The lowest known lethal dose of sodium nitrite is 71mg per kg of body weight. I usually buy cracked black pepper right next to the other peppers in the grocery store. Thanks that is what I thought.. Thank you Serve it with all different kinds of cheese and crackers for a quick and easy appetizer, or pack it in lunches for a fun alternative to sandwiches! Thanks for letting me know about what is actually in the salt I’m using. 2 LB CLEAR casings. Hi Amy. Shape meat into four sticks, or logs. I started making these sausages on my Green Mountain Smoker and love them! I bet all of the seasonings are so savory! Just tried making your beef sticks they came out great but how do you, Amy, freeze your beef sticks or store in the fridge? Everyone loved them and wanted the recipe! What can I replace it with? You don’t need casings or any special equipment. My father had a sausage company for many years. I haven’t ever used mahogany casings so I’m not sure how they work. Merry Christmas, D. Mike Collins. I grind only venison and add shredded cheese to the meat before I shape it into burgers. Serve it with all different kinds of cheese and crackers for a quick and easy appetizer, or pack it in lunches for a fun alternative to sandwiches! (25) CLEAR Summer Sausage Casings Sleeves for 25 lbs of meat. I just made another batch the other day for my kids school lunchboxes so they aren’t stuck with PB&J everyday! Since then I’ve experimented with cooking it on my Traeger. So what happened?? I like to have a few Beef Summer Sausages in the freezer for those “I need something right now” times! Turn over and bake another 4 hours. Sorry it took me so long to respond! Make sure you use insta-cure number 2. I made it according to your recipe and the taste is great! Add venison, beef, pork, elk, moose etc. 1.Instacure 1 contains 6.25% sodium nitrite and 93.75% salt. My neighbors are always happy when I share it with them too! We had no issues with dryness. You could eat the sausage without any sauces, or you can eat it with BBQ sauce. The fact that people can think that sea salt is healthier than table salt or large crystal sugar is healthier than baking sugar is insane! Mortons quick curing salt is completely different. Add ground beef and onion and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; season with salt and pepper, to taste. Do you need to cook to an internal temperature? Have a wonderful time! Happy Fall! Be sure to check out my guide to eating cheese too. Thanks for sharing! Should I have still used 1/4 cup? The results in a 156ppm nitrate concentration, which is ideal. Making a double batch is a fantastic idea! thanks for sharing. I have not, as of yet, weighed out the cure to see how close it comes to a 1/4 cup. I made this looked good but was really salty. Good luck! Wrapped in what? I’ve never tried making the beef sausage in a casing, but I’m sure it would be fine. They are the “preservatives” used in curing meats. I’m not exactly sure what the science is behind the different kinds of salt and why they behave differently. We cook for the ones we love and that’s important. Adding mustard sounds like a fantastic addition! Although they looked more like mini footballs, the taste was amazing! Thanks so much for sharing your summer sausage recipe. I followed your recipe exactly and used 90/10 ground beef. I’m actually making a batch right now, just with minced garlic instead of garlic powder and ground chuck (all the store had). Thanks for this recipe as it is one of the easiest I have read and want to give it a try… Does more pepper and liquid smoke really make it spicier?? I’m glad you enjoyed it! Let me know if you try it! Experiment with the flavors by adding paprika, mustard seed, etc. Yay! To make sure it’s the right diameter I make a circle with by touching my middle finger to my thumb and then run the “meat roll” through my fingers. Then I put them in a freezer ziplock bag. I hadn’t either until my friend let me in on her little secret! I’ve been stuck in a tractor for weeks! Glad you are loving it! My mom unexpectedly passed away, so seeing this recipe brings me great joy. Prime members enjoy FREE Delivery and exclusive access to music, movies, TV shows, original audio series, and Kindle books. Having a few sticks in the freezer is a great backup plan for those days when I don’t have anything in the house for making lunches. Steve, Hi Amy, I’ve heard that it has some sorts of preservatives in it. I wanted to know if you would care if I give you credit for the recipe when I write about it on my blog Country Fixin’s: Favorite Family Recipes. The first time I followed it exactly and it turned out great. Drain beans in a colander and rinse under cool water. It's a perfect healthy party appetizer, snack, or lunch. I’m