Summer sausage is a popular snack that is enjoyed by many people worldwide. In this blog, I will share with you a smoking summer sausage recipe that is extremely delicious. It is a type of cured sausage that is typically made from beef and pork, along with a blend of herbs and spices. While summer sausage can be enjoyed as is, smoking adds a whole new dimension of flavor to the sausage. Smoking summer sausage involves cooking it in a smoker, which infuses the sausage with a smoky flavor that many people love.
When it comes to smoking summer sausage, there are various factors to consider. Smoking sausage is a popular technique that has been around for centuries, and it continues to be a popular way to add flavor to sausages. However, as with any cooking method, there are pros and cons to smoking summer sausage. From the time-consuming process to the need for specialized equipment, it is important to weigh the advantages and disadvantages of smoking summer sausage before deciding whether to try it.
How To Make Smoking Summer Sausage
Smoking summer sausage is not for everyone. Some people may prefer the taste of traditional summer sausage, while others may find the smoky flavor too overwhelming. However, for those who enjoy the taste of smoky meats, smoking summer sausage can be a great way to add variety to their snack options.
Whether you are a seasoned smoker or a novice, understanding the pros and cons of smoking summer sausage can help you make an informed decision about whether it is the right choice for you. In the following sections, we will take a closer look at the advantages and disadvantages of smoking summer sausage, along with some frequently asked questions.
Pros of Smoking Summer Sausage
- Flavorful: Smoking summer sausage adds a smoky flavor that enhances the taste of the sausage. This is because the smoking process infuses the sausage with the flavor of the wood used for smoking.
- Preserves the Sausage: Smoking summer sausage helps to preserve the sausage, which means that it will last longer. This is because the smoking process dries out the sausage, which removes moisture and prevents the growth of bacteria.
- Healthier: Smoking summer sausage can be a healthier option because it reduces the fat content of the sausage. This is because the smoking process helps to remove the fat from the sausage.
Cons of Smoking Summer Sausage
- Time-Consuming: Smoking summer sausage can be a time-consuming process. This is because the smoking process can take several hours, depending on the size of the sausage.
- Requires Special Equipment: Smoking summer sausage requires special equipment, such as a smoker, which can be expensive to purchase. Additionally, the equipment needs to be maintained and cleaned regularly.
- Risk of Over-Smoking: Smoking summer sausage for too long or at too high of a temperature can lead to over-smoking, which can result in a bitter and unpleasant taste.
Ingredients To Make Smoking Summer Sausage
- ground beef 1 pound
- Morton’s Tender Quick 1 Tablespoon
- kosher salt 2 teaspoons
- black pepper 2 teaspoons
- granulated garlic 1 teaspoon
- granulated onion 1 teaspoon
- whole mustard seeds ½ teaspoon
- whole celery seeds ¼ teaspoon
- red pepper flakes ¼ teaspoon
Step By Step Instructions To Make Smoking Summer Sausage
Step1
In a mixing bowl, thoroughly combine all the ingredients, ensuring that the seasoning is evenly distributed throughout the meat mixture. Wear gloves to keep the mixture clean and hygienic while massaging it.
Step2
Place two large sheets of plastic wrap on a flat surface. Dump the meat mixture onto the center of the plastic wrap, forming it into a cylindrical shape with a diameter of about 2 inches. Fold the long sides of the plastic wrap over the meat and roll the sausage into a tightly packed cylinder. Use pressure to remove any air pockets.
Step3
Twist the ends of the plastic wrap to seal the sausage roll and refrigerate it for a minimum of 4 hours or overnight to allow the flavors to meld together.
Step4
Preheat the smoker to 180°F with your preferred hardwood, such as hickory. Remove the sausage roll from the plastic wrap.
Step5
Place the sausage roll onto the grates, close the lid, and smoke it for 6-8 hours, or until the sausage’s internal temperature reaches 160°F.
Step6
After smoking, rest the sausage for at least an hour before slicing and serving. If you plan to refrigerate the sausage, let it cool to room temperature before wrapping it tightly in plastic wrap and storing it in the refrigerator. The smoked summer sausage will stay fresh in the fridge for up to two weeks.
Tips And Tricks:
- Use gloves to keep the mixture clean and hygienic while massaging it.
- Roll the sausage into a tightly packed cylinder to prevent air pockets.
- Choose your preferred hardwood for smoking. Hickory is a popular choice for this recipe.
- Let the sausage rest for at least an hour after smoking before slicing and serving.
- If storing in the fridge, wrap the sausage tightly in plastic wrap and let it cool to room temperature before refrigerating to maintain its freshness for up to two weeks.
More Amazing Recipes
- Mock Hollandaise Sauce Recipe
- Crescent Sausage Bites Recipe
- Dark Caramel Sauce Recipe
- Perigourdine Sauce Recipe
Conclusions
In conclusion, smoking summer sausage is a popular way to add a smoky flavor to this classic snack. While it requires specialized equipment and can be a time-consuming process, the resulting flavor is well worth the effort. Smoking summer sausage not only enhances its taste but also helps to preserve it and reduce its fat content, making it a healthier option.
With this recipe and some tips and tricks, anyone can make delicious smoking summer sausage at home. It’s important to weigh the pros and cons before deciding whether to try smoking summer sausage, but for those who enjoy smoky meats, it can be a great addition to their snack options.
Smoking Summer Sausage Recipe
Ingredients
- 1 pound ground beef
- 1 Tablespoon Morton's Tender Quick
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- ½ teaspoon whole mustard seeds
- ¼ teaspoon whole celery seeds
- ¼ teaspoon red pepper flakes
Instructions
- In a mixing bowl, thoroughly combine all the ingredients, ensuring that the seasoning is evenly distributed throughout the meat mixture. Wear gloves to keep the mixture clean and hygienic while massaging it.
- Place two large sheets of plastic wrap on a flat surface. Dump the meat mixture onto the center of the plastic wrap, forming it into a cylindrical shape with a diameter of about 2 inches. Fold the long sides of the plastic wrap over the meat and roll the sausage into a tightly packed cylinder. Use pressure to remove any air pockets.
- Twist the ends of the plastic wrap to seal the sausage roll and refrigerate it for a minimum of 4 hours or overnight to allow the flavors to meld together.
- Preheat the smoker to 180°F with your preferred hardwood, such as hickory. Remove the sausage roll from the plastic wrap.
- Place the sausage roll onto the grates, close the lid, and smoke it for 6-8 hours, or until the sausage's internal temperature reaches 160°F.
- After smoking, rest the sausage for at least an hour before slicing and serving. If you plan to refrigerate the sausage, let it cool to room temperature before wrapping it tightly in plastic wrap and storing it in the refrigerator. The smoked summer sausage will stay fresh in the fridge for up to two weeks.
Notes
- Use gloves to keep the mixture clean and hygienic while massaging it.
- Roll the sausage into a tightly packed cylinder to prevent air pockets.
- Choose your preferred hardwood for smoking. Hickory is a popular choice for this recipe.
- Let the sausage rest for at least an hour after smoking before slicing and serving.
- If storing in the fridge, wrap the sausage tightly in plastic wrap and let it cool to room temperature before refrigerating to maintain its freshness for up to two weeks.
