Mix together your beef and seasonings, then cure the meat overnight. When making summer sausage in electric smoker, you should first start smoking at 110-130°F until the meat reaches the desired color. Mixing the seasonings with water first makes it much easier to evenly distribute the spices throughout the meat. I live in Alaska and smoke a lot of salmon. How long do you smoke your summer sausage and at what temperature. At least an hour, and to me, 90 minutes to 2 hours is ideal. ". Refrigerate for 24 hours. Roll into logs (about 10" long and 2" in diameter). The smoke ring is the result of nitrites from the smoke interacting with the proteins in the meat. Hog casings stuff all types of pork sausage (Italian, Polish, Southern, etc.) at Walmart.com Wrap in aluminum foil, shiny side inches. Don’t over mix the meat! A 2 1/2" dia. No. Tasty rolls of mustard seed and smoke flavored summer sausage is a great way to use up some ground venison. ... Great recipe but how long will this last in the fridge? I like BOLD flavors so this and the smoke creates a steak you’ll be raving about for a long time. Remember to wash hands, surfaces and utensils after handling raw meat to prevent the spread of bacteria that can be found in uncooked meat. Always check the internal temperature of your sausage to make sure it’s at least 165 °F (74 °C) to avoid getting food-borne illnesses. You never know what flavor you’re going to like! Summer Sausage: This favorite delivers a tangy explosion of flavor Backwoods fans love. Sausage making is an outcome of efficient butchery. By signing up you are agreeing to receive emails according to our privacy policy. Sausage making is a traditional food preservation technique. Dry sausages such as summer sausage, pepperoni and salami are cold smoked and require temperatures below 110 degrees for anywhere from 15 to 48 hours or longer for desired flavor and dryness. Vermont Smoke & Cure has been consciously crafting delicious smoked meats and meat snacks since 1962. Start today! Sausages may be … All tip submissions are carefully reviewed before being published. Roll the cured beef into sausages, wrap the sausages in foil, and bake them. Allow to cool, and then wipe each sausage down with a paper towel and wrap in plastic wrap. Amid the current public health and economic crises, when the world is shifting dramatically and we are all learning and adapting to changes in daily life, people need wikiHow more than ever. Bake on a sprayed broiler rack over broiler pan at 325°F for 1 1/2 hour. By using our site, you agree to our. After combining the meat and seasonings together, cover the bowl and refrigerate for … You will end up with 4 summer sausage logs. 15 lbs of meat at one time sounds like a lot, but some how all my friends and neighbors find out every time I make this and then it is gone before I know it. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/7\/7d\/Smoke-Sausage-Step-1-Version-2.jpg\/v4-460px-Smoke-Sausage-Step-1-Version-2.jpg","bigUrl":"\/images\/thumb\/7\/7d\/Smoke-Sausage-Step-1-Version-2.jpg\/aid1377400-v4-728px-Smoke-Sausage-Step-1-Version-2.jpg","smallWidth":460,"smallHeight":345,"bigWidth":728,"bigHeight":546,"licensing":"