Summer Sausage

[BGKYSmoker]

Got all my dry ready for 5 pounds of summer sausage tomorrow. ECA added last. 3" collagen middles.

 

[pc farmer]

Thats a lot of stuff. Gezz

 

[BGKYSmoker]

Thats a lot of stuff. Gezz

Yeah but I'm short on some of my Owens and ps mixes.

 

[chopsaw]

Looks like you forgot the Ginger .

 

[BGKYSmoker]

Smoke rolling, hickory.

 

[smokerjim]

Looking good

 

[BGKYSmoker]

Been done for while.
Hang for couple days.

 

[BGKYSmoker]

In the cave to dry up some and get good.

 

[BGKYSmoker]

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

pH check is good.

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

Now to the freezer.

 

[smokin peachey]

Do you have a recipe to share or family secret?

 

[BGKYSmoker]

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.

 

[Brokenhandle]

Looks good Rick!

Ryan

 

[smokin peachey]

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