When we first laid eyes on Bob Miene’s Country Summer Sausage recipe, we knew immediately that we had to give it a try. It was no great surprise when we first tasted this one after it was completed because we knew it was going to be good and it certainly did not fail expectations. Wow, wow, wow. Incredible taste with simple ingredients and super easy to make.

Here is how we did it.


OUR VIDEO RECIPE

INGREDIENTS

• 6 lbs Sirloin Tip Roast
• ¾ lbs pork back fat
• 4 ½ tbs pickling salt
• 1 ¼ tsp Instacure # 1
• 2 tsp ground coriander
• 2 tsp garlic powder
• 2 ½ tsp ground mustard powder
• 1 ½ tbs white sugar
• 1 ¾ tbs white pepper
• 1 ¾ tbs black pepper
• 3 tbs corn syrup
• 2 tbs mustard seeds
• 1 ½ cups dry milk (in the video we used Soy Protein powder)
• 1 ½ cups ice cold water


DIRECTIONS
• Start by cutting your meat and fat in approximately 1” to 1½” pieces
• Once the meat has been cut to size put it in the freezer for 1 hour to partially freeze it
• Using a medium size plate grind the beef and fat together in your meat grinder
• In large bowl or a food container spread the spices and water all over the meat
• Mix the meat thoroughly
• Using a sausage stuffer, stuff the meat in 2½”x 20” casings - https://amzn.to/3xWNHst
• Using a sausage pricker prick the filled casings to remove any trapped air
• Put the filled summer sausage I the fridge and leave them in overnight
• The following day hang the summer sausage in the smoker and with wide opened vents increase the smoker temp to 140ºF
• Leave them in and that temp for at least 1 hour or until the casings feel somewhat dry to the touch
• Once the casings feel dry to the touch increase the smoker’s temp to 180ºF and apply smoke
• Smoke until internal temp of your summer sausage reaches 152ºF in our case that took 3½ hours
• Once internal temp has been reached remove from smoker and immediately soak them in ice cold water for 5 minutes
• Once the 5 minutes is done remove them from the water, pat them dry with paper towels and hang them for at least 1 hour.
• After they have hung up to dry for 1 hour place your summer sausage in the refrigerator for at least 1 hour before you taste your masterpiece

ENJOY!!!

00:00 - Introduction
01:12 – grinding the meat 7 fat through a medium plate
01:52 – mixing in the spices
03:03 – mixing the meat & spices
03:30 – preparing our sausage stuffer and casings
04:00 – stuffing the 2½ x 20” casings
05:14 – getting them ready for the smoker
06:05 – Drying the sausage casings in the smoker with vents wide opened
07:04 – Apply the smoke to the sausages
07:47 – Internal temp has been reached – remove and set them in a cold-water bath
08:50 – taste test
11:34 – conclusion

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