Recipes / Summer Sausage

Summer Sausage


May 31, 22

Summer Sausage

Summer Sausage

Cook Time: 1 HR
Print Recipe
Print Recipe


This summer sausage recipe is great for beginners. This tangy sausage is great for a hot Texas day's snack


  • 2 lbs beef
  • 1 lb pork
  • 1 lb brisket fat
  • 18g encapsulated citric acid
  • 180g water
  • 36g salt
  • 5g pink curing salt #1
  • 10g granulated garlic
  • 7g C bind carrot binder
  • 10g sugar
  • 10g mustard seeds
  • 7g black pepper
  • 5g coriander
  • 2g allspice
  • 2g nutmeg
  • 3-inch cellulose casing


Prepare the Meat:

-Chill the beef, pork, and brisket fat in the freezer until firm.

-Grind the chilled meats using a small diameter grinder plate.

Mix the Seasonings:

-In a bowl, combine the salt, pink curing salt #1, granulated garlic, C bind carrot binder, sugar, mustard seeds, black pepper, coriander, allspice, and nutmeg. Mix well.

Combine Meat, Seasonings, and Water:

-Place the ground meat in a stand mixer fitted with the paddle attachment.

-Add the mixed seasonings to the meat in the mixer.

-While mixing, gradually pour in the cold water (10% of the total weight) to ensure even distribution of the spices. 

-Mix for a couple of minutes until the mixture becomes sticky.

-Add the encapsulated citric acid and continue kneading for a couple more minutes.

Stuff the Sausage:

-Prepare a sausage stuffer and soak the 3-inch cellulose casing in warm water until it becomes flexible.

-Load the meat mixture into the sausage stuffer.

-Slowly and carefully stuff the casing, ensuring there are no air pockets.

-Use a sausage pricker to poke small holes in the casing to prevent it from bursting.

Smoke the Sausage:

-Fire up the mini chudbox with a cold smoke generator filled with sawdust.

-Hang the sausage in the chudbox and let it smoke for a few hours until the internal temperature reaches 150-155 degrees Fahrenheit.

-Remove the sausage from the chudbox and immediately place it in an ice bath to stop the cooking process.

-Let the sausage chill in the ice bath for 10-15 minutes.

Air Dry and Chill:

-Hang the smoked sausage to air dry overnight, allowing excess moisture to evaporate.

-Once the sausage has air-dried, transfer it to the refrigerator to cool.


-Slice the cooled summer sausage and serve it with your favorite cheese and crackers.

Note: Summer sausage can be stored in the refrigerator for several weeks. Make sure to properly wrap and seal the sliced sausage to maintain its freshness. Enjoy!

Brad author info

Hi, I'm Brad

"My goal is to provide recipes meant for the backyard, but using skills I've learned with my years cooking professionally. Go cook something outside!"

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