Summer Sausage Without a Smoker

[Mid-Lake Rock]

I just looked at Don Bo's post about summer sausage.  Definitely going to give it a try.  I was thinking back to when I didn't have a smoker and made some smokey sausage.  It is my grandpa's recipe.  He grew up poor in the Depression and didn't have a smoker and couldn't afford a butcher.  The ingredient to get some smoke is hickory smoked salt.  It used to be easy to find hickory smoked salt, but it is getting more difficult.  It can be ordered online.  There are also recipes online where you mix salt and liquid smoke.  I like to make this sausage in the winter when I'm busy.  Mix it up, let it sit for a few days, throw it in the oven and let it cook while I sleep.  Here is grandpa's recipe:  

5lbs hamburger

5 rounded tsp. Tender Quick

2.5 tsp. mustard seed

2.5 tsp. pepper

2.5 tsp garlic salt

1.5 tsp hickory smoked salt

Mix well each day for three days.  Keep refrigerated and covered.  On the 4th day, form into long sausage rolls (about six rolls).  Bake in broiler pan for 8 hours at 140°.  If oven doesn't set that low, set on the lowest temperature and shorten the time some.  

[reinhard1]

Thanks for the recipe.  You should get that summer sausage log up to 150 at least.   You could even put that oven up to 200 and you would have no problem.  One thing I  would do also is add about 1 cup of dry powdered milk to that 5 pound batch.  It acts like a binder and it retains the moisture.  Cut's down on your shrinkage as well.  With adding the dry milk, I would add 1 cup of water or beer.  good luck.

[pushbutton]

Just read Don Bo's thread as well..... excellent info on this s i t e. Think I am going to combine all the above and do a more seasoned/with powdered milk/in the oven.

Soooo, anyone know the minimum safe TQ plus added salt.... levels...per lb of meat? Been googling recipes and just reading some the recipes ingredient lists gives me high blood pressure......

 

[pikestabber]

Just read Don Bo's thread as well..... excellent info on this s i t e. Think I am going to combine all the above and do a more seasoned/with powdered milk/in the oven.

Soooo, anyone know the minimum safe TQ plus added salt.... levels...per lb of meat? Been googling recipes and just reading some the recipes ingredient lists gives me high blood pressure......

 

Here's a curing chart. If you want the cure without the salt, get some Instacure #1 (prague powder).

 

[Mid-Lake Rock]

R1, I agree the temp needs to hit 150.  I've also poked some holes in tinfoil, wrapped the sausages with the foil and cooked them at 325 for 1.5 hr.  

Also, I have let the sausage sit for 24 hours and cooked it, but it wasn't as flavorful as the stuff I let sit for three days.  

[eyeguy 54]

another way I have done it in the past when liquid smoke is in the recipe is to wrap the logs in foil about 2 1/2 inches thick.put in a pot of boiling water for one hour.  check temp to be 150-155. take out and rewrap and put in fridge overnight. it was really good. 

[pushbutton]

Thanks Stabber. Did up a barnyard concoction today.......one lb each of beef, pork, and turkey. Kept the TQ to the minimum and added probably about only another tp of salt with a Cajun seasoning......along with a buttload of garlic, mustard, onion powder, pepper, ect. Will try to resist cooking it it tomorrow and wait longer as Mid Lake Rock recommends. ......

[pushbutton]

Have the patience of a 2 year old and couldn't resist. Actually said the heck with it and cooked it at 350 with it being done in less than 40 minutes.. Wow, super easy and a great way to do it without all the equipment. Didnt even wait for it to cool and set up and still tastes great ....with some homemade cheese..