Heres my recipe for summer sausage. I have been working on it for awhile now. 15 lb Meat (ground). Williams sausage Mix 1 1/2 teaspoon per LB. Mortons Tender Quick 1 1/4 teaspoon per LB. 1 1/2 teaspoon mustard seed per LB. 3 teaspoons garlic powder. 3 teaspoons cayenne pepper. 3 teaspoons black pepper. 2 tablespoon salt ( kosher or sea salt). 2 1/2 teaspoon onion powder. Mix ingredients well. Cure in frigerator 3 Days. (note DO NOT USE METAL Container). Roll into Logs 3 inch diam. cover with aluminum foil. and drain liquid a couple times. Cook in oven 220 degrees till thermometer reaches 165 degrees in center of meat. app 5-6 hours. take off cover and brown 15 min. makes about 15 plus logs. I use a cake pan 8x12 and put 3 logs in it the short way. I have weighted the logs app 12 oz logs give or take when done. I think this is a medium sausage.
Posted on: Wed, 20 Nov 2013 22:15:45 +0000
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