I was mistaken. The recipe I use is not from Rytek's Great Sausage Recipes and Meat Curing, it is from Ruhlman & Polcyn's Charcuterie. Not sure if you wanted 100% beef or if some pork is OK? This recipe uses beef and pork.
The only change I made to the recipe as written in Charcuterie was to substitute citric acid for Fermento and add the optional cheese.
- 3 lbs lean beef (stew beef, chuck roast, round), fat and sinew removed.
- 1.5 lbs pork butt
- 1.5 oz (40 g) Kosher salt
- 1 oz. (30 g) Dextrose
- 1 tsp. (6 g) Cure #1
- 9 g Encapsulated Citric Acid (I have no idea what the tsp. measurement would be. 1.5 oz [42.5 g] is enough to do 25 lbs.)
- 4 tsp. (16 g) Coleman's dry mustard
- 1.5 tsp. (4 g) gr. coriander
- 1 tsp. (2 g) garlic powder
- 8 oz. pork back fat, diced
- 8 - 12 oz. cubed cheese of your choice (optional)
- Combine the beef, pork, salt, dextrose, and cure and toss to mix well.
- Grind through a large plate
- Add the mustard, coriander, garlic powder and mix well. Fold in the diced fat.
- Pack mixture into a container, pressing out any air pockets. Tightly cover with plastic wrap and refrigerate for 2 days.
- Regrind mixture through small die.
- Saute a bite-sized portion and adjust seasoning if necessary.
- Add the encapsulated citric acid and cheese (optional) and mix well.
- Stuff the sausage into desired casings.
- Hang at room temp 1-2 hours to allow the sausage to dry. A fan circulating the air is helpful
- Add sausage to 130 F smoker and continue to dry for 1 hour or until casing is dry and somewhat sticky.
- Gradually increase temp by 10 F per hour until 160-170 F is attained.
- Smoke until internal temp reaches 152 F.
- Place in an ice bath until internal temp is below 100 F.
- Hang at room temp to bloom for several hours, then refrigerate overnight.
I like to use beef middle casings for my summer sausage. They are the perfect size to fit on a cracker and I like their hand-made/rustic appearance. They are also a lot cheaper than the collagen casings. The collagen are easier to use, very strong, and make a uniform finished product if you like that commercial look.
I looked in Rytek's book and the index listed several recipes under Summer Sausage. The only one that was 100% beef was called Lebanon Bologna. The recipe uses a 50 hour cold smoke, plus more warm smoking to finish. If you are interested and don't have the book, let me know.