MIX YOUR OWN SEASONING
COUNTRY STYLE SUMMER SAUSAGE
INGREDIENTS FOR 50 LB. SAUSAGE:
16 oz. Salt
5 oz. Ground Black Pepper
2 Tbsp Cayenne Red Pepper
1 oz. White Pepper, ground
1 ½ oz. Garlic Salt (optional)
2 tsp Ground Coriander
1 tsp Ground Marjoram
1 tsp Ground Thyme
3 oz. Mustard Seed
5 oz. Dextrose or Granulated Sugar
5 to 6 Cups of Distilled Water
2 oz. Pink Speed Cure
MEAT IN POUNDS
35 lbs. Beef Trimmings
15 lbs. Pork Trimmings
Or for all Beef sausage use 50 lbs. beef trimmings
Grinding:
Grind all meat through 3/8" plate; add cure and water and mix. Add all
seasoning and mix thoroughly until meat becomes tacky. Regrind
through 3/16" plate (or buy the ground meat at your supermarket and use
as is). Place in tub and hold in 38-40 degrees F cooler until the next day.
Stuff meat into 2 ½ or 3" casings of the fibrous type.
Follow smoking instructions for Summer Sausage found on page 18.
NOTE: Always leave at least 3/4" space around sausage when hanging in
smoker. In warm weather you may want to give sausage a cold water
bath, you may do this by placing sausage in a tub and run cold water over
it for at least 5 minutes or hang sausage on sticks and spray with cold
water.
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Summary of Contents for PK 100 Smoker 'N Roaster
Page 4: ...BURNER DRIP PAN INSTALLED Figure 2 ...
Page 13: ...CLEANING RECORD DATE STICKS SCREENS DRIP PAN INSIDE SMOKER BY WHO 7 ...
Page 16: ...10 ...
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