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.

##### Go To Top of File &&&&&& MSU Extension Home Page &&&&&& Main Page for this Data Base

###### This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base 01 on 03/09/98. Data base 01 was last revised on 10/13/97. For more information about this data base or its contents please contact wrublec@msue.msu.edu . Please read our disclaimer for important information about using our site.