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Summer sausage w/Garlic

post #1 of 7
Thread Starter 

I have been making regular summer sausage for a while now but everyone keeps asking me to make a garlic summer. Looking for advice on how much garlic to add and whther to add garlic powder or fresh???? Thanks!!

post #2 of 7

My personal opinion is to use GRANULATED garlic and not powdered or fresh.  That's what I use.  How much?  Geez...that's kind of subjective.  Let's start with how big of a batch and how much garlic (gran/powdered/fresh) are you using?

post #3 of 7
Thread Starter 

I'm going to be making a 10# batch. I've seen some recipes say 1t while others say 3T. I was leaning towards granulated as well.

post #4 of 7

disregard my stupid reply.

post #5 of 7

I take it back!  

My last batch was 10 lbs.  Here's the recipe for the mix:


For 10 lbs. of ground beef, add:

  • ¼ cup plus 1 Tbls Morton’s Tender Quick cure
  • 10 tsp (or 3 Tbls and 1 tsp) granulated garlic
  • 10 tsp (or 3 Tbls and 1 tsp) cracked black pepper
  • 3 tsp cayenne pepper
  • 2 oz dried buttermilk
  • 2 Tbls whole mustard seed
  • 1 Tbls whole peppercorns
  • 1 cup cold water (hold the water if you don’t use casings)
post #6 of 7

You could try adding an extra tablespoon or two of garlic.  Maybe double it if you really want more garlic flavor.  Personally, I'd also try to balance the other flavors by adding some additional CBP and whole mustard seed.  Maybe a little granulated onion, too.

post #7 of 7

Stayhot, I have had great results with these guys seasonings, never had a bad batch yet,,,,


Good luck and let us know how it comes out. 


A full smoker is a happy smoker 



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