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LOCATION: Recipes >> Preserving Meats >> Summer Sausage 05

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Fermented Summer Sausage

3 lb beef
2 lb pork

1/2 cup red wine
1/3 cup dextrose
1/2 tsp MM100 culture (source below)

2 1/2 TBS salt
1 TBS ground pepper
1 tsp ground coriander
1/2 tsp Prague #1 (the nitrite "cure")
1/2 tsp garlic powder
1/2 ground mustard seed
1/8 tsp nutmeg

Mix wine, dextrose and culture and set aside. Cut and grind meat
then work in culture mix. Mix in spices and cure. Hold in cooler
for 24 hrs. Stuff into casings. I use 3.5" fibrous.

Place in smoker and maintain at 90F for 24 hrs. Smoke is optional
at this stage which is the fermentaion period. Increase temp to
130F and smoke for 5 hrs. Increase temp to 160F and hold till
internal temp reaches 150F. Dunk in cold water till internal temp
drops to 100F.

At this point, the pH should be well below 5 and it can be stored
in any cool place for months. Needs a day or so to reach a nice
firm texture and full flavor. How it changes over time, I have no
clue yet but the cooking effectively sterilizes it so the only
change should be drying out.

The culture is available from Dairy Connection 800 810 0127. The
$7 size should make a half dozen batches in the quantity I used
but it may actually require far less than 1/2 tsp. I did not test
for minimum required.

The dextrose is available at homebrew retailers as "corn sugar".


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