hey everyone,im new to this forum,its very cool...
would anyone have a traditional dry aged menonite summer sausage recipe?ive been looking everywhere
I have been trying to come up with a recipe for Smoked Farmers /Mennonite sausage for the last year also. Can't seem to even find out if there is a difference between Farmers and Mennonite sausage. Not much information available online .
As for your request for dry aged Mennonite summer sausage ...Good Luck .in my reading i have not seen anything close to that.
I even broke down and purchased pre-mix mennonite sausage spice last week from Stuffers Supply in Langley B.C. and made a batch up. (not much info on label- modified corn starch, salt, sugar ,spices -no real give away of info) Was very happy with the results. Tasted just like the Harvest brand of farmers smoked sausage made in Manitoba .and sold thru out western Canada.
I think that it was the cold smoking that made the sausage. Did 6hr cold smoke day1 (hickory& apple blend pellets). Rested overnight then another 6hr warn smoke till 130* internal and a steam finish to 152* internal.
A friend gave me a tag from some smoked farmers sausage made in Medicine Hat . Alberta, Ingredient list was Pork, beef,salt,pepper sugar,garlic,smoke,Sodium nitrite,
Here is recipe that i worked out after doing a couple of batches and trying to get the right taste.
10lb pork ,beef mix
65gr sea salt
2 level tsp cure#1
6 gr ground black pepper
8 gr ground white pepper
3 Heaping TBS brown sugar (never weighed)
1 tsp garlic powder Or may be omited
Grind Medium plate, and stuff into 35mm casings .Can make rings or traditional links about 6-8 in long.
Cold smoke for 6+ hr and allow to rest overnight . Next day smoke at 130* and continue ramping temp up hourly for another 4-6hr or longer.
You can go to internal of 152* or finish in 180* water bath till internal 152*.
I hope this is a little bit of help to you.