Summer Sausage Recipe

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   ["Casings soaking in a pan of warm water with salt for 15 to 30 minutes in warm water for them to get pliable enough to stuff", "Cut meat in 1"" chunks and put in freezer for 1 hour min.", "Grind with coarse die", "Morton says use 1 1/2 tsp per pound of ground meat. Don't add more cure then it calls for.", "Add the spices( not peppers and cheese). Mix spices together with the water and pour them in. If you plan to add liquid smoke, add it to the water before you pour it in the meat.", "Once the mixture is mixed, add the peppers and cheese.", "Refrigerate mixture for 1 hour before stuffing", "Once you have the meat stuffed you will need to let it cure. The very minimum amount of time is 24 hours. I usually let mine cure 24 to 48 hours.", "Keep your smoker temps in the less than 180 degree for 1-2 hours with no smoke. After 1-2 hours add smoke and bump temp to a max of 230 degrees. You're looking for an internal temp of 160 in the center of the sausage. Once it hits 160 you can remove the sausage from the smoker.", "Soon as you remove the sausage rolls from the smoker place in the ice water and let them soak till the center temp is about 80 degrees.", "Let sausages rest for a couple hours before freezing or refrigerating."]

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