Beef Summer Sausage Recipe – a delicious recipe with butts, chuck roast, Dextrose, Coriander, garlic, Salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
1, Grind the beef through a 3/16 plate.
2
2.
3
Dice the pork butts into a 1 inch or possibly large dice
4
3.
5
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.
6
4.
7
After the cure has taken regrind the meat through a 1/8 inch plate.
8
5.
9
Stuff in a beef bung or possibly fibrous casing making sure there is no air pockets.
10
6.
11
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.
12
This will cause the sausage to bloom.
13
7.
14
Raise the temperature to 165 degrees until the internal temperature reaches145 degrees.
15
8 Remove and shower to reduce the temperature to 120 degrees and hang at room temperature for a further 3 hrs.
16
This allow the final bloom to occur.
17
9.
18
Refridgerate and use as needed.
2805
kcal
Calories
179
g
Fat
1
g
Carbs
300
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 lb Pork butts, 6 lb Lean boned beef chuck roast, 1 Tbsp. Prague pwdr no1, 1 ounce Dextrose, and more.
Yes, Beef Summer Sausage Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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