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make summer sausage

  • Author: Mari
  • Total Time: 7 hours (plus 24 hours fermentation time)
  • Yield: Approximately 2.2 lbs (1 kg) of sausage 1x

Description

Learn how to make summer sausage at home with this detailed guide! This smoky, savory delight combines beef and pork with classic spices, delivering a perfect balance of tangy, tender, and flavorful. Whether for snacking, charcuterie boards, or sandwiches, this recipe is a must-try for sausage lovers.

Ingredients

Scale
  • 700 g beef chuck (about 1.54 lbs)
  • 300 g pork butt (about 0.66 lbs)
  • 23 g salt (about 4 tsp)
  • 2.5 g Cure #1 (about 1/2 tsp)
  • 10 g dextrose (or glucose; about 2 tsp)
  • 5 g sugar (about 1 tsp)
  • 3 g black pepper (ground, about 1½ tsp)
  • 2 g coriander (ground, about 1 tsp)
  • 4 g whole mustard seeds (about 1½ tsp)
  • 2 g allspice (about 1 tsp)
  • 3.5 g garlic (about 1 clove)
  • 0.24 g F-LC culture (use scale)

Instructions

  1. Grind the beef chuck and pork butt through a 3/16” plate (5 mm).
  2. Mix the ground meat with salt, Cure #1, dextrose, sugar, black pepper, coriander, mustard seeds, allspice, garlic, and F-LC culture.
  3. Stuff the mixture into beef middles or fibrous casings about 60 mm in diameter. Tie off the ends tightly.
  4. Ferment at 86°F (30°C) and 85-90% humidity for 24 hours.
  5. Place the sausages in a smoker at 110°F and 70% humidity, smoking for 6 hours. Gradually increase the smoker temperature until the internal meat temperature reaches 140°F.
  6. For a drier texture, dry the sausages for 3 days at 60-70°F and 65-75% humidity or until desired weight loss is achieved.
  7. Store the sausages at 50-59°F and 75-80% humidity until ready to serve.

Notes

  • Use a precise scale to measure Cure #1 and F-LC culture to ensure safety and flavor.
  • If you prefer unsmoked sausage, cook it to an internal temperature of 160°F.
  • Homemade summer sausage can be refrigerated for up to 3 weeks or frozen for up to 6 months.
  • Prep Time: 1 hour
  • Cook Time: 6 hours
  • Category: Snacks, Appetizers
  • Method: Fermentation and Smoking
  • Cuisine: American

Nutrition

  • Serving Size: 100 g
  • Calories: 300
  • Sugar: 2g
  • Sodium: 700 mg
  • Fat: 20g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0g
  • Carbohydrates: 2g
  • Fiber: 0
  • Protein: 25 g
  • Cholesterol: 65 mg

Keywords: Summer sausage, homemade sausage, smoked sausage, fermented sausage

Find it online: https://marirecipes.com/how-to-make-summer-sausage/