How to make fermented summer sausage start to finish. #sausage #hunting #homemade

Recipe:
4.5kg(10lbs meat @ 30% fat content)
95-140g(6-8 Tbsp) plain salt
150g or 1-½ cups nonfat powdered milk
11g or 2 tsp pink cure #1
25-35g or 3-4 Tbsp whole mustard seed
25-35g or 3-4 Tbsp black peppercorns
12g or 1-2 Tbsp ground coriander
12g or 1-2 Tbsp ground allspice
12g or 1-½ Tbsp garlic powder
1g or ½ tsp ground clove
14g LHP starter culture(use per instructions)
½ cup water

2-3% plain salt
3.5% nonfat powdered milk
.25% pink cure #1
.5%-.75% Mustard seed
.5%-.75% Black pepper
.25% ground allspice
.25% ground coriander
.25% garlic powder
Pinch of ground clove
LHP starter culture(use per instructions)
Water to bloom starter culture

Inkbird Controllers:
Humidity https://inkbird.com/products/humidity...
Temperature https://inkbird.com/collections/tempe...

Handheld Thermometer: Chefstemp Pocket Pro
Save big on your next meat thermometer or probe with my code ANDERSON15 at Chefstemp! https://www.chefstemp.com/shop/

Smoker: Smoke Hollow 44" gas smoker

Music:
www.epidemicsound.com