The Bearded Butchers’ Old-Fashioned Summer Sausage
Savor the Bearded Butchers’ Old-Fashioned Summer Sausage recipe, perfect for your next BBQ.
The Bearded Butchers’ Old-Fashioned Summer Sausage
The Bearded Butchers
100
2 hours
6 hours
200
American
Dinner
This recipe comes to us from Scott and Seth Perkins, aka the Bearded Butchers, butchers, entrepreneurs, and friends of Montana Knife Company.
Summer sausage has always been a favorite of ours, especially when we get home from a hunting trip. That smoky, savory flavor hits the spot after a long day outdoors.
We’re excited to share our recipe for Old-Fashioned Summer Sausage, a classic among our family that’s easy to make and packed with flavor.
Ingredients
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25 lbs of meat trimmings
1 Bearded Butchers Old Fashioned Summer Sausage DIY Bundle, which contains:
- 1 pack of salt and pepper seasoning (9 oz)
- 1 pack of 2.5″ fibrous (non-edible) summer sausage smoking casing (pack of 10)
- 1 pack of sodium nitrate pink curing salt (1 oz)
- 1 pack of encapsulated citric acid (3 oz)
- 1 pack dried minced garlic (2 oz)
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- Meat grinder with coarse grind (10 mm) plate and fine grind (4.5 mm) plate
- Sausage stuffer with stuffing horn
- Large and small mixing bowls
- Smoker or oven
Directions
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Soak the casings in water in a small bowl for at least an hour (ideally overnight if you have the time).
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In a large mixing bowl, combine the meat trimmings (and pork fat if needed) with the salt and pepper seasoning, pink curing salt, and hickory smoke powder (if using).
Feed the seasoned meat through the meat grinder using the coarse plate (10 mm) and then the fine plate (4.5 mm).
In the mixing bowl, mix the ground meat and add 32 oz of water until the meat becomes tacky. Once well combined, add the encapsulated citric acid and mix until just blended.
If you’re adding extras like jalapeños or cheese, now’s the time to mix them in.
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Load the sausage stuffer with the meat mixture, being careful to avoid air pockets, as they’ll create gaps in your finished summer sausage.
Put one casing over the stuffing horn.
Slowly stuff the casing with the meat mixture, stopping 2 inches before running out of casing so you can twist and tie off the end.
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Preheat your smoker to 165°F.
Load the sausages into the smoker and smoke at 165°F for 2 hours, then at 185°F for 2 hours, and finally at 205°F until the internal temperature of the sausage reaches 155°F.
Remove the summer sausage from the smoker and transfer to an ice bath until the internal temperature drops to around 80°F.
Transfer the sausages to a cooler or refrigerator and let them rest overnight before slicing.
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Keep the meat cold throughout the process. Avoid letting it sit out if possible.
If you’re using lean meat like venison, consider adding about 20% pork fat (2 lbs for every 10 lbs of meat) for better texture and flavor.
Tag your sausages if you’re making different kinds to keep them straight during cooking and chilling.
Add some garlic (try 2 oz dried or 4 oz fresh minced) for an extra kick of flavor.
If your cooking device doesn’t list the exact smoking and cooking temperatures, aim for a range of 200–250°F until the internal temperature of the summer sausage reaches 155°F.
