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[MOPAR10R/T]

Let's hear it for PORK!...

SMOKED SUMMER SAUSAGE RECIPE

This recipe is for a 3 pound batch which is about the size of one fibrous casing.

PORK *.........................2 lb
BEEF **.......................1 lb
cultured buttermilk..........¼ cup
powdered milk................¼ cup
Salt........................30 grams
Pepper.......................3 tsp
Coriander ....................1 tsp
Prague #1 (Summer).........3/4 tsp
Granulated Garlic............1 tsp
Mustard Seed, Ground.........1 tsp
Nutmeg, Ground...............½ tsp

Measure out and mix the above dry ingredients into a small bowl and set aside.

Cut meat into 1 inch chunks and chill in freezer for 30-45 min.

Grind meat through a 3/16 inch plate.

Mix in spices and buttermilk.

Chill in freezer for 30-45 minutes.

Grind again through 3/16 inch plate.

Chill again for 30-45 minutes.

Roll into 12 oz logs on a sheet of wax paper dusted with a few tbsp of flour (I prefer oat flour). Dust hands with flour.

Ferment at room temperature 16-24 hours.

Smoke to about 165-180*F. Lower temp for moister sausage; higher temp for dryer, hard sausage.

* I used pork loin with a ¼ in layer of back fat on top
** I used beef chuck with moderate fat marbling plus a few chunks of suet from trimming it