Smoked Summer Sausage Recipe
Smoked Summer Sausage
This recipe was submitted by Dakota Grills, LLC of Lake Preston, SD
Prep Time: Minutes
Rest Time: Minutes
Where To Cook:
|20 lbs. Deer Meat (80%)||4-5 lbs. Beef Fat (20%)||11 oz. Excalibur Wisconsin Style Sausage seasoning with cure (avaiible at Dakota Grills)|
|1-2 cups water||1/2 cup Whole Mustard Seed||Casings (1" to 3" diameter)|
|Optional 1-2 Tablespoons Whole or cracked peppercorns||Optional 2 cloves garlic, minced||Optional 6-12 minced Jalapeño peppers - adjust to desired hotness (use plastic gloves!!!)|
|Optional One 5 lb. package of high-temperature cheese|
Stuff into casings, about 2 1/2" diameter by 18" long. Let set in refrigerator for 24 hours.
Smoke Cook: Fill smoker tray with hickory, maple, or cherry wood chips.
For 2 1/2" diameter rolls of sausage, place 3 on the bottom racks and 4 on the top rack of your Dakota Grill.
Insert probe 2-3" into center of sausage on top rack of grill.
Plug other end of probe into grill. Set probe temperature for 160 °F and set grill temperature for 230 °F. (Do not preheat!)
This will slowly smoke and cook the sausages in 4 1/2 to 5 hours (slightly more for sausages thicker than 2 1/2" diameter).
Top and bottom sausages may be interchanged and rotated after 3-4 hours for more even cooking, if desired.
(Meat on the bottom level cooks a bit faster -it will be 175°F when the top is 160 °F).
When cooked, remove from grill and chill in fridge.
Cut into portion size desired and vacuumseal or wrap in freezer paper.
Be sure to date and label each variation, such as jalapeño, extra pepper, or cheese, as well as the type of wood chips used for each batch.
Either freeze sausages or refrigerate up to 2 weeks.
Very nice flavor and texture - as good a summer sausage as you can find.