not sure how long it keeps in the refrigerator, Bryan. You don't need any special equipment to make it. x 18 in. The shape stayed very well, but You had to turn them every 30 min. @ 200 degrees. Do they just grab a small bit and roll into a meat ball and throw it in the micro, or in the oven or, or ??? Yes! Summer sausage has become a traditional food for my hunts and for good reason. My parents are immigrants and we ate like they ate. It’s great to have on hand! Remove from the oven and cool. I just can’t stand all the ignorance around “chemicals”. I love how food brings us together and helps us create memories with our families. Very easy to pull off. From what I’ve read Prague powder is a pink smoking salt. The only problem is finding the Tender Quick in our area, but once you do it will last you for years. Maybe you could omit mustard altogether. Sign up for my newsletter so you won't miss out on anything that's happening around here! I’d probably start by finding the perfect homemade Cheez-its recipe and then I’d use smoked cheese, and cook them on the smoker instead of the oven! Yay! They were gone in two days 🙂 1.Instacure 1 and Prague powder 1 are the same. I’m so happy you found a way to substitute meat you already have on hand and make this work for you! MTC states for 1 lb of meat the amount of cure is 1.5 tsp / 0.23 oz / 6.52g. What a fantastic gift! I am planning on smoking these but I question whether I need to put something (foil) under the sausage to keep it from falling through the grate of my smoker. 2.Instacure 2 and Prague powder 2 are the same. we did not have electricity until 1957. Wish me luck 🙂. After viewing product detail pages, look here to find an easy way to navigate back to pages you are interested in. Thanks for sharing! Thanks for your help. We have used ground turkey instead of beef, and it turns out great in our opinion. The cheese shreds in the bag are dry and you will end up with a dry product. I marinated the bacon along with the venison and onions in a big bowl for several hours before threading the meat onto the skewers. And I agree that raising children is 1st, your own meat 2nd. We’re in love with Hickory and Mesquite. There's a problem loading this menu right now. I’m impressed! I think you are going to love this recipe just as much as my readers have! Add venison, beef, pork, elk, moose etc. Then followed the rest. This is a healthy twist on an Italian dish! Excellent product! I THINK” , that is the secret to making it look right anyhow . Wrap plastic wrap around the meat stick and twist the ends closed. Thanks for stopping by my blog! I used your saran wrap technique and they looked perfectly uniform and about Ritz cracker diameter but then while baking they lost about two inches in length and just about doubled in size around (no way will these fit on a cracker). so you don’t run into the same problem. I am sure that would keep the beef sticks for a long time. x 24” Mahogany-dyed Fibrous Casings (20ct) with Sausage Pliers and Casing Rings, Sausage Pricker - Hog Sausage Casing - Salami Pricker - Sausage Sticker Perfect for Sausage Casings Natural Hog Casings - Summer Sausage Casing - Sausage Making - Sausage Stuffer, Hi Mountain Jerky Cracked Pepper 'n Garlic Summer Sausage Kit. I don’t know because I freeze whatever I don’t think we are going to eat right away. The problem was the media ran with this and like vaccines, people got the idea you must go to zero to limit their risk. Welcome to my stinky farm life where my days are filled with chasing kids and cows! I love creativity! Second, you could easily use ground pepper instead of cracked black pepper. We also freeze a stick or two and then thaw them later when we are ready for more. We use mustard for serving the beef stick with. what did people use 100-150 years ago before all of the chemical preservatives were invented? I plan to smoke this in our electric Masterbuilt smoker, and I was wondering if using the liquid smoke in the meat mixture and then smoking it would be overwhelming and be too much ‘smoky’ flavor. I’m going to try that in my next batch! Let me know how it went! I can’t eat mustard. After 4 hours they just look done. Liquid smoke is salty as the curing salt already is. I don’t think it’s overpowering at all! This recipe has the perfect blend of spices I love knowing exactly what is going in my sausage too. Let me know how it turns out! YES! I love this homemade version because it’s easy, I know exactly what is in it, and it tastes better! Summer sausage makes wonderful gifts! Hi Gloria! The second time, i substituted sea salt for the tender quick. I’ve never experimented with casings because it’s so easy to make the sausages this way. As an aside, any recommendations/tried and true recipe’s for all beef honey/garlic? Line the roasting pan with aluminum foil before baking for quick cleanup. 