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Summer Sausage (12-1/2 pounds)


pepper 1 oz.
allspice 1 oz.
saltpeter (or slow cure) 3/8 oz.
mustard seed 3/8 oz.
garlic (cloves) 3/4
coriander 1/4 oz.
sugar 1 oz.
salt (coarse or kosher) 6 oz.

Use 50% beef, 50% pork lean trimmings or use 60% beef, 40 % pork, medium lean or use 70% beef, 30% pork, fat trimmings. Mix saltpeter (or slow cure) into meat. Place in cooler for 2 or 3 days. Then add ingredients. Grind through 1/8 inch plate. If fast cure is used, grind meat through 1/8 inch plate and stir in the above ingredients. Put meat in cooler from 2-3 days. The casing should be punctured after stuffing and hung to dry for 1 day in the refrigerator or cool basement. It should be smoked 48 hours at 80-90 degrees, then gradually warmed up to 100-110 degrees until right color is achieved. The sausage is then placed in dry room and gradually allowed to cool for 1 day.




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