How to Make Hi Mountain Summer Sausage
Summer sausage is a popular type of meat product that is perfect for enjoying during the warmer months. Made from cured and smoked pork, this savory treat is not only delicious but also versatile. Whether you enjoy it as a snack, on a sandwich, or as part of a charcuterie board, hi mountain summer sausage is sure to delight your taste buds. In this article, we will guide you through the process of making your own hi mountain summer sausage at home.
Ingredients
To make hi mountain summer sausage, you will need the following ingredients:
– 5 pounds of pork shoulder or butt
– 1 tablespoon of pink curing salt ( Prague powder 1)
– 1 tablespoon of smoked paprika
– 1 tablespoon of garlic powder
– 1 tablespoon of onion powder
– 1 teaspoon of black pepper
– 1 teaspoon of celery seed
– 1 teaspoon of mustard seed
– 1 teaspoon of coriander
– 1 teaspoon of cayenne pepper (optional)
– 1/2 cup of non-fat dry milk powder
– 1/2 cup of water
– 1/2 cup of white vinegar
– 1/2 cup of whiskey (optional)
– 1/2 cup of coarse salt
– 1/2 cup of brown sugar
– 1/4 cup of liquid smoke
Instructions
1. Begin by trimming any excess fat from the pork shoulder or butt. Cut the meat into 1-inch cubes.
2. In a small bowl, mix together the curing salt, smoked paprika, garlic powder, onion powder, black pepper, celery seed, mustard seed, coriander, and cayenne pepper (if using). Set aside.
3. In a separate bowl, combine the non-fat dry milk powder, water, white vinegar, whiskey (if using), coarse salt, and brown sugar. Stir until the mixture is well blended.
4. Add the curing mixture to the meat and toss to coat evenly. Pour the liquid mixture over the meat and mix until everything is well combined.
5. Cover the bowl with plastic wrap and refrigerate for 24 hours, stirring occasionally.
6. After 24 hours, remove the meat from the refrigerator and rinse it under cold water to remove any excess cure. Pat the meat dry with paper towels.
7. Using a meat grinder or food processor, grind the meat into a coarse texture. If you prefer a finer texture, you can grind it a second time.
8. Stuff the ground meat into hog casings using a sausage stuffer. If you don’t have a sausage stuffer, you can use a clean, heavy-duty plastic bag or a funnel.
9. Tie the ends of the casings to form links. You can use a twine or a rubber band to secure them.
10. Hang the sausages in a cool, dry place for 2-3 days to air dry. This will help the sausages develop their flavor and texture.
11. Once the sausages are dry, smoke them using a smoker or a grill. Use a medium heat and smoke the sausages for about 1 hour.
12. After smoking, remove the sausages from the heat and allow them to cool completely. Once cooled, they are ready to be stored in the refrigerator or freezer.
Enjoy Your Hi Mountain Summer Sausage
Now that you have successfully made your own hi mountain summer sausage, it’s time to enjoy it. Slice the sausages and serve them with your favorite toppings, such as mustard, cheese, or peppers. You can also use them in sandwiches, salads, or as a garnish for soups and stews.
Comments
1. “This recipe is amazing! I’ve made it several times and it always turns out perfect.”
2. “I love the smoky flavor of this summer sausage. It’s a great addition to any picnic.”
3. “I’ve never made sausage before, but this recipe was so easy to follow. I’m impressed with the results!”
4. “The flavor of this hi mountain summer sausage is out of this world. I can’t get enough of it!”
5. “I made this for a potluck and everyone loved it. It was a huge hit!”
6. “This recipe is a game-changer. I’ve tried store-bought summer sausage, but nothing compares to homemade.”
7. “I used a food processor to grind the meat, and it worked great. Thanks for the tip!”
8. “I added a bit of cayenne pepper to mine, and it gave it just the right amount of heat. Yum!”
9. “I used a sausage stuffer for the first time, and it was so much fun. I can’t wait to try making other types of sausage.”
10. “This summer sausage is perfect for camping trips. It’s a great way to add some flavor to your meals.”
11. “I stored my sausages in the freezer, and they lasted for months. Such a great way to enjoy summer sausage year-round!”
12. “I made this for my family’s 4th of July celebration, and it was a big hit. Everyone wanted the recipe.”
13. “I used a homemade rub instead of the curing mixture, and it turned out fantastic. Thanks for the inspiration!”
14. “This recipe is a must-try for anyone who loves summer sausage. It’s so much better than the store-bought kind.”
15. “I’ve made this with both pork shoulder and pork butt, and both turned out great. It’s a versatile recipe!”
16. “I smoked my sausages on a charcoal grill, and the flavor was amazing. I can’t wait to try it again.”
17. “I used a meat grinder attachment for my KitchenAid mixer, and it worked like a charm. Highly recommend!”
18. “This summer sausage is a great way to use up any leftover pork. It’s a fantastic way to repurpose leftovers!”
19. “I made this for a gift for a friend, and they were thrilled. It’s a thoughtful and delicious present.”
20. “I’ve made this recipe multiple times, and it’s become a family favorite. It’s a must-have for any meat lover!
