15 lbs. lean beef
10 lbs. lean pork
Summer Sausage
Seasoning to taste |
Grind meat through 3/8" plate. Add seasoning. Mix thoroughly and regrind through 1/8" plate. Stuff into synthetic casing. Tie ends with twine tightly making certain product is very tight within casing.
Dry at 110ºF or until casings are dry to the touch, about 45 minutes.
Hang on smokesticks or Cookshack RibHooks.
Position sausages so that they do not touch each other or the sides of the oven. Close and latch the smoker's door. Load wood box with 8 oz. of wood. Set smoker temperature to 165ºF. Smoke-cook for 4 hours, until internal temperature reaches 145ºF, approximately 4 to 5 hours. Remove product from smoker and put into ice water until cooled, approximately 35 minutes. Wrap and refrigerate.
Recommended wood: Hickory |