BGKYSmoker
Nepas OTBS #242
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Got 9oz of fresh back fat weighed.
Mixed kosher with cure #2. In container with lid for 2 weeks...Stay tuned.
You can reduce this recipe down for a 5lb batch like I did here.
SEE NOTE 2.
Dry-cured old style summer sausage
10 lbs
6lb pork butt
3 lb lean beef
1 ln pork back fat
7.5 Tb non iodized salt
1 1/2 cup fermento
2 tsp cure 2...SEE NOTE 1....SEE NOTE 1....SEE NOTE 1
3 Tb powdered dextrose
3 Tb corn syrup solids
1 Tb ground black pepper
1 Tb ground mustard seed
1 tsp ground ginger
1 tsp granulated garlic
2 LBS. OF BACK FAT
1/2 cup Instacure No. 2
1-3/4 cups salt
NOTE 1: Reserve 2 tsp of the cure 2 for the above recipe.
NOTE 2: HALF ALL OF THE ABOVE FOR A 5 LB BATCH.
Before making this summer sausage, you must first dry-salt the back fat for 2 weeks in order for the cure it properly. The back fat should be held at 38-40* using the salt/cure of, 1/2 cup cure 2 and 1 3/4 cup salt.
Rub the entire piece of back fat with the salt/cure and place in a cool area for 2 weeks. Rub all the mix on all sides of the fat. You can use a container if you wish. After the fat is cured brush the salt cure off with a brush….DO NOT RINSE THE SALT OFF.
Grind the fat with a 3/16 plate…COLD FAT…Grind the beef and pork butt with a 1/4 plate. Mix the fat with the meat, add all the dry and mix well until you have a sticky even distribution. Pack the meat mix tightly into a tub or container making sure there are no air pockets in the meat pack. Cover the meat and place in cooler at 38-40* for at least 4 days but no longer than 6 days. Stuff the mix into 3 1/2” s 24” protein-lined collagen casings or 3 1/2” beef middles. Hang the SS in your dry area or dry fridge at 43-50* for 60-70 days with a humidity of 70-80%
Enjoy
Mixed kosher with cure #2. In container with lid for 2 weeks...Stay tuned.
You can reduce this recipe down for a 5lb batch like I did here.
SEE NOTE 2.
Dry-cured old style summer sausage
10 lbs
6lb pork butt
3 lb lean beef
1 ln pork back fat
7.5 Tb non iodized salt
1 1/2 cup fermento
2 tsp cure 2...SEE NOTE 1....SEE NOTE 1....SEE NOTE 1
3 Tb powdered dextrose
3 Tb corn syrup solids
1 Tb ground black pepper
1 Tb ground mustard seed
1 tsp ground ginger
1 tsp granulated garlic
2 LBS. OF BACK FAT
1/2 cup Instacure No. 2
1-3/4 cups salt
NOTE 1: Reserve 2 tsp of the cure 2 for the above recipe.
NOTE 2: HALF ALL OF THE ABOVE FOR A 5 LB BATCH.
Before making this summer sausage, you must first dry-salt the back fat for 2 weeks in order for the cure it properly. The back fat should be held at 38-40* using the salt/cure of, 1/2 cup cure 2 and 1 3/4 cup salt.
Rub the entire piece of back fat with the salt/cure and place in a cool area for 2 weeks. Rub all the mix on all sides of the fat. You can use a container if you wish. After the fat is cured brush the salt cure off with a brush….DO NOT RINSE THE SALT OFF.
Grind the fat with a 3/16 plate…COLD FAT…Grind the beef and pork butt with a 1/4 plate. Mix the fat with the meat, add all the dry and mix well until you have a sticky even distribution. Pack the meat mix tightly into a tub or container making sure there are no air pockets in the meat pack. Cover the meat and place in cooler at 38-40* for at least 4 days but no longer than 6 days. Stuff the mix into 3 1/2” s 24” protein-lined collagen casings or 3 1/2” beef middles. Hang the SS in your dry area or dry fridge at 43-50* for 60-70 days with a humidity of 70-80%
Enjoy
