How To make Ground Beef Summer Sausage

Easy Summer Sausage

Easy Summer sausage
A recipe not using a meat grinder, Sausage stuffing attachment, or casings.
2lbs Venison or Ground Beef (or 1/2 and 1/2)
2 Table Spoons Curing Salt (Morten's Tender Quick)
2 Liquid Smoke
1 Whole or Ground Black Pepper
1 Mustard Seed's
1 Garlic Powder
1 Crushed Red Pepper
Optional Cheese

Mix all ingredients together
Mix Well
Separate into Loafs, wrap in aluminum foil
Refrigerate 24 hrs
Bake 2 Hrs at 250 degrees
Let cool
Wrap in Plastic wrap
Refrigerate
ENJOY!!!

THANKS FOR WATCHING

What’s your favorite Summer Sausage Seasoning? #meat #food

American Summer Sausage aka Cervelat. 1001 greatest sausage recipes.

Like and subscribe for more videos!

In this video we make what the book calls a traditional fermented American style Cervelat also knows as a traditional American Summer Sausage. In the book it says this sausage can go by many names summer sausage Cervelat or Thuringer.

This version of the recipe is missing some of the staples we see in fully cooked summer sausage mainly the yellow mustard seed. Overall great sausage though.

If you'd like to make this for yourself the recipe is in 1001 greatest sausage recipes:



If you'd like the exact sausage stuffer from the video here is the link:



If you feel up to it here is a link to Patreon:



If you would like a copy of Home Production of Quality Meats and Sausage here is a link:



If you guys need a grinder to get you started on your home sausage making journey here is a link:



If you guys are looking for a nice knife set here is a link:



Thanks to the Patrons:
Kate Brios
Ben Johnson
Peter Morrow
Richard Miller
Scott Roeder
Andy Eddings

Happy Sausage Making Everyone.

MeatEater Recipe: Cased Summer Sausage

Everybody likes summer sausage: from packing it into the backcountry to sharing it with guests at a fancy dinner party, this stuff is versatile. Watch as Steven Rinella demonstrates how to make cased summer sausage.

Cased Summer Sausage Recipe:

Ingredients:
8 pounds game meat (diced into 1-inch cubes)
2 pounds pork back fat (diced into 1-inch cubes)
3 ounces kosher salt (about 1/2 cup)
2 ounces dextrose (about 6 tablespoons)
2 teaspoons pink salt #1
1 1/2 tablespoons whole mustard seeds
1 tablespoon ground dry mustard
2 teaspoons garlic powder
2 teaspoons black pepper
2 teaspoons ground ginger
1 cup Fermento
1 cup water
Four 2 ½” by 18” collagen casings
Kitchen twine

Special Equipment:
Weston Meat Grinder
Sausage Stuffer
Large bowl or standing mixer
Ice

Method:
While keeping everything ice cold, combine game meat, pork fat, and all other ingredients (except for the Fermento and water) into a large bowl.

Mix to combine with your hands. Work in small batches if you need to (don’t be afraid to throw the meat back in the fridge or freezer, or into a cooler with ice to get chilled again.)

Using the large die on your grinder, grind the meat mixture into the bowl set over ice. Change out the grinder die to the small die and pass the mixture through the grinder again.

Meanwhile, dissolve the Fermento in the water and stir with a spoon. Add to the ground meat mixture and again mix with your hands (or throw in your standing mixer and mix on low using the paddle attachment) until it’s all incorporated.

Wrap the bowl with plastic wrap, pressing down on the surface to remove any air bubbles. Wrap again with plastic wrap and set it in the fridge for 2 days to ferment.

Make a little test patty and cook it up in a saute pan to be sure you got the seasonings right. Adjust them if you didn’t.

Then, using a sausage stuffer, stuff the sausage into 2 ½-inch collagen casings (an 18” casing will hold about 2.5 pounds of sausage mixture), which make these sausages easy to transport on a hunt.

Let rest in the fridge to dry out for 1-2 hours while you soak your wood chips and preheat your smoker. Soak a pan of apple wood chips for 20 minutes.

Preheat the smoker to 112-130 degrees.

Set the pan of chips in the smoker.

Lay (or hang) the sausages in the smoker. Smoke for about 60 minutes at this temperature, then raise the temperature to 180 degrees.

Smoke until the internal temperature reaches 150 degrees, which will take about 2-3 hours or more depending on your particular smoker and the ambient temperature. Keep filling your pan of apple wood chips if they get low.

When the sausages are done, let them hang at room temperature for one hour to cool, then wrap well and refrigerate.

I always make a ton and give some away to friends. If necessary, they can be wrapped and frozen for several months.

You can find all the Special Equipment used for this recipe at westonsupply.com

Cooking Game: Cased Summer Sausage brought to you by Weston
----------------
Find Sportsman Channel in your area here:

Watch full MeatEater episodes here:

Shop our Merch Store:

Follow us:
Web:
Facebook:
MeatEater on Twitter:
Steven Rinella on Twitter:
Google +:
MeatEater Tumblr:
Trophy Country on Tumblr:
Pinterest:
Instagram:

Saturday Lunch[Beef Summer Sausage/Crackers/Cheese/Peanuts]

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