2 ….. YES! Thanks for sharing on the weekend re-Treat link party! It freezes well too! Let me know if you try it! You might have to do a little practicing to get it just right! Plus it’s an awesome low carb, carb free, gluten free, sugar free, keto appetizer for when Justin’s trying to eat like that! It is the best sausage I have ever eaten! My love language is food. Fibrous Summer or Salami Sausage Casings w/Meat cling - 2 in. I’m glad you liked it! Thanks! I do know it has a very low fat content though. Thanks for your replies. When I cook, or smoke, my sausages the fat renders and drips off the sausages into the pan. Add venison, beef, pork, elk, moose etc. Maybe you will have to try it again and see if you get the same results. Note: Summer Sausage may be cooked on a smoker. It’s always nice to have in the fridge for a quick and easy snack or light dinner! I like the idea of making my own, I’m sure it’s still cheaper than buying from the store. You’ll need to plan on baking it for 4 hours. I’m not sure if you can use Prague powder for this recipe since I haven’t ever used it and don’t know exactly what it’s like. I don’t have Mortons tender quick. Thank you. How long is good for refrigerated / frozen? If you leave my house hungry…it’s your own fault! Here’s the link if you’d like to get it from Amazon. Thanks for the ideas! I wish we could find something that’s better for us. Blessings to you & yours, Jill. Then put it on the grill. Also doing a batch with teriyaki and hoisin sauce. Set on a roasting pan with a wire rack. I had to order Mortens curing salt on Amazon. •Prevent the possibility of botulism in the meat. It’s a million times better than store-bought too! Hopefully, that helps. Firstly: I remember using kerosene lamps & then we had a 25 watt bulb which seemed very bright. In fact you might be putting your family at more risk because many of the studies conclude that if nitrites and nitrate were outlawed the incidence of food poisoning and botulism would increase. Ingredients 1 … Hickory Farms had a great version years ago, but “improved” it to the point it is now terrible. 4 lbs of hamburger meat weighs 1814.37 g, multiply that by 0.0025 equals 4.53 g of PP #1. Or climbing Alaska mountains hunting the alpine for Sitka blacktail deer. Pearson Ranch Game Meat Hickory Smoked Summer Sausage Variety Pack of 3 – Elk, Buffalo, Venison Gluten-Free, MSG-Free 4.1 out of 5 stars 333 $28.99 $ 28 . I love the added smoky flavor of cooking it on the smoker! Season with a few sprinkles of Sweet Rub. When it comes to nitrites I feel like I am battling people who say vaccines cause autism (thoroughly debunked by science). ie,. Right now is the perfect time to cook with whatever ingredients we have on hand! Great recipe! I will not post it until I hear from you. Venison burger? Just a quick note, Morton’s Tender Quick is not sugar free. https://amzn.to/2K2vSVB. Thanks for this awesome recipe! This will be a fun recipe to add to your collection of homemade sausages! How do you think the Chinese made black powder? In fact, I’ve never made anything in a casing, so I’m not exactly sure how that works. I am brand new to sausage making, but have looked at dozens of recipes… In all that reading no one has ever said how they taste their mix for flavoring before final cooking?? Thanks! In other words a balanced diet. I’ve never even considered making this from scratch, love the idea. Mostly vegetables, fresh baked breads, noodles and potatoes. Line a roasting pan with aluminum foil for easier cleanup. Making it right now for the second time. Picnic Salami 5 lbs~ Hamburger (cheapest) 5tsp~ Morton Tender Quick Salt 2 1/2 tsp~ (Regular) Salt 2 1/2 tsp~ Garlic Salt 2 1/2 tsp~ Whole Mustard Seed 2 1/2 tsp~ Course Ground Pepper 1 tsp~ Liquid Smoke 1 tsp~ Crushed Red Pepper Mix well and refrigerate for 24 hours. YES! Thank you for such an easy recipe. I’m also going to be using your recipe but will be stuffing into casings 30-40 mm and cold smoking then to 165. Thank you again! But this looks exactly the same, only your logs are fatter (the ones I purchase are closer to finger-wide). • I have substituted up to 1/4 to 1/2 the beef with ground venison or elk burger and it’s great! This site uses Akismet to reduce spam. I just found this recipe through Pinterest and it sounds amazing! Just different flavor I’m hoping. This recipe looks great. Since this is my first time making homemade summer sausage, would I need to put any water or line the bottom of the roasting pan? Smoking food is so much fun! Nitrites have been used for thousands of years to preserve meats. It could be so fun! I’m wondering if you’ve tried making them as thinner sticks & what adjustment you’d make to the time in light of that. That is a fantastic idea! Thanks for asking! This is a fun recipe to play with. Okay, not a regular summer sausage but we love it. I love Mexican food and can’t wait to try this! I have been smoking food and cheese for over 50 years and enjoy it very much. I’m going to try it soon. One time I bought 90lbs of summer sausage. Hmmm! Hi Brenda- I’m trying that right now. beef stick recipe, beef summer sausage, homemade summer sausage, summer sausage, summer sausage recipe. It’s so yummy with cheese and crackers! Also, the color will be different when you use casings, not a problem. It freezes beautifully, as well. If they weren’t cooked through they would probably crumble. I don’t have a recipe for them, but my wheels are spinning now! Please let me know the web site to buy quick curing salt. I use 3 tbsp mustard seeds. It’s probably no surprise that I make beef summer sausage and never experiment with other types of meat. She was right it was easy and it’s the BEST summer sausage and there’s no way going to buy it in the store again! Hi Amy! Hi I’m Amy! Why?? sorry to be the one to tell you that you have sodium nitrate & sodium nitrite in the Morton tender quick salt. This spinach-stuffed chicken breast recipe is special to me because it has so much flavor, yet not too many calories. Frozen broccoli is transformed into a delicious cheesy casserole side dish that everyone in the family is going to love. This is almost exactly like the summer sausage that has been handed down to me by my grandparents. It’s so handy to pull out of the freezer and just have it ready to go! I love substituting ingredients! And 1 tbsp each of onion and garlic powder. The Sausage Maker - Summer Sausage Casing Kit, Tied and Looped 61mm (2.4”) Dia. I dont use any extra salt. I just looked on Amazon and found it there. Before freezing the beef sticks I wrap them in plastic wrap. Good luck! Why put the cheese on the burger when you can have it in the burger? They are now actually getting more nitrites than the ate before. • Diced jalapenos, pepperoncini or dried red pepper flakes if you want it spicy. How can I x 24” Clear, Meat-Cling, Fibrous Casings (20ct) with Sausage Pliers and Casing Rings, Hi Mountain Hunter's Blend Summer Sausage Kit, LEM Products 2 1/2 x 20-Inch Non-Edible Fibrous Casing, The Sausage Maker - Natural Beef Bung, 102-114mm (4"-4 1/2") TWO PACK, Hayos Edible Drying Sausage Casing Collagen Sausage Casings for Flavorous Homemade Sausages Ham,14m/46ft, Diameter 20mm/ 3/4'',New Package,1pack, Hayos Edible Drying Hog Sausage Casing, Sausage Casings for Flavorous Homemade Sausages Ham,Breakfast Sausage,Italian Sausage,Knoblewurst,Pepperoni,Bologna Sausage and Most Delicious Sausage (8m/26ft), LEM Backwoods Cured Sausage Seasoning with Cure Packet, Eastman Outdoors Sausage Kit - Seasoning, Cure and Casings for Meat, Poultry and Wild Game - Seasons 15 Lbs of Meat, LEM Products 141 8 oz. Having your house burn down would be so tragic. PS. If you have an oven you have shat you need! I am not a big fan of ground beef . Hi Amy…. Well said! Sharing food is an expression of love! The instructions were very easy to follow. Thanks Amy! It’s kind of hard to find in stores so I suggest ordering Morten’s brand from Amazon. You are not killing you child if you serve him or her a hot dog once a week at one meal no more than you are protecting your child from autism by not having them vaccinated. I recently smoked my Beef Summer Sausage on my smoker and it turned out perfect! Let me know how it goes! I always add the liquid smoke even when I’m smoking it instead of baking it and it’s still delish! Although we are in the business of raising cattle, we really are in the business of raising boys. Note: Table salt was used to calculate Nutritional Facts. In the words of the great sausage maker, Rytek Kutas, sodium nitrate works like an extended-release medication for meats that require very long curing times, like dry cured sausages. No. But when our house burned down I lost the recipe. Many sausage recipes call for starter cultures, in addition parameters such as temperature, humidity and time must be carefully controlled. Edi this recipe sounds amazing! Unfortunately the FDA some years back published a report that nitrites and nitrates can cause cancer (stomach cancer). Since we raise and harvest our own beef I have about three freezers chock full of ground beef. Of course, you can use whatever flavor of wood you’d like. Amy, do you still use the liquid smoke when you are smoking the sausage? This recipe is awesome and the flavor is incredible, Way better than any Hickory Farms summer sausage. I’m sure you’ve already tried it by now! I really wish I would have been about to try the Hickory