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.
Serve:
-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!
