With chucks roasts on sale for $2.99 a pounds time to make some summer sausage:
5lb fresh ground of chuck roast
5.5g of cure #1
10g black pepper
8g of brown sugar
40g kosher salt
2.5g granulated garlic
6.5g red pepper flakes
0.85g smoked paprika
2.5 g onion powder
16.5g home grown dehydrated and powdered Jalapeno powder
16.6g Mexican style hot sauce
1/2 cup tbls water
1. Put chuck roast in freezer for a couple hours to firm up.
2. Cut and grind though a large kitchen aid plate.
3. Mix spices in water then add into meat and stir.
4. Put meat back in fridge for 1 hour to cool.
5. Remove meat from fridge and re-grind through small Kitchen Aid mixer plate.
6. Stuff into 1-1/2” casings and crimp off with hog ring.
7. Put back in fridge 12 to 24 hours to cure.After curing is complete:
8. Set up smoker to 120*F and let stabilize.
9. Put summer sausage in smoker to warm for 1 hour, no smoke.
10.After 1 hour bump temp of smoker to 130*F and add smoke.
11. Every hour bump smoker temp 10*F until a final temp of 170* is reached.
12. Summer sausage will stay in smoker until the internal temp of 155*F is reached
and maintained for 2 minutes.
13. Once summer sausage reached 155*F remove from the smoker and immediately
place in an ice water batch for 15 minutes.
14. Remove summer sausage from ice water bath and hang to dry and bloom at room
temperature (between 50 and 80 degrees) for 2 hours.
15. Put summer sausages on a wire rack and put back in fridge overnight to age and
continue to dry out.
16. Next day ready to eat or portion out and freeze.