Farms honey garlic flavored sausage. Bill, I’m not sure what the difference is in prague powder and Mortens tender quick salt so I don’t know how to adjust portions. Since I’m a tried and true beef lover I’ve never experimented with it before. I hope your sausage turned out perfect! That’s awesome. Mortons tender quick is a preservative . Mix together until combined. Sound like it’s a huge winner in your family! You are so talented! As far as knowing for sure when they are completely cooked through, I just look at them and make sure they look done. Mix cure with cold water.” Is this the same product you are suggesting? I love adding ingredients in classic recipes so I’m sure it would taste amazing! I roll mine pretty tight in the plastic wrap, but it sounds like you did too. The beef one is delicious though and I’d stick with that! The product I recommend using is Morton Curing Salt, Tender Quick. Let me know how it goes! Pulled Pork Nachos Recipe- sheet pan nachos, Easiest Blueberry Sweet Rolls (Made with Frozen Dough), Over 50 Hamburger Meat Recipes – 3 Boys and a Dog. x 12” Red Fibrous Deer Print Casings (20ct) with Sausage Pliers and Casing Rings. I m using this recipe for summer sausage and exclude the liquid smoke. Yes, you can share my recipe as long as you give full credit and share a link to my site! I put the summer sausage directly on the grill rack. The sausages hold their shape while being cooked, similar to how a hamburger would. Second question is about pepper…. Now I am ready to try my hand at a little summer sausage. I line the bottom of the roasting pan because it makes clean up a breeze. Wrapped in as above and 2 years later when thawed it was just as fresh as when I put it in the freezer. Why curing salt? Brenda, I’m sorry I can’t help you very much. My boys do go hunting quite often though and have wanted to try and make this summer sausage recipe substituting elk, deer (venison), or some other wild game for the beef. I’m going to figure that out! I’m so glad you found this recipe! They are great portable, individual-sized snacks for my guys to take to the dugout at baseball & elsewhere while on the go. I’m sure the sausage will still be fabulous! I keep this in the fridge for around seven days. I’ve never tried adding buttermilk to this recipe so I can’t really say how it’s going to work out. I can’t remember if I added poultry seasoning to the summer sausage though. I wrap the sausage in siran wrap or cling wrap, then freezer paper. x 24” Clear Fibrous Casings (20ct) with Sausage Pliers and Casing Rings, The Sausage Maker - Pepperoni Sausage Casing Kit, Tied and Looped 38mm (1.5”) Dia. 1 …. It freezes really well! This will be my third try at making this sausage. • I always double the batch. And, the larger size made them perfect for sandwiches – which my husband loved lol! Are you sure you used the right kind of salt and that you measured correctly? Thank you! Now you’ve got my wheels spinning and I can’t wait to experiment with it! So thank you, If so when should I add it? Natural Hog Casings for Sausage by Oversea Casing, 4" X 20" Clear Fibrous Casings - 10 Count, The Sausage Maker - Mahogany Deer Print Collagen Sausage Casings, 65mm, Pre-Tied (20pcs). There’s nothing like homemade right? Thanks for taking time to leave a comment and let me know how much you love this sausage! Thank you for sharing one of my family favorites. Hi George! Celery is high source of nitrites. It’s still makes me feel a little better knowing what quality of meat goes into my summer sausage. Without having made them into smaller sticks before I can’t say exactly how to adjust the time. Whole family enjoyed it thanks for taking time to leave a comment and let me know how much you this! Over 160 deg the meat to keep the beef stick with that yours so uniform in?... Ingredients are salt, i recommend using is Morton curing salt, cracked black pepper and! Know recipes that have been used for thousands of years to preserve meats would work with other of. 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What i put in there and it turns out great 1 and Prague 2! Sit overnight if they weren ’ t have one, set a cooling rack in a 1/4 of... Of nitrates and nitrites, etc it gives the sausage Maker - summer sausage your search query a... Pp # 1 would not try to low temp smoke without some kind of cook to be the to... Using your hand lightly press and roll the “ summer sausage recipe it! Images and text thaw them later when thawed it was just as much as we do as yours lean beef... Am doing a batch of this sausage very well, but still delicious the is... When my friend made it enjoying the beef sticks i wrap them in my sausage too other at meal.! My friends updated in December 2019 to include new images and text include...