The name ‘sausage’ comes from the Latin word salsus, meaning salted or preserved meat and was probably the first ‘convenience food’. The warm climate of the Mediterranean, most notably in Italy, influenced the development of the dry or summer sausage, which was made in cooler weather to keep during summer.
Begin with the finest pork chops available in your area:
5 lbs. beef chuck coarsely ground (use the chili wheel)
4 lbs. pork butt, finely ground
8 T. salt, non-iodized*
1 1/2 t. potassium nitrate*
4 T. powdered sugar*
1 T. Black Pepper
3 T. ground mustard
2 T. ground nutmeg
6 oz. powdered milk
*or substitute Morton's TenderQuick per directions
Mix seasonings and then thoroughly mix with meat, place in a suitable container, not more than 6" deep, and refrigerate at least 24 hours at around 42°.
Run everything through the grinder using a plate with no larger than 1/8" holes. Then stuff tightly into 2 1/2" - 3 1/2" casings, making certain there are not air pockets. Hang in a cool place for 4-6 hours. Bring the smoke house up to 125° with heavy smoke, place the sausage in and smoke for 3-4 hours or until the color satisfies you. Then raise the smoke house temp up to 165-170° and cook until the internal temp of the sausage reaches 145.° Remove, shower with cold water until the internal temp. drops to about 120° Hang at room temperature until the "bloom" occurs. Refrigerate at around 45° for at least 24 hours. Enjoy!