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Summer Sausage

6 pounds beef chuck including about 1 pound fat, cubed
4 pounds pre frozen or certified pork including about 1/2 pound fat, cubed
5 Tbsp salt
2 Tbsp sugar
1 Tbsp white pepper
2 tsp crushed coriander seed
1 Tbsp black pepper
1/4 tsp nutmeg
1 cup dry red wine
1 tsp prague powder number 2
4 feet large casings

1/4 cup water
1/2 cup sugar
2 Tbsp white wine vinegar
1 Tbsp pure maple flavoring
1/2 tsp ground cloves
1 tsp pure lemon extract

Grind the ingredients. Make the flavoring solution by boiling the
ingredients as listed. As soon as it comes to a boil, turn off the
heat and allow to cool. The when cooled mix it into the meat with
the other ingredients. Cure in the fridge for 24 hours. stuff into
casings and tie off into 6-8 inch links. Smoke the sausage with a
cool smoke (80-90 degrees) for about 12 hours. (Use hard wood to
smoke like from fruit trees and nut trees. Do not use pines or you
will ruin your sausage.

Increase the smoke temp to about 120 degrees and continue to smoke
for another 4-5 hours or until the sausage is firm. Allow the
sausage to hang in a cool place at least 2 weeks before eating.

Curing Info for Sausage making

Salt, sugar, sodium nitrite and sodium nitrate. Salt and sugar both
cure meat by osmosis. In addition to drawing the water from the
food, they dehydrate and kill the bacteria that make food spoil.
In general, though, use of the word "cure" refers to processing
the meat with either sodium nitrite or sodium nitrate.

Sodium nitrite and sodium nitrate are the basis for two commercially
used products: Prague powders #1 and #2. Prague powder #1 is a
mixture of 1 part sodium nitrite and 16 parts salt. The chemicals
are combined and crystallized to assure even distribution. Even
though diluted, only 4 ounces of Prague powder #1 is required to
cure 100 lbs of meat. A more typical measurement for home use is
1 tsp per 5 lbs of meat. Prague powder #2 is a mixture of 1 part
sodium nitrite, .64 parts sodium nitrate and 16 parts salt. It is
primarily used in dry-curing.

One other commonly available curing product is Morton's Tender
Quick. It is a mixture of salt, sodium nitrite, sodium nitrate and
sugar. Ask your butcher or grocer to stock it for you.


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