Summer sausage (beef stick)
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Summer sausage (beef stick)
  Sausage    Beef  
Last updated 6/12/2012 1:25:29 AM. Recipe ID 59457. Report a problem with this recipe.
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      Title: Summer sausage (beef stick)
 Categories: Beef, Pork/ham
      Yield: 10 Pounds
 
      6 lb Beef chuck; including about
           -1 pound fat, cubed
           *4 lb Pork, pre-frozen or
           -certified; including about
           -1/2 pound fat, cubed
      5 tb Salt
      2 tb Sugar
      1 tb Pepper, white
      2 ts Coriander seed; crushed
      1 tb Peppercorns, black
    1/4 ts Nutmeg
      1 c  Wine, red, dry
    1/4 ts Ascorbic acid
      1 ts Saltpeter
      4    Feet beef casings; large
           -(3 1/2" to 4" diameter)

MMMMM--------------------FLAVOURING SOLUTION-------------------------
    1/4 c  ;Water
    1/2 c  Sugar
      2 tb Wine vinegar, white
      1 tb Maple flavoring
    1/2 ts Cloves, ground
      1 ts Lemon extract
 
  Rinse casings and soak in tepid water 1 hour.
  
  Grind the beef through the fine disk twice, chilling it between
  grindings. Grind the pork through the fine blade once and mix it with
  the beef.
  
  Make the flavouring solution:  bring the water to a boil and stir in
  the
  
  sugar until it is dissolved.  Reduce the heat so that the liquid is
  barely simmering and add the remaining ingredients. Turn off the heat
  and allow the mixture to cool.
  
  Mix the flavouring solution and all the remaining ingredients into the
  meat.
  
  Cure the sausage in the refrigerator for twenty-four hours. Stuff the
  meat into the casings and tie off into six-inch or eight-inch links.
  
  Smoke the sausage with a cool (80-90 F) smoke for about twelve hours.
  
  Increase the smoke temperature to about 120 F and continue to smoke
  for abut four or five more hours, or until the sausage is firm.
  
  Let the sausage hang in a cool place at least two weeks before eating.
  
  * Pork to be consumed raw, as in dried sausage, can be made
  completely safe and free of trichinae by freezing it to -20 F for six
  to twelve days. -10 F for ten to twenty days or 5 F for twenty to
  thirty days. These guidelines have been set by the USDA for
  commercial packers and are perfectly safe if followed by the home
  sausage maker.
  
  If you can't or don't wish to tie up freezer space to treat your own
  sausage meat, you can ask your butcher to order you some "certified"
  pork. Certified pork has been frozen to render it trichinosis free
  and comes stamped or labeled as such.  Make sure you see the stamp or
  label.
                            Home Sausage Making - 1987
                            per Clarence Fontish
  
  From: Sam Waring                      Date: 07-17-96
 




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Recipe ID 59457 (Apr 03, 2005)

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