6 lb Beef chuck, including about
-1 pound fat, cubed
*4 lb Pork, pre-frozen or
-certified, including about
-1/2 pound fat, cubed
5 tbsp Salt
2 tbsp Sugar
1 tbsp Pepper, white
2 tsp Coriander seed, crushed
1 tbsp Peppercorns, black
1/4 tsp Nutmeg
1 cup Wine, red, dry
1/4 tsp Ascorbic acid
1 tsp Saltpeter
4 Feet beef casings, large
-(3 1/2" to 4" diameter)
FLAVOURING SOLUTION
1/4 cup
A Recipe for
Summer Sausage (Beef Stick)
To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation. |
| Emily Post |
Avoid fruit and nuts. You are what you eat. |
| Jim Davis |
Chocolate is a perfect food, as wholesome as it is delicious, a beneficent restorer of exhausted power. it is the best friend of those engaged in literary pursuits. |
| Baron Justus von Liebig (1803-1873) German chemist |
This Recipe for Summer Sausage (Beef Stick) is one of thousands in the Recipes-to-go Beef Cookbook.
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
If you enjoy this Summer Sausage (Beef Stick) Recipe - you should enjoy the recipe collections you can find on the websites below:
Food Tip |
Herb Tip |
This is a recipe for Summer Sausage (Beef Stick) from the recipe cookbook of Recipes-to-go (Beef)
Eat drink and be merry, for tomorrow they may make it illegal. |
| Anonymous |
This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. |
| Gracie Allen |
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
| Charles Pierre Monselet |
There are only ten minutes in the life of a pear when it is perfect to eat. |
| Ralph Waldo Emerson |
Those who forget the pasta are condemned to reheat it. |
| Author Unknown |
Food Tip |
Rinse casings and soak in tepid water 1 hour.
Grind the beef through the fine disk twice, chilling it between
grindings. Grind the pork through the fine blade once and mix it with
the beef.
Make the flavouring solution: bring the water to a boil and stir in
the
sugar until it is dissolved. Reduce the heat so that the liquid is
barely simmering and add the remaining ingredients. Turn off the heat
and allow the mixture to cool.
Mix the flavouring solution and all the remaining ingredients into the
meat.
Cure the sausage in the refrigerator for twenty-four hours. Stuff the
meat into the casings and tie off into six-inch or eight-inch links.
Smoke the sausage with a cool (80-90 F) smoke for about twelve hours.
Increase the smoke temperature to about 120 F and continue to smoke
for abut four or five more hours, or until the sausage is firm.
Let the sausage hang in a cool place at least two weeks before eating.
* Pork to be consumed raw, as in dried sausage, can be made
completely safe and free of trichinae by freezing it to -20 F for six
to twelve days. -10 F for ten to twenty days or 5 F for twenty to
thirty days. These guidelines have been set by the USDA for
commercial packers and are perfectly safe if followed by the home
sausage maker.
If you can't or don't wish to tie up freezer space to treat your own
sausage meat, you can ask your butcher to order you some "certified"
pork. Certified pork has been frozen to render it trichinosis free
and comes stamped or labeled as such. Make sure you see the stamp or
label.
Home Sausage Making - 1987
per Clarence Fontish
From: Sam Waring Date: 07-17-96
Serves: 10
Summer Sausage (Beef Stick) Recipe brought to you by Recipes To-Go