Michigan State University Extension
Preserving Food Safely - 01600623
10/13/97

SUMMER SAUSAGE

    21 lb. lean meat                                       


    4 lb. beef fat                                         


    6 cups water                                           


    5 1/4 cups dried milk                                  


    1/2 cup sugar                                          


    1 cup + 2 tablespoons salt                             


    1/2 cup mustard seed                                   


    6 tablespoons pepper                                   


    2 1/2 tablespoons liquid smoke                         


    2 tablespoons cure                                     


    1 tablespoon + 1 teaspoon sodium erythorbate           

    Grind  meat and fat through a 1/2-inch plate.   Mix  in

all
 ingredients  after dissolving liquid  smoke,  cure  and

sodium
 erythorbate  in  the  3  lb. of  water.    Stuff  in

artificial
 or natural casings.   Cook in the smokehouse  at

185
degrees Fahrenheit  until an internal temperature of 152

degrees
Fahrenheit is reached.  Cool in water to  90 degrees

Fahrenheit
and allow to hang at room temperature for about 1

hour
before refrigeration.                                  

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