Summer sausage on the Bronco

[broozer]

My usual recipe, but kicked up with some added cayenne:

 

[broozer]

 

[jkc64]

Looks like some good eats

 

[Fueling Around]

Nice
Love the ample mustard seed. What's your recipe?

 

[jcam222]

Looks great. I plan on adding mustard seed to my next batch. What meat and meat / fat ratio did you use?

 

[broozer]

Nice
Love the ample mustard seed. What's your recipe?

3 lbs. 85/15 ground beef
2 Tbsp. cracked black pepper
2 Tbsp. kosher salt
2 Tbsp. dark brown sugar
2 Tbsp. mustard seed
1 Tbsp. garlic powder
1 teaspoon cayenne pepper
1 teaspoon liquid smoke
3/4 teaspoon cure #1 in 3/4 cup cold water for mixing
slow smoke to 155˚ internal with your choice of wood

 

[bill ace 350]

Those look perfect!

 

[BrianGSDTexoma]

Oh Man those look good. Nice job!

 

[chopsaw]

Those look great . Love the color . I'd like to see a cut shot cooled down .
Nice job on that .

 

[broozer]

Those look great . Love the color . I'd like to see a cut shot cooled down .
Nice job on that .

Thanks; here you go:

 

[chopsaw]

here you go:

Thanks ! I wanted to see the lean to fat on 85 / 15 .
I also like to look for the outward pressure from stuffing .
Just comparing notes , and always learning .
Really nice job on that .

 

[Fueling Around]

Thanks for sharing the recipe.
My first try a couple weeks ago wasn't as pretty, but the flavor was a touch flat.

 

[Brokenhandle]

That looks tasty!

Ryan

 

[chopsaw]

flavor was a touch flat.

Sprinkle a little salt on a slice . I know you're reducing , or going low salt . If it wakes up , that would tell you it might be the salt percentage and maybe help you adjust it for next time .
Maybe some garlic or nutritional yeast .

 

[Fueling Around]

Sprinkle a little salt on a slice . I know you're reducing , or going low salt . If it wakes up , that would tell you it might be the salt percentage and maybe help you adjust it for next time .
Maybe some garlic or nutritional yeast .

Most new recipes I try are a little flat.
That's why I was hoping broozer would share the recipe. The eye appeal was that of the home made SS I remember from my youth with lots of mustard seed and flakes of pepper.
I used the 2 guys and a cooler easy summer sausage but subbed TSM Fermento for the ECA. I did use the nutritional yeast and jury is still out on that.
I normally use 0.1% MSG in all my sausage, but decided to try sodium I&G this time.

If I add a sprinkle of salt, all I taste is salt.