Summer Sausage
• 21 lb. lean meat
• 4 lb. beef fat
• 6 cups water
• 5 1/4 cups dried milk
• 1/2 cup sugar
• 1 cup + 2 tablespoons salt
• 1/2 cup mustard seed
• 6 tablespoons pepper
• 2 1/2 tablespoons liquid smoke
• 2 tablespoons cure
• 1 tablespoon + 1 teaspoon sodium erythorbate
Grind meat and fat through a 1/2-inch plate.
Mix in all ingredients after dissolving liquid smoke, cure and sodium erythorbate in the water.
Stuff in artificial or natural casings.
Cook in the smokehouse at 185 degrees Fahrenheit until an internal temperature of 152
degrees Fahrenheit is reached.
Shower with water to a temperature of 90 degrees Fahrenheit and allow to hang at room temperature for about 1 hour before refrigeration