Summer Sausage?
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Posted on Friday Nov 18, 2011 at 4:48 PM  
Hey Allen or Anyone, Have you ever made summer sausage? I want to make some but really not sure on what kind of meat to start out with. I am no hunter so meat like deer, elk, turkey, etc. is out of the question. Other then what I have bought out of the store already made into a log and a friend of mine a few years ago gave me some made from deer meat is all I have ever tried.
Posted on Friday Nov 18, 2011 at 6:49 PM  
Here's one. It doesn't get stuffed into anything. I'm not sure how it will turn out. Try to find a local butcher that makes his own sausage from scratch, and see if he will sell you some Tender Quick. Otherwise, you'll probably have to find a source on the internet.

Summer Sausage
Yields: 2#

2 pounds lean ground beef
2 tablespoons Tender Quick (Morton's curing salt)
1/4 teaspoon onion powder
1/4 teaspoon dry mustard
1 cup water
2 tablespoons Liquid Smoke
1/4 teaspoon garlic salt
1 teaspoon whole black pepper

Mix thoroughly by hand and shape into 3 rolls. Chill at least 24 hours.

Bake at 250 degrees F for 2 hours on rack in broiler.
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Posted on Friday Nov 18, 2011 at 6:59 PM  
I'll try and find a few more tomorrow. I can't access some of my usual websites, thanks to this molasses-slow dail-up.

You might also try to find a copy of the cookbook titled, "Charcuturie, the Art of Curing and Preserving Meat", by Chef Brian Polcyn and John Willoughby (?). I know there will be a good one in that cookbook.
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Posted on Saturday Nov 19, 2011 at 7:24 AM  
Hey Allen, Thanks for the info. I found that book at the library so I requested it. Probably take a couple of days for it to arrive here at the library in Prattville.
Posted on Saturday Nov 19, 2011 at 10:42 AM  
I used to buy tender quick at the local grocery store.

Here's a different one. I used to make these with venison, but lean ground beef should work.

2 lbs meat
1 cup water
2 tbs tender quick
1 tsp cayanne
1 tsp nutmeg
1/2 tsp liquid smoke
1/8 tsp garlic powder
1/2 tsp black pepper

Make three logs, refrigerate for 24 hrs wrapped in plastic wrap, bake for 1 hr @ 300 degrees or smoke for 2 1/2-3 hrs.

I used to cook up a bunch of logs and wrap em in foil and put em in a freezer bag and they would last in the freezer for a long time....they were great in a deer stand or crappie fishin' with crackers for can tweak the cayanne for more or less heat..the recipe gives you a bit like it is, maybe too much for women and children, but not enough if ya like spicy.
Posted on Saturday Nov 19, 2011 at 2:21 PM  
Here's one from There are several other ones there.

2 pounds ground beef
2 tablespoons mustard seed
1 tablespoon garlic powder
2 tablespoons liquid smoke flavoring
2 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®)
1 teaspoon coarse ground black pepper


In a large bowl, mix together the ground beef, mustard seed, garlic powder, liquid smoke, curing salt, and pepper using your hands. Form into two equal logs, and wrap each one in aluminum foil with the shiny side facing the meat. Refrigerate for 24 hours.
Preheat the oven to 325 degrees F (165 degrees C). Poke small holes through the aluminum foil in the bottom of the meat rolls using a toothpick. Place on a broiler rack and fill the broiler pan with 1/2 inch of water.
Bake for 90 minutes in the preheated oven. Cool slightly, then refrigerate for 12 hours before unwrapping and serving.

Jason, that cookbook I mentioned will also have a lot of tips and tricks about dealing with the meat mixture and how to cook it. One tip I can give is, if you have a KitchenAid mixer, use that with the dough hook to mix everything with. Do that on a lower setting so you don't burn up the motor.
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Posted on Saturday Nov 19, 2011 at 3:19 PM  
Wally World sells Morton curing salt. Some times I use it. You can also buy the
Packs with the cure and spices all together for a few bucks. I always add extra black pepper corns
and mustard seed to them.
Posted on Saturday Nov 19, 2011 at 3:56 PM  
Learn something new every day. I didn't know Wally World sold TenderQuick.
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Posted on Tuesday Nov 22, 2011 at 4:53 PM  
Hey Allen, I got that book today from the library. It is very informational. Just kinda glanced through it and I have to say I will be making a few of those recipes. I am going to have to get one of those meat grinders for the Kitchenaid mixer. It will be going on my Santa's list.
Posted on Tuesday Nov 22, 2011 at 7:48 PM  
You can do what Chef Polcyn writes about, cutting and trimming the meat(s), placing the meat and grinder in the freezer, etc. IT DOES WORK! I've done it a time or two. However, if you have a dough hook for your KitchenAid, you can cheat. Wally World, and probably every other grocery store, sells ground pork. Just skip the steps about grinding. Put it in a bowl, add the seasonings/flavorings, and let it run with the dough hook for a bit.

However, being "store-bought" ground meat means that you can't guarantee what part of the pig it comes from. By grinding your own, you control what goes into the sausage.

The Chorizo recipe in that book is excellent! The closest thing I've tasted is the "Taco-Seasoned Meat" that you can sometimes find at Wally World, made by JC Potter.

There ought to be several recipes in there that call for the sausage to be cold-smoked. While they use a very expensive smoker that can chill the smoke, the time is fast approaching to cold-smoke stuff in your smoker outside. Just build a small fire, enough to create smoke, but not enough to heat the cooking chamber.
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Posted on Sunday Dec 4, 2011 at 6:24 PM  
Was about to make some summer sausage and remembered this thread. Found this It will locate the stores around you that carry the mortons tender quick.
Posted on Monday Dec 5, 2011 at 6:18 AM  
Thank you!

I put this up on my links thread for this forum.
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