📝 About This Recipe
This traditional Summer Sausage is a masterpiece of preservation, blending premium beef and pork with a sophisticated lactic acid fermentation process. Unlike quick-cure versions, this recipe utilizes a starter culture to develop that signature, mouthwatering tang and a firm, sliceable texture. Infused with toasted peppercorns, garlic, and a hint of mustard seed, it is slowly smoked to mahogany perfection, embodying the rustic charm of European charcuterie.
🥗 Ingredients
The Meat Blend
- 3 lbs Beef Chuck (Chilled and cut into 1-inch cubes)
- 2 lbs Pork Shoulder (Boston Butt) (High fat content preferred, chilled)
The Cure and Culture
- 3 tablespoons Kosher Salt (Non-iodized)
- 1.25 teaspoons Curing Salt #1 (Prague Powder #1) (Essential for safety and pink color)
- 1/4 teaspoon Bactoferm F-RM-52 (Lactic acid starter culture)
- 2 tablespoons Distilled Water (Chlorine-free to protect the culture)
- 1 tablespoon Dextrose (Food for the fermentation culture)
The Aromatics
- 2 tablespoons Black Peppercorns (Coarsely cracked)
- 1 tablespoon Yellow Mustard Seeds (Whole)
- 1 tablespoon Garlic Powder
- 1 teaspoon Ground Coriander
- 1/2 teaspoon Ground Allspice
- 4-5 pieces Fibrous Casings (2.5 inch diameter, soaked in warm water)
👨🍳 Instructions
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1
Place all metal grinder parts (plates, blades, throat) in the freezer for 30 minutes. Keeping the meat and equipment near freezing is vital to prevent fat smearing.
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2
Grind the chilled beef and pork through a coarse 10mm plate. Spread the ground meat on a chilled tray and place back in the freezer for 15 minutes.
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3
Dissolve the Bactoferm F-RM-52 starter culture in the room-temperature distilled water and let it sit for 15-20 minutes to activate.
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4
In a small bowl, combine the kosher salt, curing salt #1, dextrose, and all dry spices. Mix thoroughly.
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5
Transfer the chilled meat to a large stand mixer bowl or a meat tub. Add the dry spice/cure mix and the activated culture liquid.
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6
Mix the meat vigorously for 3-5 minutes until it becomes tacky and develops 'primary bind'—the meat should stick to your hand when held upside down.
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7
Firmly pack the meat into a sausage stuffer, ensuring no air pockets are trapped. Stuff the mixture into the pre-soaked fibrous casings, tying the ends tightly with butcher's twine.
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8
Prick any visible air bubbles in the casings with a sterilized needle or sausage pricker to ensure a dense, even texture.
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9
Fermentation Phase: Hang the sausages in a warm, humid environment (approx. 80°F with 85% humidity) for 24-48 hours. A turned-off oven with a pan of hot water works well. The pH should drop to about 4.7-5.0, giving it that tangy flavor.
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10
Transfer the sausages to a smoker preheated to 130°F. Apply heavy smoke (hickory or oak) and hold this temperature for 2 hours to set the color.
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11
Gradually increase the smoker temperature by 10 degrees every hour until the internal temperature of the sausage reaches exactly 152°F.
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12
Immediately plunge the sausages into an ice water bath for 15 minutes to stop the cooking and prevent the casings from wrinkling.
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13
Pat dry and allow the sausages to 'bloom' at room temperature for 2-3 hours until they develop a deep mahogany color before refrigerating.
💡 Chef's Tips
Always use distilled water for the culture; chlorine in tap water can kill the beneficial bacteria. Maintain a strict temperature control during grinding—if the fat melts, the sausage will have a crumbly, dry texture. Use a digital probe thermometer to monitor the internal temperature; even 5 degrees over 152°F can cause 'fat out.' If you don't have a smoker, you can use an oven at its lowest setting, but you will miss the traditional smoky depth. Be patient with the fermentation; that 'tang' is the hallmark of a true summer sausage.
🍽️ Serving Suggestions
Slice thinly and pair with a sharp, aged white cheddar and grainy Dijon mustard. Serve alongside pickled red onions and cornichons to complement the fermented acidity. Enjoy with a robust rye bread and a cold, malty amber ale or Doppelbock. Incorporate into a charcuterie board with dried apricots and toasted walnuts. Dice leftovers and toss into a rustic potato hash for a flavor-packed breakfast.