Ukrainian Summer Sausage
Comments:
Summer sausage is considered to be "semi-dry" and as such, the FDA recommends keeping it in the refrigerator and use within 3 weeks.
"Summer Sausage" (another word for cervelat) is the general classification for mildly seasoned, smoked, semi-dry sausages like Mortadella and Lebanon bologna. Have fun!
Contributed by:
Smoky
Collect the following:
 7.5 lbs lean beef
2.5 lbs pork butt
1 Tbs paprika
1 Tbs peppercorns
2 tsp Prague powder #1 (Thoroughly mix 1 oz. potassium nitrate with 1 16. oz salt)
1 tsp ground marjoram
2 small garlic cloves
4 oz. salt
4 oz. corn starch
3.5 oz. buttermilk powder
 Grind pork through a 1/4" grinder plate the beef through a 3/8" plate. Mix everything fully and carefully. Stuff into casings 15-18 inches long and tie the ends. Hang at room temperature for 3 hours and place in preheated smoker at 165° with dense smoke for 2 hours. Continue to cook until the sausage reaches an internal temperature of 153° Remove and hang in a cool place (not refrigerated) overnight. Return to the smoker at 90° for 12 hours of heavy smoke. Air dry at between 50-60° until it shrinks to about 85% of its original weight.
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