Summer Sausage
Summer Sausage is a semi-dry cured sausage with a slightly tangy flavor, preserved through fermentation and smoking. The characteristic tang is developed using starter cultures or encapsulated citric acid. It works great as a snack or sliced meat.
Ingredients(for 1 kg)
Instructions
Preparation
30 min.Grind meat (80% pork shoulder, 20% back fat) through a 4 mm plate. Thoroughly mix in all spices and curing salt. Ferment the mixture for 24 hours at 4 °C.
Stuffing and Resting
1-2 hrs.Fill the mixture into fibrous casings (60 mm) without air pockets and tie off. Hang at room temperature (20-22 °C) for at least 1 hour until the surface is dry.
Smoking
3-4 hrs.Gradually increase smoker temperature from 60 °C to 77 °C. Smoke with beech and cherry wood for 3-4 hours until the casing is mahogany brown.
Cooking to Core Temperature
2-4 hrs.Hold temperature at 77 °C until an internal temperature of 68-71 °C is reached. Then shock in cold water for 10 minutes and allow to cool in a cool environment.
Pro Tip
Add Encapsulated Citric Acid (ECA) only after the final grind so it does not dissolve prematurely, maintaining the proper texture of the meat mixture.
Save this recipe to your smoking journal?
With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.