I was out of Summer Sausage and was making a batch. I decided to do a video on the smoke.
I started with 500 grams (1.1 pound) of lean ground beef (you can use any game you like) and 500 grams (1.1 pound) of cubed pork shoulder. I put them in the freezer for about 1 1/2 hours to freeze the surface a little crispy. I ground the pork through the medium plate on my KitchenAid.
I put the meat in the fridge for 1/2 hour to chill.
I mixed together my seasoning mix into a slurry:
3 g (2.2 ml)(1/2 tsp) Pink Salt #1
18 g (12 ml)(2 1/2 tsp) table salt
2.7 g (5 ml) (1 tsp) coarse pepper
5.4 g (5 ml)(1 tsp) sugar
3.7 g (5 ml)(1 tsp) garlic powder
3.5 g (4 ml)(3/4 tsp) mustard seed
2.5 g (3 ml)(1/2 tsp) onion powder
1.8 g (3 ml)(1/2 tsp) nutmeg
0.7 g (3 ml)(1/2 tsp) dried basil
1.2 g (3 ml)(1/2 tsp) coriander seed
0.2 g (1 ml)(1/4 tsp) dried marjoram
50 ml (1/4 cup) ice water
I put the meat on a tray and poured the slurry over the meat and mixed it well for 3 or 4 minutes.
I put the meat in the fridge for 1/2 hour to chill.
I put the meat in the bowl of my KitchenAid with the paddle attachment and beat for about 4 minutes, until the meat was almost a paste with a few chunks in it.
I put the meat in the fridge for 1/2 hour to chill.
I stuffed the meat into 2 1/2 inch fibrous casings that I had soaked in hot water.
I put my temperature probe from my remote thermometer in one of the chubs and tied them off.
I put the chubs in the fridge for 2 days to let the seasonings blend.
I fired up my WSM Mini to 140 F and smoked the chubs for one hour. I upped the heat to 150 F, then 160 F and 170 F, smoking for one hour each. I increased the heat to 180 F.
I smoked at 180 F until the internal temperature was 155 F. I plunged the chubs into ice water for 15 minutes to stop the cooking process and then let them sit on the counter at room temperature for 2 hours.
I let them sit for a day before slicing into them.
Here is the video:
The Verdict
I really like this version. It is old style without and additives except the pink salt #1. It has a great flavour with a touch of tang. It is my go to Summer Sausage.
Disco
I started with 500 grams (1.1 pound) of lean ground beef (you can use any game you like) and 500 grams (1.1 pound) of cubed pork shoulder. I put them in the freezer for about 1 1/2 hours to freeze the surface a little crispy. I ground the pork through the medium plate on my KitchenAid.
I put the meat in the fridge for 1/2 hour to chill.
I mixed together my seasoning mix into a slurry:
3 g (2.2 ml)(1/2 tsp) Pink Salt #1
18 g (12 ml)(2 1/2 tsp) table salt
2.7 g (5 ml) (1 tsp) coarse pepper
5.4 g (5 ml)(1 tsp) sugar
3.7 g (5 ml)(1 tsp) garlic powder
3.5 g (4 ml)(3/4 tsp) mustard seed
2.5 g (3 ml)(1/2 tsp) onion powder
1.8 g (3 ml)(1/2 tsp) nutmeg
0.7 g (3 ml)(1/2 tsp) dried basil
1.2 g (3 ml)(1/2 tsp) coriander seed
0.2 g (1 ml)(1/4 tsp) dried marjoram
50 ml (1/4 cup) ice water
I put the meat on a tray and poured the slurry over the meat and mixed it well for 3 or 4 minutes.
I put the meat in the fridge for 1/2 hour to chill.
I put the meat in the bowl of my KitchenAid with the paddle attachment and beat for about 4 minutes, until the meat was almost a paste with a few chunks in it.
I put the meat in the fridge for 1/2 hour to chill.
I stuffed the meat into 2 1/2 inch fibrous casings that I had soaked in hot water.
I put my temperature probe from my remote thermometer in one of the chubs and tied them off.
I put the chubs in the fridge for 2 days to let the seasonings blend.
I fired up my WSM Mini to 140 F and smoked the chubs for one hour. I upped the heat to 150 F, then 160 F and 170 F, smoking for one hour each. I increased the heat to 180 F.
I smoked at 180 F until the internal temperature was 155 F. I plunged the chubs into ice water for 15 minutes to stop the cooking process and then let them sit on the counter at room temperature for 2 hours.
I let them sit for a day before slicing into them.
Here is the video:
The Verdict
I really like this version. It is old style without and additives except the pink salt #1. It has a great flavour with a touch of tang. It is my go to Summer Sausage.
Disco
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