Summer sausage question

[darlingdoll]

A friend wants to make summer sausage and I need a good recipe. I don't have access to any of those Prague powders. I can get Mortons Tender Quick. Thank you.

[TJ Buffalo]

One of several that I've seen in looking around the net:

Endless Summer Sausage

Makes about 5 pounds

Robust seasonings and long, slow cooking in the oven make this a fine-textured, flavorful sausage that cries out for a good homemade mustard and crusty bread.

5 pounds ground beef chuck
3 tablespoons curing salt (such as Morton�s Tender Quick)
1/2 cup dry red wine
1 tablespoon pressed garlic
2 tablespoons each chopped rosemary and sage
3 tablespoons chopped sweet marjoram
1 tablespoon freshly ground black pepper
1 tablespoon red pepper flakes, or 2 tablespoons minced fresh jalape�o or Serrano chiles
2 tablespoons fresh ground, toasted coriander seed
4 tablespoons brown sugar

Mix ingredients with your hands. Grind the mixture in a meat grinder or food processor. Cover and refrigerate for 24 hours, remixing with your hands 2 or 3 times.

Divide the meat into 8 portions and roll each into a long, narrow log. Rinse 8 pieces of cheesecloth in hot water to remove lint, press dry in a terry towel, then moisten liberally with vegetable oil. Roll each log in a double thickness of cheesecloth, then rub with more oil. Bake the logs on a rack at 250 degrees, turning occasionally to keep them round, for 4 hours, or until a meat thermometer shows an internal temperature of 160 degrees. Remove from the oven; remove the cheesecloth when cool and pat the sausages dry with paper towels if necessary. Refrigerate for as long as 10 days, or freeze, double-wrapped.

Serve at room temperature.

[Big Guy]

Summer Sausage



10 # Meat, 5 lbs venison, 5 lbs. pork
5 TBS salt
3 TBS. Tender Quick
2 TBS. Onion Powder
2 TBS. Garlic Powder
2 TBS. Black Pepper coarsely ground
1 TBS. Mustard Seed
2 TBS. Sugar
2 tsp. Nutmeg
2 tsp. Basil
2 tsp. Coriander Seed
1 cup ice water
1/2 Cup Soya Protien Concentrate

Grind all meats thru a 3/16� plate. Add spices and ice water. Mix well then regrind thru 3/16� plate. Refrigerate for 48 hrs.
Stuff into cloth casings 4� x12�
Place in Smoker at 130 degrees F. for 2 Hours. No smoke.
turn smoker up to 150 smoke for 4 hrs. with a heavy smoke
Increase smoker to 200 and smoke for approx. 1 hr until internal temp is 150
Shower with cold water and hang at room temp for a couple of hours.
Refrigerate overnight.