Summer Sausage

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BGKYSmoker

Nepas OTBS #242
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Dec 25, 2010
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Rineyville, KY
Got all my dry ready for 5 pounds of summer sausage tomorrow. ECA added last. 3" collagen middles.

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In the cave to dry up some and get good.

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Christmas Day.
Time to cut the ends off, slice, taste and check pH.

ssauageeca.JPG



pH check is good.
ssausageeca1.JPG



I cut the ends so the casing wont put a hole in the vac bags.
ssausageeca2.JPG


Now to the freezer.
 
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Do you have a recipe to share or family secret?
Me with secret recipe?
Baaaaahaaaahaaa

Easy smeasy.
5 lbs

1135 g pork shoulder lean pork will also work....You can use all beef if you want.
567.5 g lean beef
567.5 g pork pack fat
38.59 g kosher salt
5.67 g cure 1
11.35 g granulated sugar
6.81 g cracked black pepper
5.67 g ground coriander
3.41 g garlic powder
13.62 g mustard seeds (opt)
3.41 g ground all spice
1.36 g ground nutmeg
11.35 g Braggs nutritional yeast..Find in the baking section
22.7 g ECA, ADD LAST DURING THE FINAL STAGES OF MIXING AND BEFORE STUFFING, DO NOT LET THIS REST OVER NIGHT IN THE FRIDGE, YOU WILL NEED TO SMOKE WITHIN 1 HOUR AFTER ADDING.
1.82 g Sodium Erythrobate this is a cure accelerator
179.33 ml ice cold water
Collagen or fibers casing 76mm (3inch) or whatever size you have.
 
Me with secret recipe?
Baaaaahaaaahaaa

Easy smeasy.
5 lbs

1135 g pork shoulder lean pork will also work....You can use all beef if you want.
567.5 g lean beef
567.5 g pork pack fat
38.59 g kosher salt
5.67 g cure 1
11.35 g granulated sugar
6.81 g cracked black pepper
5.67 g ground coriander
3.41 g garlic powder
13.62 g mustard seeds (opt)
3.41 g ground all spice
1.36 g ground nutmeg
11.35 g Braggs nutritional yeast..Find in the baking section
22.7 g ECA, ADD LAST DURING THE FINAL STAGES OF MIXING AND BEFORE STUFFING, DO NOT LET THIS REST OVER NIGHT IN THE FRIDGE, YOU WILL NEED TO SMOKE WITHIN 1 HOUR AFTER ADDING.
1.82 g Sodium Erythrobate this is a cure accelerator
179.33 ml ice cold water
Collagen or fibers casing 76mm (3inch) or whatever size you have.
Thanks
 
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