Ingredients
- 2043g (4.5lbs) Beef Chuck
- 240g (8oz) Pork Fat Back
- 22g (1 tbsp + 1 ½ tsp) Salt (Smoked salt can be substituted for a smokey flavor)
- 6g (1 ¼ tsp) Prague Powder #1
- 100g (½ cup) Sodium Caseinate
- 4g (1 tsp) Garlic Powder
- 4g (1 ½ tsp) Onion Flakes
- 8g (1 Tbsp) Black Pepper, Cracked
- 2g (½ tsp) Ground Mustard
- 15g (1 Tbsp) Sugar
- 4g (2 tsp) Coriander, Whole
- 2g (1 tsp) Nutmeg
- 1g (1 tsp) Basil, Dried
- 120g (½ cup) Water, Ice Cold
- 25g (2 ½ tbsp) Encapsulated Citric Acid
Equipment
- Grinder
- Stand Mixer
- Immersion Circulator (optional)
Timing
Active Time: 40 Minutes
Total Time: 20 Hours
Yield
5 Pounds
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First Grind Pass
The beef chuck and fat back should be cut into 1×1 cubes and placed in the freezer for 30-35 minutes before grinding. Both the meat and fat should be slightly frozen but not hard. If not they will break down too quickly. Also place the grinder attachments in the freezer as well, this will help keep the meat cold.
Assemble the meat grinder with a 1/4th inch die on the end and begin grinding the meat and fats.
Once everything has been ground spread it on a small sheet pan and place it back in the freezer for 15 minutes.
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Second Grind Pass and Prepare Dry Ingredients
Replace the meat grinder with a â…› inch die and grind the meat a second time.
Place the meat in a stand mixer with a paddle attachment.
Mix the salt, sodium caseinate, prague powder #1, and sugar in a separate container.
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Mix Ingredients and Seasonings
Add the dry mixture to the stand mixer and begin mixing on low for about 30 seconds.
Add the black pepper, onion flakes, garlic powder, ground mustard, nutmeg, basil, and coriander.
Mix for 30 more seconds until combined.
Add the ice cold water and mix until the meat starts to become opaque and stick to the sides of the bowl. This is the sign of a properly emulsified sausage. This should take about 30 seconds to a minute.
Increase the speed of the mixer to medium high and mix for 30 seconds, at this point the sausage will look very uniform.
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Add Encapsulated Citric Acid and Create Sausage
Add the encapsulated citric acid and mix until just combined about 15 seconds.
Lay three overlapping 3 foot sheets of plastic wrap on a work surface. Place the emulsified sausage along the long side of the plastic. Leave about 4 inches from the edge of the plastic wrap to where the summer sausage is laid.
Spread the summer sausage to about 1 ½ feet long, 3 inches wide and 2 inches tall. Wrap the plastic wrap over the summer sausage and form it into a cylinder.
Use a toothpick to pop any air pockets and pull the plastic wrap tightly around the sausage to help remove the air pockets.
Roll the summer sausage up and tie the ends tightly with butcher’s twine and trim any excess plastic and string. Allow it to cure overnight.
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Cook Sausage and Serve
Pre-heat an immersion circulator to 150°F.
Cook the summer sausage in the water bath at 150°F for 2 hours or until it reaches an internal temperature of 150°F.
Cool the summer sausage in an ice bath before slicing and serving.
