My summer sausage recipe

Discussion in 'Recipes' started by jtuck, Dec 15, 2011.

  1. jtuck

    jtuck G&G Enthusiast

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    I promised griz I would post it so here it is:

    6lbs of meat
    1/4 cup of Tender Quik
    2 tablespoons of sugar (the original recipe from my mom calls for white, but I like to use brown sugar)
    1 tablespoon of cayenne pepper
    1 tablespoon garlic powder
    3/4 cup powdered milk
    Whole mustard seed (optional)

    Mix and cure for 24 hours. Before you stuff the sausage knead the mixture for five minutes. You can add a little artificial smoke seasoning and bake it in the oven at 325 degrees for 1 hour and 15 minutes but I prefer to cook mine in a smoker.

    Smoker instructions:

    Smoke at 140 for one hour, 160 for another hour, then 180 for two more hours, or until the internal temp of 155 degrees is reached. After you remove if from the sausages from the smoker, spray them with hot water for 15-30 seconds then place them in a cold water bath until the internal temp drops to about 100 degrees. Let it dry for an hour or two then it's ready to store.

    When I smoke my sausage I usually let it dry the first hour then add the smoke the second and third hours. If the sausage is just meat I use hickory and pecan wood, but I like the sweeter, milder taste of pecan only smoke for sausage that has the jalapenos in it.

    I also like to mix diced jalapenos and hi-temp cheese in the meat before I stuff it sometimes. It makes for a nice treat. The next thing I'm going to try smoking are snack sticks. I found a couple recipes that look really good.
    Last edited: Dec 15, 2011
  2. swedesrus

    swedesrus G&G Enthusiast

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    That is a new one on me, I think I going to try that one for my next batch.
  3. jtuck

    jtuck G&G Enthusiast

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    Here's a pic of some I smoked last night sans cheese and jalapenos:

    Attached Files:

  4. grizcty

    grizcty God, Guns, Glory Forum Contributor

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    Sorry I didn't find this when you posted it.
    Thanks for posting it.

    Sounds simple and good!

    I don't do spicy foods, but LOVE cheese in sausage.
  5. Shoobee

    Shoobee Suspended

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    I always wondered how the Italians in Italy originally did this. Now I see. The microbiology is such that the sterilization occurs within the skin by cooking it for a long time like in pasteurization. Nice recipe too.

    This is the one new thing I learned today. Thanks JTuck.

    Now I am hungry though, as well.
  6. neophyte

    neophyte Wonderment :) Forum Contributor

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    Cooks

    jtuck: Sir, this sound yum-épée, :) "have" fork n spoon :) will travel:)
  7. grizcty

    grizcty God, Guns, Glory Forum Contributor

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    :hmmm:
    Why did I know you were gonna say that!:nana:
  8. chesterwin

    chesterwin Super Moderator

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    jtuck. Sounds delicious! Thanks for the recipe/directions!
  9. oldjarhead

    oldjarhead G&G Evangelist

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    Thanks for the recipe.
    I've been thinking about trying to make summer sausage but didn't have a clue as to how.
    You helped alot.
  10. jtuck

    jtuck G&G Enthusiast

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    Come on over! We'll have us a little summer sausage feast.
  11. grizcty

    grizcty God, Guns, Glory Forum Contributor

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    Come on up and visit.
    Bring Sausage, coffee, warm clothes & ammo!
    And warm weather!:thinking:
  12. jtuck

    jtuck G&G Enthusiast

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    Griz, when you move to Florida I'll come visit you!
  13. grizcty

    grizcty God, Guns, Glory Forum Contributor

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    I WAS in Florida during the "70's", where were you at? :ponder:
  14. jtuck

    jtuck G&G Enthusiast

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    Not even a twinkle in my daddy's eye yet.
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