Ingredients needed: • Meat (70% of meat needs to be lean meat) • 1 lb. of water (optional) • *Prague Powder (cure) (use 1oz for every 25# of meat, 1 ounce cure = 1 1/2 tablespoons) • Rebel Butcher Summer Sausage Seasoning (each bag will do 25lbs of meat) • Summer Sausage Casings (each casing will hold about 3lbs. of meat) Directions: • Grind meat through 3/8 or ¼ inch plate. Transfer to mixer or mixing pan • Add water (optional), seasoning and *Prague Powder • Mix for 6-8 minutes until the meat block is tacky • Regrind through 1/8 or 3/16 inch plate • Stuff into summer sausage casing • Cook in smokehouse or in oven until the meat reaches 155 degrees internally. o If cooked in an oven, prick holes in the casing to prevent it from expanding and bursting in the oven. *Note: if the Prague Powder (cure) isn’t used the summer sausage will turn grey
Posted on: Wed, 01 Oct 2014 15:14:21 +0000
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