Italian Style SUMMER SAUSAGE

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11 lb. lean meat (pork butt or beef or both)
2-1/4 lb. beef fat
3 cups water
2-1/2 cups powdered milk
1 tablespoon Butter milk powder
1/4 cup sugar
1/3 cup salt or to taste
1/4 cup mustard seed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 tablespoon Cajun spice
2 tablespoons black pepper
1 tablespoon encapsulated citric
1 tablespoon crushed fennel (Optional)
1 tablespoon crushed anise seeds (Optional)
1/2 teaspoon crushed red pepper (Optional)


Grind meat and fat through a 1/2-inch plate. Mix in all ingredients except citric acid, in water. Add citric acid and mix well. Stuff in artificial or natural casings. I use collagen. Cook in the smokehouse at about 180 to 185ºF until an internal temperature of 152ºF Shower with water to a temperature of 90ºF and cool to room temperature for about 1 hour before refrigeration.
 
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