The recipe I used is actually a spicy snack stick recipe, but it makes great summer sausage.
Besides 10 lbs meat (I used a chuck roast), you’ll need 3 tsp each ground celery, white pepper, nutmeg and curry powder. Add 5 Tbs salt, 2 tsp curing salt, 1 tsp liquid smoke (optional), 1 cup non-fat dry milk (binder), 5 Tbs powdered dextrose and 1 cup ice water.
- Stuff mixture into 2.5 inch casings the length of the racks.
- Dry sausage at 100°F for an hour.
- Start the smoke and increase temperature to 130°F for one hour.
- Next, increase temperature to 150°F for the next hour.
- Final temperature adjustment is 170 F for 5 hours, or to the sausage’s internal temp of 152°F.
Turned out great! There was just a bit of fat rendered off the sausage, so next time I will max out the temp at only 160°F and let it set for a while longer.
If you don’t have all day to do these thick chubs, you can pull them out after a few hours and put them in a 170°F hot water bath on the stove until they hit 152°F. Should only take 30 minutes or so.