I started making these sausages on my Green Mountain Smoker and love them! It will change the taste, but it should still be just fine! Be sure to check out my guide to eating cheese too. I made these today (haven’t tried eating them yet); however, mine look terrible! Just use some good old common sense like my parents did. As an aside, any recommendations/tried and true recipe’s for all beef honey/garlic? I followed your recipe exactly and used 90/10 ground beef. Thank you! It works wonderfully! I’m sorry for you loss and glad I can help replace a little memory for you! This recipe is awesome and the flavor is incredible, Way better than any Hickory Farms summer sausage. I keep this in the fridge for around seven days. 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. The public just heard nitrite and the word cancer. 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). â¢Render the finished cooked product pink in color (if you donât use a cure, your bacon will be grey). I have been making this for years. I say you can’t ever go wrong with more cheese though! I love making it ahead of time and throwing it in the freezer! If you don’t have one, set a cooling rack in a baking sheet. I tend to like the casings approach but that is a personal preference. t tender quick salt a preservative? The package on Amazon says, “Use 1 oz. It needs to cook at 225 degrees for 3 1/2 hours. Add venison, beef, pork, elk, moose etc. Required fields are marked *. We’re in love with Hickory and Mesquite. I left it in there and it was perfect! You don't need any special equipment to make it. Remove plastic wrap and set it on the baking sheet. 2 tsps of instacure 1 is enough to cure roughly 10 lbs of sausage or bacon. All I know is that the sweet lady who gave his recipe to me used curing salt and so I do to. Obviously, if your hands are bigger or smaller you may need to adjust. It’s a nice change from a sandwich. I like this. People thought we ate steaks and chops every day when in reality meat was most often a weekend thing (like the pork roast my mother made on Sunday). They were gone in two days ð This recipe looks amazing, however, I have not been able to find the Morton’s salt. Glad you are loving it! Just tried making your beef sticks they came out great but how do you, Amy, freeze your beef sticks or store in the fridge? The instructions were very easy to follow. It might have keep longer but ate it all by then. I haven’t studied all the effects of nitrates and nitrites, etc. I’m sorry for your loss! Chuck Catchpole HMC USN Ret. 3rd Day~ Shape into 6 balls and then into 6 sausages. Beef Summer Sausage is really easy to make and once you try it you'll never want to buy it from the store again! â¢Prevent the possibility of botulism in the meat. These were one of the first things I had to try making on it and they were amazing! My boys would love having some of those! Since this isnt about vaccines that people really need, the meat industry gave what the public wanted to buy. Instacure 1 is used for any type of cured meat product that will require cooking, such as bacon, hams that are not air dried, and smoked sausages. Maybe partially because my favorite people gather around delicious food and spend time together! 0.23oz X 4 lb = 0.92oz / 6.52g X 4 lb = 26.08g. They eat more hot dogs today because they think they are “safer”. Thank you for such an easy recipe. Seems like smoke overkill….. You could try the seal a meal, I would wrap in siran wrap first, then seal a meal and for extra protection wrap in freezer paper. They came up with “uncured” meats like hot dogs and sausages. I’m not sure what would cause them to shrink in length and get larger in diameter. Sodium nitrite, even in small quantities, is very dangerous and can kill. Instacure 2 is used for meat products that will be air-dried and not cooked, such as dried salamis, pepperonis, and some air-dried hams. We have used ground turkey instead of beef, and it turns out great in our opinion. I THINK” , that is the secret to making it look right anyhow . I’ve never even considered making this from scratch, love the idea. I’ve never tried making the beef sausage in a casing, but I’m sure it would be fine. However, if I’m trying to make a healthier snack, then I’m gonna have to look for the ingredients without nitrates or nitrites. I haven’t ever tried adding cheese because I always serve my Beef Summer Sausage with cheese and crackers. Do you need to cook to an internal temperature? YES! Have a wonderful time! Closest I’ve seen is Carmichael’s Honey Garlic all beef Summer Sausage. Good to hear! Making a double batch is a fantastic idea! My family was in the meat business for all my childhood. It's a perfect healthy party appetizer, snack, or lunch. I love how food brings us together and helps us create memories with our families. Yay! It’s so handy to pull out of the freezer and just have it ready to go! I have a similar recipe I thought it would be a good addition, so that young cooks can see how easy it is to make a basic sausage. Fibrous Casings - 10 Per Bag - Clear - 2.5 Inches By 20 Inches, The Sausage Maker - Summer Sausage Casing Kit, Tied and Looped 61mm (2.4â) Dia. It’s really good served with different kinds of fruit and fresh vegetables too! I love Italian food, but most of the time it is too heavy. Shape meat into four sticks, or logs. My neighbors are always happy when I share it with them too! (25 pack) for 35 lbs of meat (Venison, Beef, Pork, Elk) 4.5 out of 5 stars 67 $22.00 $ 22 . Oh boy, I bought kitchen bouquet instead of liquid smoke and didnât notice until I started mixing! I live in Alaska and smoke a lot of salmon. Will adding buttermilk, F-LC, or fermento give it the tangy flavor? What did I do wrong? . Just different flavor Iâm hoping. Form of salt, Tender quick is not a cured meat, Natural sausage Casing Kit, Tied and 61mm. Will be stuffing into Casings 30-40 mm and cold smoking then to 165 smoking and! My parents are immigrants and we ate like they ate from the bought. Right next to the point it is an entire 1/4 cup of the ideas you are enjoying the beef out... The sea salt for the Tender quick for quite a while good served different. A big fan of homemade vs. store-bought so i know the web site to buy keeps. 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