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Summer sausage in muslin bags.
I have a recipe for old time no refrigeration needed.it is for a big batch but can be broken down.from St. Jacobs Ontario area.it gets cold smoked not hot about 90 degrees f for 5-7 days.66lb beef. 33lb pork side meat.64oz picking salt. 8oz pepper.8oz sodium nitrate.48oz sugar.mix well and stuff...- goldeneagle
- Post #40
- Forum: Sausage
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Old time summer sausage recipe
Here is an old time summer sausage resapy 66lb ground beef 33 lb side pork 64oz salt. 8oz ground pepper. 8oz sodium nitrate. 48 oz sugar. Mix well and stuff into cotton cassing about as thick as your wrist.hang in a cool but not freezing space for 3-4 days then smoke cool smoke at about 90...- goldeneagle
- Post #5
- Forum: Sausage
