Smoked Summer Sausage
Smoked Summer Sausage is an moderately easy dinner. Made with 5 lb. lean ground chuck, 5 tsp. rounded morton tender quick curing salt, 2 1/2 tsp. mustard seed, 1/4 tsp. ground chili pepper and 2 1/2 tsp. coarse black pepper, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
👨🍳 Instructions
Mix all of the ingredients and refrigerate for three days, mixing every day.
On the fourth day, form into rolls (1 1/2 to 2 inches in diameter).
Preheat smoker to 140° to 150°.
Place sausage rolls on racks.
Keep this temperature for 2 hours.
Serve with sweet and spicy mustard.
🍷 Perfect Pairings
Complete your meal with these
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