Savory Smoked Summer Sausage Recipe
To store, wrap in foil, put in plastic bags and freeze. Take out an hour before serving, slice and serve with cheese and crackers as an appetizer.
2½ Kg (5 lb) regular ground beef (not extra lean)
25 Ml (5 tsp) curing salt
18 Ml (3½ tsp) mustard seed
13 Ml (2½ tsp) coarse black pepper
3 Ml (½ tsp) garlic salt
250 Ml (1 cup) water
In a large glass bowl, mix together all the ingredients by hand.
Cover with plastic and refrigerate for 24 hours. mixing twice during this time.
Form the meat into 5 rolls approximately 8 cm (13″) in diameter.
Place the rolls on oiled smoker racks
Preheat the Bradley Smoker to between 95°C and 105°C (200°F and 220°F).
Place rolls in the Bradley Smoker using Hickory flavor bisquettes.
Smoke/cook for approximately 4 to 5 hours. Or until meat thermometer reads 70°C to 75°C (160°F to 165°F).
The strong and sweet flavour of Hickory Bisquettes make it one of the more popular woods for smoking, and especially pairs well with poultry, beef, pork, game, water fowl, nuts, and cheese.Shop Now