Johnny's Summer Sausage

1 min read
Johnny summer sausage
Prep Time - 5 hrs | Difficulty - 5/10

This recipe comes courtesy of Chef Johnny Paa.

Ingredients:

  • 500 grams Pork
  • 500 grams Beef
  • 23 grams Salt
  • 2.5 grams Insta Cure #1
  • 28 grams Fermento
  • 5.0 grams Sugar
  • 3.0 grams Black pepper
  • 2.0 grams Ground coriander
  • 10.0 grams Whole mustard seeds
  • 2.0 grams Allspice
  • 3.5 grams Fresh garlic

Steps:

  1. Grind pork and beef through 3/16” plate (5 mm).
  2. Mix all ingredients with ground meat.
  3. Stuff into beef middles or 61mm fibrous casings and prick thoroughly.
  4. Smoke for 3 hours at 140F.
  5. Poach at 170F until internal temp reaches 152F.
  6. Hang at room temp to bloom for 2 hours.
  7. Refrigerate.