Recipe - Beef Summer Sausage

4 pound Pork butts
6 pound Lean boned beef chuck roast
1 tablespoon Prague powder no1
1 ounce Dextrose
1 tablespoon Coriander
1 teaspoon Mustard
1 tablespoon Minced garlic
5 ounce Fermento
2 ounce Salt

1, Grind the beef through a 3/16 plate.

2. Dice the pork butts into a 1 inch or large dice

3. Mix all the ingredients in a basin or mixer and pack down tightly
in a meat lug cover and store for 2 days in the refridgerator.

4. After the cure has taken regrind the meat through a 1/8 inch plate.

5. Stuff in a beef bung or fibrous casing making sure there is no air
pockets.

6. Air dry in the smoker at 60 degrees for 6 hours the increase the
temperature to 120 degrees smoke with a dense smoke or smudge.for 4
hours. This will cause the sausage to bloom.

7. Raise the temperature to 165 degrees till the internal temperature
reaches
145 degrees.

8 Remove and shower to reduce the temperature to 120 degrees and hang
at room temperature for a further 3 hours. This allow the final bloom
to occur.

9. Refridgerate and use as needed.

Source: John Kinsella CMC

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