In todays video we will be making a more classic version of this sausage. What I mean by that is we will not be using "souring" agents to achieve a tangy flavor. We will be fermenting this sausage and allowing the bacteria to drop the pH for us. This will give us that tangy quality that we have come to love. I know it may seem like a lot of steps but I will take you through each one and if you follow my lead on this one you will be enjoying your very own house crafted summer sausage. PS: This is a great way to use some wild game!! (venison, elk, moose, bear)

This recipe is has been adapted from "The Art of Making Fermented Sausages" By Stanley Maianski

This is for 5 pounds

Lean Pork 1192g
Lean Beef 511g
Back Fat 567g
Salt 57g
Cure #1 6g
Dextrose 20g
Table Sugar 11g
Black Pepper 6g
Corriander 5g
Mustard Seed 9g
All Spice 4g
Nutmeg 2g
Garlic Powder 4g
Non Fat powdered milk 30g
F-RM-52 Starter Culture 1/4 tsp in 1/4 cup of distilled water (let "wake up" for 30 minutes)

1. Chill meat and fat. Grind through 5mm plate
2. Get seasonings together, Hydrate your casings (I used 76mm synthetic), and get the starter culture ready.
3. Set up fermentation area (you want a temp of 75F-95f with high humidity for at least 24-48 hours) Oven with light on and a pan of water works generally
4. Mix meat (make sure it's below 36F), add seasonings, starter culture
5. Ferment for 24-48 hours. Ph should be below 4.8 by this time (mine took 30 hours at 85F)
6. Once pH target is reached smoke the summer sausage slowly. I use pecan and hickory and stairstep my cooking temps. It looks like this:

110F - 1 hour (introduce warm smoke)
125F - 1 hour
145F - 2 hours
155F - 2 hours
175F - till internal reaches 143

7. After it's finished smoking dunk in cold water and let bloom for 2 hours at room temperature.
8. Finally hang in and area that's 50-70F with high humidity for 1 to 2 weeks (depending on how dry you want it)


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Knives that we recommend
Kotai Chef Knife: https://kotaikitchen.com/?ref=2guys
For 15% off your order use the discount code: 2guys

We get all of our sausage making supplies from the sausage maker
You can visit their website here: https://www.sausagemaker.com/?Click=1...

The largest selection of the best quality casings for sausages/salami: https://www.sausagemaker.com/natural-...

We get all of our cheesemaking supplies from The New England Cheesemaking Company.
You can visit their website here: http://cheesemaking.com?aff=67


Also be Sure to check out our Amazon Store front to see all the things we use: https://www.amazon.com/shop/2guysacooler

(These are Amazon affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)

Apera pH Meter w/meat probe (Bluetooth): https://amzn.to/2A04Gll
InkBird Controllers temp & Humidity: https://amzn.to/2O3BmM7
Sausage Pricker: https://amzn.to/2Ji2zha
Dehumidifier EvaDry 1100: https://amzn.to/2TDvChj
Dehumidifier Eva Dry 2200: https://amzn.to/2wwKjqs
Hygrometer for chamber: https://amzn.to/3enDCwt
Cool Mist Humidifier: https://amzn.to/380rWOW
Meat Grinder We use the #22 https://amzn.to/2MGd1QD
Small Sausage Stuffer 5# https://amzn.to/2wy5nN9
Edge Pro Professional knife sharpening Kit #3 https://amzn.to/2NvAO24
Wusthof Boning Knife: https://amzn.to/2Nvns9b
Iwatani Professional Chef Torch: https://amzn.to/32q5sDz
Ink Bird Sous Vide: https://amzn.to/3kZ5rMZ
Bella's Cold Smoke Generator: https://amzn.to/3kSqkJJ


Accurate Thermometers

Thermapen Mk4 - http://www.thermoworks.com/Thermapen-...
DOT Kitchen Temperature Reader - https://www.thermoworks.com/DOT?tw=2G...
Signals (4 Channel Temperature Probe) - https://www.thermoworks.com/Signals?t...
Extra Big and Loud Kitchen Timer/Alarm - https://www.thermoworks.com/Extra-Big...



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Eric