Skip to main content

I am wanting to try my hand at making summer sausage, probably a beef/pork mixture. This is a first. I went to High Mt and all they had for summer sausage "kits" are "maple." I am not a fan of sweet sausage & would rather do hickory.

I've done a Google search & am having difficulty finding anything for the beginner in complete kit form (seasonings, cure, casings, etc).

Can some of you sausage gurus assist a noob please? Point me in the right direction.

Original Post

Replies sorted oldest to newest

If you have a gander mountain or cabela's near you they have some good kits. I have used the Cabelas ones and from gander they had LEM kits.

Maybe check the Lem website for kits, The people that have tried what i made from them all liked it alot.

I usually would hit up Sams for some 90/10 and get my local meat guy to grind me a few butts usually went somewhere in the 75-80/25-20 beef pork ratio.

Stuffed in a 2.5" casing would hang and smoke in my gas smoker (no gas flavor) time depends on temp here, I have had to bake it in my oven once or twice due to the weather.
Here's one I do.

Summer Sausage

3 lbs ground beef
1 cup cold water
2 tablespoons Morton Tender Quick salt
1 tablespoon liquid smoke
1 tablespoon garlic juice
1 tablespoon onion powder
1 tablespoon mustard seeds
1 teaspoon ground cumin
1 teaspoon red pepper flakes
1 teaspoon cajun-louisiana seasoning blend (your favorite)
1 teaspoon black pepper

In a large bowl, combine all ingredients & mix well. Cover and refrigerate 72 hours, mixing each day a time or two. Wrap in rolls similar to a sausage log on day 3. Return to refrigerator and allow to firm up.
Unwrap rolls, place on smoking rack. Smoker temperature at 180 degrees. Also go to internal temperature of 156 degrees. Cool & wrap in tin foil, refrigerate or freeze.

Note: Keep meat and water cold. You do not want fat to smear (it did but with no adverse effects, at least it seemed greasy to me). Can use garlic powder or minced garlic. I also used Tony C. for cajun seasoning. I also used mustard powder instead of seeds. I used ground chuck, 80/20 blend. I also put some high temp cheese in it sometimes.

Add Reply

Link copied to your clipboard.