📝 About This Recipe
This traditional semi-dry summer sausage captures the nostalgic essence of the American Midwest with its signature tang and deep, hickory-smoked finish. Crafted with a precise blend of beef and pork, it undergoes a controlled fermentation process using encapsulated citric acid to achieve that classic deli-style bite. Perfectly cured and slow-smoked, this sausage is the ultimate centerpiece for any charcuterie board or rustic picnic.
🥗 Ingredients
Meat Base
- 3 lbs Beef Chuck (well-chilled and cubed)
- 2 lbs Pork Shoulder (Boston Butt) (well-chilled and cubed)
Curing & Fermentation
- 3 tablespoons Kosher Salt
- 1 teaspoon Prague Powder #1 (Pink Curing Salt) (Essential for safety and color)
- 1.5 ounces Encapsulated Citric Acid (Provides the signature tang; do not grind)
- 1/2 cup Distilled Water (Ice cold)
Seasoning Blend
- 2 tablespoons Coarse Black Pepper (Freshly cracked)
- 2 tablespoons Mustard Seeds (Whole)
- 1 tablespoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Ground Coriander
- 1 tablespoon Sugar
Casings
- 5-6 pieces Fibrous Mahogany Casings (2.5-inch diameter, pre-soaked)
👨🍳 Instructions
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1
Place all metal grinder parts (auger, throat, blades) in the freezer for 30 minutes. Keeping the meat and equipment near freezing prevents the fat from smearing.
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2
Grind the chilled beef and pork cubes through a coarse 10mm (3/8") plate. Spread the meat on a tray and place it back in the freezer for 15 minutes.
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3
Perform a second grind through a fine 4.5mm (3/16") plate to achieve a professional, uniform texture.
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4
In a small bowl, mix the kosher salt, Prague Powder #1, sugar, and all spices (except the citric acid) with the ice-cold water to create a slurry.
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5
Combine the meat and the spice slurry in a large chilled bowl. Mix vigorously by hand or with a stand mixer for 3-5 minutes until the meat becomes tacky and develops a 'primary bind' (it should stick to your palm when held upside down).
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6
Gently fold in the encapsulated citric acid by hand. Do not overmix at this stage, as you do not want to break the acid's protective coating prematurely.
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7
Using a sausage stuffer, pack the meat tightly into the pre-soaked fibrous casings. Ensure there are no air pockets and tie the ends securely with butcher's twine.
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8
Prick any visible air bubbles with a sterile pin. Place the stuffed sausages on a rack in the refrigerator for 12-24 hours to allow the cure to work and the flavors to marry.
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9
Remove sausages from the fridge and let them sit at room temperature for 1 hour while you preheat your smoker to 130°F (55°C) with the vents wide open.
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10
Hang or lay the sausages in the smoker. Dry the casings at 130°F for one hour without smoke. This ensures the smoke adheres evenly.
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11
Apply heavy hickory or oak smoke and increase the smoker temperature to 150°F (65°C) for 2 hours, then 170°F (77°C) until the internal temperature of the sausage reaches exactly 152°F (67°C).
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12
Immediately plunge the sausages into an ice water bath for 15-20 minutes. This stops the cooking process and prevents the casings from shriveling.
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13
Bloom the sausages by hanging them at room temperature for 2 hours until they develop a deep mahogany color. Refrigerate overnight before slicing.
💡 Chef's Tips
Temperature is everything; never let the meat exceed 35°F during the grinding and mixing process to ensure a clean fat-to-protein definition. Always use a digital meat thermometer to pull the sausages at 152°F; overcooking will cause the fat to render out, leaving the sausage dry and crumbly. If you don't have encapsulated citric acid, you can use a traditional starter culture, but this requires a 24-hour incubation period at 85°F. For a spicier kick, add 1 tablespoon of red pepper flakes or 1/2 cup of high-temp cheddar cheese cubes during the final mixing stage.
🍽️ Serving Suggestions
Serve thin slices on a wooden board with sharp aged cheddar cheese and spicy brown mustard. Pair with a crisp, cold Pilsner or a robust Rye Whiskey to cut through the richness of the smoke. Accompany with pickled red onions, cornichons, and sourdough crostini for a classic appetizer. Dice leftovers into a rustic breakfast hash with potatoes and peppers for a smoky morning treat.