Homemade Summer Sausage Food

HOMEMADE SUMMER SAUSAGE AKA SALAMI

Steps:

• Mix together all ingredients in a nonmetal bowl. It is easier to mix the seasoning with the water, then incorporate the meat, using your hands to distribute all spices evenly (like making a meatloaf). A note, based on a review, do not over mix the meat or it will be tough. This is true about any kind of meat, work it just enough to get every thing incorporated.
• I use an ice cream bucket and place a lid on top.
• Refrigerate for 24 hours.
• Remove from bowl and roll into 4 rolls, about 1 1/2 to 2 inches thick.
• Wrap in aluminum foil with shiny side towards meat.
• Punch tiny holes along one side and place in a broiler pan with holes down to drain out liquid.
• Bake at 325 degrees for 1 1/2 hours.
• Remove foil and rewrap in plastic wrap.
• Ready to use or freeze.

CASED SUMMER SAUSAGE

Steps:

• While keeping everything ice cold, combine game meat, pork fat, and all other ingredients (except for the Fermento and water) into a large bowl.
• Mix to combine with your hands. Work in small batches if you need to (don't be afraid to throw the meat back in the fridge or freezer, or into a cooler with ice to get chilled again.)
• Using the large die on your grinder, grind the meat mixture into the bowl set over ice. Change out the grinder die to the small die and pass the mixture through the grinder again.
• Meanwhile, dissolve the Fermento in the water and stir with a spoon. Add to the ground meat mixture and again mix with your hands (or throw in your standing mixer and mix on low using the paddle attachment) until it's all incorporated.
• Wrap the bowl with plastic wrap, pressing down on the surface to remove any air bubbles. Wrap again with plastic wrap and set it in the fridge for 2 days to ferment.
• Make a little test patty and cook it up in a saute pan to be sure you got the seasonings right. Adjust them if you didn't.
• Then, using a sausage stuffer, stuff the sausage into 2 ½-inch collagen casings (an 18" casing will hold about 2.5 pounds of sausage mixture), which make these sausages easy to transport on a hunt.
• Let rest in the fridge to dry out for 1-2 hours while you soak your wood chips and preheat your smoker. Soak a pan of apple wood chips for 20 minutes.
• Preheat the smoker to 112-130 degrees.
• Set the pan of chips in the smoker.
• Lay (or hang) the sausages in the smoker. Smoke for about 60 minutes at this temperature, then raise the temperature to 180 degrees.
• Smoke until the internal temperature reaches 150 degrees, which will take about 2-3 hours or more depending on your particular smoker and the ambient temperature. Keep filling your pan of apple wood chips if they get low.
• When the sausages are done, let them hang at room temperature for one hour to cool, then wrap well and refrigerate.
• I always make a ton and give some away to friends. If necessary, they can be wrapped and frozen for several months.

BUD'S HOMEMADE SUMMER SAUSAGE

Steps:

• 1. In a large bowl, mix all ingredients with your hands like making meatloaf. Cover and Refrigerate 24 hours. Take out and knead one more time then make 4 14x2 inch logs. Put them on a cookie sheet with 1-2 inch sides. Bake at 300 degrees for 3 hours. Take out and wrap in wax paper with aluminum foil around that. Refrigerate until well chilled. Serve by slicing and eating alone or with crackers and cheese.
• 2. NOTE: When rolling logs into shape, make sure you knead the meat and form a tight log so there's no cracks forming while baking.
• 3. IF USING VENISON: Venison is very lean. This recipe needs some fat in it so use 3 lbs venison and 2 lbs hamburger.

BUBBA'S HOMEMADE SUMMER SAUSAGE, PERFECTED

Steps:

• Knead all ingredients together, mixing completely. Cover with foil and put in fridge. Knead, re-cover, and put back in fridge for days 2-4.
• Repeat each day. On the fifth day, knead and then roll into 4-5 loaves. Place on broiler pan, and put in oven at 170-180 degrees.
• For the 75% stuff, went 180 for 9 hours. Turn every two hours.
• Remove from oven, place on wire rack, and let cool to room temperature.
• Make sure to leave a plate under the rack while it's cooling to catch the drippings (in the fridge as well).
• Once it's cooled to fridge temperature, remove from rack and put in bags.
• Freeze or keep in fridge (especially due to lowering of the curing salt).

HOMEMADE BEEF SUMMER SAUSAGE RECIPE

Steps:

• Mix 4 pounds of ground beef with Morten's Tender Quick Home Meat Cure. Cover and refrigerate overnight. If you don't have one, set a cooling rack in a baking sheet.
• Add garlic salt, cracked black pepper, and liquid smoke. Mix together until combined.
• Divide the meat mixture into four equal parts. Shape meat into four sticks, or logs.
• Line a roasting pan with aluminum foil for easier cleanup. Set sausages on a roasting pan with a wire rack.
• Preheat oven to 225 degrees. Bake sausage for 4 hours.
• Remove from the oven and cool. Refrigerate summer sausage for up to three weeks, or freeze for up to three months.
• Slice and serve with sliced cheese and crackers.

SUMMER SAUSAGE

Steps:

• In a large bowl, mix beef, curing mixture, mustard seed, garlic powder, cayenne, red pepper flakes, salt, and liquid smoke. Cover with plastic, and refrigerate for three days, mixing well once a day.
• On the fourth day, preheat oven to 200 degrees F (100 degrees C).
• Shape the mixture into five logs, and place on a wire rack over a large drip pan. Bake for eight hours, then remove to cool on paper towels. Let cool, then wrap logs individually in plastic wrap. Chill completely before slicing. They also freeze well.

HOMEMADE SUMMER SAUSAGE

Steps:

• In a large bowl, mix together the ground beef and water until well blended. Season with garlic powder, curing mixture, liquid smoke and mustard seed, and mix thoroughly. It is best to use your hands for this - like meatloaf. Form the mixture into two rolls, and wrap with aluminum foil. Refrigerate for 24 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Remove foil from the beef, and poke holes in the bottom of the rolls. Place them on a roasting rack in a shallow roasting pan to catch the drippings.
• Bake for 1 hour in the preheated oven. Cool, then wrap in plastic or foil, and refrigerate until cold before slicing.