Jay 1924: Here are my notes on how I do my Summer Sausage. The Whitt's has been bought out, and I am going to have to find a source for the seasoning mix, and I might go to a leaner hamburger grind. Anyway, here it is with the temps.
I used the Witt’s Summer Sausage seasoning and had to do the math to convert things over for a small batch. I have then modified things a little.
For 6 pounds of meat:
5 pounds of 75 percent lean ground beef.
1pound of ground pork
½ cup of Powdered Milk
7 grams of cure
150 grams of Witt’s seasoning
2 ¼ cups of water
2 ½ tsp. Mustard Seed
2 ½ tsp. Black Pepper
2 tsp. Granulated Garlic
1 cup High Temp. Cheddar Cheese
This all gets mixed up, and then is stuffed into 1.5 inch casings. Let them sit in the refrigerator overnight to “bloom”. Take them out, and let them come to room temperature. They then go in the smoker at 135 degrees for 1 hour. Insert the wood box 2 oz. of Hickory (I may change up the wood), Put a large pan of water in the smoker on the bottom rack. Increase the temp 145 degrees for 1 hour, and then 155 for 1 hour, and then 165 degrees until the internal temp. 149 degrees and hold for at this temp for 3 minutes plus. Place them in an ice water bath as soon as they are finished.
The Medium seasoning for 6 pounds has all of the above and
Pepper Jack cheese to replace the cheddar
2 tsp. Red Pepper flake
6 large Jalapeno peppers cleaned and diced.