summersausage recipe

[jenkins]

Hi y'all. started smokin about a year or so ago and recently got into sausage making. I'm looking for a summer sausage recipe that uses regular store bought ground beef and cure #1. any help would be great

 

[jarhead]

Both are good. Good luck

[color= rgb(0, 0, 0)]AC Legg #114 Summer Sausage[/color]
the only thing I did was measure out and divide an 18oz package AC Legg #114 Summer Sausage blend into 5 (102g) equal portions
Sealed in ziplock bags, as I will most likely be doing multiples of 5 lb batches. 

I added 

2 tsp pink salt - Cure #1

2 c. Buttermilk or ice water*

2 bags summer sausage spice, mixed all up with 10 lbs coarse ground 80/20 beef chuck

Into the fridge over night. 

Next morning add 22.7 grams Binder #86

mixed well, stuffed, dried, smoked, cooked to 152°, 

shower cooled, 

hung to dry a bit, 

then back into the fridge 'til the next day. 

Notes:

AC Leggs i always add a lot more. Fresh garlic. Dehydrated onions, red pepper, etc etc, whatever the mood strikes me at the time.

Added Binder #86 for less shrinkage. 22.68 grams/10#

*ECA = 14.0 grams/10# w/o using Buttermilk.

Easy Summer Sausage
"An easy to make summer sausage that is cooked right in your oven! It is nice to give away in gift baskets, and you can add or omit spices to suit your taste."


Ingredients:
5 pounds ground beef 80/20
5 teaspoons Morton Tender Quick
1/4 cup mustard seed
3 tablespoons garlic powder     

1 teaspoon cayenne pepper
1 tablespoon red pepper flakes
1 tablespoon salt
1/2 teaspoon hickory-flavored liquid smoke (don't use if you are going to smoke it)

Directions:

1.     In a large bowl, mix beef, curing mixture, mustard seed, garlic powder, cayenne, red pepper flakes, salt, and liquid smoke. Cover with plastic, and refrigerate for three days, mixing well once a day.
2.     On the fourth day, preheat oven to 200 degrees F (100 degrees C).
3.     Shape the mixture into five logs, and place on a wire rack over a large drip pan. Bake for eight hours, then remove to cool on paper towels. Let cool, then wrap logs individually in plastic wrap. Chill completely before slicing. They also freeze well.

I stuffed into 2-1/2" x 24" fibrous casings. Used the FEC-100 with the AMNTS for heat and smoke.

 

[driedstick]

I just got the zesty summer sausage from spokane spice in Spokane Wa. and it was great comes with the cure and does 10lbs just did it with 80-20 beef and it came out great.

 

[jenkins]

Thanks for the info. Soon as I make some I'll give full report with Qview if i think to get pics