1129 days ago
- 10lbs meat (I used a chuck roast)
- 3tsp ground celery
- 3tsp white pepper
- 3tsp nutmeg
- 3tsp curry powder
- 5Tbs salt
- 2tsp curing salt
- 1tsp liquid smoke (optional)
- 1cup non-fat dry milk (binder)
- 5Tbs powdered dextrose
- 1cup ice water
- Stuff mixture into 2.5 inch casings the length of the racks.
- Dried sauage at 100°F for an hour.
- Start the smoke and increase temperature to 130°F for one hour.
- Next increase temperature to 150°F for the next hour.
- Final temperature adjustment is 170F for 5 hours or to the sausage's internal temp of 152°F.
Turned out great!
There was just a bit of fat rendered off the sausage, so next time I will max out the temp at only 160°F and let it set for a while longer.
If you don't have all day
to do these thick chubs, you can pull them out after a few hours and put them in a 170°F hot water bath on the stove until they hit 152°F. Should only take 30 minutes or so.
The recipe I used is actually a spicy snack stick recipe, but it makes great summer sausage.