Summer Sausage

[toddyboman]

So lets hear some of your homemade recipes?

I recently just did some store bought mix that turned out pretty good.....but I was curious what others had done....

[Snipe]

You can use this recipe with beef/pork mixture or venison/pork mix..

1 Tbs Ground Black Pepper

5 Tbs Salt

4 Tbs Powdered Dextrose

2 Tsp Cure #1

1 Tbs Ground Coriander

1 Tsp Ground Ginger

1 Tsp Ground Mustard

1 Tsp Ground Garlic (Opt)

6 Tbs Corn Syrup Solids

8 Lbs. Venison or Beef

2 lbs. Pork Trimmings

1 1/4 Cups Fermento

Grind meat through 1/4" plate.. Mix all the spices together and add to meat mixture.. Mix well.. Stuff into fibrous casings and rest in frig over night.

Place in smoker at around 120-130* for about a hour to dry.. Raise temp in smoker to 165* smoke for 3-4 hours.. Raise temp to 180* no wood should be added at this time.. Cook sausage till internal temp hits 152*... Pull sausage and dump into a ice bath.. Cool sausage down to internal temp 100-110*... Hang sausage in room temp for 2-3 hours to bloom.. Once bloomed to the color you desire place in frig overnight..

Next day vacuum seal each chub and freeze, They should last a year in the freezer.. Some reason mine has never lasted that long..They seem to get ate..