. She Who Must Be Obeyed isn't big on spicy so I decided to try some Summer Sausage. I did a lot of research and made up a mix with traditional seasonings in a blend I though I would like.
The ingredients are (all ounces are by weight):
1350 grams (3 pounds) lean beef (I got some eye of the round on sale).
560 grams (1 1/4 pounds) pork butt
250 grams (1/2 pound) pork fat
30 grams (1 ounce) Kosher salt
6 grams (0.2 ounce) Prague powder #1
75 grams (1 1/2 ounce) Fermento
5 grams (0.2 ounce) dry mustard
4 grams (0.2 ounce) paprika
4 grams (0.2 ounce) garlic powder
3 grams (0.1 ounce) ground coriander
25 grams (1/2 ounce) powdered milk
50 ml cold water
15 ml corn syrup
I was able to get a deal on a pork picnic shoulder. So I cut the thickest part of the fat off, boned it and cubed it. I had a lot more than I needed for this recipe but I am making breakfast sausage after this.
I cut the beef up into cubes and weighed out the fat from the trimmings.
Every thing was ground through the Kitchen Aid on the medium plate. I have usually used the fine plate so this will be interesting.
I put the meat in the fridge to cool again and put 2 1/2 inch FB casings into warm water to soak.
I mixed all the dry seasonings together in one bowl and the water and syrup in another.
I mixed the wet and dry ingredients in the mixing bowl. I added the meat and stirred with my hands for several minutes.
It all went into the fridge for an hour to make sure it was cool. I also put my grinder container outside (it is about freezing outside) to get cold.
While they were chilling, I did a fry test. I liked the seasoning blend. I was a little worried about my own blend as I have never tried this before so that was a relief.
I stuffed the FB casings and tied the end of one off with my meat probe in the end of one.
The stuffed casings went in the fridge overnight.
The next day, I fired up the Bradley with a mixture of apple, pecan and hickory pucks. I gave it two hours with no heat during which the heat in the Bradley went to 100 F just from the puck lighter. Then I set it to 130 F for an hour. 140 F for an hour. 150 F for an hour. 160 F for an hour and then it took over 2 hours at 170 F to get to an internal temperature of 152 F. I pulled it and put it in cold water to stop the cooking.
I put it in the fridge overnight and cut into it the next morning.
This turned out great. It has a nice firm texture without being rubbery. The casing peeled off easily. The taste was a good beef flavour with the sour undertones of summer sausage and a nice smoke flavour. Even She Who Must Be Obeyed liked it! I will be making this again.