Johnny’s Summer Sausage
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
Poach at 170F until internal temp reaches 152F
Hang at room temp to bloom for 2 hours
Refrigerate
