Frank's Recipes! Summer Sausage 1

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Summer Sausage 1

6 pounds beef chuck including about 1 pound fat, cubed
4 pounds pre frozen or certified pork including about 1/2 pound fat, cubed
5 tablespoon salt
2 tablespoon sugar
1 tablespoon white pepper
2 tsp crushed coriander seed
1 tablespoon black pepper
1/4 tsp nutmeg
1 cup dry red wine
1 tsp prague powder number 2
4 feet large casings

Flavoring solution
1/4 cup water
1/2 cup sugar
2 tablespoon white wine vinegar
1 tablespoon pure maple flavoring
1/2 tsp ground cloves
1 tsp pure lemon extract

Grind the ingredients. Make the flavoring solution by boiling the ingredients as listed. As soon as it comes to a boil, turn off the heat and allow to cool. The when cooled, mix it into the meat with the other ingredients. Cure in the fridge for 24 hours. Stuff into casings and tie off into 6-8 inch links. Smoke the sausage with a cool smoke (80-90 degrees) for about 12 hours. (Use hard wood to smoke like from fruit trees and nut trees). Do not use pines or you will ruin your sausage.

Increase the smoke temp to about 120 degrees and continue to smoke for another 4-5 hours or until the sausage is firm. Allow the sausage to hang in a cool place at least 2 weeks before eating.