Smoked Summer Sausage Recipe
10 Lbs meat (I used a chuck roast)
3 Tsp each:
- Ground celery
- White pepper
- Curry powder
5 Tbsp salt
2 Tsp curing salt
1 Tsp liquid smoke (optional)
1 Cup non-fat dry milk (binder)
5 Tbsp powdered dextrose
1 Cup of iced water
Stuff the mixture into 2.5-inch casings the length of the racks.
Dry sausage at 100°F for an hour.
Start the smoke and increase the temperature to 130°F for one hour.
Next, increase the temperature to 150°F for the next hour.
The final temperature adjustment is 170 F for 5 hours, or to the sausage’s internal temp of 152°F.