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Summer Sausage Recipe 50 lbs (Semi-Dried & Unfermented) Summer Sausage is made with high quality meat cuts so that the trimmings are in good microbiological and chemical condition. Finished moisture content is low, usually 50%. A true summer sausage is a fermented product. However, it can be very expensive to get starter culture for the hobbyist.
Suggested meats include:
1. Beef Rounds 75% & Beef Fat 25%
2. Beef Chuck 40%, Pork Shoulder 30% & Pork Trimmings 30%
3. Venison lean 75% & Pork Trimmings 25%
Processing:
1. The meat will require two grindings. During the first grind, the lean meats are ground through a 3/16" plate and fat is ground through a 1/2" plate.
2. Combine the meats, add the cure mix and Zach's Summer Sausage Seasonings and mix evenly. Over-mixing should be avoided.
3. Place this mixture (not over 6 inches deep) in meat tubs to pan cure. Cover and place in a 38 - 40 degrees F cooler and hold for 2 to 4 days to develop flavor (if you have the time).
4. After curing, regrind the meat mixture through a 1/8" plate and stuff into a Fibrous Sausage Casing. Make sure there are no air pockets in the casing.
5. Allow sausages to dry at room temperature for 2 hours.
Smoking Process:
The thicker the sausage the longer time it takes to smoke. The times below are based on using a 2.5” thick casing.
1. Place the sausage in a preheated smokehouse at 110°F for 12 hours.
2. Apply a cool, dense smoke during this time.
3. Raise the temperature to 165°F and cook until the internal temperature of the sausage is 155°F. Use a meat thermometer to check the sausage. The time required depends upon the equipment used, maybe 1 to 3 hours.
4. Reduce the heat. Shower the sausage to cool it. Allow it stand at room temperature for 2 hours to develop a bloom.
5. Package and refrigerate.
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