How To make Summer Sausage

Summer Sausage - Food Wishes

Learn how to make Summer Sausage! Traditionally, summer sausage is made and cured in the winter, and then enjoyed during the summer, but unless you have some sort of time machine, we’re going to have to use this easy, shortcut method. Visit for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this amazingly delicious Summer Sausage recipe!

You can also find my content on Allrecipes:

Making Classic Summer Sausage (Fermented & Semi Dried)

In todays video we will be making a more classic version of this sausage. What I mean by that is we will not be using souring agents to achieve a tangy flavor. We will be fermenting this sausage and allowing the bacteria to drop the pH for us. This will give us that tangy quality that we have come to love. I know it may seem like a lot of steps but I will take you through each one and if you follow my lead on this one you will be enjoying your very own house crafted summer sausage. PS: This is a great way to use some wild game!! (venison, elk, moose, bear)

This recipe is has been adapted from The Art of Making Fermented Sausages By Stanley Maianski

This is for 5 pounds

Lean Pork 1192g
Lean Beef 511g
Back Fat 567g
Salt 57g
Cure #1 6g
Dextrose 20g
Table Sugar 11g
Black Pepper 6g
Corriander 5g
Mustard Seed 9g
All Spice 4g
Nutmeg 2g
Garlic Powder 4g
Non Fat powdered milk 30g
F-RM-52 Starter Culture 1/4 tsp in 1/4 cup of distilled water (let wake up for 30 minutes)

1. Chill meat and fat. Grind through 5mm plate
2. Get seasonings together, Hydrate your casings (I used 76mm synthetic), and get the starter culture ready.
3. Set up fermentation area (you want a temp of 75F-95f with high humidity for at least 24-48 hours) Oven with light on and a pan of water works generally
4. Mix meat (make sure it's below 36F), add seasonings, starter culture
5. Ferment for 24-48 hours. Ph should be below 4.8 by this time (mine took 30 hours at 85F)
6. Once pH target is reached smoke the summer sausage slowly. I use pecan and hickory and stairstep my cooking temps. It looks like this:

110F - 1 hour (introduce warm smoke)
125F - 1 hour
145F - 2 hours
155F - 2 hours
175F - till internal reaches 143

7. After it's finished smoking dunk in cold water and let bloom for 2 hours at room temperature.
8. Finally hang in and area that's 50-70F with high humidity for 1 to 2 weeks (depending on how dry you want it)


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Knives that we recommend
Kotai Chef Knife:
For 15% off your order use the discount code: 2guys

We get all of our sausage making supplies from the sausage maker
You can visit their website here:

The largest selection of the best quality casings for sausages/salami:

We get all of our cheesemaking supplies from The New England Cheesemaking Company.
You can visit their website here:


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(These are Amazon affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)

Apera pH Meter w/meat probe (Bluetooth):
InkBird Controllers temp & Humidity:
Sausage Pricker:
Dehumidifier EvaDry 1100:
Dehumidifier Eva Dry 2200:
Hygrometer for chamber:
Cool Mist Humidifier:
Meat Grinder We use the #22
Small Sausage Stuffer 5#
Edge Pro Professional knife sharpening Kit #3
Wusthof Boning Knife:
Iwatani Professional Chef Torch:
Ink Bird Sous Vide:
Bella's Cold Smoke Generator:


Accurate Thermometers

Thermapen Mk4 -
DOT Kitchen Temperature Reader -
Signals (4 Channel Temperature Probe) -
Extra Big and Loud Kitchen Timer/Alarm -



Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video.
Eric

How I make beef summer sausage - Easy!

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

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 smaller rolls and cooked less time. I also cooked them on the pellet smoker directly on the rack.

Make it your own!

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

Stuff I Use:

Spice Grinder:
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Awesome food storage:
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Food storage 16 oz:
Food storage 32 oz:
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Food tweezer/tongs:
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Made In grill press:
Insta 360 action cam:
Wagyu beef tallow spray:
Wagyu beef tallow:
1/4 sheet pans and racks:
Traeger bin for wood pellets:
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Zwilling vacuum sealer kit:
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Jalapeño corer:
Apple peeler and corer:
Beer lime salt:
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Venison Summer Sausage: Start to Finish

Everything you need to know to make great summer sausage at home. #sausage #meat #hunting

Meat thermometers and probes by ChefsTemp. Save $8 on your order at with my code: ANDERSON15

Recipe:
7lbs(3.2kg) venison or other lean meat
3lbs(1.4kg) pork or beef fat
115g(1/3 cup) plain salt
20g(1-1/2 Tbsp) sugar
10g(1 Tbsp) garlic powder
25g(2 Tbsp) black pepper
25g(2 Tbsp) mustard seed
2g (1 tsp) cayenne pepper
11g(2 tsp) pink cure #1
34g(9 tsp) encapsulated citric acid
120g(1-1/4 cups) nonfat powdered milk
250ml(1 cup) water

Music:


0:00 Intro
0:39 Spice blend
2:50 Meat
6:00 Encapsulated citric acid
7:40 Stuffing
9:36 Smoking
12:51 Taste test

Summer Sausage Pasta | Jamie Oliver

This colourful recipe for a spicy sausage pasta dish ticks every box. Tastes amazing, smells amazing and is really simple to prepare.
Quality sausages browned with fresh herbs, chilli and fragrant tomatoes livened up with a good glug of balsamic vinegar. This slowly cooked dish is so full of flavour it makes the perfect pasta topping. Finish with grated salted ricotta for a taste bud party your tongue won’t want to leave!

For this and loads more delicious summer recipes check out the latest issue of the Jamie magazine:

Links from the video:
Jamie's Magazine |
Milano Torino |

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Making Smoked Summer Sausage Recipe on the Farm

Making Smoked Summer Sausage Recipe on the Farm

Recipe Natural Summer Sausage spice via Sausage Maker 7oz/10lbs of meat (vension 7lbs, pork 3lbs), celery salt 1oz, water 1 cup, 2.5 inch casings via Eldon
then cook to intern temp 152 degrees 3-4 hours in Lang smoker

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