How To make Ground Beef Summer Sausage

Do you have eggs and sausages❓ try this easy breakfast recipe ????#shorts

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How I make beef summer sausage - Easy | On the Lonestar Grillz Offset Smoker

This is a recipe I grew up with. My Grandfather used to make it. It is as easy as it is good. Recipe:

Beef Summer Sausage:
5lbs of Ground Beef
2 1/2 TSP of Mustard Seed
2 1/2 TSP Coarse Black Pepper
2 1/2 TSP Garlic Salt
2 1/2 TSP Liquid Smoke
5 TSP Kosher Salt
Curing Salt/Prague Powder (Optional, follow directions included with the curing salt)

Mix all ingredients together and refrigerate. Remix every day for 3 days. On day 4 mix one last time and form into 3 rolls. Place in a pan that allows grease to drain at 160-170 degrees for 10 hours. Turn once.

In this video I made more/smaller rolls and cooked less time. I also cooked them on the offset smoker directly on the rack. Make it your own!

Check out more videos here: tinyurl.com/2p9h4kjb

How to Make Summer Sausage

For more on “How to make Summer Sausage,” check out the full video on Youtube! #shorts

Sausage & Rice - Quick One Pot Meal #shorts

Here is a quick meal that anyone can make in one pot in less than 30 mins. Sausage and Rice with some fire roasted tomato's and bell pepper. #shorts

Ingredients:
14 oz Andouille Sausage or Smoked Sausage
1 tbsp of oil
1 bell pepper
1 tsp smoked paprika
1/s tsp dried oregano
1/2 tsp dried thyme
1/4 tsp garlic powder
1/5 onion powder
1/8 tsp cayenne pepper
1/8 tsp black pepper
1 15 oz can fire roasted tomato's
1 cup long grained rice
1 1/2 cup chicken broth

2 green onions sliced (for toppings - optional)

#lessthan30minmeals #quicktastymeals

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Hi! My name is Jason and I live in Southern California. There are two or three NEW video's EVERY WEEK MORNING (Mon-Fri). I upload vlogs, reviews of stuff, mostly cooking and everyday life. I hope you enjoy!

Easy Summer Sausage Recipe - Great for Beginners

Today we are talking about Summer Sausage.

You can find a printable recipe for our Summer Sausage here:


Items used in this video:

Kotai Chef Knife: (for 15% off use discount code - 2guys )
MK4 Thermapen (Accurate Thermometer):
Iwatani Professional Chef Torch:
Small accurate Scale for spices:
Insta Cure #1:
Nutritional Yeast:
Encapsulated Citric Acid:
20# Electric Sausage Stuffer:
Meat Grinder:
Smokers (I use the 4D WIFI):
Butcher Twine & Dispenser:
3 Summer Sausage Casing:
Stuffing Horn Cleaners for your sausage stuffer:
Stainless Steel hooks:
Sausage Pricker:
Ph Meter by Apera Instruments:
Heavy Duty Vac Sealer:
Smokin-It Bella's Cold Smoke Generator:
Custom Cutting Board:


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AMAZON LINKS:

Meat Slicer:
Vitamix 750 Heritage Pro Model
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InkBird Controllers temp & Humidity
Dehumidifier Eva Dry 1100
Cool Mist Humidifier:
Govee Temperature/Humidity Monitor:
Iodophor sanitizer:
Kitchen BossSous Vide:
Commercial grade Sous Vide:
Chamber Vacuum Sealer
Butcher Twine & Dispenser:
Robot Coupe Food Processor (high end):
Hobart Edge Deli Slicer (high end):

EQUIPMENT LINKS
Small accurate Scale for spices:
Large Capacity Scale:
1.5hp #22 Meat Grinder:
#12 Economical Meat Grinder:
5# sausage stuffer:
20# Electric Sausage Stuffer:
Stainless Steel Dutch Cheese Press:
33# capacity scale:
Hand heald vac sealer:
Heavy Duty Vac Sealer:
Thermapen Mk4 -
DOT Kitchen Temperature Reader -
Signals (4 Channel Temperature Probe) -
Extra Big and Loud Kitchen Timer/Alarm -


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Eric

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How To Make Summer Sausage

Making homemade summer sausage using my new LEM meat grinder. The other day I smoked 6 sides of spare ribs. Before smoking them I trimmed them all up and vacuum sealed the trimmings and put them in the freezer.
Now, it was time to make something out of these rib trimmings which is summer sausage.

Ingredients:
3 lbs pork rib trimmings
2 lbs of Beef
1 Pack of Backwoods Summer sausage seasoning for 5 lbs of meat.
5 oz water

*Mix the Backwoods seasoning together with 5 oz of water and mix well to dissolve and then
add to the meat and mix well until it is sticky and tacky. Stuff casings and place in the fridge overnight. The next day, take them out of the fridge, get the oven or smoker ready, and follow the directions on the package for the oven or smoker.

*The following are the time and temps of how I smoked this Summer sausage and was not by the directions on the package.
I smoked them in the smoker at 175° for 4 hours and then went to 200° for 1 hour or until it reached an internal temp of 165° and removed from smoker.
After they cooled to room temp I vacuum sealed them and placed in freezer.

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Griddle Up!
And Remember to keep the Grill hot and the smoke rollin!
#SummerSausage #PitBossVertical #PitSmoke
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