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Another Summer Sausage

post #1 of 9
Thread Starter 
Making a last minute summer sausage for new years eve......

6 lb 80/20 beef
3 tablespoons Morton Tenderquick
3 teaspoons black pepper
3 teaspoons garlic powder
3 tablespoons mustard seed
3 tablespoons crushed red pepper
2 tablespoons cayenne pepper
2 tablespoons whole black peppercorns
1 cup red wine

Will let sit overnight and fry a small piece tomorrow night, might be light on the garlic.

Then back on the fridge for 2 more days for before a smoke session using my new AMNPS with hickory. Pics later, of I can post them from my phone, PC died....
post #2 of 9

Recipe looks good Bill... I'm in........:popcorn

post #3 of 9
Thread Starter 
Fry tested. I'm leaving it alone. Nice flavor with nice amount of heat.
post #4 of 9

Have a good smoke !

post #5 of 9

I will be waiting

post #6 of 9

yep...sounds good.....looking forward to some money shots......Willie

post #7 of 9
Thread Starter 
Turned out ok. Definitely not my best. I think I had too much cayenne pepper. Not too much heat, too much pepper flavor if you know what I mean.... anyways, I ran into the commissary today, and they had pork belly for $1.63 a pound, so picked up 10 pounds..... mixed up some Pop's brine and curing them now.....
post #8 of 9

Hmmmmm Thought the recipe looked good. ...... been there done that many times......

 

These were good. Going to add some F-LC culture to these the next time I make them for some tang

 

http://www.smokingmeatforums.com/t/115702/my-salami-kickoff-to-the-new-year-finished

post #9 of 9
Thread Starter 
Thanks. I don't know but it definitely has something to do with the pepper flavor. I bought it at a bulk food store, as opposed to the name brands I normally use.
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