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How To make Ground Beef Summer Sausage
2 Lb. ground beef
4 Tbsp. Morton Tender Quick salt
1/4 Tsp. garlic powder
1/4 Tsp. coriander seed
1/4 Tsp. basil leaves
2 Tbsp. liquid smoke
1 C. water
1/4 Tsp. ground pepper
1/4 Tsp. mustard seed
1/4 Tsp. nutmeg
Mix all ingredients together and form into 2 rolls, 2 inches in diameter (makes 4 rolls). Seal roll in aluminum foil and refrigerate 24 hours. Bake 1 hour and 15 minutes in foil at 350 degrees in broiler pan. Open the foil and drain. When cool, wrap in plastic wrap and refrigerate.
How To make Ground Beef Summer Sausage's Videos
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MeatEater Recipe: Cased Summer Sausage
Everybody likes summer sausage: from packing it into the backcountry to sharing it with guests at a fancy dinner party, this stuff is versatile. Watch as Steven Rinella demonstrates how to make cased summer sausage.
Cased Summer Sausage Recipe:
Ingredients:
8 pounds game meat (diced into 1-inch cubes)
2 pounds pork back fat (diced into 1-inch cubes)
3 ounces kosher salt (about 1/2 cup)
2 ounces dextrose (about 6 tablespoons)
2 teaspoons pink salt #1
1 1/2 tablespoons whole mustard seeds
1 tablespoon ground dry mustard
2 teaspoons garlic powder
2 teaspoons black pepper
2 teaspoons ground ginger
1 cup Fermento
1 cup water
Four 2 ½” by 18” collagen casings
Kitchen twine
Special Equipment:
Weston Meat Grinder
Sausage Stuffer
Large bowl or standing mixer
Ice
Method:
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.
You can find all the Special Equipment used for this recipe at westonsupply.com
Cooking Game: Cased Summer Sausage brought to you by Weston
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American Summer Sausage aka Cervelat. 1001 greatest sausage recipes.
Like and subscribe for more videos!
In this video we make what the book calls a traditional fermented American style Cervelat also knows as a traditional American Summer Sausage. In the book it says this sausage can go by many names summer sausage Cervelat or Thuringer.
This version of the recipe is missing some of the staples we see in fully cooked summer sausage mainly the yellow mustard seed. Overall great sausage though.
If you'd like to make this for yourself the recipe is in 1001 greatest sausage recipes:
If you'd like the exact sausage stuffer from the video here is the link:
If you feel up to it here is a link to Patreon:
If you would like a copy of Home Production of Quality Meats and Sausage here is a link:
If you guys need a grinder to get you started on your home sausage making journey here is a link:
If you guys are looking for a nice knife set here is a link:
Thanks to the Patrons:
Kate Brios
Ben Johnson
Peter Morrow
Richard Miller
Scott Roeder
Andy Eddings
Happy Sausage Making Everyone.
Delicious Sausage Fry Recipe #shorts
ingredients
Sausage 5pc
Oil 1 tbsp
Pinch of salt
Pinch of pepper powder
Saute for 5 mins
Keep aside
Oil 1 tbsp
Garlic 2 cloves
Saute for 1 mins
Tomato sauce 1 tbsp
Chilli sauce 1 tbsp
Soy sauce 1 tsp
Cook for 2 mins
Onion 2 tbsp
Capsicum 2 tbsp
Green chilli to taste
Salt to taste
Pepper powder to taste
Saute for 2 mins
Fried sausage
Mix well
Parsley
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How I make beef summer sausage - Easy!
This is a recipe I grew up with. My Grandfather used to make it. It is as easy as it is good.
Recipe:
Beef Summer Sausage
5lbs of Ground Beef
2 1/2 TSP of Mustard Seed
2 1/2 TSP Coarse Black Pepper
2 1/2 TSP Garlic Salt
2 1/2 TSP Liquid Smoke
5 TSP Kosher Salt
Mix all ingredients together and refrigerate. Remix every day for 3 days. On day 4 mix one last time and form into 3 rolls. Place in a pan that allows grease to drain at 160-170 degrees for 10 hours. Turn once.
In this video I made smaller rolls and cooked less time. I also cooked them on the pellet smoker directly on the rack.
Make it your own!
Check out more videos here: tinyurl.com/2p9h4kjb
Stuff I Use:
Spice Grinder:
Dehydrator:
AeroGarden Table Top:
AeroGarden Bounty Elite:
Kitchen Scale:
Avocado Oil:
Gloves for food handling:
Glove liners:
Awesome food storage:
Food prep and storage containers:
Simple strainer I love:
Food mill:
Food storage 16 oz:
Food storage 32 oz:
Biscuit cutters:
My favorite wireless probe thermometer:
Mortar and pestle:
Food grater:
Food tweezer/tongs:
My favorite mayo:
Made In grill press:
Insta 360 action cam:
Wagyu beef tallow spray:
Wagyu beef tallow:
1/4 sheet pans and racks:
Traeger bin for wood pellets:
Bear Mountain pellets:
Zwilling vacuum sealer kit:
Zwilling extras:
More Zwilling extras:
Vortex charcoal kettle accessory:
Jalapeño corer:
Apple peeler and corer:
Beer lime salt:
Stock pot:
Jerky Gun:
Easiest Summer Sausage Recipe
Link to Spice N' Slice on Amazon:
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Spice N' Slice seasoning packets are a great option for making summer sausage using ground meat. Not only are these packets affordable and easy to find on Amazon, but they also contain all the necessary seasonings and curing agents required for making delicious summer sausage. In this video, we will explore just how easy it is to use Spice N' Slice seasoning packets to make summer sausage using ground beef.
To make summer sausage using Spice N' Slice seasoning packets, you will need the following ingredients:
2 pounds of ground meat
1 package of Spice N' Slice seasoning
1/3 cup of water
Slice the sausage into small, bite-sized pieces and serve. Great with crackers and cheese, bread or eat it plain!
In conclusion, making summer sausage using Spice N' Slice seasoning packets is incredibly easy and straightforward. With just a few simple ingredients and some basic kitchen equipment, you can make delicious summer sausage that is perfect for snacking. The Spice N' Slice seasoning packet contains all the necessary seasonings and curing agents required for making summer sausage, making it an affordable and convenient option. So, go ahead and try making your own summer sausage using Spice N' Slice seasoning packets and impress your friends and family with your culinary skills!