Beef Summer Sausage Recipe

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   1, Grind the beef through a 3/16 plate.

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   2.

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   Dice the pork butts into a 1 inch or possibly large dice

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   3.

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   Mix all the ingredients in a basin or possibly mixer and pack down tightly in a meat lug cover and store for 2 days in the refridgerator.

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   4.

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   After the cure has taken regrind the meat through a 1/8 inch plate.

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   5.

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   Stuff in a beef bung or possibly fibrous casing making sure there is no air pockets.

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    6.

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    Air dry in the smoker at 60 degrees for 6 hrs the increase the temperature to 120 degrees smoke with a dense smoke or possibly smudge.for 4 hrs.

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    This will cause the sausage to bloom.

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    7.

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    Raise the temperature to 165 degrees until the internal temperature reaches145 degrees.

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    8 Remove and shower to reduce the temperature to 120 degrees and hang at room temperature for a further 3 hrs.

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    This allow the final bloom to occur.

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    9.

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    Refridgerate and use as needed.

* Per serving · 4 servings · Values may vary.