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May 31, 22
-Chill the beef, pork, and brisket fat in the freezer until firm.
-Grind the chilled meats using a small diameter grinder plate.
-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.
-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.
-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.
-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.
-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!
"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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