Our old friend Jeff Wheeler is a fine chili and bbq comp cook.
He also hangs with a bunch of sausage makers out around "cowtown".
Thought maybe this might be of interest to some.
This is Texas Summer Sausage. I just clowning around when it come time to name it.
bigwheel
David Amos's World Famous, Prize Winning, Top Secret, Part Beef, Ohio Summer Sausage (Revised 1-31-08)
2 deboned Pork Butts
5 lbs Beef chuck
3 lbs bacon ends and pieces (*this tweak come from Big Dave)
Morton's Tender Quck (use at the rate of 1 1/2 t. per lb of meat)
3 T. Black Pepper
2 T. Onion Powder
2 T. Granulated Garlic
2 T. Crushed Red Pepper
1 T. MSG
2 T. Whole Black Peppercorns
2 T. Whole Mustard Seeds
2 cups water
Cut meat to fit grinder. Add all spices to the water except peppercorns. Add spiced water to the meat and mix well. Run through fine grinder plate..add peppercorns to the meat and and mix well again. Stuff into fibrous baloney cases and hot smoke to internal temp of 155.
bigwheel
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