I pieced together this recipe from here at SMF. My suggested changes are in blue. I thought it should have been spicier.
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 (add at least 2 more Tbls)
- 10 tsp (or 3 Tbls and 1 tsp) cracked black pepper (add at least 3 more Tbls)
- 3 tsp (1 Tbls) cayenne pepper
- 2 oz dried buttermilk
- 2 Tbls whole mustard seed (double this)
- 1 Tbls whole peppercorns (leave this but definitely add more CBP)
- 1 cup cold water (hold the water if you don’t use casings)
Dissolve the Tender Quick in 1 cup of cold water. In a large bowl, add the TQ water to the ground beef with all of the other ingredients and mix for 10 minutes or until the mixture gets really sticky. Stuff into 1 or 3 lb mahogany fibrous casings. Stuff them tight. If you’re not using casings, shape the meat into little meat loafs.
Smoke the summer sausage using your favorite wood (hickory, oak or pecan are good ones for this recipe). Start your smoker at a low temp, around 140 degrees. Increase the temp 10 degrees every hour until you reach 180 degrees. You want an internal meat temperature of 155-160 degrees. It took me around 6 hours for the 1 lb casings and about 8 for the 3 lb ones. Remove the summer sausage from the smoker and cool immediately in the refrigerator for several hours. Vacuum pack and put in the freezer.
My kids highly recommend adding some cheese to this recipe!!!