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Old 05-29-2007, 05:00 PM   #1
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Summer Sausage

David Amos's World Famous, Prize Winning, Top Secret, Part Beef, Ohio Summer Sausage (Revised 7/30/09)

2 bone in Boston Butts
5 lbs Preground 80/20 beef chuck
1 3 lb box bacon ends and pieces
Morton's Tender Quick added at the rate of 1.5 teaspoons per pound
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 or beer. I like half beer and half 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 or some of them fancy cellulose cases like Hill Billy got and hot smoke to internal temp of 155. Feel free to tweak it in any direction.


*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.

this is another recipe which came from Garry Howard. I aint never tried it but it seems plausible.


>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 itin 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.

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Garry Howard - Cambridge, MA
Garry's BBQ Pit
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