I’ve had this recipe for about 5 yrs and I’d never made summer sausage before. I was a little worried it wouldn’t turn out. The recipe is from my favorite butcher shop & they closed about 10 yrs ago.
I deboned an 8#pork butt and put it thru the grinder just once. I had 20# of 90/10 ground beef & ran that thru the grinder again too with the pork.
Then I seasoned it, mixed it by hand 4 times, stuffed the casings. Set in the fridge for 24 hrs
Hung them in the wood fired fridge smoker. Really low temps the first two hours (135f)
Slowly worked up to 160-170smoker temp.
Rotated the meat after 3 hrs, then every other hour.
Final internal temp of 150 degrees at the 8 hr mark.
Put in ice cold water bath for 15 minutes then hung in the 55 degree garage for 1 1/2 hrs.
Put in a tub and in the fridge - cut one open and it was perfect. I couldn’t be happier with the first summer sausage. Bonus that it’s a recipe I grew up eating.
I deboned an 8#pork butt and put it thru the grinder just once. I had 20# of 90/10 ground beef & ran that thru the grinder again too with the pork.
Then I seasoned it, mixed it by hand 4 times, stuffed the casings. Set in the fridge for 24 hrs
Hung them in the wood fired fridge smoker. Really low temps the first two hours (135f)
Slowly worked up to 160-170smoker temp.
Rotated the meat after 3 hrs, then every other hour.
Final internal temp of 150 degrees at the 8 hr mark.
Put in ice cold water bath for 15 minutes then hung in the 55 degree garage for 1 1/2 hrs.
Put in a tub and in the fridge - cut one open and it was perfect. I couldn’t be happier with the first summer sausage. Bonus that it’s a recipe I grew up eating.
