[USA] "Sunrise Summer Sausage"
Posted: Fri May 20, 2011 09:54
[USA] "Sunrise Summer Sausage"
Semi-Dry-Cured Summer Sausage
Summer sausage has not been traditionally made during the summer months - it was consumed during the summer! Historically, the air-dried favorite has been made during the colder winter months, becoming bacteriologically stable as it dried slowly.
6 lbs. pork butt
4 lbs. beef chuck
2 level tspns. Instacure No. 1
5 tblspns. uniodized salt
4 tblspns. corn syrup solids
4 tblspns. powdered dextrose
6 oz. (170 gr.) Fermento
1-1/2 tspns. garlic powder
2 tblspn. mustard powder
1 tblspn. ground coriander
1 tspn. allspice
Separate the fat from the lean meat and cut only the fat into 3/8" dice. Place it into the freezer. Grind the lean meat through a 3/16" plate then add all the other ingredients, mixing the Prague Powder #1 with a little ice water for even distribution. Mix the lean meat until the actomyosin develops the "primary bind" and becomes tacky. Finally, add the larger diced frozen fat and carefully fold it into the meat, distributing it evenly. Stuff the sausage into your favorite casings (see paragraph below), hang them on smokesticks, and allow them to ferment 24-48 hours at 85°; F. (29°; C.) in 90% relative humidity. I have known sausage makers, fearing spoilage, who have preferred to place the sausages inside a 38°F. cooler (at a much reduced humidity) for a period of 48 hours at this point. Note that at this lowered temperature, the activity of lactobacillus is greatly reduced, requiring more time for fermentation to take place.
Some degree of fermentation will be accomplished by the "chance contamination" of lactobacillus or pediococcus bacteria nourished by the dextrose and corn syrup solids. Note that Fermento is not a starter culture. It is simply a flavoring ingredient made from whey in the dairy industry. It gives semi-dry-cured summer sausage a proper boost of "tang" and it is produced and sold by the Sausagemaker™. It is an organic product and may be used safely.
Next, pat the sausages dry, hang them in your smoker, and introduce smoke for 5 hours, dropping the relative humidity to 70%. Gradually, increase the smokehouse temperature only a few degrees every twenty minutes or so, until they reach an internal meat temperature of 140°;F. (Any possible trichinella spiralis has been destroyed at 138°; F.). Shower the sausages with cold water until the internal meat temperature drops below 80°; F. (26°; C.). Pat them dry and allow the sausages to continue drying at 65°; F. (18°; C.), three more days in 70% humidity. Now is the time to "bite `em"! At this point, your summer sausage could possibly require "extensive taste testing", usually performed with the assistance of several stout, ice-cold, foaming, beverages. Store the sausages at 50°; F. (10°;C.) in 75% humidity.
Traditionally, sewn beef middles about two feet in length and almost 3" in diameter were used for summer sausage. I`ve had great success with 3-1/2" diameter fibrous casings cut two feet long. Placed in dark brown netting, the product is very presentable and popular as gifts. Most folks today prefer much smaller summer sausages, using 38 m. m. hog casings or mahogany-colored synthetic fibrous casings cut about a foot in length.
This is "Cervelat" summer sausage with coriander. If you wish to make "Goteborg" summer sausage, delete the coriander and substitute up to 2 tablespoons of ground nutmeg.
Best Wishes,
Chuckwagon
Semi-Dry-Cured Summer Sausage
Summer sausage has not been traditionally made during the summer months - it was consumed during the summer! Historically, the air-dried favorite has been made during the colder winter months, becoming bacteriologically stable as it dried slowly.
6 lbs. pork butt
4 lbs. beef chuck
2 level tspns. Instacure No. 1
5 tblspns. uniodized salt
4 tblspns. corn syrup solids
4 tblspns. powdered dextrose
6 oz. (170 gr.) Fermento
1-1/2 tspns. garlic powder
2 tblspn. mustard powder
1 tblspn. ground coriander
1 tspn. allspice
Separate the fat from the lean meat and cut only the fat into 3/8" dice. Place it into the freezer. Grind the lean meat through a 3/16" plate then add all the other ingredients, mixing the Prague Powder #1 with a little ice water for even distribution. Mix the lean meat until the actomyosin develops the "primary bind" and becomes tacky. Finally, add the larger diced frozen fat and carefully fold it into the meat, distributing it evenly. Stuff the sausage into your favorite casings (see paragraph below), hang them on smokesticks, and allow them to ferment 24-48 hours at 85°; F. (29°; C.) in 90% relative humidity. I have known sausage makers, fearing spoilage, who have preferred to place the sausages inside a 38°F. cooler (at a much reduced humidity) for a period of 48 hours at this point. Note that at this lowered temperature, the activity of lactobacillus is greatly reduced, requiring more time for fermentation to take place.
Some degree of fermentation will be accomplished by the "chance contamination" of lactobacillus or pediococcus bacteria nourished by the dextrose and corn syrup solids. Note that Fermento is not a starter culture. It is simply a flavoring ingredient made from whey in the dairy industry. It gives semi-dry-cured summer sausage a proper boost of "tang" and it is produced and sold by the Sausagemaker™. It is an organic product and may be used safely.
Next, pat the sausages dry, hang them in your smoker, and introduce smoke for 5 hours, dropping the relative humidity to 70%. Gradually, increase the smokehouse temperature only a few degrees every twenty minutes or so, until they reach an internal meat temperature of 140°;F. (Any possible trichinella spiralis has been destroyed at 138°; F.). Shower the sausages with cold water until the internal meat temperature drops below 80°; F. (26°; C.). Pat them dry and allow the sausages to continue drying at 65°; F. (18°; C.), three more days in 70% humidity. Now is the time to "bite `em"! At this point, your summer sausage could possibly require "extensive taste testing", usually performed with the assistance of several stout, ice-cold, foaming, beverages. Store the sausages at 50°; F. (10°;C.) in 75% humidity.
Traditionally, sewn beef middles about two feet in length and almost 3" in diameter were used for summer sausage. I`ve had great success with 3-1/2" diameter fibrous casings cut two feet long. Placed in dark brown netting, the product is very presentable and popular as gifts. Most folks today prefer much smaller summer sausages, using 38 m. m. hog casings or mahogany-colored synthetic fibrous casings cut about a foot in length.
This is "Cervelat" summer sausage with coriander. If you wish to make "Goteborg" summer sausage, delete the coriander and substitute up to 2 tablespoons of ground nutmeg.
Best Wishes,
Chuckwagon
(hamburger indeed!)
One would have to be pretty desperate to consume "indecent" food as described in that recipe offered to the masses.