Preserving Meats: Summer Sausage 02 by Recipe Cottage

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	Summer Sausage 02

		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.