• Prep Time:
  • Cooking Time:
  • Serves: 10 Pounds

Summer Sausage (Beef Stick)

  • Recipe Submitted by on

Category: Beef

 Ingredients List

  • 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 tb Salt
  • 2 tb Sugar
  • 1 tb Pepper, white
  • 2 ts Coriander seed; crushed
  • 1 tb Peppercorns, black
  • 1/4 ts Nutmeg
  • 1 c Wine, red, dry
  • 1/4 ts Ascorbic acid
  • 1 ts Saltpeter
  • 4 Feet beef casings; large
  • -(3 1/2" to 4" diameter)


1/4 c ;Water
1/2 c Sugar
2 tb Wine vinegar, white
1 tb Maple flavoring
1/2 ts Cloves, ground
1 ts Lemon extract

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

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.

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