I ground the meat, added salt, mustard seeds, white pepper, red chili flakes, black pepper, ginger powder, nutmeg, hot smoked paprika, pink salt and a couple of other simple ingredient's. We stuffed it all in 80mm collagen casings and put them on the smoker for about 4 hours with peach wood. After that, I put them in a 170 degree oven until the internal temperature reached 170. They then get a dunk in ice water and into the refrigerator to rest for a day and here is the results:
This was a successful venture....this stuff is great! Every recipe you read for summer sausage includes beef. I really only have one thing to say about that....try pork only and make it spicy, it works and it is great. This stuff won't last long and I will definitely do this again. If you want the recipe, email me or send me a comment. I can't guarantee that your will turn out like this did do to the variables with smoking and the species of the wood you may have available but it is worth the time if you are up to it and have the basic supplies needed for the simple preparation.
Scott
