Tangy Summer Sausage

Ingredients

  • Beef/Pork (75/25) - 20% total fat
  • Salt 19g/kg
  • Black Pepper 4g/kg
  • Coriander 1.5g/kg
  • Garlic 8g/kg
  • Mustard Seeds 4g/kg
  • Sugar 12g/kg
  • Pink Salt 3g/kg (check this)
  • NaErythorbate 0.5g/kg
  • Encapsulated citric acid 15g/kg
  • Milk Power 10g/kg
  • Beer 20g/kg
  • Water 80g/kg

    • Directions

    1. Start with very cold meat.
    2. Add dry ingredients (except citric acid).
    3. Grind meat using a (#8) grate.
    4. Freeze for 30 minutes.
    5. Do a second grind using a (#8) grate.
    6. Add wet ingredients.
    7. Mix until well combined and "sticky" (5-8 minutes).
    8. Add encapsulated citric acid and mix in (don't over mix).
    9. Stuff into fibrous casings (2.5" by 20" - 3#).
    10. Hold casing tight to ensure well packed and no air.
    11. Tie off end being sure to remove air.
    12. Place in refrigerator for 5 days.
    13. Smoke.
    14. For 30 minutes (to dry).
    15. For 2 hours.
    16. For 2 hours.
    17. Until internal temp is 152-155 (can take 5-6 hours).
    18. May need to increase temp for last hour or so.
    19. Put in ice bath for 15 minutes.
    20. Let hang at room temp to dry for 1 hour.
    21. Leave in refrigerator for 24 hours.
    22. G per 11.3 kg.
    23. Category.
    24. Meat.
    25. Keywords.
    26. Recipe Calcs.
    27. Lbs = 2.7 kg.
    28. G salt.
    29. G pepper.
    30. G coriander.
    31. G garlic.
    32. G mustard seeds.
    33. G sugar.
    34. G pink salt.
    35. G NaErythorbate.
    36. G citric acid.
    37. G milk powder.
    38. G beer.
    39. G water.
    40. Adapted December 23, 2024.

    Category

  • Meat

    • Keywords

  • Recipe Calcs
  • 6 lbs = 2.7 kg
  • 51.3 g salt
  • 10.8 g pepper
  • 4 g coriander
  • 10.8 g garlic
  • 10.8 g mustard seeds
  • 32,4 g sugar
  • 8.1 g pink salt
  • 1.4 g NaErythorbate
  • 27 g citric acid
  • 27 g milk powder
  • 54 g beer
  • 216 g water
  • Adapted December 23, 2024

    • C u i s i n e S c h u l z