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Old 12-17-2006, 01:46 PM   #1
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Summer Sausage

Summer Sausage
2 lb hamburger 1 cup water
1.5 tsp liquid smoke 1.5 tsp garlic powder
1 Tbs mustard seed 1 Tbs peppercorns (optional)
1 tsp seasoned salt 3 Tbs salt
Mix together all ingredients. Roll in short rolls.Wrap in aluminum foil (shiny side in). Refrigerate for 24
hours. Leave in foil and cook for 1 hour and 10 minutes at 350 degrees F.The last 15 minutes, open and
remove foil.Cook on cooking rack.If fat hamburger is not available, increase the proportion of regular
hamburger.Ask your butcher. Regular hamburger is considered 70 % to 80 % lean.

Summer Sausage (Goteborg)
3 1/2 lbs. beef trimmings 2 lbs. beef chuck
2 lbs. beef hearts 2 1/2 lbs. regular pork trimmings
2 level tsp. Prague Powder No. 1 1 tbsp. black pepper
3 tbsp. ground mustard 2 tbsp. ground nutmeg
1 tsp. garlic powder (optional) 8 tbsp. salt
4 tbsp. powdered dextrose 6 ozs. Fermento
The beef should be ground through a 3/16â€

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Old 12-17-2006, 02:50 PM   #2
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David Amos's World Famous, Prize Winning, Top Secret, Part Beef, Ohio Summer Sausage (Revised 1-16-00 *)

10 lbs Pork Butt (can also use all beef or all pork)
5 lbs Beef chuck
4 T. salt
1 T. Morton's Tender Quick
3 T. Black Pepper
2 T. Onion Powder
2 T. Granulated Garlic
2 T. Crushed Red Pepper
1 T. MSG
2 T. Whole Black Peppercorns
2 T. Whole Mustard Seeds
2 cups water

Cut meat to fit grinder. Add all spices to the water except peppercorns. Add spiced water to the meat and mix well. Run through fine grinder plate..add peppercorns to the meat and and mix well again. Stuff into fibrous baloney cases and hot smoke to internal temp of 155.

*First batch of this I made had a very good flavor but was not quite salty or spicy enough. This revision includes addtional salt and a slight boost in spices.


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Old 12-17-2006, 03:05 PM   #3
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Heres another Summer Sausage Recipe which come from Garry Howard over at the Smoke Ring. Never tried it personally but Garry is a world class cook so suspect if he say it's good.


>Garry Howard said this

I got this recipe from Jim McGrath and Linda Peters. They made it for the
American Royal in '98. We didn't win anything but I thought it was a good
sausage. The original recipe calls for the sausage to be wrapped in
cheesecloth and baked in the oven. We stuffed it into casings and cooked it in Jim's Klose pit.

* Exported from MasterCook *

Endless Summer Sausage

Recipe By : Herb Companion - Aug - Sep 98
Serving Size : 0 Preparation Time :0:00
Categories : Sausage

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds ground beef chuck
3 tablespoons curing salt
1/2 cup dry red wine
1 tablespoon pressed garlic
2 tablespoons chopped rosemary
2 tablespoons chopped sage
3 tablespoons chopped marjoram
1 tablespoon red pepper flakes
2 tablespoons toasted coriander seed -- freshly ground
4 tablespoons brown sugar

Mix with hands and grind in meat grinder or processor. Cover and refrigerate
for 24 hours, remixing 2 or 3 times. Divide meat into 8 portions and roll in
a long narrow log. Rinse 8 pieces of cheesecloth to remove lint, press dry
and liberally moisten with olive oil. Roll each log in double thickness of
cloth then run with more oil. Bake on rack iin oven at 250 degrees for four
hours or internal temperature of 160 degrees.

- - - - - - - - - - - - - - - - - - -
Garry Howard - Cambridge, MA
Garry's BBQ Pit

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Old 12-17-2006, 03:11 PM   #4
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Location: Warren, Mi.
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Man those all sound great!
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
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